These pork chops are wonderfully moist and delicious. While I don't typically like sweet meat, pork pairs beautifully with the honey glaze. Serve these pork chops alongside a side salad, and you'll have a complete meal in about half an hour.
Honey-Glazed Pork Chops
- 4 pork chops, about 1-inch thick
- Celtic sea salt and freshly ground pepper
- 2 Tb butter, divided in half
- 1 Tb lard or high-heat fat such as ghee, sunflower, sesame, peanut, or refined coconut oil
- 1/4 white onion, minced
- 3/4 cup chicken broth, preferably homemade
- 1/2 cup honey
- 2 Tb apple cider vinegar
- 1 tsp fresh thyme leaves
- tiny pinch of dried cayenne
- 1 tsp dijon mustard
- Pat the pork chops dry with a clean cloth or paper towel. Season with salt and pepper to taste.
- Heat a 12-inch skillet over medium-high heat, then add 1 Tb butter and 1 Tb lard (or oil). Swirl the pan to evenly distribute the fat.
- Brown the pork chops on one side (about 4 minutes) and then set them aside. While the pork chops brown, measure out the rest of the ingredients.
- Add the onion and a sprinkle of salt to the skillet, and cook several minutes until the onion is softened. Stir in the broth, honey, vinegar, thyme, mustard, and cayenne.
- Place the pork chops back in the skillet, browned side facing up. Reduce the heat to medium, cover the skillet, and cook for 5-10 minutes (until the center of the pork chops is 140 degrees).
- Transfer the pork chops to a clean plate and let them rest for a few minutes. Do not cut into the chops right away, as you will lose most of their juices if you do.
- Continue to cook the glaze in the skillet, uncovered, for about 7 minutes. Then add any juices that accumulated on the plate with the pork chops. Whisk in 1 Tb butter, and season with salt and pepper to taste.
- Pour glaze over the pork chops and serve!