Yes I realize that’s a mighty big claim I’m making. But try this melt in your mouth, fall of the bone, moist sweet meaty goodness and tell me you don’t agree. You won’t because you will definitely agree. And it’s so easy.
Let me tell you a little something about me. I love to cook simple and delicious meals. But even more I love to watch people eat my food. I’m that one creepy person that will stare at you with every bite you take watching your tiniest reaction and making sure that you love everything. Something else, I have a very sweet tooth but I like my sweets in savory food. So a honey braised pork chop??? Helloooooo. Happiness lives in my heart.
I first served this at Stranger Sunday and I liked it but I wasn’t too pleased with the toughness of the meat. Eat.Drink.Lagos described it as goat meat tough. Why evils?! So I’ve literally made it once a week since then to get it perfect. And this ladies and gentlemen is perfection!!! In fact I’m going to send Nosa a batch so he can change his opinion of me.
Enough gist… let’s cook. Got your heels on? No? Oya go and wear it. Alright let’s go now!
1 Kg pork chops (fat trimmed)
1 tbsp olive oil
3 cups water
1 tbsp dijon mustard
2 tbsp honey
2 tbsp soy sauce
2 tbsp apple cider vinegar
2 tsp garlic powder
Make sure you’ve trimmed as much excess fat from your pork chops as possible. If you don’t you get extra greasy sauce at the end and that’s no bueno
Get a large non stick pot or dutch oven, put in your oil and set it over high heat. You want to get it to the point where the oil is smoking
Season your chops on both sides with coarse kosher salt and freshly ground black pepper
Place your pork chops into the pot. You want to sear them to a nice golden brown on both sides. This take 3-4 minutes per side.
While your chops are searing, mix up your braising liquid. Basically add your mustard, honey, soy sauce, apple cider vinegar to a bowl ( As you can see I used my measuring cup). Combine it thoroughly. Here are pictures because I took them lol
Add your braising liquid to your pork chops and bring to a boil
If you can still see some of the pork chops don’t worry, you’ve done well.
Once it comes up to a boil lower your heat to the lowest setting, put a lid on and moonwalk away!
Let it cook for about an hour or until the chops are super tender. Don’t worry you’ll know when they are tender. When you go pick them up with your tongs and the tongs enter like you just tried to pick up soft boiled eggs, you’re good.
I like to turn them once or twice during the cooking process but truly you don’t need to.
Once your chops are sufficiently tender transfer them to a dish.
Even in the picture they look tender no?
Turn the heat up to high and reduce what’s left of the braising liquid to a syrupy consistency
Put the chops back into the pot and coat them with this reduced liquid. This will also heat them up if they’ve cooled.
Serve immediately with some of Imoteda’s buttery mashed sweet potatoes and the reduced braising liquid.
Thank me later!
Don’t forget, if you try this recipe upload a picture to instagram and tag @heelsinthekitchenng
Happy Cooking guys!
Sashays away in 5 inch heels