Sweet-Heat Hot Honey Coleman Pork Chop

hot honey pork chop

Upgrade your weeknight dinner rotation with an absolute showstopper. We are taking premium, ultra-juicy Coleman Natural French-Cut Pork Chops and giving them a modern culinary makeover with this Hot Honey Pork Chop Recipe. Say goodbye to dry, boring pork. By using a clever reverse-sear method, these thick, elegant cuts are gently baked to tender perfection before being blasted with a sticky, caramelized sweet-heat hot honey lacquer. It’s sweet, it’s fiery, and it looks like it came straight out of a high-end bistro.

SERVINGS
4
PREP TIME
10 min
COOK TIME
30-35 min
Dairy-Free

INGREDIENTS

The Chop & Rub
  • 4 Coleman Natural French-cut bone-in pork chop (thick-cut)
  • 4 tsp kosher salt
  • 2 tsp freshly cracked black pepper
  • 2 tsp garlic powder
  • 2 tsp smoked paprika (adds a subtle depth to the sweet-heat)
  • 4 tbsp neutral, high-smoke-point oil (like avocado or canola oil)
The Sweet-Heat Hot Honey Glaze
  • ¾ cup quality honey
  • 3 tbsp apple cider vinegar (cuts the sweetness and tenderizes)
  • 1 tsp crushed red pepper flakes
  • 1½ tsp cayenne pepper
  • ¼ tsp salt

INSTRUCTIONS

  1. Bring your Coleman pork chops to room temperature for about 15–20 minutes before cooking. Pat the chops completely dry with paper towels. Dry meat ensures a flawless sear.
  2. Combine the salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub the oil all over the pork chops, then season all sides generously with the spice blend.
  3. Preheat your oven to 275°F (135°C).
  4. Place the seasoned pork chops on a large wire rack set inside a rimmed baking sheet. Ensure there is at least an inch of space between each chop so the air can circulate properly around the French-cut bones.
  5. Bake for 25–35 minutes, or until an instant-read thermometer inserted into the thickest part of the center chops reads 135°F (57°C).
  6. While the pork bakes, combine the honey, apple cider vinegar, red pepper flakes, cayenne, and salt in a small saucepan over low heat.
  7. Let it simmer gently for 3–4 minutes to infuse the heat into the honey, then remove from heat.
  8. Remove the pork chops from the oven and turn your oven to HI BROIL. Brush the top side of the pork chops generously with the hot honey glaze.
  9. Place the pan under the broiler for 2 minutes until bubbling and slightly charred. Flip the chops, brush the other side generously with the glaze, and broil for another 1 to 2 minutes. *NOTE: Watch them closely! The sugars in the honey will caramelize and char very quickly.
  10. Remove the chops from the oven when the internal temperature hits 142°F to 145°F (61°C to 63°C). Let them rest for 5–7 minutes so the juices redistribute.
  11. Plate them up and drizzle the remaining warm hot honey right over the top before serving

Find this recipe at:

https://colemannatural.com/kitchen/sweet-heat-hot-honey-pork-chop/