Delicious Pan-Seared Pork Chops with Honey Garlic Sauce are juicy, tender and almost impossible to resist! With a make in the pan honey garlic sauce, these moist and flavorful pan-seared pork chops are easy enough for a weeknight.
In a casserole large enough to hold the chops, combine the lemon juice,2 Tablespoons of the olive oil, minced garlic cloves, salt and pepper.
Add the pork chops, stirring to coat the chops. Cover and refrigerate for 2 hours.
Remove chops from the marinade and scrape off the excess and reserve. Blot the chops dry with a paper towel.
Heat a large skillet over medium-high heat. Add the remaining 2 Tablespoons olive oil and swirl to coat the pan. Add the chops. Let cook for 3 to 5 minutes. Test the chops by lifting with a pair of tongs. If the chops release easily they are ready to be turned. If not, wait another 30 seconds and try again. Turn the chops and cook for another 3 - 5 minutes.
Remove the chops from the pan. Add the cloves, cinnamon stick and bay leaves. Stir for 1 minute until you can smell the spices. Add the honey, white wine, chicken stock and reserved marinade to the pan. Stir, scraping up the browned bits on the bottom of the pan.
Add the pork chops back to the pan, cover and cook for another 5 minutes or until the chops reach an internal temperature of 145 degrees. Remove the pork chops and cover with foil. Boil the sauce for 2 -3 minutes until it becomes thick and syrupy. Remove the cloves, cinnamon stick and bay leaves. Return the chops to the pan and turn to coat with the sauce. Tasted and adjust the seasonings if needed.Place the chops on a serving platter and pour the sauce over. Sprinkle with parsley and serve.