Honey-glazed pork chops with garlic-butter red potatoes and a tomato salad

Honey-Glazed Pork Chops with Garlic-Butter Red Potatoes

When the weather turns cool, nothing beats a skillet supper. These pork chops get a quick sear and a buttery garlic glaze made with our raw honey, which caramelizes into a sticky, golden crust. With crispy roasted red potatoes and a simple honey vinaigrette salad, it's a cozy weeknight dinner for two in about 45 minutes.

Serves: 2  |  Prep: 15 min  |  Cook: 30 min  |  Total: about 45 min

Ingredients

Pork chops and honey glaze

  • 2 bone-in pork chops, about 1 inch thick
  • 2 tbsp Freedom Meadow Acres raw honey
  • 2 tbsp butter, divided
  • 3 garlic cloves, minced (or 1/2 tsp garlic powder)
  • 1 tbsp avocado oil
  • Salt, black pepper, and a pinch of chili powder

Garlic-butter red potatoes

  • 1 lb red potatoes, cubed
  • 1/2 onion, chopped
  • 1 tbsp avocado oil
  • Salt, pepper, and garlic powder
  • 1 tbsp butter

Feta salad with honey vinaigrette (optional)

  • 1 head romaine, chopped
  • 1 Roma tomato, diced
  • 1/4 cup crumbled feta cheese
  • 3 tbsp avocado oil
  • 1 tbsp vinegar or lemon juice
  • 1 tsp Freedom Meadow Acres raw honey
  • 1 small garlic clove, minced (or 1/8 tsp garlic powder)
  • Salt and pepper, plus a dab of mustard if you like

Instructions

  1. Roast the potatoes. Heat the oven to 425°F. Toss the potatoes and onion with the oil, salt, pepper, and garlic powder, then roast 25 to 30 minutes until crisp. Toss with 1 tbsp butter at the end.
  2. Make the glaze. Stir together the honey, 1 tbsp melted butter, the garlic, salt, and pepper. Set half aside for finishing.
  3. Season the chops. Pat the chops dry and season both sides with salt, pepper, and chili powder.
  4. Sear. Heat 1 tbsp oil in a cast-iron skillet over medium-high until it shimmers. Sear the chops 4 to 5 minutes per side without moving them, until they reach 145°F inside.
  5. Glaze. Lower the heat, add the remaining butter and half the glaze, and spoon it over the chops for 1 to 2 minutes. Keep the heat low so the honey doesn't scorch.
  6. Rest. Rest the chops 5 minutes, then brush on the reserved glaze.
  7. Dress the salad. Shake the vinaigrette ingredients in a jar and toss with the romaine and tomato. Sprinkle the feta on top.
  8. Serve. Plate the chops with the potatoes and salad, and spoon the pan juices over the top.

Grill option

Grill the chops over medium-high heat for 4 to 5 minutes per side, brushing on glaze during the last 2 minutes. Finish with the reserved glaze after resting.

Why raw honey works here

Raw honey is the star of the glaze. It caramelizes quickly, so add it at the end of cooking for a glossy finish without burning. A teaspoon in the vinaigrette balances the vinegar and helps the dressing come together.

Our raw, unfiltered honey comes from our family farm in Windham, Ohio, packed only in glass. Grab a jar for your next skillet supper. 🐝

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