Copycat Outback Honey Garlic Glazed Pork Chops with Caramelized Crust

🛒 Ingredients

• 4 bone-in center-cut pork chops (about 1-inch thick, approx. 2 lbs total)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp coarse kosher salt
• 1/2 tsp cracked black pepper
• 2 tbsp avocado oil or vegetable oil (high smoke point)
• 4 cloves garlic, finely minced
• 1/3 cup amber honey
• 2 tbsp low-sodium soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2 tbsp unsalted butter
• Fresh thyme or rosemary sprigs for basting

👩‍🍳 Step-by-Step Instructions

1. 1
   Take the pork chops out of the refrigerator 20 minutes before cooking to take the chill off. Pat thoroughly dry on all sides with paper towels.
2. 2
   In a small ramekin, mix together the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub this spice blend generously all over the pork chops.
3. 3
   Heat a large 12-inch cast iron skillet over medium-high heat until faintly smoking. Add 2 tablespoons of high-smoke-point oil.
4. 4
   Carefully lay the pork chops into the hot skillet. Sear undisturbed for 4 to 5 minutes until a deep golden-brown crust forms. Flip and sear the other side for 3 to 4 minutes.
5. 5
   Using tongs, hold the chops on their sides for 60 seconds to render and crisp the strip of fat along the edge.
6. 6
   Turn the heat down to medium-low. Push chops slightly to one side and add the butter, minced garlic, and fresh thyme sprigs. Sauté the garlic for 30 seconds until aromatic.
7. 7
   Pour in the honey, soy sauce, Worcestershire sauce, and Dijon mustard. Stir into the bubbling butter and spoon the foaming sauce continuously over the pork chops for 2 to 3 minutes until the glaze thickens and chops reach 140°F (60°C).
8. 8
   Transfer pork chops to a warm platter. Pour the remaining skillet glaze over top and let rest for 5 minutes before serving so the juices redistribute.

🥗 Nutrition Facts (Per Serving)