Honey Garlic Pork
"My friend Wendy introduced me to Honey Garlic Pork Chops at an amazing Chinese restaurant in town, Sea Garden. They are absolutely so delicious--I had to come home and try to recreate them. This is as close as I can get."
photo by Pedro F.
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
3-4
ingredients
directions
- Heat oil in a large (twelve to fourteen inch) heavy-bottomed skillet over medium-high heat.
- When oil is hot, add pork pieces, being careful not to crowd. (If skillet is too crowded, it won't cook properly. Split the pork into two batches, if needed. There should be space between the pieces, so that liquid can evaporate).
- While cooking, season pork with red pepper flakes, salt and pepper.
- Saute pork, turning occasionally, until pork pieces are nicely browned and turning crisp on all sides.
- Add garlic and continue to stir until fragrant, approximately one or two minutes.
- (If the pork was split into batches, combine the cooked meat and garlic before going to next step).
- Turn heat down to medium; add honey to pork.
- Stir well, continue to cook for two to three more minues until honey has coated pork well and has slightly thickened (and darkened).
- Enjoy!
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Reviews
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My family really likes this recipe. I use chicken instead of pork and it turns out great! I also use more garlic and a little less red pepper flakes as we have 4 year olds (twins) who don't like things really spicy. To get the honey to thicken up you have to let it boil HARD for a bit. Not sure how long- I just keep an eye on it and take it off when it's where I want it. I make a lot so I can have leftovers for lunches. It reheats wonderfully! -
Just made this recipe for guests for dinner tonight. We all enjoyed it and thought it was pretty good. I thought the honey would get a little thicker and coat the meat more, but other than that, I have no complaints. I also think it would be great with a side of fried rice. -
Like it a lot
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Tweaks
-
Added extra black pepper
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My family really likes this recipe. I use chicken instead of pork and it turns out great! I also use more garlic and a little less red pepper flakes as we have 4 year olds (twins) who don't like things really spicy. To get the honey to thicken up you have to let it boil HARD for a bit. Not sure how long- I just keep an eye on it and take it off when it's where I want it. I make a lot so I can have leftovers for lunches. It reheats wonderfully!
RECIPE SUBMITTED BY
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<br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking.
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<br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best.
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<br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!
