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When it comes to comforting and satisfying home-cooked meals, few dishes can match the allure of Sweet & Savory Honey Garlic Pork Chops with Crispy Potatoes. This delectable recipe marries the rich, savory flavor of perfectly cooked pork chops with the delightful sweetness of honey and the aromatic punch of garlic. Paired with crispy, golden baby potatoes, this dish is a true celebration of flavor and texture that will leave your family and friends asking for seconds.

Honey Garlic Pork Chops with Potatoes

Dive into the world of flavor with Sweet & Savory Honey Garlic Pork Chops paired with crispy baby potatoes. This comforting dish highlights the delicious balance of sweet honey, aromatic garlic, and juicy pork, making it a crowd-pleaser. Learn essential marinating and cooking techniques to ensure tender, flavorful chops, and discover tips for achieving perfectly crispy potatoes. Elevate your home-cooked meals and impress your family with this easy yet impressive recipe!
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Ingredients
  

For the Pork Chops:

4 bone-in pork chops (about 1-inch thick)

3 tablespoons honey

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

1 teaspoon smoked paprika

Salt and pepper, to taste

1 tablespoon olive oil

For the Potatoes:

1.5 pounds baby potatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried rosemary

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

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Instructions
 

Prep the Marinade: In a small bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, and smoked paprika until well combined. Season with salt and pepper.

    Marinate the Pork Chops: Place pork chops in a large zip-top bag or shallow dish. Pour the marinade over the chops, ensuring they are well coated. Seal the bag or cover the dish with plastic wrap and marinate in the fridge for at least 30 minutes (or up to 4 hours for more flavor).

      Preheat the Oven: Preheat your oven to 400°F (200°C).

        Prepare the Potatoes: In a large bowl, combine halved baby potatoes, olive oil, garlic powder, dried rosemary, salt, and pepper. Toss until the potatoes are evenly coated.

          Roast the Potatoes: Spread the seasoned potatoes in a single layer on a large baking sheet. Roast in the preheated oven for about 25-30 minutes, or until golden brown and fork-tender, flipping halfway through.

            Cook the Pork Chops: While the potatoes are roasting, heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Remove the pork chops from the marinade, letting the excess drip off. Sear them in the hot skillet for about 4-5 minutes per side, or until they develop a nice brown crust.

              Add the Marinade: Once seared, pour the leftover marinade over the pork chops in the skillet. Reduce the heat to medium-low, cover the skillet, and cook for an additional 5-7 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and are cooked through.

                Serve: Plate the pork chops alongside the roasted potatoes. Drizzle any remaining sauce from the skillet over the chops and garnish with fresh chopped parsley for a pop of color.

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                    Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4