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!


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

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.

What’s For Dinner: Chicken and Squash in Brown Butter Sage Sauce

Y’all….You need to make this and eat it. It is so delicious! For the past 5 months, I have made this dish once a week because Drew and I keep craving it. Plus, it is easy to make and the leftovers only get better.

It’s roasted butternut squash (I’ve also tried it with delicata and acorn squash, those work great as well) with garlic, pre-cooked chicken, and toasted chopped pecans in a brown butter sage sauce. It is so good. Here’s how to make it:

1 butternut squash (or 2 acorn squashes or 2 delicata squashes)
~7 garlic cloves
3 tablespoons extra virgin olive oil
1 stick butter (1/2 cup)
1 teaspoon dried sage
3/4 cup chopped pecans
2 cooked chicken breasts
salt and pepper

1. Preheat oven to 450 degrees.
2.  Peel and cut squash into bite-size chunks (about 1 inch).
3. Peel and slice garlic cloves into small slices (do not mince).
4. Add 3 tablespoons of EVOO, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper to squash and garlic and stir to coat evenly.  Lay on a cookie sheet in a single layer and cook for 30 minutes in preheated oven. Halfway through, flip the squash to cook evenly.
5. In a large saucepan, cook 1 stick butter, 3/4 cup pecans, and 1 teaspoon dried sage over medium heat, stirring occassionally, until butter is browned. (About 10 minutes)
6. Take precooked chicken (a rotisserie chicken or grilled chicken breasts, for example) and cut into bite-size pieces.
7. Add the squash and garlic as well as the chicken to the sauce, stir, and enjoy!