Honey-Garlic Glazed Pork Chops with Glazed Carrots

Honey-Garlic Glazed Pork Chops with Glazed Carrots

Ingredients

For the Pork Chops

• 4 bone-in or boneless pork chops (about 1-inch thick)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 3 cloves garlic, minced
• ¼ cup honey
• ¼ cup soy sauce
• 2 tbsp apple cider vinegar
• Optional: 1 tsp Dijon mustard or a splash of Worcestershire sauce

For the Glazed Carrots

• 4–6 large carrots, peeled and sliced into sticks
• 2 tbsp honey
• 1 tbsp butter
• Salt and pepper to taste
• Optional: pinch of cinnamon or fresh parsley for garnish
  (This method is inspired by classic honey-glazed carrot techniques. )

Instructions

1. Prepare the Pork Chops

1. Season pork chops on both sides with salt, pepper, and garlic powder.
2. Heat a large skillet over medium-high heat with olive oil + butter. When hot, add pork chops and sear 3–4 minutes per side until golden brown. Remove chops and set aside.
3. In the same skillet, add minced garlic and cook 30–45 sec until fragrant.
4. Stir in honey, soy sauce, apple cider vinegar (and mustard if using). Let simmer 2–3 minutes until the sauce thickens slightly.
5. Return the pork chops to the pan, spoon the glaze over them, and cook 2–3 more minutes, turning once so they soak up the sauce. Remove from heat.

2. Make the Glazed Carrots

1. In a medium skillet, melt the butter over medium heat. Add carrots and a pinch of salt + pepper. Cook 8–10 minutes until carrots are tender and starting to brown. (If they cook too fast on the outside, add a splash of water and cover for a few minutes.)
2. Drizzle honey over the carrots and toss to coat. Continue cooking 2–3 minutes until the glaze thickens and coats the carrots. Optional: sprinkle cinnamon or parsley for extra flavor.

To Serve

Arrange the glazed pork chops on plates and spoon extra honey-garlic sauce from the pan over them. Serve alongside the honey-glazed carrots. Best with mashed potatoes, rice, or a green salad.

Tips

• For extra caramelization, roast carrots at 200 °C (400 °F) for 15 min after glazing.
• Don’t overcrowd the pan when glazing — give the sauce room to reduce properly.
• Let the pork chops rest a few minutes before cutting to keep them juicy.