# Slow Cooker



# Honey-Soy Chicken

<div data-en-clipboard="true" data-pm-slice="1 1 []" id="bkmrk-ingredients">**<span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">Ingredients</span></span>**</div><div id="bkmrk-6-8-chicken-thighs%2C-"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">6-8 Chicken thighs, breasts, cut into large cubes or whole</span></span></div><div id="bkmrk-%28can-also-use-some-k">*<span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">(Can also use some kind of fake-meat alternative)</span></span>*</div><div id="bkmrk-%C2%A0"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;"> </span></span></div><div id="bkmrk-1%2F2-small-onion-or-1"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">1/2 small onion or 1 shallot, chopped</span></span></div><div id="bkmrk-3-cloves-of-garlic%2C-"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">3 cloves of garlic, minced (~2 tbsp)</span></span></div><div id="bkmrk-2-tsp-fresh-ginger%2C-"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">2 tsp fresh ginger, minced</span></span></div><div id="bkmrk-1%2F4-tsp-red-pepper-f"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">1/4 tsp red pepper flakes</span></span></div><div id="bkmrk-1-tsp-dried-basil"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">1 tsp dried basil</span></span></div><div id="bkmrk-1%2F2-cup-soy-sauce"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">1/2 cup soy sauce</span></span></div><div id="bkmrk-1%2F2-cup-ketchup"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">1/2 cup ketchup</span></span></div><div id="bkmrk-1%2F3-cup-honey"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">1/3 cup honey</span></span></div><div id="bkmrk-%C2%A0-0"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;"> </span></span></div><div id="bkmrk-instructions">**<span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">Instructions</span></span>**</div><div id="bkmrk-place-chicken-in-a-4"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">Place chicken in a 4-quart slow cooker.</span></span></div><div id="bkmrk-%C2%A0-1"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;"> </span></span></div><div id="bkmrk-whisk-sauce-ingredie"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">Whisk sauce ingredients together in a bowl; pour over chicken.</span></span></div><div id="bkmrk-%C2%A0-2"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;"> </span></span></div><div id="bkmrk-cook-on-low-for-%7E6-h"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">Cook on low for ~6 hours, or high for ~2 hours</span></span></div><div id="bkmrk-%C2%A0-3"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;"> </span></span></div><div id="bkmrk-additions%3A"><span style="font-family: 'Times New Roman';"><span style="font-size: 12pt;">*Additions:*</span></span></div>- <div><span style="font-family: Calibri;"><span style="font-size: 11pt;">Add a small amount of toasted sesame oil and/or sesame seeds to sauce.</span></span></div>
- <div><span style="font-family: Calibri;"><span style="font-size: 11pt;">Add chunks of pineapple, bell pepper, and chopped onion for the last 30 minutes of cooking.</span></span></div>

# Lemon-Garlic Chicken

<div data-en-clipboard="true" data-pm-slice="0 0 []" id="bkmrk-source%3A%C2%A0http%3A%2F%2Fallre"><span style="font-family: Calibri;"><span style="font-size: 11pt;">Source: </span></span><span style="font-family: Tahoma;"><span style="font-size: 8pt;">[http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii](http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii)</span>  
  
