Honey-Soy Glazed Pork Chops

"I found this recipe on another website, however I do not remember which one. This is quick and easy to prepare. The sauce is delicious served over rice. Do not cook the sauce too long as the soy sauce can become very intense. I usually double the sauce mixture and garlic but that is just my preference."
 
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photo by Loves2Teach photo by Loves2Teach
photo by Loves2Teach
Ready In:
25mins
Ingredients:
8
Serves:
2-4
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ingredients

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directions

  • Sprinkle 1 side of each pork chop with black pepper.
  • Heat nonstick skillet over medium high heat until hot.
  • Add pork chops, pepper side down, and cook approximately.
  • 4 minutes or until browned.
  • Reduce heat to medium, turn pork chops and cook 6 to 8 minutes longer or until they just lose their pink color.
  • Transfer pork chops to platter, cover to keep warm.
  • While pork chops are cooking, in a cup or small bowl, mix honey, soy sauce, balsamic vinegar and cornstarch until smooth.
  • After removing pork chops, add garlic to skillet, cook 30 seconds, stirring (no longer so it does not burn).
  • Stir honey mixture into skillet (mixture will boil) and cook 1 to 2 minutes, stirring.
  • The longer the sauce mixture cooks, the soy sauce flavor becomes stronger.
  • Spoon sauce over pork chops.
  • Sprinkle with green onions for garnish, if desired.

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Reviews

  1. I was gonna make this for dinner the other night, but was too tired (I have a 2 month old), so my mother-in-law made it for me. Instead of soy sauce she used braggs liquid aminos, which to me is better than soy sauce, and didn't use the green onion. She did overcook the pork chops a bit though, and I thought the sauce was too runny and would've tasted better if it was thicker. Good recipe though.
     
  2. This was very tasty. Followed directions exactly and added about 1/2 tsp minced ginger with the garlic. Will be making again
     
  3. I loved this recipe. I will make this again.
     
  4. Oh yum! I made this for OAMC and when I went to cook it up, realized that for the 5 porkchops I had, the amount of sauce from one batch wasn't going to be near enough. I made another batch quickly (it takes about 2 minutes), let it boil to thick then let the chops sit in the glaze. Scooped some extra sauce on top and have to say it was excellent- I'd like to try this as stir fry sauce over shrimp as well!
     
  5. So easy and excellent. Great for OAMC beginners. Instead of thickening the marinade in Step 7, I simply added water to the pan and let it reduce. Served with a spinach salad and roasted sweet potatoes.
     
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Tweaks

  1. I was gonna make this for dinner the other night, but was too tired (I have a 2 month old), so my mother-in-law made it for me. Instead of soy sauce she used braggs liquid aminos, which to me is better than soy sauce, and didn't use the green onion. She did overcook the pork chops a bit though, and I thought the sauce was too runny and would've tasted better if it was thicker. Good recipe though.
     

RECIPE SUBMITTED BY

Married with 2 great kids and I love to cook. I love the Zaar website and use it constantly for new ideas and inspirations. I like to try new recipes and adapt them to my family's liking. I learned to cook from my Mom and Dad, just like everything else in my life. They had a true partnership raising us kids, which was rare for that time. My husband and I are like that pretty much, except he rarely cooks, but loves to eat my experiments. The dishes most requested of me are deviled eggs, lasagna, chicken parmesan, chicken cacciatore and chocolate cake.
 
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