I prefer boneless pan fried pork chops over bone in. That’s because they contain less excess fatty tissue and cook faster! The sweet and sour honey lemon sauce is delectable with this crispy meat as well!
I love using coconut oil in this honey lemon sauce. Coconut oil is also called copra oil and its extracted from the meat of a ripe coconut. It’s high in saturated fats and therefore slow to oxidize. This basically means it has natural preservatives and lasts a long time.
Coconut oil adds a lovely flavor to the sauce which is amazing with boneless pan fried pork chops. Another unique and mouthwatering flavor in this dish is the black garlic powder. It’s so delicious I use it in both the meat and the sauce.
So what makes black garlic different than regular garlic? Black garlic is aged and heated causing a chemical reaction between amino acids and reducing sugars. Whole garlic bulbs are heated for several weeks which turns them black.
Coconut oil and black garlic are delicious with this dish.
The results create a natural balsamic vinegar or tamarind flavor. It’s absolutely delectable in the boneless pan fried pork chops with honey lemon sauce. Other ingredients for the sauce include coconut oil, white wine vinegar, lemon juice, and yellow mustard.
I also use minced ginger, garlic, shallots, and honey. Don’t forget salt and finely chopped mint leaves for the best sauce recipe. For the main course I use 8 (6 oz) boneless pan fried pork chops, olive oil, and salt. Also a dash of black pepper and black garlic powder for full flavor!
When making the chops, sear them in a pan first, then pop in the oven. While they are baking, fry up the garlic and shallots for the sauce. Once they begin to brown combine the remaining ingredients and simmer. Get the full details and descriptions below!
Honey Lemon Sauce for Pork Chops
I prefer boneless pan fried pork chops over bone in. That’s because they contain less excess fatty tissue and cook faster! The sweet and sour honey lemon sauce is delectable with this crispy meat as well!
Ingredients
- Ingredients For The Sauce
- 1/2 cup coconut oil (melted)
- 1/4 cup white wine vinegar
- 1/2 cup lemon juice
- 1 tbsp yellow mustard
- 1 tbsp finely minced ginger
- 1 clove of garlic, minced
- 1 small shallot, minced
- 1/4 cup honey
- 2 tsp black garlic powder
- 1/2 tbsp salt
- 1 tbsp finely chopped mint leaves
- Ingredients For The Pork Chops
- 8 (6oz) boneless pork chops
- 2 tbsp olive oil
- 1/2 tbsp salt
- 1 tsp black pepper
- 1 tsp black garlic powder
Instructions
Directions For The Sauce
Sauté the shallots and garlic in coconut oil using a sauce pan or skillet on medium heat
Once they start to brown turn heat down to medium low the add the white wine vinegar, lemon juice, and yellow mustard and whisk in completely
Once the sauce mixture begins to simmer add the honey, ginger, seasoning, and mint leaves
Allow the sauce to simmer for 5 minutes then turn off the heat
Allow the sauce to rest and cool off for 15 minutes
Directions For The Pork Chops
Preheat oven to 350 degrees F
Pat the meat down with paper towels to remove extra moisture
Sprinkle them with salt, pepper, and black garlic powder
Bring a cast iron skillet to a medium high heat with the oil before placing pork chops in the pan (4 at a time is good)
Sear the meat for 5 minutes per side then put the meat in the oven for 15 minutes