</span></div><div id="bkmrk-1-teaspoon-dried-ore"><span style="font-family: Calibri;"><span style="font-size: 11pt;">1 teaspoon dried oregano</span></span></div><div id="bkmrk-1%2F2-teaspoon-salt"><span style="font-family: Calibri;"><span style="font-size: 11pt;">1/2 teaspoon salt</span></span></div><div id="bkmrk-1%2F4-teaspoon-ground-"><span style="font-family: Calibri;"><span style="font-size: 11pt;">1/4 teaspoon ground black pepper</span></span></div><div id="bkmrk-2-pounds-skinless%2C-b"><span style="font-family: Calibri;"><span style="font-size: 11pt;">2 pounds skinless, boneless chicken breast halves</span></span></div><div id="bkmrk-2-tablespoons-butter"><span style="font-family: Calibri;"><span style="font-size: 11pt;">2 tablespoons butter</span></span></div><div id="bkmrk-1%2F4-cup-water"><span style="font-family: Calibri;"><span style="font-size: 11pt;">1/4 cup water</span></span></div><div id="bkmrk-3-tablespoons-fresh-"><span style="font-family: Calibri;"><span style="font-size: 11pt;">3 tablespoons fresh lemon juice</span></span></div><div id="bkmrk-2-cloves-garlic%2C-min"><span style="font-family: Calibri;"><span style="font-size: 11pt;">2 cloves garlic, minced</span></span></div><div id="bkmrk-1-teaspoon-chicken-b"><span style="font-family: Calibri;"><span style="font-size: 11pt;">1 teaspoon chicken bouillon granules</span></span></div><div id="bkmrk-1-teaspoon-chopped-f"><span style="font-family: Calibri;"><span style="font-size: 11pt;">1 teaspoon chopped fresh parsley</span></span></div><div id="bkmrk-in-a-bowl%2C-mix-the-o"><span style="font-family: Calibri;"><span style="font-size: 11pt;">  
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.</span></span></div><div id="bkmrk-in-the-same-skillet%2C"><span style="font-family: Calibri;"><span style="font-size: 11pt;">In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.</span></span></div><div id="bkmrk-cover%2C-and-cook-on-h"><span style="font-family: Calibri;"><span style="font-size: 11pt;">Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.</span></span></div><div id="bkmrk-heather%27s-variation"><span style="font-size: 16pt;">  
Heather's Variation</span></div><div id="bkmrk-1-tsp-dried-oregano">1 tsp dried oregano</div><div id="bkmrk-ground-black-pepper-">ground black pepper to taste (I did about six grinds)</div><div id="bkmrk-2-pounds-skinless%2C-b-0">2 pounds skinless, boneless chicken breasts</div><div id="bkmrk-2-tbsp-butter">2 tbsp butter</div><div id="bkmrk-2.5-cups-chicken-bro">2.5 cups chicken broth</div><div id="bkmrk-3-tbsp-fresh-lemon-j">3 tbsp fresh lemon juice</div><div id="bkmrk-2-cloves-garlic%2C-min-0">2 cloves garlic, minced</div><div id="bkmrk-2-potatoes%2C-chopped">2 potatoes, chopped</div><div id="bkmrk-4-5-cloves-garlic%2C-s">4-5 cloves garlic, smashed</div><div id="bkmrk-layer-potatoes-and-s">  
Layer potatoes and smashed garlic cloves on bottom of slow cooker. Mix oregano and pepper in a bowl. Rub the mixture into chicken. Melt the butter in a dutch oven over medium heat. Brown chicken in butter for 5 minutes on each side. Place chicken in the slow cooker. In the same dutch oven, mix chicken broth, minced garlic, and lemon juice. Bring to a boil. Pour over chicken. Cover and cook on low for 2 hours.</div><div id="bkmrk-"></div>---

