Honey Garlic Pork Chops

• 4 bone-in double thick cut pork chops
• 2 tablespoons avocado oil
• 4 tablespoons unsalted butter
• 6–8 garlic cloves, thinly sliced
• dried Thai chile, roughly chopped
• 3 tablespoons rice wine vinegar
• ½ cup chicken stock
• 2 tablespoons soy sauce
• ½ cup honey
• 1 teaspoon Dijon mustard
• 2 teaspoons lemon juice
• green onions, thinly sliced
• salt, to taste
• black pepper, to taste

Preparation

1. Step 1

   1:38
   Pat the pork chops dry on all sides with paper towels to remove surface moisture.
2. Step 2

   1:50
   Season the pork chops on both sides with salt (about 1 1/4 to 1 1/2 teaspoons per pound). Mop up any excess salt on the fat cap.
3. Step 3

   2:21
   Place the seasoned pork chops on a rack over a parchment-lined sheet tray and dry brine uncovered in the refrigerator for 4 to 24 hours.
4. Step 4

   2:57
   Remove the pork chops from the refrigerator and let them sit at room temperature for a few minutes to take off the chill. Preheat the oven to 250°F.
5. Step 5

   3:18
   Season both sides of the pork chops with black pepper. Insert a meat thermometer parallel to the direction you will slice the meat.
6. Step 6 · 45 min

   4:00
   Roast the pork chops in the oven on the middle rack at 250°F until they reach an internal temperature of 115-118°F (about 45 minutes).
7. Step 7

   4:17
   While the pork is roasting, thinly slice the garlic cloves, roughly chop the dried Thai chile, and thinly slice the green onions. Measure out the rice wine vinegar, chicken stock, soy sauce, and honey.
8. Step 8

   5:16
   Remove the pork chops from the oven and let them rest for 1-2 minutes (they will carry-over cook a few degrees).
9. Step 9 · 90-120 s

   5:41
   Heat a large cast iron skillet over medium-high heat. Add the avocado oil. Once it begins to lightly smoke, add two pork chops fat-cap side down and render the fat for 90 seconds to 2 minutes until browned. Lay them flat, cook untouched for 1 minute, then move in circular motions with tongs for another minute. Flip and repeat the process on the second side until the internal temperature reaches 135°F. Set aside on a rack to rest. Repeat with the remaining two chops.
10. Step 10

    7:39
    Drain excess fat from the pan. Reduce heat to low and let the pan cool for 2-3 minutes. Add 1-2 tablespoons of the butter. Once melted, add the sliced garlic and chopped dried Thai chile. Bloom for 30-45 seconds until fragrant.
11. Step 11

    8:10
    Increase heat to low-medium. Deglaze with the rice wine vinegar and reduce until only 1-2 tablespoons remain (au sec).
12. Step 12

    8:31
    Add the chicken stock and soy sauce. Reduce over medium heat for 1-2 minutes. Add the honey and reduce for another 1-2 minutes until the sauce thickens enough to coat the back of a spoon.
13. Step 13

    9:01
    Over low heat, stir in the Dijon mustard to balance the sweetness. Remove from heat. Mount the sauce with the remaining butter for richness and sheen. Stir in the lemon juice and sliced green onions. Taste and adjust seasoning.
14. Step 14

    10:37
    Return the rested pork chops to the pan to warm through. Spoon the honey garlic sauce over the top. Garnish with additional sliced green onions, sliced Fresno chile, or crushed red pepper flakes if desired. Serve immediately.