Honey Garlic Pork Chops

• •
  Pork Chops, Bone-In

  Boneless pork loin roast. Wider and fattier than tenderloin — both work.

• •
  1 ½ teaspoons kosher salt
• •
  1 teaspoon ground black pepper
• •
  Garlic(30g)
• •
  Honey(30g)
• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Vinegar, Apple Cider(5g)
• •
  Parsley, Fresh

Instructions

1. 1Pat the pork chops dry on both sides and season generously with salt and pepper. Mince the garlic and rub it evenly over both sides of each chop. Let stand at room temperature for 30 minutes (or cover and refrigerate up to overnight; bring to room temperature before cooking).
2. 2While the pork rests, whisk together the honey, olive oil, and apple cider vinegar in a small bowl until combined. Divide the mixture in half and reserve one portion for basting.
3. 3Heat a large skillet over medium-high heat and add a thin coating of olive oil. Once the oil shimmers, carefully place the pork chops in the pan without moving them. Cook 5–6 minutes until the undersides are golden brown and the chops release easily from the pan.
4. 4Flip the pork chops and brush the reserved honey-garlic mixture over the cooked side. Continue cooking for 4–6 minutes over medium-high heat until the internal temperature reaches 135–140°F on an instant-read thermometer and the meat feels firm to the touch with juices running slightly pink.
5. 5Transfer the cooked pork chops to a clean plate, cover loosely with foil, and let rest for 10 minutes before portioning (the temperature will rise 5°F during resting).
6. 6Chop the fresh parsley and sprinkle over the pork chops. Divide the pork chops evenly into 4 airtight containers while still warm, adding any pan juices from the resting plate.
7. 7Store in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat for 3–4 minutes or in a 350°F oven for 8–10 minutes until warmed through.