No more overcooked, dry pork chops!
Take your pick of honey
Lefebvre’s pork chop glaze calls for honey, soy sauce, garlic, and freshly ground black pepper. He says you can use any honey that you want—in this instance, he opts for eucalyptus honey., he says to chop it “à la minute,” or essentially, in that moment. While it may be tempting to use a food processor to quickly dice it up, he says you’ll end up losing a lot of the flavor. The garlic also won’t be as crunchy.
When you’re done cooking the pork chops, make sure the internal temperature is at 140 degrees Fahrenheit. Then, let the meat rest for five minutes. This allows the blood to release and will make it more tender. Get the recipe
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