Pork Chops with sweet Habanero
A bold, Yucatán-inspired skillet dinner where juicy pork chops and tender carrots get bathed in a sticky, sweet-spicy glaze made with honey, habanero chiles, and lime. Smoky, floral, and bright — it’s a flavor bomb that’s ready in under 30 minutes.
Ingredients
4 thin boneless pork chops (about ½ inch thick, ~1½ lbs total)
1½ tsp paprika
Salt, to taste
¼ cup neutral oil (like grapeseed or canola), divided
4 medium carrots, thinly sliced
1 lime (zest and juice)
2 habanero chiles, halved and seeded
¼ cup honey
Fresh chopped cilantro, for garnish
Instructions
1. Season the Pork
Pat pork chops dry. Rub with paprika and a generous pinch of salt. Set aside.
2. Cook the Carrots
In a large cast-iron or heavy skillet, heat 2 tbsp of oil over medium-high. Add carrots, season with salt, and sauté until tender-crisp and slightly charred (3–5 minutes). Transfer to a plate and zest the lime over them. Halve the lime.
3. Sear the Pork & Chiles
In the same skillet, heat remaining 2 tbsp oil over medium-high. Add the pork and habanero halves. Press down gently with tongs to prevent curling. Sear until golden brown (3–4 minutes), flip, and cook until just firm to the touch (1–3 minutes more). Transfer pork to the plate, leaving chiles in the pan.
4. Make the Glaze
Lower heat to medium-low. Add honey and juice from half the lime to the skillet. Stir constantly until the mixture thickens and darkens slightly, like maple syrup (1–3 minutes).
5. Finish the Dish
Return pork, carrots, and any juices to the skillet. Toss to coat everything in the glossy glaze.
6. Serve
Garnish with chopped cilantro. Serve over creamy mashed potatoes, grits, or rice.
- Pro Tip
Control the heat! Want flavor without too much fire? Sear the habaneros whole (instead of halved) and remove them before adding the glaze. You’ll get a mild smoky-fruity kick without overwhelming heat. For more heat, finely chop one of the seared chiles and stir it into the glaze!
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