Kitchen notes · a little help before you start
Boneless Pork Chops Recipe
Golden pork chops with honey-garlic sauce make a tempting plate, with a little cayenne warmth beneath the sweetness. The amber sauce catches around the browned edges and adds tang from apple cider vinegar.
- Prep
- 3 min
- Cook
- 12 min
- Total
- 15 min
- Original yield
- Serves 3
- Ingredients
- 11 listed
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Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cooking method
- Pan-frying
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Mix the sauce first
Stir the honey sauce ingredients thoroughly before searing the seasoned chops so the sauce is ready.
2. Leave chops still for browning
Cook each side without moving it until the pork develops a golden-brown crust before turning.
3. Watch the garlic closely
Push chops aside, melt the remaining butter and saute garlic only until it begins turning light brown.
Get to know the ingredients
Center-cut chops
The recipe uses boneless center-cut pork chops, seasoned on both sides before pan frying in oil and butter.
Fresh minced garlic
Use freshly minced garlic; avoid grating or blending it for this dish.
Honey sauce
Honey, warm water, salt, cider vinegar and cayenne are stirred together for the sauce added after the garlic.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 3. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Boneless Pork Chops Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Spoon sauce and garnish
Spoon the reduced amber sauce over the chops, turn off the heat and add parsley before serving immediately.
A little more help as you go
Other skillet choices
Cast iron is preferred, but you can also use a nonstick or stainless-steel skillet for the chops.
Color and thickness together
Reduce the sauce until it becomes thicker and rich amber brown before spooning it over the pork.
A few questions you might have
Is cast iron required?
It is preferred, but you can use nonstick or stainless-steel skillets to cook the pork chops.
When does the garlic go in?
After the chops brown, push them aside and cook garlic in the remaining butter in the open skillet space.
Can I grate the garlic?
Use freshly minced garlic, and do not grate or blend it for this dish.
Should the sauce stay thin?
No, cook it until reduced to a thicker consistency and rich amber color, then spoon it over the chops.
When is the parsley added?
Turn off the heat after spooning sauce over the chops, then garnish with parsley and serve immediately.
Any more cooking tips?
Use a cast-iron skillet (preferably) to pan-fry the boneless pork chops. Cast-iron skillets retain heat well and distribute it evenly, resulting in golden, perfectly pan fried pork chops. You can also use a non-stick or stainless steel skillet. Use a combination of vegetable oil and butter for pan frying the pork chops. Cook each side of the pork chops without turning for about 3-4 minutes, depending on their thickness. This step ensures that the pork chops achieve a golden brown color and are perfectly cooked. Use fresh garlic minced with a chef’s knife on your cutting board. DO NOT grate or blend the garlic.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
