Sweet and spicy honey sriracha skillet pork chops are so easy and flavorful with only a handful of ingredients, and one pan. Get rid of the idea that healthy food has to be bland or complicated–this dinner is so easy and delicious, you will make it over and over again!
So when I discover something I like, I get on this kick where I have to do that same thing in, like, every single way imaginable. I like mac and cheese, so clearly it is my goal in life to develop every type of mac and cheese that could ever be even remotely delicious. Ever.
That’s how it is with me and the cast iron lately. Specifically with really, super, ridiculously easy meat dishes that start on the stove top to get that perfect sear, then transfer to the oven to keep cooking without drying out. It’s just so perfect, and it’s only one dish! It’s basically my favorite. Well, the crockpot is up there too. 😉
Ever since I made this chicken, I’ve been a woman obsessed, and that cast iron has gotten more use than ever before. It is so easy to create delicious, flavorful food because the cast iron has magical powers where it locks in all the flavor, and makes everything better.
These pork chops are cooked super simply–just coconut oil, honey, Sriracha and pepper. Yes, that’s 5 ingredients including pepper. And the perfect combination of sweet and spicy.
I just love the way spicy foods add so much flavor to a dish, and keep healthy eating exciting! That’s why I was so stoked when this month’s theme of The Recipe ReDux was all about spice. These pork chops deliver the perfect punch, with minimal effort. Win, win.
- 1 tablespoon coconut oil (enough to coat the pan--more or less is fine)
- 4 large pork loin chops
- generous pinch black pepper
- 1 tablespoon good quality honey
- 1 tablespoon Sriracha
- Preheat oven to 350. Heat coconut oil over medium heat in an oven-proof skillet, preferably cast iron. Season chops with pepper only (I found that salting them made the entire dish taste like salt) and brown in your skillet, about 3-5 minutes per side. You will know pork is ready to be turned when it easily releases from the pan. If you're having trouble, let it continue to cook. It will release when it's browned and ready. Add honey and Sriracha.
- Transfer skillet to the oven and bake until pork is cooked through and juices run clear, about 15 minutes. Stir around the juices on the bottom of the pan to mix the pork renderings, coconut oil, honey and Sriracha all together. Serve immediately. I suggest spooning a little bit of the extra liquid on top. Leftovers may be refrigerated in an airtight container for 5-7 days.
Elieser Fernandes says
Which Sriracha brand is gluten free??
Traditional Sriracha (the one with the rooster) is naturally gluten free and the company has confirmed from what I have read on the Internet.
What if you don’t have an oven proof skillet, how would you adjust the recipe? Cook in a regular skillet then transfer to a baking dish?
Yup, that should work. Enjoy!
Made this tonight, was a hit with the family! I think the cast iron skillet is key…..
Molly Kimbrell says
This is exquisite. Just simple and perfect.
TC Burnett says
So…I brined them for 4 hours in 3 cups of water, 3 tbsp Hawaiian salt, a crushed garlic clove, a teaspoon of pickling spice, a bay leaf and a slice of onion (all boiled and cooled).
I pre-heated the oven and skillet to 400, removed the hot pan and seared them on one side (~ 3-5 minutes), flipped them, added the honey and Sriracha and put them back at 400 for 8 minutes (6 to 10).
VERY tender, nice Thai flavor. Thank you for the recipe!