<div id="bkmrk-notes%2C-comments%2C-sug">**<span style="font-family: Calibri;"><span style="font-size: 11pt;">NOTES, COMMENTS, SUGGESTIONS</span></span>**</div><div id="bkmrk--0"></div><div id="bkmrk-wow-this-was-good.-i"><span style="font-family: Calibri;"><span style="font-size: 11pt;">WOW this was good. I followed posters suggestions and used</span></span> <span style="font-family: Calibri;"><span style="font-size: 11pt;">2C water and dissolved a boulion cube in it. I also added a little white wine, the garlic and a shallot to</span></span> <span style="font-family: Calibri;"><span style="font-size: 11pt;">deglaze the pan b4 adding the water/spice mixture. Even then, I had to add about a cup more water while it was cooking. I also dredged the chik breasts in a</span></span> <span style="font-family: Calibri;"><span style="font-size: 11pt;">lemon pepper seasoning in addition to the oregono.</span></span> <span style="font-family: Calibri;"><span style="font-size: 11pt;">I</span></span> <span style="font-family: Calibri;"><span style="font-size: 11pt;">omitted all the salt from the recipe too, since boulion is so salty. Made the leftover broth into gravy, cooked up the Uncle Bens Chicken rice, and dinner was AbFab!! I will def be making this again!</span></span></div><div id="bkmrk-%C2%A0"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-pasted-from-%3Chttp%3A%2F%2F"><span style="font-family: Tahoma;"><span style="font-size: 8pt;"><span style="color: #666666;">Pasted from &lt;</span>[<span style="color: #666666;">http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/115628/</span>](http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/115628/)<span style="color: #666666;">&gt;</span></span></span></div><div id="bkmrk-%C2%A0-0"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-my-first-crock-pot-e"><span style="font-family: Calibri;"><span style="font-size: 11pt;">My first crock pot experience, and it turned out great! I took a lot of advice from the posts here:</span></span> <span style="font-family: Calibri;"><span style="font-size: 11pt;">I covered the bottom of the pot with potatoes, onions, mushrooms, and lots of garlic (about 6 cloves).</span></span> <span style="font-family: Calibri;"><span style="font-size: 11pt;">I used bone-in breasts (I did brown them first, using butter, salt and lemon-pepper mix, awesome), then deglazed the pan with 1 cup white wine. Added all that to the pot, along with 2 cans of chicken stock, 6 tablespoons lemon juice, and a little more salt. I</span></span> <span style="font-family: Calibri;"><span style="font-size: 11pt;">cooked on high for 2 hours, then low for 1 hour</span></span> <span style="font-family: Calibri;"><span style="font-size: 11pt;">- perfect! I think the bone-in chicken made a big difference, it was wonderful and falling apart.</span></span> <span style="font-family: Calibri;"><span style="font-size: 11pt;">I would be careful with the lemon juice - I love strong flavors and was tempted to add more, but my 6 tablespoons was bordering on too bitter - excellent though! Also turned the extra juice into gravy for veggies and it was yummy, with side of chicken couscous!</span></span></div><div id="bkmrk-%C2%A0-1"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-pasted-from-%3Chttp%3A%2F%2F-0"><span style="font-family: Tahoma;"><span style="font-size: 8pt;"><span style="color: #666666;">Pasted from &lt;</span>[<span style="color: #666666;">http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/647122/</span>](http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/647122/)<span style="color: #666666;">&gt;</span></span></span></div><div id="bkmrk-%C2%A0-2"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-very-good%2C-would-be-"><span style="font-family: Calibri;"><span style="font-size: 11pt;">Very good, would be 5 stars with a few tweeks. The</span></span> <span style="font-family: Calibri;"><span style="font-size: 11pt;">recipe was a little salty for my taste, I will reduce the salt next time. Also, I cooked for 6 hours on low but chicken turned out a little overcooked. Next time, I think 4-5 hours would be plenty. Will definatley make this again, thanks.</span></span></div><div id="bkmrk-%C2%A0-3"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-pasted-from-%3Chttp%3A%2F%2F-1"><span style="font-family: Tahoma;"><span style="font-size: 8pt;"><span style="color: #666666;">Pasted from &lt;</span>[<span style="color: #666666;">http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/851617/</span>](http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/851617/)<span style="color: #666666;">&gt;</span></span></span></div><div id="bkmrk-%C2%A0-4"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-yummy%21-this-was-incr"><span style="font-family: Calibri;"><span style="font-size: 11pt;">YUMMY! This was incredible! I used bottled lemon juice, since I didn't have any lemons on hand, and it was still great. I also used the boillon and it was fine. I did double the amount of sauce, and thicken it with a little cornstarch at the end. But, oh, my -- this is definitely going into regular rotation! :-)</span></span></div><div id="bkmrk-%C2%A0-5"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-pasted-from-%3Chttp%3A%2F%2F-2"><span style="font-family: Tahoma;"><span style="font-size: 8pt;"><span style="color: #666666;">Pasted from &lt;</span>[<span style="color: #666666;">http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/272839/</span>](http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/272839/)<span style="color: #666666;">&gt;</span></span></span></div><div id="bkmrk-pasted-from-%3Chttp%3A%2F%2F-3"><span style="font-family: Tahoma;"><span style="font-size: 8pt;"><span style="color: #666666;">Pasted from &lt;</span>[<span style="color: #666666;">http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/272839/</span>](http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/272839/)<span style="color: #666666;">&gt;</span></span></span></div><div id="bkmrk-%C2%A0-6"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-easy-and-moist.