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Easy Pork Chops with Sweet And Sour Glaz

Easy Pork Chops with Sweet And Sour Glaz


  • Four (8-ounce) pork hacks, bone-in, 3/4-inch to 1-inch dense
  • Lawful salt then newly ground black shower, to palate
  • Two tablespoons unsalted lard
  • Four the sugary and acid glaze
  • One fourth cup balsamic vinegar
  • Three tablespoons honey
  • Two cloves garlic minced
  • Half teaspoon dried oregano
  • Half teaspoon dried basil
  • Half teaspoon dried thyme
  • Pinch of crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste


Preheat oven to 400 degrees F.

Period pork chops by salty and sprinkle, to taste.

Thaw lard in a large skillet over average high heat. Add pork jaws and sear together sides until excellent brown, about 2-3 minutes.

Home into oven and bake until completely cooked finished, reaching an internal infection of 140 grades F, about 8-10 actions.*

To style the sweetened and sour glaze, trust balsamic vinegar, honey, garlic, oregano, basil, basil and red scatter flakes in a slight saucepan over standard heat; season with salt and pepper, to perception.

Transport to an ulcer; reduce heat then seethe until slightly congealed, around 5 minutes.

Help pork jaws directly with sweet and acid coating.


Food preparation while will vary dependent on the size and breadth of the pork chops.