Ingredients:
6 boneless pork chops *(we used 10 to feed all 4 of us)*
salt to taste
ground black pepper to taste
2 tablespoon vegetable oil
4 tablespoon unsalted butter, melted
6 cloves garlic, minced
2 teaspoon chopped Italian parsley, for garnishing
Honey Sauce: *(we doubled original amounts due to using more pork chops)*
5 tablespoons honey
4 tablespoons warm water
1/2 teaspoon salt
1 teaspoon apple cider vinegar
6 dashes cayenne pepper
Directions:
Season the pork chops with salt and ground black pepper, on both sides of the pork. In a mixing bowl add 5 tablespoons honey, 4 tablespoons warm water, 1/2 teaspoon salt, 1 teaspoon apple cider vinegar, 6 dashes cayenne pepper to create the Honey Garlic Sauce. Stir to combine well.
Heat up a cast-iron skillet on high heat. *We had to split our pork chops up into two batches because not all would fit into the skillet at the same time* Add 2 tablespoons of vegetable oil and 2 tablespoons of the butter. Add the pork chops to the skillet and pan fry each side of the pork, uninterrupted, for 3-4 minutes each, or until the surface turns brown. Flip over to the other side and repeat the same.
Push the pork chops to one side of the skillet, add the remaining butter. Add the garlic and saute for 10 seconds, or until they turn light brown. *(if you are doing 2 batches then use half of the butter & half of the garlic & save rest for other batch)*
Add the Honey Garlic Sauce *(if doing two batches only use half)*, cook to reduce the sauce to a thicker consistency or until the sauce turns amber brown. Spoon the sauce over the pork chops. *(We then added the rest of our pork chops & repeated above steps)*
Turn off the heat serve immediately & enjoy!
Recipe idea from Rasa Malaysia