Honey Garlic Pork Chops

I am SO glad to have my companion Bet from Bet on Dinner with us again today! She is only the best. Wager dependably shares the yummiest and least demanding formulas. In the event that you haven't seen her 21-Day Fix Meal Plan – you MUST snap HERE. Such a totally possible, delightful approach to get sound quick. Furthermore, Bet is a companion of mine from secondary school and I simply cherish her heart and the manner in which she sees things. The present formula is one of our family's top picks! I realize you will love it AND my companion, Bet!

Who could utilize a fast, weeknight supper? Without an extravagant rundown of fixings? With a make-ahead choice that gives you a chance to put supper on the table 20 minutes after you stroll in the entryway? **waves two hands wildly** These nectar garlic coated pork hacks check all these great boxes. In addition, this sweet, exquisite, saucy coating – it sincerely makes my mouth water to take a gander at it!

Since the last time I shared a post on Happy Home Fairy, I had my third little girl and some way or another she's currently a too dynamic, decided 8-month-old who likes to play in our pooch's water bowl, bite on utilized forks searched from the dishwasher, and eat the quills that are leaving our love seat. (Dear sofa: if you don't mind quit shedding quills.) She's the most stunning blessing to our family – for all intents and purposes a big name to her older siblings – however she certainly makes it hard(er) to eat on the table! I've been grasping basic, speedy dinners and these pork slashes are flawless.

Ingredients :

¼ cup honey
2 Tablespoons lemon juice (about 1 lemon)
2-3 cloves garlic, minced (about 1 Tablespoon)
2 teaspoons soy sauce
4 boneless pork chops (3/4-1" thick)
salt and pepper, to taste
2-3 Tablespoons olive oil

Instructions :

To make the glass, whisk the honey, lemon juice, minced garlic, and soy sauce together in a bowl, or shake it up in a jar. (This step can be done ahead of time and stored in the fridge until you're ready to cook the pork chops.)
Heat 2-3 Tablespoons olive oil in a large (12") skillet over medium to medium-high heat, until the oil shimmers.
Season the pork chops on both sides with salt and pepper. Carefully add them to the skillet and let them brown (3-4 minutes).
When they're nicely browned on the first side, flip them over and sear the second side, 3 minutes.
Reduce the heat to medium-low and add the glaze. Use a spatula to scrape up the browned bits on the bottom of the skillet and stir them into the glaze.
Allow the chops to simmer until cooked through, about 4-8 minutes, depending on their thickness.
When the chops are done (see notes below on temperature), remove them to a plate.
Continue to simmer the glaze until it's thick enough for a spatula to leave a momentary trail if you scrape the bottom of the pan (about the consistency of pancake syrup).
Pour the glaze directly over the chops on the serving plate, or serve it on the side!
SPECIAL NOTE: Pork needs to be cooked to 145*, but the pork chops will continue to cook after they've been removed from the pan, so if they're in the neighborhood of 130* when you take their temperature (pick up a chop with tongs and insert a meat thermometer through the side of the chop), it's safe to take them out of the pan. Or, cut into one of the chops - I look for the center to be barely pink so they can cook the rest of the way as they rest.