Honey-Garlic Glazed Pork Chops with Roasted Broccoli
Toddler tip: The sweet glaze is a toddler favorite — serve with rice or a soft roll to round out the plate.
Low-carb fork: Spoon the glaze lightly (it's sweet). Load up on the broccoli and add a simple green salad.
Ingredients
Pork Chops
- 4boneless pork chops (~1.5 lbs)
- to tastesalt & pepper
- 1 tbspneutral oil
Honey-Garlic Glaze
- ¼ cuphoney
- 2 tbspsoy sauce
- 3 clovesgarlic, minced
- 1 tbsprice vinegar (or apple cider vinegar)
- 1 tbspbutter
Roasted Broccoli
- reservedroasted broccoli from shrimp scampi night
Instructions
1Pat the pork chops very dry and season both sides with salt and pepper; let them sit at room temp while you mix the glaze — a dry surface sears better.
2Whisk the glaze: honey, soy sauce, minced garlic, and vinegar. Hold back a teaspoon of the vinegar to stir in at the end for brightness.
3Pull the reserved roasted broccoli from the fridge. As you start the chops, spread it on a sheet pan and reheat in a 400°F oven (or air fryer) 6–8 min to re-crisp.
4Heat the oil in a skillet over medium-high. Sear the chops 3–4 min per side until deeply golden and 145°F internal, then move to a plate to rest — go by temp, not the clock.
5Lower the heat to medium-low and let the pan cool for a few seconds, then pour in the glaze and simmer 2–3 min, stirring, until syrupy — watch it closely, honey scorches fast and turns bitter. Stir in the reserved teaspoon of vinegar, then swirl in the butter off heat for shine.
6Off the heat (or on low), return the rested chops and any juices to the pan and turn just to coat in the glaze — they're already cooked, you're only glazing. Spoon the glaze over and serve with the reheated broccoli.