When you enter Berliner, you are investing in a tradition of quality that has made us a household name in Johannesburg, not just purchasing meat. Even though our Sunday roast guides are legendary, we are aware that many families struggle to strike the ideal mix between flavour and speed throughout the hectic workweek. You want a gourmet-style dish that doesn’t require a lot of cooking time.
Presenting our famous Honey Garlic Pork Chops. This dish highlights the exceptional quality of our locally sourced pork and is a master class in balancing sweet, savoury, and acidic elements. This recipe will guarantee that your chops are always juicy, soft, and flavourful, whether you cook them on a regular cooktop or take them to the braai for a true South African smoky finish.
Recipe
What meat you’ll need:
- 6 x 2cm thick pork chops
What you’ll need for the glaze:
- ½ cup of tomato sauce (we recommend All Gold).
- 3 Tsp honey for the sweet and stickiness.
- 2 Tsp low sodium soya sauce to add a favourable, salty dimension.
- 1 Tsp balsamic vinegar to provide the acidity to break through the honey.
- 2 cloves crushed garlic (fresh is always preferable to bottled).
- ½ tsp fresh thyme leaves for a fragrant, earthy finish.
Step 1: The “base”
The butcher block is where the distinction between a good and a fantastic pork chop begins. We at Berliner advise utilizing chops that are around 2 cm thick. This particular thickness is perfect because it gives the exterior a gorgeous sear and glaze caramelization without causing the centre to dry out.
Because our pork is so fresh and of such great quality, you don’t need to cover it up with a lot of breading because pork is a sensitive meat. The purpose of the honey garlic glaze is to enhance rather than overshadow the pork’s inherent sweetness.
Step 2: Get the signature glaze ready
This dish’s “magic” is found in the glaze. It is a straightforward mixture of common pantry ingredients that, when cooked, turns into a glossy, sticky coating that sticks to the meat.
Method: In a small bowl, whisk all ingredients together until the honey is completely incorporated. The tastes of the garlic and thyme can really permeate the sauce more thoroughly if this is done up to 24 hours ahead of time and refrigerated.
Step 3: Now, for the meat of things
- Tempering: Take your pork chops out of the fridge 20 minutes or so before cooking. A harder bite results from the fibres in cold meat seizing up when it comes into contact with a heated pan.
- Drying: Pat the pork chops’ surface dry with a paper towel. The meat will steam instead of sear if there is moisture on the surface.
- Simple Seasoning: Sprinkle some sea salt and cracked black pepper on the chops after lightly rubbing them with a neutral oil (such as canola or sunflower). Because the glaze already has salt from the soy sauce, keep it light.
Step 4: The process of searing
For this, a medium-high heat is ideal. The honey in the glaze will burn before the pork is cooked if the pan is overheated. You won’t get that golden brown crust if it’s too cold.
- The First Sear: Put the seasoned chops in a grill pan that has been heated. To preserve the juices and produce those lovely grill marks, sear them for around two minutes on each side.
- The Glazing Phase: Lower the heat a little after the first sear. Apply the honey garlic mixture liberally on the chop’s upward-facing side using a basting brush.
- Cook Through: Cook for an additional 7 to 9 minutes on each side. Flip the chop and add another coat of glaze after couple minutes. This “layering” method creates an incredibly delicious, thick, caramelized crust.
Step 5: Safety and temperature
The ideal dining experience and food safety are our top priorities at Berliner. Modern, premium pig is best savoured when it is still succulent, yet it is frequently overcooked out of fear of being underdone.
Check the thickest section of the chop using your meat thermometer. The reading on your internal thermometer should be 63°C. The pork stays quite moist and is safe to consume at this temperature. The lean meat will start to toughen if you go much higher.
Step 6: The finish line
Let’s finish off strong.
Before serving, let the pork chops rest on a warm dish for approximately five minutes. This permits the redistribution of internal fluids. The meat will get dry if you cut into them right away because the tasty glaze and moisture will run out.
Why Berliner pork is the best choice for this recipe
You are savouring the fruits of meticulous sourcing and skilled butchering when you use Berliner pork in this recipe. To guarantee that even a simple 20-minute evening meal tastes like it came from a posh bistro, we choose our pork based on its colour, texture, and fat level.
Are you prepared to give it a try? This recipe for Honey Garlic Pork Chop is a great way to use our assortment of premium pork. We are always searching for methods to add more value to our Berliner community, as we have stated in our most recent updates.
Pro Tip: If you are serving a bigger group of people, this glaze also looks fantastic on pork rashers or even an entire roasted pork loin!
