This version of meat and potatoes is for the garlic lovers who also appreciate the fragrant herbaceous aroma of fresh herbs. We’ve doubled down on the honey glazing step to create a deep browning during the sear as well as a sweet juicy sauce when it’s all done. For thinner chops, reduce the cook time to 20 minutes. For thick chops, increase the cook time to 30 minutes.
Honey and Garlic Glazed Pork Chops
Ingredients
- 4 boneless pork chops, 1 ¼” thick
- 5 cloves garlic, crushed
- 2 tbsp unsalted butter, melted
- 3 sprigs rosemary
- 1 lb baby tri-color potatoes, halved
- 2 tsp olive oil
- ¼ cup honey
Directions
1) Season 4 pork chops generously with kosher salt and ground black pepper. pepper. Add 5 crushed cloves garlic, 2 tbsp butter, and 3 sprigs rosemary to a Suvie pan. Add the pork chops, turning to coat in the butter. Place pork chops in the bottom zone of Suvie.
2) Place 1 lb potatoes in a second Suvie pan. Drizzle potatoes with 2 tsp olive and season generously with kosher salt and ground black pepper. Place pan in the top zone of Suvie. Input settings and cook now or schedule, flipping chops and stirring potatoes halfway through cooking.
Suvie Cook Settings
Bottom Zone: Convection Roast at 400°F for 25 minutes
Top Zone: Convection Roast at 400°F for 30 minutes
3) After the cook, remove pans from Suvie. Remove garlic from pan and roughly chop. Set pork aside on a cutting board and brush with 1/4 cup honey and chopped garlic.
4) Season potatoes to taste with salt and pepper. To serve, divide pork chops and potatoes between plates.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 656, Total Fat 24.2g, Total Carbohydrates 40.5g, Total Sodium 96.6mg, Total Protein 62.1g
Used garlic powder only. In the marinade it was 1 tsp of garlic powder.
Didn’t use butter in sous vide or in the pan. Pan sear on high heat only 20-30 seconds per side. When it’s resting off the burner, cover with melted butter.