When I wanted to spice up a pair of pork chops for dinner, I borrowed a recipe for Honey Garlic Chicken and added in Sriracha Sauce to the mix. This turned out wonderfully. The sugar-free honey gives it just enough sweetness while the sriracha adds the zing to it. It’s easy to do and can be done in one stove-to-oven pan. I have a set of copper skillets that can all go into the oven and broiler, but a cast-iron or any other skillet rated for the oven will work as well.

The same recipe works with chicken if you’d rather have bird for dinner. You can use chicken thighs or breasts, but allow a little more cooking time for thicker breasts or cut them horizontally and lay flat if they are too thick. You can easily double the sauce to make more than two pieces.

Honey Sriracha Pork Chops

1 tablespoons Butter
1/2 tablespoon Garlic Powder
1 tablespoon Sriracha Sauce
1 pinch Salt
Ground Black Pepper to taste
3 tablespoons Sugar-free Honey
2 Pork Chops, 4-6 ounces each

Preheat oven to 375 degrees F (190 degrees C).
In an oven-usable skillet, such as copper or cast iron, melt butter over medium heat. Add garlic powder, salt, and pepper. Cook for 1 minute. Stir in honey and Sriracha sauce and bring to a boil. Reduce heat to low. Measure out half the sauce into a small bowl or cup and set aside.

Dip pork chops into the sauce, coating on both sides. Leave chops in the pan and use a pastry brush to coat any extra sauce on top of the chops.

Bake for about 30 minutes. Pork chops should be about 145 degrees on a food thermometer inserted to the middle of the chop. Remove pan from oven, turn the pork chops over with a fork to coat the top. Next, pour the reserved sauce over each chop and put under the broiler for 5 minutes to brown the edges.

Makes 2 servings.