Ingredients
- 2 lb. Ribeye port chops
- 1/4 cup honey
- 3 tbsp soy sauce
mild or Filipino preferred
- 1 tbsp canola or neutral oil
- 3 cloves minced garlic
more if you like garlic!
- 1 tsp ground ginger
- 1/2 tsp salt
depends if your soy sauce is salty or mild
- 1/2 tsp black pepper
Instructions
In a bowl or container, mix the honey, soy sauce, oil, vinegar, garlic, ground ginger, salt, black pepper.
Add the pork ribeye chops and turn to coat well in the marinade.
Cover and refrigerate for at least 30 minutes, or up to about 8 hours.
Remove the pork from the refrigerator about 20 to 30 minutes before cooking.
Transfer the chops from the marinade and pat them lightly dry. Reserve the marinade.
Heat a large skillet over medium to medium-high heat. Add 1 to 2 teaspoons of oil and swirl to coat the pan.
Add the pork chops in a single layer and cook for about 4 to 5 minutes on the first side, until well browned.
Flip and cook for another 3 to 4 minutes on the second side, until caramelized and cooked through. For 1-inch chops, total cook time is usually about 10 to 12 minutes. Do not let the honey burn.
Transfer the pork to a plate and let it rest for 5 minutes.
While the pork rests, pour the reserved marinade into a small saucepan. Bring it to a full boil for 2 to 3 minutes, then reduce to a simmer.
Simmer the sauce until it thickens slightly or reaches a light syrup consistency, about 5 to 10 minutes depending on the pan size and heat level.
Slice or serve whole, with the reduced sauce drizzled lightly over the top or served on the side.
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