Mahogany Pork Chops
Indulge in the rich, bold flavors of Mahogany Pork Chops, a simple yet elegant dish that transforms everyday ingredients into a savory masterpiece. These juicy, boneless pork chops are pan-seared to perfection and coated in a luscious glaze made from soy sauce, honey, balsamic vinegar, and brown sugar, with a hint of garlic and ground ginger for an irresistible depth of flavor. The caramelized crust paired with the tender, saucy interior makes this dish a standout choice for weeknight dinners or special occasions. Ready in just 30 minutes, this recipe combines quick cooking with a gourmet touch. Serve these succulent pork chops with a drizzle of glossy glaze and a sprinkle of fresh parsley for a restaurant-worthy presentation that your family will love. Perfect for searchers of “quick pork chop recipes” or “pork chops with sauce,” this dish is a must-try for lovers of sweet and savory pairings!
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 0.25 cup Soy sauce
- 3 tablespoons Honey
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Brown sugar
- 3 cloves Garlic, minced
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a bowl, whisk together soy sauce, honey, balsamic vinegar, brown sugar, minced garlic, ground ginger, and black pepper until the sugar is dissolved and the mixture is well combined.
Pat the pork chops dry using paper towels. This helps them get a nice sear in the pan.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops to the pan.
Cook the chops for 3-4 minutes on each side until they are golden brown and caramelized. Remove the pork chops from the skillet and set aside on a plate.
Reduce the heat to medium and pour the prepared sauce into the skillet. Let it simmer gently for 1-2 minutes, stirring occasionally, until it slightly thickens.
Return the pork chops to the skillet. Spoon the sauce over each chop, ensuring they are well-coated with the glaze.
Cover the skillet and let the pork chops cook in the sauce for another 5-7 minutes, or until they reach an internal temperature of 145°F (63°C). Be careful not to overcook, as this can make them dry.
Once cooked, remove the skillet from heat. Let the pork chops rest for 3-5 minutes to allow the juices to redistribute.
Serve the mahogany pork chops with a spoonful of the sauce over the top and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 74.4 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2164 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
