Name: Honey-Soy Glazed Pork Chops
Total time: 40 min
Ingredients: 1/2 cup honey; 1/2 cup lower-sodium soy sauce; 2 Tbsp. oyster sauce; 2 Tbsp. rice vinegar; 1 tsp. sesame oil; 3 tsp. minced garlic (from 2 cloves), divided; 1 tsp. cornstarch; 6 Tbsp. vegetable oil, divided; 6 (6 oz. each) boneless pork chops (3/4 inch thick); 2 tsp. kosher salt, divided; 3/4 tsp. black pepper, divided; 12 oz. Broccolini; 12 oz. sliced cremini mushrooms; Thinly sliced scallions, for garnish

Two plates of honey-soy glazed pork chops with broccolini and cremini mushrooms on a table with forks and knives, a glass of water, and small bowls of pepper and sliced scallions. — Photo:
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell

Active Time:

25 mins

Total Time:

40 mins

Servings:

4 (plus leftovers)

There’s no such thing as too many pork chop recipes—they’re always a hit. This smart recipe makes enough for two suppers—the glossy, saucy pork chops with sautéed broccolini and mushrooms here, plus a speedy Stir-Fried Pork and Noodles using the leftovers. Simply follow the recipe below as directed—you’ll cook all the sauce, pork, and vegetables the first night—and then dinner on night two comes together in just 20 minutes. (Recipe at bottom.) It’s a delicious win-win for busy families!

Ingredients

1/2 cup honey
1/2 cup lower-sodium soy sauce
2 Tbsp. oyster sauce
2 Tbsp. rice vinegar
1 tsp. sesame oil
3 tsp. minced garlic (from 2 cloves), divided
1 tsp. cornstarch
6 Tbsp. vegetable oil, divided
6 (6 oz. each) boneless pork chops (3/4 inch thick)
2 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
12 oz. Broccolini
12 oz. sliced cremini mushrooms
Thinly sliced scallions, for garnish

Directions

Stir together honey, soy sauce, oyster sauce, rice vinegar, sesame oil, and 2 teaspoons of the garlic in a medium bowl. Transfer 3/4 cup of the honey-soy mixture to an airtight container; refrigerate until ready to use, up to 3 days.
Transfer the remaining honey-soy mixture (about 1/2 cup) to a small saucepan. Stir in cornstarch, and bring to a simmer over medium; cook, stirring occasionally, until sauce is thickened and coats the back of a spoon, about 2 minutes. Remove from heat; cover to keep warm.
Heat 2 tablespoons of the vegetable oil in a large cast-iron skillet over medium. Season pork chops with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Add 2 pork chops to skillet, and cook over medium, turning once, until browned and a thermometer inserted into thickest portion registers 130°F, 2 to 3 minutes per side. For leftovers, transfer 2 pork chops to a plate and cool completely. Meanwhile, repeat with 2 tablespoons of the vegetable oil and remaining 4 pork chops, adding 1 tablespoon oil to skillet for each batch. Place 4 cooked pork chops on a plate; tent with foil to keep warm. Do not wipe skillet clean.
Add remaining 2 tablespoons vegetable oil to drippings in skillet. Heat oil over medium-high; add Broccolini, tossing to coat with drippings. Add sliced mushrooms, remaining 1 teaspoon garlic, and 1/4 cup water; cover and cook, tossing occasionally, until mushrooms are tender and Broccolini is tender-crisp, about 8 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. For leftovers, transfer about a third of the Broccolini and 3/4 cup mushrooms to a plate. Let vegetables cool to room temperature.
Divide warm pork chops and remaining vegetables among 4 plates. Spoon 2 tablespoons of the honey-soy mixture over each pork chop. Garnish with sliced scallions, and serve. Refrigerate 2 cooled pork chops and cooled vegetable mixture in separate airtight containers for up to 2 days.

Stir-Fried Pork and Noodles

Heat 2 tsp. vegetable oil in a large nonstick skillet over medium-high. Add 2 lightly beaten large eggs; cook, stirring often, until scrambled, about 1 minute. Transfer eggs to a bowl. Slice 2 leftover glazed pork chops; add to skillet with leftover honey-soy sauce mixture. Bring to a boil over medium; cook, stirring occasionally, until pork is heated through, about 3 minutes. Add 1 cup chopped leftover Broccolini; 3/4 cup leftover mushrooms; 1/2 tsp. kosher salt; 1/2 tsp. crushed red pepper; and 1 (8-oz.) pkg. rice stick noodles, cooked according to package directions. Stir in scrambled eggs. Cook over medium, tossing constantly, until well combined and noodles absorb sauce, about 1 minute. Remove from heat, and garnish with thinly sliced scallions.

Active 15 min. - Total 20 min.