Hot Honey retro craft bear badgehot honey.THE ART OF SWEET HEAT

Pork

Hot Honey Pork Chops

Pan-seared pork chops get a hot honey and cider vinegar glaze just before resting. A thermometer and a three-minute rest keep the cooking instructions precise.

By Honey & Heat Kitchen · Last updated

Prep
10 min
Cook
12 min
Rest
3 min
Total
25 min
Serves
4
Heat
Medium

Savory · Cider tang · Skillet glaze

Browned boneless pork chops coated in glossy chili honey on a gray ceramic plate with herbs
Illustrative image (AI-generated); your dish may look different.

Ingredients

Servings: 4

Quantities for 4 servings

0 of 8 ingredients prepped

Tap to mark prepped · 0/8

Prep timer

10:00

Ready

LET’S MAKE SOMETHING GOOD

The method

  1. 01

    Pat chops dry and season with salt and pepper. Mix hot honey and vinegar in a clean bowl.

  2. 02

    Heat oil in a skillet over medium heat. Cook chops for about 4–6 minutes per side, reducing heat if they brown too fast.

    Step timer

    04:00

    Ready

  3. 03

    Check the thickest part: pork chops must reach 145°F (63°C). Timing varies with thickness; continue cooking if needed.

  4. 04

    Reduce heat to low, add butter and the honey mixture, and spoon over the chops for 30 seconds.

  5. 05

    Transfer to a clean plate and rest for at least 3 minutes before slicing or serving. Finish with parsley.

    Rest timer

    03:00

    Ready

Times are estimates. Check doneness and any required internal temperature before serving.

A little sweet. A little heat. All yours.

STOCK YOUR SWEET-HEAT KITCHEN

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Tools for this recipe

Instant-read thermometer

Check doneness instead of relying on cooking time alone.

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Silicone basting brush

An even coat of glaze without the mess.

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Cast-iron skillet

A hot surface for quick shrimp dinners and savory sears.

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