HOTHONEY-GLAZED PORK CHOPS

HOMEMADE HOTHONEY AND CALABRIAN CHILIS MAKE FOR GLAZED PORK CHOP PERFECTION.

From Food & Wine comes this recipe for thick, juicy, bone-in pork chops. They’re first seared in a skillet then lacquered with a homemade honey glaze.  Wbile hot honey is having a big moment, it’s a snap to take any honey you have on hand and make your own. The secret?  Calabrian chilis, these fiery little peppers are Chef Bobby Flay’s favorite. You’ll see why. Here, they are both a marinade and a finishing sauce.  The hot honey can be made in 5 minutes flat. And you can control the level of spice.  If you like a dish that’s mild and smoky, just pull back on the chiles and remove the seeds, But if you want their  maximum effect, just stir in the seeds, make a marinade of honey, orange juice and ruby red Calabrian Chiles.  Add the chops. Wait 60 minutes or up to 8 hours and voilà your pork chops are ready to go. And they’ll be on the table in under 30 minutes.

ALL ABOUT HONEY…

Honey may be the most interesting culinary ingredient in world history.  And there’s an incredible history behind it.  Honey goes back at least 8,000 years, with ancient cave paintings in Spain showing humans gathering wild honey. The Egyptians worshipped it, using it not just in food but also as medicine and even embalming fluid. Greeks saw it as a gift from the gods, while Romans used it to pay taxes and preserve fruits before refrigeration ever existed. Across cultures, honey was both a delicacy and a healer, prized for its sweetness, antimicrobial properties, and even magic. Before sugar cane took over the world stage, honey was the sweetener—from mead in medieval Europe to medicinal tonics in ancient China. Fast-forward a few millennia, and while we no longer chase bees with baskets, we’re still obsessed—with good reason. Honey’s complex flavor, long shelf life, and ability to pair just as well with pork chops as with your morning toast have made it an enduring pantry powerhouse. One of the most fascinating books on the subject belongs in every epicurean library. It’s entitled “The World Atlas of Honey” (University of California Press 2024.) To buy the book, just click on the cover. Its author C. Marina Marchese, is known as “The Honey Sommelier”.  Ms. Marchese established the American Honey Tasting Society, an organization which you can read about here: https://www.americanhoneytastingsociety.com/.  If you are short on time, Chewing the Fat highly recommends ‘The Secret History of Food” by Matt Siegel which has a wonderful chapter all about honey.

ALL ABOUT CALABRIAN CHILIS…

Any fan of Bobby Flay has heard of Calabrian chilis which the chef uses with abandon. But in case you don’t follow Chef Flay, here’s what you need to know. Calabrian Chilis hail from Calabria, the toe of Italy’s boot, known for its earthy cuisine and its fearless approach to heat. These peppers thrive in Calabria’s Mediterranean climate, where they’re dried in the sun, ground into flakes, pickled, or packed in oil, depending on the village. They’re small, bright red when ripe, and generally medium-hot — about 25,000 to 40,000 Scoville heat units, placing them between serranos and cayennes. But what makes them special isn’t just the heat. It’s the flavor: smoky, fruity, and slightly sweet, with a fermented funk when processed  You’ll find them in the following forms 1. Whole dried – Use in slow-simmered sauces or steep in oil. 2. Crushed (like flakes) – A little goes a long way. Sprinkle on pasta, pizza, or eggs. 3. Chili paste – Often mixed with oil and salt. Bold, rich, and ideal for spreading or stirring into soups and sauces. 4. In oil (sliced or whole) – These are addictively good, especially on sandwiches or with burrata. 5. As ‘Nduja – That fiery, spreadable pork salume made with Calabrian chilis and dreams. Melt it into pasta sauce or smear it on crostini with honey for a backhanded kiss of heat. One final Calabrian Chili tip: Skip the pre-chopped Calabrian chiles. Whole ones let you fine-tune the heat like a DJ spinning vinyl. Trust me, your pork chops will thank you.

