- 4 pork chops (bone in or out)
- Salt and pepper, to season
- 4 tablespoons lard or butter, divided
- 6 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup chicken broth
- 2 tablespoons apple cider vinegar
Directions (Oven) - Recommended
- Preheat oven to 400°F | 200°C.
- Season pork chops with salt and pepper.
- Heat 2 tbsp. of the lard or butter in an oven-proof dish or skillet (like a cast iron or dutch oven) over medium high heat, until melted. Sear chops on both sides until golden, about 2 minutes each side. Transfer to a plate and set aside.
- While chops are browning, mince the garlic.
- Reduce heat to medium. Melt the remaining 2 tbsp. of butter or lard in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, broth and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
- Add pork back into the pan, baste generously with the sauce, and bake in the oven for about 15-20 minutes, or until reaching your desired doneness. The chops should read 120°F. They should be slightly firm, but still soft and squishy to the touch, and appear juicy.
*Recipe from Cafe Delites.