Glazed Pork Chops

Yield servings

Mix the sauce ingredients in a small bowl. Set aside. Make ahead tip: Sauce may be mixed in advance and left at room temperature for several hours or covered and refrigerated for up to a day or two. If refrigerated, return the sauce to room temperature before browning the pork chops. Stir the sauce before adding to the pan.
Heat the oil in a 12- to 14-inch skillet over medium-high heat. Brown the pork chops on both sides, about 3-4 minutes per side. If the chops are on the thinner side, they may be cooked through at this point. (Check the temperature with a quick-read thermometer. Chops are done at 145 degrees F, but for this recipe it’s best to remove them when they are still a little pink inside, about 135 to 140 degrees F.) If the chops are thicker, continue to cook until the chops have reached this point. Then remove them to a plate.
Immediately, pour the sauce into the pan, bring to a boil, and reduce the heat to medium-low. Simmer, uncovered, for a few minutes or until the sauce has thickened. Once the sauce is just thick enough to coat the pork nicely, add the chops back to the pan and turn them several times to coat with the sauce. Serve with an extra spoonful or two of sauce overtop.

*Pork chop thickness varies widely, from a 1/2-inch or so to well over an inch. I typically use boneless pork chops but have used bone-in as well. Bone-in chops are often thicker and will require extra cooking time. Choose according to personal preference and availability and rely on a cooking thermometer (as described in the directions) to accurately judge doneness.
**Our personal preference is to use 1/4 cup of honey as written in the recipe, although I’ve made the sauce with 3 tablespoons, and it still tastes quite good. For those who may be watching sugar consumption, you could try the lesser amount.
***Feel free to adjust the amount of sriracha sauce up or down as preferred; the stated amount provides just a bit of a kick—I’d say somewhere between a medium and hot salsa. Cayenne pepper may be used instead. In this case start with 1/8-1/4 teaspoon and adjust to taste.
An additional testing note: With thicker chops, I have browned them, poured the sauce overtop, and continued to cook altogether until the sauce has thickened and the pork has reached an internal temperature of 145 degrees F. However, I find that the instructed method of cooking the chops until nearly done, removing them to a plate, and then proceeding with the sauce offers more control.