Honey-Garlic Glazed Pork Chops with Roasted Broccoli
470 cal · 41g protein · 24g carbs · 22g fat
Toddler tip: Slice a chop thin and spoon a little extra glaze over it — the sauce is sweet, not spicy. Broccoli florets roasted this way are soft enough for her to eat with her hands.
Low-carb fork: The glaze is where the sugar is — brush on half and serve the rest on the side, or skip it entirely and finish the chops with just the pan garlic and a squeeze of lemon.
Ingredients
Pork Chops
- 4 (about 6 oz each)boneless pork loin chops, 1-inch thick
- 1 tbspolive oil
- to tastekosher salt and black pepper
- 4 clovesgarlic, minced
- 3 tbsphoney
- 2 tbsplow-sodium soy sauce
- 1 tbspapple cider vinegar (added in two stages — see the glaze step)
- 2 tbspchicken broth
Roasted Broccoli
- 2 lbsbroccoli, cut into florets
- 2 tbspolive oil
- to tastekosher salt
- 1lemon, cut into wedges
Instructions
1Pat the pork chops dry and season both sides generously with salt and pepper. Leave them on a plate on the counter while you do everything else — 25–30 minutes of salt sitting on the surface is most of the difference between a juicy chop and a dry one.
2Heat the oven to 425°F with racks in the upper and lower thirds. Toss the broccoli florets with the olive oil and a good pinch of salt, then spread them across two sheet pans in a single layer — 2 lbs crowded onto one pan steams instead of browning. Roast 20–22 minutes, swapping the pans top-to-bottom halfway, until the edges are browned and crisp.
3Heat the olive oil in a large skillet over medium-high until it shimmers. Sear the chops 3–4 minutes per side until deeply golden and an instant-read thermometer reads 140°F at the center — they coast up to 145°F while resting. Move them to a plate to rest. (These chops are lean; 5 minutes a side takes them well past done and dries them out.)
4Lower the heat to medium-low and let the pan sit off the burner for 30 seconds — honey scorches bitter in a screaming-hot pan. Return it to the heat, add the garlic, and cook 30 seconds until fragrant; don't let it brown. Stir in the honey, soy sauce, 2 teaspoons of the vinegar, and the broth, scraping up the browned bits, and simmer 2–3 minutes until glossy and just thick enough to coat a spoon. Kill the heat and stir in the last teaspoon of vinegar — raw acid at the end is what keeps the glaze from tasting flatly sweet.
5Return the chops and any resting juices to the pan and turn them to coat. Pull the broccoli from the oven, squeeze a lemon wedge over it while the pan is still sizzling and toss, then serve alongside with the remaining wedges.