This meal checks all the boxes for a well-rounded dinner: a protein, a starch, a vegetable, and a delicious sauce. These pan-seared honey garlic pork chops are crispy on the outside and tender on the inside. The caramelization from the rub pairs so well with the delicious sticky honey garlic sauce. The wild rice gives a subtle nod to the classic honey garlic chicken and rice dish, and is a healthier alternative to plain white rice. The sweet and tangy orange glaze cuts the bitterness of Brussels sprouts.
Why I love this recipe:
- It highlights a sweet and tangy flavor combination
- Pan-seared pork chops are fast to cook
- You can assemble this wholesome meal in under an hour
As I was creating this recipe, I wanted to combine two classic Chinese dishes – honey garlic chicken and orange chicken – with my own twist. Roasted Brussels sprouts are delicious with a glaze. The orange glaze softens the Brussels sprouts after they’ve roasted, and pair nicely with the soft wild rice. When preparing the Brussels sprouts, use a rimmed baking sheet and let it warm up in the oven for about 20 minutes. Place the sliced sprouts on the sheet flat side down. The warm sheet will flash-roast the sprouts, and give the insides a nice char. When you flip them halfway through, it’s okay if some of them stay flat. The glaze will dilute any overbearing char flavor.
Pan-seared pork chops are, in my opinion, the best way to prepare them. I recommend bone-in for some extra flavor! Be generous with the rub before cooking them to maximize the carmelization. While the pork chops are resting, the honey garlic sauce will thicken and soak into the chops, making them so juicy and tender.
The wild rice is self-sufficient. For the most flavor, I recommend cooking the rice in a stock instead of just water. The extra orange juice and zest will brighten up the nutty flavor of wild rice.
I hope you enjoy these bursts of flavors in this dish!
Pan-Seared Honey Garlic Pork Chops with Orange Glazed Roasted Brussels Sprouts and Wild RicePrint Recipe
- For the Pork Chops:
- 1 tablespoon olive oil
- 2 bone-in pork chops (boneless will work, but they won't be as tender!)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-2 tablespoons brown sugar
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon tamari (regular soy sauce is fine if you don't have a gluten intolerance)
- 1 tablespoon honey
- 1/2 tablespoon rice wine vinegar (apple cider vinegar will also work)
- For the Brussels Sprouts:
- 1/2 pound Brussels sprouts, ends trimmed off and sliced in half
- 1 to 2 tablespoons olive oil
- Salt and pepper to taste
- For the Wild Rice:
- 1/2 cup wild rice
- 1 cup chicken or vegetable stock
- 1/2 teaspoon salt
- For the Orange Glaze:
- Zest of 1 orange, divided
- 1/4 cup orange juice, divided
- 1 tablespoons honey
- 1 tablespoon apple cider vinegar
- A pinch of cardamom (optional)
- A pinch of cinnamon (optional)
Preheat the oven to 425 degrees and add a rimmed baking pan to the oven. It will be best to roast the Brussels sprouts on a pre-heated pan.
Transfer the Brussels sprouts to a medium bowl and coat evenly with the olive oil, salt, and pepper. After the pan has heated in the oven for 20 minutes, add the Brussels sprouts to the pan, flat half side facing down. Roast for 20 minutes, then flip for another 15 minutes.
Meanwhile, prepare the wild rice. Add the stock, rice, and salt to a medium sauce pan or rice cooker. Cook the rice per the package's instructions- you will most likely bring the stock to a simmer, then reduce the heat and cover the pot for 20 to 25 minutes.
Now, prepare the pork chops. Heat a cast iron skillet over medium heat and drizzle some olive oil in the pan.
Whisk together the garlic, lemon juice, tamari, honey, and rice wine vinegar and set aside.
Combine the salt, pepper, and brown sugar in a small bowl and rub all sides of the pork chops well.
Cook the pork chops for about 5 minutes on each side, until the rub has slightly caramelized and the center of a pork chop reaches 145 degrees. Once they are cooked, pour the honey garlic mixture on top of them in the pan, and flip them over once.
Transfer them to a plate and cover with aluminum foil to let them rest for 5 minutes.
Prepare the orange glaze. Reserve half of the orange zest and juice for the rice, then whisk all of the orange glaze ingredients together in a small bowl.
Once the Brussels sprouts are finished, pour the orange glaze on top and carefully mix everything on the pan. Turn off the oven and transfer the Brussels back to the oven until ready to serve.
Once the rice is cooked, combine the reserved orange zest and juice into the rice well.
Serve everything warm and enjoy!