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Sweet & Sour Pork Chops with Roasted Garlic
2 - 4 people
00h 30
01h 20
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Ingredients and Method
Ingredients
- 2 bone-in or boneless pork chops (about 1 inch thick)
- Salt and freshly cracked pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 sprigs thyme or rosemary (optional)
- 1 whole head of garlic
- Olive oil
- Salt
- 2 tablespoons honey or brown sugar
- 2 tablespoons balsamic vinegar or apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard (optional)
- 1/4 cup chicken broth or water
- Roasted garlic cloves (squeezed from roasted head)
Method
- Preheat oven to 400°F (200°C).
- Slice the top off a garlic head to expose cloves.
- Drizzle with olive oil and sprinkle with salt.
- Wrap in foil and roast for 35–40 minutes, until soft and caramelized.
- Cool slightly, then squeeze cloves from the skin and mash gently with a fork.
- Season pork chops with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear chops 3–4 minutes per side until golden brown. Add butter and herbs; baste briefly.
- Remove chops and set aside (they’ll finish in the glaze).
- Lower heat to medium. In the same skillet, combine honey, vinegar, soy sauce, Dijon (if using), broth, and the mashed roasted garlic.
- Whisk until smooth and simmer 3–5 minutes until slightly thickened.
- Return pork chops to the pan and spoon glaze over. Simmer 2–3 minutes more until fully coated and warmed through.
- Plate pork chops and spoon generous amounts of roasted garlic glaze over top.
- Optional: garnish with extra herbs or a splash of lemon juice to balance the richness.
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