-i-di"><span style="font-family: Calibri;"><span style="font-size: 11pt;">Easy and moist. I did as others suggested and added more liquids: 1/2 c chicken broth, 1/3 lemon juice, and since I had it on hand, about 1/2 c white wine. When ready to plate, I thickened sauce with cornstarch. It was great over egg noodles! Took less than 3 hrs. in crockpot.</span></span></div><div id="bkmrk-%C2%A0-7"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-pasted-from-%3Chttp%3A%2F%2F-4"><span style="font-family: Tahoma;"><span style="font-size: 8pt;"><span style="color: #666666;">Pasted from &lt;</span>[<span style="color: #666666;">http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/274016/</span>](http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/274016/)<span style="color: #666666;">&gt;</span></span></span></div><div id="bkmrk-%C2%A0-8"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-this-chicken-is-trul"><span style="font-family: Calibri;"><span style="font-size: 11pt;">This chicken is truly delicious. I have made this recipe four or five times already, it's definitely a keeper. It doesn't make much extra sauce so if you want some to scoop over potatoes or pasta you should double the sauce. The only thing I do differently is I use boneless skinless chicken tenders instead of chicken breast halves. The chicken pieces are smaller which allows them to soak up more of the juices and seasonings making them very flavorful and tender. I have also added sliced mushrooms... yum.</span></span></div><div id="bkmrk-%C2%A0-9"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-pasted-from-%3Chttp%3A%2F%2F-5"><span style="font-family: Tahoma;"><span style="font-size: 8pt;"><span style="color: #666666;">Pasted from &lt;</span>[<span style="color: #666666;">http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/250974/</span>](http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/250974/)<span style="color: #666666;">&gt;</span></span></span></div><div id="bkmrk-%C2%A0-10"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-an-awesome-lo-carb-d"><span style="font-family: Calibri;"><span style="font-size: 11pt;">An awesome lo-carb dish. You don't have to brown the chicken. Just mix the seasonings in a pot on the stove and boil slightly then poor over the chicken in the slow cooker. Use xanthum to thicken the left over juices into a very flavorful gravy!</span></span></div><div id="bkmrk-%C2%A0-11"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-pasted-from-%3Chttp%3A%2F%2F-6"><span style="font-family: Tahoma;"><span style="font-size: 8pt;"><span style="color: #666666;">Pasted from &lt;</span>[<span style="color: #666666;">http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/809596/</span>](http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/809596/)<span style="color: #666666;">&gt;</span></span></span></div><div id="bkmrk-%C2%A0-12"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-this-turned-out-surp"><span style="font-family: Calibri;"><span style="font-size: 11pt;">THis turned out surprisingly good!!! I used two boneless skinless breasts, (1lb) and I did everything by the recipe except used more garlic as we LOVE garlic...I used the already minced garlic...I also took everyone elses advice &amp; used chicken broth instead of water...I made enough to cover chicken so it did not dry out...I also cooked this for about 4 1/2 hours on low.....I</span></span> <span style="font-family: Calibri;"><span style="font-size: 11pt;">took juice out of crockpot, added cornstarch to thicken it up &amp; made a yummy gravy! returned gravy &amp; chicken to crockpot &amp; left on warm..chicken fell apart &amp; soaked in so much flavor it was unreal! I served w/Uncle Ben's whole grain brown rice w/garlic flavors &amp; steamed broccoli &amp; cauliflower &amp; it was sensational! My fiance is NOT a big chicken eater &amp; he ate every bite of his &amp; complimented the flavor! Will definitely make again...I def. agree that making sure the breasts are covered in liquid is key..also, my chicken breast were kind of thick &amp; so I think this helped it not to dry out! Sooo yummy!</span></span></div><div id="bkmrk-%C2%A0-13"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-pasted-from-%3Chttp%3A%2F%2F-7"><span style="font-family: Tahoma;"><span style="font-size: 8pt;"><span style="color: #666666;">Pasted from &lt;</span>[<span style="color: #666666;">http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/1268786/</span>](http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/reviews/1268786/)<span style="color: #666666;">&gt;</span></span></span></div><div id="bkmrk-%C2%A0-14"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk--1"></div><div id="bkmrk-%C2%A0-15"><span style="font-family: Calibri;"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk--2"></div>

