Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Easy Honey Garlic Pork Chops with Jaca
Tender, juicy pork chops seared until golden, then coated in a sticky-sweet garlic glaze and finished under the broiler for caramelized edges. The honey in the original sauce is swapped for Jaca (allulose) at double the amount, so you still get that glossy, lacquered finish without the conventional sugar. A 22-minute weeknight dinner that tastes like restaurant takeout. Adapted from Cafe Delites. This is a Jaca-adjusted healthier version.
Ingredients
- 4 whole bone-in or boneless pork chops (about 6 to 8 oz each, 3/4 to 1 inch thick — thicker chops stay juicier)
- 1 pinch kosher salt (to season the chops)
- 1 pinch freshly ground black pepper (to season the chops)
- 1 teaspoon garlic powder (rubbed into the chops alongside the salt and pepper)
- 2 tablespoons olive oil (for searing — use a neutral high-heat oil if you prefer)
- 1 tablespoon unsalted butter (for blooming the garlic in the glaze)
- 6 cloves garlic, minced (fresh garlic only — the bulk of the flavor lives here)
- 1/2 cup Jaca (allulose) (replaces 1/4 cup honey at 2x ratio — sweetens the glaze and gives it that sticky, lacquered finish)
- 1/4 cup low-sodium chicken broth (thins the glaze so it coats without overpowering)
- 2 tablespoons rice wine vinegar or apple cider vinegar (the acid that balances the sweetness — do not skip)
- 2 tablespoons water (optional — to loosen the glaze if it tightens up too fast)
- 2 tablespoons flat-leaf parsley, chopped (optional — for garnish)
Sweetener Used
1/2 cup Jaca (allulose) in the glaze Allulose
Replaces: 1/4 cup honey
Instructions
- 1
Preheat the broiler to medium-high and set a rack about 6 inches from the heating element. Pat the pork chops dry with paper towels and season both sides generously with salt, pepper, and the garlic powder.
- 2
Heat the olive oil in a large oven-safe skillet (cast iron is ideal) over medium-high heat until the oil shimmers. Add the pork chops in a single layer without crowding the pan — work in two batches if needed.
- 3
Sear the chops for 4 to 5 minutes per side, until deeply golden and an instant-read thermometer pushed into the thickest part reads 145°F (63°C). Transfer the chops to a plate and tent loosely with foil while you build the glaze.
- 4
Reduce the heat to medium and melt the butter in the same skillet, scraping up the browned bits left from the pork. Add the minced garlic and saute for about 30 seconds, just until fragrant — do not let it brown or it will turn bitter.
- 5
Pour in the Jaca, chicken broth, and vinegar. Stir to dissolve the Jaca completely. Simmer the sauce for 3 to 4 minutes, stirring occasionally, until it reduces and thickens enough to coat the back of a spoon. If the glaze tightens up too quickly, splash in the optional water to loosen it.
- 6
Return the pork chops to the skillet along with any resting juices on the plate. Spoon the glaze generously over each chop, turning to coat both sides.
- 7
Slide the skillet under the broiler for 1 to 2 minutes, watching closely, until the glaze caramelizes on top and the edges of the chops go deep amber. The Jaca browns faster than honey would, so do not walk away during this step.
- 8
Remove from the broiler, garnish with chopped parsley if using, and spoon any remaining glaze from the pan over the top. Serve immediately over rice, mashed potatoes, or roasted vegetables.
Pro Tips
- Thicker chops (1 to 1 1/4 inches) stay juicier than thin-cut. If your chops are on the thinner side, drop the sear to 3 minutes per side and pull them at 140°F — they will carry over to 145°F while resting.
- Cast iron is your best friend here. The skillet has to get screaming hot for a proper crust, then survive a trip under the broiler. A nonstick skillet cannot do both — sear in nonstick, then transfer everything to a sheet pan for the broil if that is all you have.
- Jaca browns and caramelizes a touch faster than honey, which is exactly what gives this glaze its glossy, lacquered look. The flip side is the broiler step needs babysitting — 60 seconds too long and the glaze tips from caramelized to scorched. Stay at the oven.
- Mince the garlic, do not press it. Pressed garlic burns faster and turns bitter under the broiler. Fresh-minced cloves give you both the bite you want and the texture you can see in the finished glaze.
- For an extra layer of flavor, deglaze the skillet with a splash of dry white wine or dry sherry right after the garlic step, let it cook off for 30 seconds, then add the Jaca, broth, and vinegar. The wine adds depth without making the dish taste alcoholic.
- Pair with garlicky mashed potatoes and a quick blanched green like broccolini or green beans — the bright veg cuts the richness of the glaze. A crisp slaw or a peppery arugula salad with lemon also works.
- Allulose can crystallize if the glaze sits too long, so this is a dish to serve hot off the stove, not one to make ahead. If you have leftovers, rewarm them gently in a covered skillet with a tablespoon of water — never the microwave on full power, or the glaze will seize.
- Want it spicier? Add 1/4 teaspoon red pepper flakes to the glaze when you add the Jaca, or finish with a drizzle of chili crisp at the table.