Hot Honey–Glazed Pork Chops

Storebought hot honey is on the rise, but this recipe proves it takes almost no time to make your own hot-honey marinade at home, allowing you to control the spice level. Here, Calabrian chiles combine with bright orange juice, honey, and salt for a sweet and zippy marinade that infuses the meat with smoky, fruity flavor while simultaneously tenderizing the chops. Serve these chops with bright green salad or garlicky green beans. 

How spicy are Calabrian chiles?

Calabrian chiles have a moderate heat level, comparable to cayenne peppers. There are three major types of Calabrian chiles, and their heat ranges from warming and tangy to mildly fruity. Whole jarred Calabrian chiles, such as the ones called for in this recipe, tend to be more warming and tangy than fruity.

How long should you cook bone-in pork chops? 

A general guideline for cooking bone-in pork chops is to allow seven to eight minutes of cook time per ½ inch of thickness. Bone-in pork chops typically take about 20 to 30 minutes in a 350°F oven. The best way to tell if your pork chops are cooked is to insert an instant-read thermometer into the thickest part of the meat and check if it registers 145°F.

What’s the difference between a navel orange and a Valencia orange?

Navel oranges are large, spherical, and seedless, with a thicker skin. Compared to Valencia oranges, navel oranges are sweeter and less acidic, giving them a milder tang. They work well for citrus salads, cakes, and a glass of freshly squeezed orange juice, of course.

Notes from the Food & Wine Test Kitchen

While pre-chopped Calabrian chiles are convenient, using whole Calabrian chiles gives you better control over the spice level, as you can easily remove the seeds. 

Suggested pairing

Try a citrusy sparkling wine with these sweet, smoky, spicy chops, such as Bortolomiol Valdobbiadene Prior Prosecco.

Make ahead

Store leftovers in an airtight container in the refrigerator for up to two days.