厚厚豬扒確實是「啖啖肉」，好食又多汁，但未必可以隨時都買得到。而較為薄身的豬扒如何也可以做出滑嫩多汁？大家可以考慮選購梅頭豬扒，而蜜糖醬就是一個容易處理，一家人都喜歡吃的醬汁，用來配合煎豬扒就非常恰當。
韓國梅頭豬扒 2塊
蒜頭3-5瓣，切片
橄欖油1湯匙
無鹽牛油2湯匙
鹽 適量調味
胡椒粉 適量調味
蕃茜 適量
蜜糖醬：
蜂蜜 2 湯匙
溫水 2湯匙
鹽 1/4茶匙
蘋果醋 1/2茶匙
卡宴辣椒粉 適量
Korean pork chop 2 pcs
Garlic cloves 3-5 pcs, sliced
Olive oil 1 tablespoon
Unsalted butter 2 tablespoons
Sea salt, season to taste
White pepper, season to taste
Parsley, for garnishing
Honey sauce:
Honey 2 tablespoons
Warm water, 2 tablespoons
Sea salt 1/4 teaspoon
Apple cider 1/2 teaspoon
Cayenne pepper, season to taste
在豬肉的兩面用鹽和胡椒粉調味
Season the pork chops with salt and pepper
將蜜糖醬中的所有成分混合在一起，攪拌均勻
Mix all the ingredients in the honey sauce together. Stir well.
加熱煎鍋
Heat up a skillet
加入橄欖油和1湯匙無鹽牛油
Add olive oil and 1 tablespoon unsalted butter
將豬排加入煎鍋中，不間斷地煎豬肉的每一面，每次煎3-4分鐘，或直到表面變成棕色
Add the pork chops to the skillet and fry each side of the pork for 3-4 minutes, or until the surface is browned
將已煎妥豬扒備於碟上
Push the pork chops on a plate
在同一煎鍋，加入剩餘的牛油及蒜頭，炒10秒鐘
In the same skillet, add remaining butter and garlic, and sauté for 10 seconds
加入蜜糖醬，煮熟以將醬汁減少到更濃稠的稠度
Add the honey sauce, cook to reduce the sauce to a thicker consistency
將醬汁舀在豬扒上
Spoon the sauce over the pork chops
關火，用蕃茜裝飾，立即食用
Turn off the heat, garnish with the parsley and serve immediately