PORK CHOPS 101
As for cooking, treat those bone-in chops with respect. About 7 to 8 minutes per half-inch of thickness, and around 20 to 30 minutes at 350°F in the oven if you’re going that route. But if you’re aiming for porky perfection, trust your thermometer: 145°F in the thickest part is your golden number.

HERE’S TODAY’S RECIPE FOR HOTHONEY-GLAZED PORK CHOPS AND AFTER IT, SOME OTHER PORK CHOP RECIPES TO TRY.

HOTHONEY-GLAZED PORK CHOPS

May 1, 2025

Servings: 4

Cook: 30 min

Difficulty: Simple

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Nature's centuries-old sweetener is paired with fiery Calabrian Chilis and Orange juice to tenderize and flavor juicy bone-in pork chops.

By: Monte Mathews

Ingredients

• 3/4 cup plus 1 tablespoon orange juice, divided
• 2 tablespoons plus 1/4 cup honey, divided
• 2 jarred whole Calabrian chiles, chopped, plus 2 teaspoons chile oil, divided
• 1 tablespoon kosher salt, divided, plus more to taste
• 4 bone-in rib-cut pork chops (about 1 inch thick) (about 2 pounds)
• 1 teaspoon black pepper
• 2 tablespoons canola oil, divided
• 2 shallots, sliced
• 4 garlic cloves, thinly sliced
• 1 1/4 cups chicken broth
• 1 tablespoon Dijon mustard
• 2 tablespoons cold unsalted butter, cut into 2 pieces
• Fresh thyme leaves for garnish

Directions

• Step 1 Whisk together 3/4 cup orange juice, 2 tablespoons honey, Calabrian chile oil, and 1 teaspoon salt in a small bowl. Transfer mixture to a large ziplock plastic bag
• Step 2 Add pork chops. Seal the bag, and turn to coat the pork. Refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 425°F. Place marinated pork chops on a large plate. Reserve marinade. Pat pork chops dry using paper towels. Sprinkle both sides evenly with black pepper and the remaining 2 teaspoons salt
• Step 3 Heat a 12-inch cast-iron skillet over high heat until starting to smoke. Reduce heat to medium. Add 1 tablespoon canola oil to the skillet, swirling to coat. Add 2 pork chops. Cook, undisturbed, until browned on 1 side, 3 to 4 minutes. Transfer to a plate, browned side up
• Step 4 Repeat cooking process with remaining 2 pork chops. Set aside.
• Step 5 Wipe skillet clean. Return skillet to medium heat and add the remaining 1 tablespoon canola oil, shallots, and garlic. Cook over medium, stirring often, until starting to soften, 2 to 3 minutes. Add chicken broth, and bring to a boil over high heat. Boil, stirring often, until slightly reduced, about 1 minute. Add reserved marinade, and continue to boil for 1 minute. Reduce heat to medium
• Step 6 Add chopped Calabrian chiles. Place pork chops in skillet, browned side up, and bake until a meat thermometer inserted into the thickest portion of pork chops registers 140°F, about 12 minutes. Transfer pork chops to a plate. Bring the marinade mixture in the skillet to a boil over medium-high heat. Whisk in mustard, remaining 1/4 cup honey, and remaining 1 tablespoon orange juice until combined. Cook, stirring occasionally, until mixture is thickened and begins to resemble a sauce, about 4 minutes. Remove from heat. Add butter, 1 tablespoon at a time, whisking until emulsified, about 1 minute. Season to taste.
• Step 7 Nestle pork chops in skillet and pour sauce over pork chops. Sprinkle with thyme
• Step 8 serve.

FOR THESE GREAT PORK CHOP RECIPES, SIMPLY CLICK ON THE PHOTO OR THE LINK:

Jacques Pépin’s Superb recipe for Spinach and Gruyère Stuffed Pork Chops

Melissa Clark’s Seared Pork Chops with Peas, Scallions and Pancetta from "Dinner: Changing the Game", her brand new cookbook.

PERFECT PORK CHOPS IN MINUTES