SAN DIEGO — In another life I worked at another News station here in San Diego. While I was there, I got to know a young Lady whose Father was from Thailand, and he was a pretty good cook. He shared some great recipes with me, and this is a spin on one of them.
Chili Honey Glazed Pork Chops
- 3 - 4 Pork Chops, medium thick, bone-in
- 3 tbsp. Olive oil
- 1 tbsp. granulated Garlic
- 6 cloves Garlic chopped
- ½ cup Chicken Broth, plus extra
- ¼ cup Honey
- 2 tbsp. Rice Wine Vinegar
- ½ tsp. Crushed Red Pepper, more if you like it spicy
- Kosher Salt & Pepper for seasoning
Season the Pork Chops with Salt, Pepper, and granulated Garlic, and sear in a skillet at medium-high heat on each side with Olive oil for 3 - 4 minutes per side to get a nice browning.
Add the chopped Garlic and crushed Red Chili and sauté for a minute or 2, deglaze with the Chicken broth, add Honey, Rice Wine Vinegar and bring to a simmer for a couple of minutes. Be sure not to overcook the Pork Chops. Try to serve right away with a Calrose Rice.
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