# Easy Honey Garlic Pork Chops

### Ingredients

<div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-54095-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="54095" data-servings="4" id="bkmrk-4-pork-chops-bone-in"><div class="wprm-recipe-ingredient-group">- <span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-name">pork chops</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal">bone-in or boneless</span>
- <span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">pinch</span> <span class="wprm-recipe-ingredient-name">salt</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal">to season</span>
- <span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">pinch</span> <span class="wprm-recipe-ingredient-name">pepper</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-normal">to season</span>
- <span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">garlic powder</span>
- <span class="wprm-recipe-ingredient-name">2 tablespoons olive oil (I used canola because higher smoking point)</span>
- <span class="wprm-recipe-ingredient-name">1 tablespoon unsalted butter</span>
- <span class="wprm-recipe-ingredient-name">6 cloves garlic, minced</span>
- <span class="wprm-recipe-ingredient-name">1/4 cup honey</span>
- <span class="wprm-recipe-ingredient-name">1/4 cup chicken broth or water</span>
- <span class="wprm-recipe-ingredient-name">2 tablespoons vinegar (apple cider, rice wine, or any white)</span>
- <span class="wprm-recipe-ingredient-name">Parsley (optional, for garnish)</span>

</div></div>### Instructions

<div class="wprm-recipe-instructions-container wprm-recipe-54095-instructions-container wprm-block-text-normal" data-recipe="54095" id="bkmrk-preheat-the-oven-bro"><div class="wprm-recipe-instruction-group">- <div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;"><span style="display: block;"><span style="text-decoration: line-through;">Preheat the oven broiler (or grill) to medium-high heat</span>. Season the chops with salt, pepper, and garlic powder before cooking.</span></div>
- <div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;"><span style="display: block;">Heat oil in a pan or skillet over medium-high heat until hot. Sear chops until golden on each side and cooked through (about 4-5 minutes on each side). Transfer to a plate; set aside.</span></div>
- <div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;"><span style="display: block;">Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water, and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces and thickens slightly (about 3-4 minutes) while stirring occasionally.</span></div>
- <div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;"><span style="display: block;">Add pork back to the pan, baste generously with the sauce<span style="text-decoration: line-through;">, and broil/grill for 1-2 minutes or until edges are slightly charred</span>.</span></div>
- <div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;"><span style="display: block;">Garnish with parsley and serve over vegetables, rice, pasta, or salad.</span></div>

</div></div>### Baked Pork Chops:

<div class="wprm-recipe-notes-container wprm-block-text-normal" id="bkmrk-preheat-oven-to%C2%A0390%C2%B0"><div class="wprm-recipe-notes">1. Preheat oven to 390°F | 200°C.
2. Sear seasoned chops in a hot oven-proof pan or skillet over medium-high for 2 minutes per side -- get them crisp.
3. Remove chops and make your sauce following the recipe above (Step 3).
4. Baste with sauce and bake in the oven for 10-15 minutes or until you reach your desired doneness.
5. Broil/grill for 2 minutes to get those caramelized edges!

</div></div>