“Honey Orange Garlic Pork Chops”

Do you enjoy a nice pork chop yet shy away from preparing them? Why, because maybe they are overcooked and dry like chewing shoe leather. I have been there and try really hard not to go to that place because I’ve wasted my money. My Honey Orange Garlic Pork Chops are a sure fire recipe you have to try.

Honey Orange Garlic Pork Chops

Quick cooking means less time in the kitchen and more time spent with the kiddos or with whatever else needs to get done. Sometimes you just need a little “me time”. Yet, let me tell you quick does not mean your food will lack flavor. I’m all about flavor, big and bold. That’s what this recipe is full of with the sweetness of honey, savoriness of garlic, and a burst of orange citrus in every bite.

Honey Orange Garlic Pork Chops

To prepare the most tender and flavorful pork chops, marinate chops for 1 hour. If needed, chops can be marinated before work and prepared that evening. Do not let the chops marinate overnight. Be sure to reserve half of the marinade for later.

Honey Orange Garlic Pork Chops

Remove chops from marinade and season with salt and pepper. Melt butter in skillet and saute chops for about 4 minutes per side. Adjust the cooking time if chops are thinner or thicker by 1 minute more or less. Remember you don’t want to over cook the chops. Reduce heat and pour in reserved marinade, cooking to thicken sauce and cover chops. Serve with sauce and garnish with cilantro. Rice or quinoa make great accompaniments with something green. Enjoy any weeknight and oh you can thank me later. (Smile!)

Honey Orange Garlic Pork Chops

4 boneless pork loin chops, 3/4 to 1-inch thick

2 T. unsalted butter

1/4 cup orange blossom honey

1/4 cup orange juice

1/4 cup Tamari soy sauce

3-4 garlic cloves, finely minced

Salt and pepper to taste

Cilantro, for garnish (optional)

In a small bowl, whisk together honey, orange juice, soy sauce, and garlic. Pour half of sauce in a Ziploc bag and reserve rest for later. Marinate chops for 1 hour.

Remove chops from refrigerator and let sit for 20 minutes. Meanwhile, melt butter in a large skillet over medium-high heat.

Sauté chops on each side for 4 minutes per side. Lower heat to medium and pour reserved sauce over chops. Spoon sauce over chops while cooking for an additional 10 minutes or until internal temperature reads 140 to 145 degrees.

Season with salt and pepper to taste. Garnish and serve with sauce if desired.

Makes 4 servings.