The original recipe for these pork chops came from Pinterest but they were breaded and fried. I wanted to make these a little bit healthier, so I decided to just make the sauce and use it as a glaze instead. These pork chops turned out really good. They were moist and tender, but they didn’t soak up the glaze as much as I would have liked. It didn’t matter, though, because I spooned some of the sauce over the pork after I’d cut it up and it soaked it up beautifully. I served these with roasted asparagus and broccoli cheese rice. My youngest son, Matthew is always the last one at the table asking how many more bites he has to take before he can be done. It’s always a struggle to get him to eat anything. He had two helpings of pork chops and three helpings of asparagus. Any time he asks for seconds, I consider the recipe to be a success.
Honey Garlic Pork Chops
5 – 6 boneless pork chops, about 1 inch thick
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 Tbsp. olive oil
Preheat oven to 350 degrees. Season pork chops with salt, pepper, and garlic powder. Brown in olive oil 3 to 4 minutes per side. Remove pork chops to a greased 9×13 baking dish. Whisk together the sauce ingredients and pour over the pork. Bake for 25 minutes. Let meat sit in the dish for about 5 minutes before serving in order to allow the meat to soak up the juices. Pour extra sauce over the pork chops when serving.
Source: Inspired by Sweet Tea and Cornbread