Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks’ ratings. If you like, you can also share your specific comments, positive or negative – as well as any tips or substitutions – in the written review space.
“I am making this for dinner tonight. I am changing it into a crockpot recipe. I pan-seared seasoned thick cut pork loin chops (2 minutes each side). Then transferred the chops to the crockpot. In the pan I made the butter and honey mixture except I double the amounts. As soon as it turned color I pour it over the chops. Then I put about a cup of water in the pan to get all the brown goodies. Turn the chops over to ensure they were coated with sauce then poured the water from the pan over the chops. I stirred around to mix the honey butter and water. I set it on low. It smells wonderful!”
“I didn’t have an oven proof pot, so I took a skillet and melted butter and mixed honey. Then I pan seared the pork and transferred it into another dish to put in the oven and poured the butter/honey mixture over it. After the pork was done I put it on a plate, put the water in the dish, and then put all of it back into the skillet to simmer, using the water to get the glazed bits off the bottom of the dish in the oven. It worked just as well.”
Totally delish! I made this as stated, except I added about a teaspoon of chipotle pepper powder to the salt and pepper used to season the pork on half of it (left one half as is). That added a nice zing to the … More