Honey Soy Pork Chops From The Bradshaw Family Recipes

SOY AND HONEY PORK CHOPS

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Mix honey, soy sauce, crushed red pepper flakes, and black pepper in a bowl. Pour about 2 tablespoons of the honey-soy mixture into a small bowl and save for later. Brush chops with canola oil on both sides, and sprinkle with salt and black pepper.
• Grill the chops on the hottest part of the grill until lightly charred and crusty, 4 to 5 minutes per side. Move the chops to a cooler area of the grill, and continue to cook, brushing both sides generously with the honey-soy glaze, until chops are no longer pink inside, about 3 to 4 more minutes. The juices should run clear, and an instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
• While chops are grilling, brush slices of onion with oil, and sprinkle with salt and black pepper. Grill onion slices until they are translucent and browned, 3 to 4 minutes per side. To serve, place chops and onions on warmed plates, and brush the chops with the reserved honey-soy glaze.

SOY AND HONEY GLAZED PORK CHOPS

Steps:

• Preheat oven to 400 degrees.
• Mix together the honey, brown sugar, soy sauce, garlic, and ginger in a large ziplock bag. Add in the pork chops and shake to coat the pork chops evenly. Let marinade for 20-30 minutes.
• Heat the sesame oil in a large skillet on medium heat. Add in the pork chops, reserving the marinade, and cook for about 3-5 minutes until a golden brown color. Flip the pork chops and cook the other side until a similar color.
• Add the skillet into the oven and cook for 6-10 minutes, or until no longer raw. *You don't want to overcook them so they become dry!*
• While the pork chops are cooking, add the reserved marinade into a small pot and bring it to a boil. Reduce heat and let simmer for 2-3 minutes or until thickened, stirring occasionally.
• Serve the pork chops over rice with plenty of the thickened marinade drizzled on top. Garnish with sesame seeds and green onion.

STICKY HONEY SOY PORK CHOPS

Steps:

• Preheat a large frying pan or skillet over high heat. Pat the pork chops dry with kitchen paper then season with 2 teaspoons oil and salt.
• Cook the pork chops in the hot pan for 3-4 minutes per side until well browned. Turn the chops onto their fat caps and allow to cook for another 2-3 minutes until the fat is well browned. Remove from the pan and set aside.
• Combine the soy sauce, honey, ginger, garlic, chilli & lemon juice in a mixing jug and mix well. Pour into the pan and allow to simmer. Cook for 2-3 minutes until the sauce coats the back of a spoon then add the pork chops back in.
• Glaze the chops with the sauce until they are coated, sticky and shiny.
• Remove from the heat and serve.

INSTANT POT® HONEY-SOY PORK CHOPS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and bacon; saute until bacon is cooked but not quite crispy, about 5 minutes. Add pork chops and sear for about 1 minute on each side. Gently stir in honey, soy sauce, and garlic.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer pork chops to a plate and switch back to Saute function.
• Whisk cold water and cornstarch together in a small bowl; pour into the pot. Cook and stir until sauce thickens, about 5 minutes. Pour sauce over pork chops.

HONEY-GARLIC PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish.
• Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish.
• Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices.
• Serve pork chops topped with extra sauce.

HONEY-SOY GRILLED PORK CHOPS

Steps:

• Whisk soy sauce, honey, garlic, ginger, and red pepper flakes together in a large bowl and pour into a resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the pork chops on the preheated grill until seared and no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest 5 minutes before serving.

WORLD'S BEST HONEY GARLIC PORK CHOPS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
• Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).