Honey garlic pork chops skin#
Honey garlic pork chops free#

Pork ribeye is also cut from the loin but is boneless and cut from the rib area of the loin. Pork chops and pork ribeye steaks are very similar. Allow to cook and reduce, basting the pork with the sauce, until the sauce is thick and sticky and the pork is cooked through.

Honey garlic pork chops free#

Mix honey, soy sauce (or Tamari or Coconut aminos for a gluten free version), chilli flakes/red pepper flakes, lemon juice and minced garlic and pour into the pan. Sear the steaks in a hot pan until well-browned on both sides. Serve with steamed greens, these pork ribeye steaks make an excellent easy weeknight dinner. They work very well cooked with a sweet, sticky sauce and this honey-garlic sauce is a guaranteed crowd pleaser. Not only are they easier to cook than pork chops (the connective tissue means they stay juicier and don’t dry out so quickly), they’re also super versatile and absolutely delicious. You might not be completely familiar with pork steaks but they have become a firm favorite in our house. Use this for any fried foods, and you'll always have better results.Juicy pork ribeye steak in a sweet honey-garlic sauce is an easy, delicious dinner recipe your family will love. Cook, whisking constantly, until the mixture begins to thicken into a glaze and can coat the back of a spoon, about 5 minutes. Heat the cast iron and pan dripping over low heat. Restaurants never cool friend chicken on paper towels - they always use some kind of metal rack or perforated holding pan. Transfer the pork chops to a clean platter to rest while you make the sauce. They cool more evenly, and don't sit there in the cooling oil that would be soaking into the paper towels, getting soggy and limp.

Use the same kind of wire rack you would cool cookies on, placed OVER the paper towels to collect the drips. Do not drain the cooked chicken on paper towels either, as this can make the bottoms of the pieces soggy. Start with the dark meat - the heavier pieces first, and finish with the breasts and wings, which take less time to cook. Don't add too many pieces at one time, either, because this will cool down the oil too fast, and then the chicken will come out greasy, because it starts soaking up the oil, instead of being cooked by it. ALWAYS preheat it, and make sure it's good and hot per the thermostat, but never smoking hot.ĭon't plunk the pieces in right away when the temp control tells you it's hot the first time - let it sit for a minute or two, sort of like preheating an oven. If you happen to know someone - or someone's mother, aunt or grandma! - who can fry chicken well, ask them to teach you how! If not, find a good recipe, and use their directions for the temperature to set the pan control. But, if you're going to go to the trouble of having real fried chicken once in a while, then have REAL fried chicken! If you don't want the skin, pull it off after you cook them - it keeps them much juicier that way.

Honey garlic pork chops skin#

This keeps the skin crisp, if you use that kind. Start with the pieces skin-side down, and end with them skin-side up. Much more than that, and you get them overcooked, because you're spending more time turning them and keeping them in the pan, and the coating/breading starts falling off, the juices leak out and the meat gets dry. I can fry chicken just turning them ONE time. It's no shame - but there are ways around it! Adapt! Overcome! Just remember with the chicken, do NOT crowd the pan, or put the lid on while they are cooking, and do NOT turn the pieces too often.

Some folks have a knack for this kind of thing, and some just don't. The temperature control on the handle will take care of getting it to the right temperature for you, and keep it there.

If you really want to get it right with frying chicken and potatoes and whatnot, get yourself an electric skillet.