Honey-Balsamic Glazed Pork Chops

Sear pork chops and then bake with a glaze of raw honey, balsamic vinegar, and fresh rosemary. Serve with roasted vegetables or mashed potatoes.

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Honey-Balsamic Glazed Pork Chops

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 420kcal

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• ⅓ cup Cairo Apiaries Honey
• ¼ cup balsamic vinegar
• 2 tablespoon soy sauce
• 1 onion
• 4 cloves garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 2 teaspoon scotch bonnet pepper (finely chopped)
• 1 teaspoon pimento (ground)
• 1 teaspoon dried thyme leaves
• 1 tablespoon escallion (crushed)
• 1 tablespoon olive oil (use more if needed)
• 2 teaspoon lime juice

Instructions

• Season the Pork Chops:

  Pat pork chops dry with paper towels.

  Rub with lime juice, garlic, ginger, scotch bonnet pepper, thyme, escallion and pimento. Let sit for at least 30 minutes to absorb flavours.
• Prepare the Glaze:

  In a small bowl, whisk together Cairo Apiaries Honey, balsamic vinegar, soy sauce, and a pinch of thyme. Set aside.
• Sear the Pork Chops:

  Heat olive oil in a large skillet over medium-high heat.

  Add pork chops and sear 3–4 minutes per side until golden brown. Remove and set aside.
• Cook the Onions & Build the Sauce:

  In the same skillet, add a little more oil if needed and sauté onions until soft and caramelized (about 5 minutes).

  Pour in the honey-balsamic mixture, stirring well. Let it simmer for 2–3 minutes until it begins to thicken slightly.
• Glaze the Pork Chops:

  Return pork chops to the skillet, spooning glaze over them.

  Reduce heat to medium and let them cook for another 8–10 minutes, turning once, until the chops are fully cooked (internal temp 145°F / 63°C) and the glaze is sticky and rich.
• Serve:

  Remove from heat, garnish with fresh parsley or thyme leaves, and serve hot.

Pair with garlic mashed potatoes, roasted breadfruit, or a side of callaloo for a truly Jamaican-inspired dinner.

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