Honey and Garlic Glazed Pork Chops with Rosemary Potatoes | CookOS

Honey and Garlic Glazed Pork Chops

Name: Honey and Garlic Glazed Pork Chops with Rosemary Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
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

Boneless pork chops (1¼ inches thick) are seared twice in a honey-garlic glaze to build a caramelized crust and create a sweet, savory pan sauce. Fresh rosemary and crushed garlic elevate simple potatoes into an herbaceous side that justifies the extra glazing step.

🌍American 🏷️Honey 🏷️Garlic 🏷️Pork chops 🏷️Potatoes 🏷️Rosemary

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🏷️10 ingredients or less

Total

50 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

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

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Instructions

1
Season 4 pork chops generously with kosher salt and ground black 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.
3
Bottom Zone: Convection Roast at 400°F for 25 minutes. Top Zone: Convection Roast at 400°F for 30 minutes
4
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. Return pork chops to Suvie and broil 10 minutes.
5
Season potatoes to taste with salt and pepper. To serve, divide pork chops and potatoes between plates.

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Tips & Notes

Pro tips

Pat pork chops dry before searing to maximize browning and crust formation.
Crush garlic cloves with the flat of a knife rather than mincing to release more aromatic oils.
Use a meat thermometer to hit 145°F internal temperature precisely—this is the safest endpoint for juicy, food-safe pork.
Reduce heat to medium-low after the first sear to prevent the glaze from burning while the interior cooks through.

Substitutions

Honey → maple syrup or agave nectar (similar sweetness and caramel depth)
Rosemary → thyme or sage (same herbaceous intensity and aromatic pairing with garlic)
Baby tri-color potatoes → small Yukon golds or red potatoes (similar cooking time and texture)

Storage & make-ahead

Store cooked pork chops and potatoes in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat with 1–2 tablespoons water to prevent drying.

Common Questions

How do you know when the pork chops are done?

Cook until internal temperature reaches 145°F (63°C) using an instant-read thermometer. The meat should be juicy, not pink at the center. Overcooking past 160°F will dry them out.

Why glaze the pork chops twice?

The first glaze creates a caramelized, deeply browned crust during the initial sear. The second application builds flavor and ensures a thick, sticky sauce in the pan once the meat finishes cooking.

Can you use bone-in pork chops instead?

Yes, but increase cooking time by 2–3 minutes per side. Bone-in chops stay juicier but require a meat thermometer to avoid overcooking.

What if you don't have fresh rosemary?

Substitute 1 teaspoon dried rosemary or use thyme, sage, or oregano. Dried herbs are more concentrated, so use half the amount.

Can this be made ahead?

Prepare the pork and potato components separately and refrigerate up to 24 hours. Reheat gently in a skillet over medium heat with a splash of water to restore moisture.