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Recipe from Simpler Savory

The recipe

Low Carb Honey Garlic Pork Chops

Prep
10 min
Cook
15 min
Total
25 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
340

2× the original author values. Recipe yield: 4 servings.

calories
680

3× the original author values. Recipe yield: 4 servings.

calories
1020
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 boneless pork chops, about 1 inch thick — or bone-in; 6–8 oz each
  • 1 teaspoon kosher salt — to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika — optional, adds color and light smokiness
  • 1 1/2 tablespoons avocado oil — or light olive oil, for searing
  • 4 cloves garlic — minced
  • 2 tablespoons soy sauce — or tamari/coconut aminos for gluten free
  • 1 tablespoon rice vinegar — or apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons allulose — or preferred low carb sweetener; adjust to taste
  • 1 tablespoon unsalted butter — or neutral oil for dairy free
  • 1/4 teaspoon red pepper flakes — optional, for heat
  • 1 teaspoon lemon juice — optional, for brightness
  • 2 tablespoons water — as needed to thin the glaze

Instructions

  1. Pat pork chops very dry with paper towels until the surface feels squeaky; moisture prevents browning.
  2. Season both sides with kosher salt, black pepper, and smoked paprika if using.
  3. Heat a large skillet over medium-high with avocado oil until shimmering.
  4. Add chops and sear without moving until deeply browned, 2–3 minutes per side; cook until 140–145°F internal. Transfer to a plate and tent with foil.
  5. Reduce heat to medium; if pan is dry add a drizzle of oil. Add minced garlic and cook 30 seconds until fragrant and lightly golden.
  6. Stir in soy sauce, rice vinegar, lemon juice (optional), honey, and allulose; scrape up browned bits.
  7. Add butter and red pepper flakes; simmer, stirring, until bubbles slow and glaze turns glossy and slightly thick, 1–3 minutes. If too thick, whisk in a splash of water.
  8. Return pork chops and any resting juices to the skillet; spoon glaze over and simmer 1–2 minutes to rewarm and coat until chops read 145°F.
  9. Taste and adjust with vinegar or water for saltiness, or chili flakes for heat. Serve immediately with extra glaze over the top.

Notes

Store leftover pork chops with extra glaze in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop over low with a tablespoon of water or a small pat of butter to loosen and re-gloss the sauce, or cover and warm in a 300°F oven until just heated through. Microwave in short bursts to avoid toughening. Freeze up to 2 months; thaw overnight before reheating.

Source: https://simplersavory.com/low-carb-honey-garlic-pork-chops/