What’s for Dinner? Tender, Juicy, Honey- Garlic Pork Chops

I have finally found a boneless pork chop recipe that is fool-proof. Always juicy and tender and full of flavor. I’ve never been a fan of boneless pork chops because they are so easily dried out. However, this one is now a staple in my home. I love it! And it’s pretty quick to be so fancy. Win-win!

I’ve been making it with all different sides: garlic soy green beans, salad, mashed parsnips or potatoes. It goes with just about anything. So, give it a try and let me know what you think!

Ingredients:

For marinade:
-2 tablespoons lemon juice
-2 tablespoons olive oil
-1 clove garlic, minced. (Or one tablespoon of pre-minced garlic)

For the rest:
-2 boneless pork chops (bone in is fine, too!)
-salt and pepper, to season
-2 tablespoons butter
-4 cloves garlic, minced. (Or 4 tablespoons of pre-minced garlic)
-1/4 cup honey
-1/4 cup chicken broth
-2 tablespoons rice wine vinegar (or any white vinegar or apple cider vinegar)
-1 tablespoon soy/ tamari sauce

Directions:
1. Add olive oil, lemon juice, and 2 cloves garlic in a ziploc or container and mix. Add chops, making sure they are covered all over. Refrigerate for at least an hour.
2. In a cast iron skillet, or other oven-safe skillet, heat on medium high.
3. Remove from and wipe off all marinade from the pork chops. Salt and pepper liberally.
4. Sear the fat side of the chops first, until brown. (About 2 minutes) You’ll probably have to hold them up here with tongs.
5. Cook the two main sides of the chops until brown, about 3-4 minutes. Remove from heat.
6. Add the butter and garlic until the garlic starts to brown (About 1 minute). Scrape off any good bits on the bottom.
7. Add the honey, chicken broth, vinegar, and soy sauce. Stir occasionally until the sauce is thick. (About 4-5 minutes)
8. Add the chops back to the pan, making sure to cover them in the sauce.
9. On high broil, add the pan to the oven for 2 minutes, or until slightly charred.

Tender, Juicy, Honey- Garlic Pork Chops

5 from 1 vote
Prep Time 1 hour
Cook Time 10 hours
Course Main Course
Cuisine American, Chinese
Servings 2

Ingredients
  

  • 2 boneless pork chops bone is fine, too!
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 5 garlic clove, minced
  • 2 tbsp butter
  • 1/4 cup honey
  • 1/4 cup chicken broth
  • 2 tbsp rice wine vinegar or any white vinegar or apple cider vinegar
  • 1 tbsp soy or tamari sauce

Instructions
 

  • Add olive oil, lemon juice, and 2 cloves garlic in a ziploc or container and mix. Add chops, making sure they are covered all over. Refrigerate for at least an hour.
  • In a cast iron skillet, or other oven-safe skillet, heat on medium high.
  • Remove from and wipe off all marinade from the pork chops. Salt and pepper liberally.
  • Sear the fat side of the chops first, until brown. (About 2 minutes) You'll probably have to hold them up here with tongs.
  • Cook the two main sides of the chops until brown, about 3-4 minutes. Remove from heat.
  • Add the butter and garlic until the garlic starts to brown (About 1 minute). Scrape off any good bits on the bottom.
  • Add the honey, chicken broth, vinegar, and soy sauce. Stir occasionally until the sauce is thick. (About 4-5 minutes)
  • Add the chops back to the pan, making sure to cover them in the sauce.
  • On high broil, add the pan to the oven for 2 minutes, or until slightly charred.

Video

Keyword honey, garlic, pork chop, tender, juicy, pork, boneless, soy sauce

What’s For Dinner: Fried Frosted Flakes Cod with Raspberry Tartar Sauce

This past summer, Drew and I spent a few days at Lake of the Ozarks. Here’s that review if you missed it: https://wp.me/p9gj7H-sJ
We ate out a LOT and at every single restaurant, there were “grouper fingers”. These were grouper fish coated in Frosted Flakes, deep fried, and drizzled with honey. With every version of these, they all came with a raspberry tartar sauce as well. This was absolutely my favorite thing I tried there, and I ordered it everywhere we went. I couldn’t get enough! So, I remade them at home (with cod instead of grouper because it is easier to find here) and want to share the recipe. I hope you enjoy it as much as I do!

*This recipe is for 2 servings. Double it or triple it if you’re feeding more than 2 people.

VIDEO RECIPE:

INGREDIENTS:

-2 cod filets (or grouper filets)
-2 cups Frosted Flakes
-1 cup flour
-1 egg
-1 tablespoon milk
-salt (about 1 teaspoon)
-1/4 cup tartar sauce
-1/4 cup raspberry preserves
-peanut oil for frying

DIRECTIONS:

1.  Make the sauce: Stir equal parts (about 1/4 cup each) of tartar sauce and raspberry preserves. Set in refrigerator until fish is ready to eat.
2. Salt both sides of the fish and set aside.
3. Put about a centimeter width of peanut oil in a frying pan and start to heat  on medium. You want this to be about 350 degrees when we begin to fry.
4. Crush the Frosted Flakes into small crumbs. I put in a baggie and use a    dough roller.
5. In one bowl, combine the Frosted Flakes with 1/4 cup flour and pinch of salt.
6. In another bowl, whisk the egg and milk and a pinch of salt.
7. In a final bowl, stir the remaining 3/4 cup flour and a pinch of salt.
8. Take a piece of fish, dredge it lightly in the flour. Then dip it in the egg wash,   then coat it heavily in the frosted flakes mix. Set aside until all fish have      been prepped.
9. Once the oil is hot enough, fry the fish for two minutes on each side, or until   browned.
10. Drizzle with honey and serve with the raspberry tartar sauce.

Fried Frosted Flakes Cod with Raspberry Tartar Sauce (Lake of the Ozarks’ “Fish Fingers”)

Prep Time 20 minutes
Cook Time 5 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 2 cod filets or grouper filets
  • 2 cups Frosted Flakes
  • 1 cup flour
  • 1 egg
  • 1 tbsp milk
  • 1 tsp salt
  • 1/4 cup tartar sauce
  • 1/4 cup raspberry preserves
  • peanut oil for frying
  • honey for drizzling

Instructions
 

  • Make the sauce: Stir equal parts (about 1/4 cup each) of tartar sauce and raspberry preserves. Set in refrigerator until fish is ready to eat.
  • Salt both sides of the fish and set aside.
  • Put about a centimeter width of peanut oil in a frying pan and start to heat  on medium. You want this to be about 350 degrees when we begin to fry.
  • Crush the Frosted Flakes into small crumbs. I put in a baggie and use a dough roller.
  • In one bowl, combine the Frosted Flakes with 1/4 cup flour and pinch of salt.
  • In another bowl, whisk the egg and milk and a pinch of salt.
  • In a final bowl, stir the remaining 3/4 cup flour and a pinch of salt.
  • Take a piece of fish, dredge it lightly in the flour. Then dip it in the egg wash,   then coat it heavily in the frosted flakes mix. Set aside until all fish have been prepped.
  • Once the oil is hot enough, fry the fish for two minutes on each side, or until browned.
  • Drizzle with honey and serve with the raspberry tartar sauce.
Keyword fried cod, fish fingers, lake of the ozarks, frosted flakes, frosted flakes cod, grouper, white fish, fried frosted flakes cod, raspberry tartar sauce, recipe, amy westerman,