Spicy-Sweet Buffalo Honey Pork Chops with Garlicky Panko Kale

Get ready for a flavor explosion with these Buffalo Honey Pork Chops! The combination of spicy buffalo sauce and sweet honey creates an irresistible glaze that coats tender, juicy pork chops. Paired with roasted carrots and sautéed kale tossed in a crispy garlic panko topping, this dish is a delightful mix of textures and tastes.

Perfect for a weeknight dinner, this recipe comes together in under an hour. The pork chops are seasoned with a signature blend and pan-seared to perfection, while the side of kale and carrots gets a crunchy upgrade from buttery garlic panko. Drizzle the creamy buffalo honey sauce over everything for a meal that’s both comforting and exciting.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

3 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Peel and trim carrots, then halve lengthwise and cut into 1/2-inch diagonal pieces. Mince garlic. Halve, peel and thinly slice onion. Remove kale stems and chop leaves into bite-size pieces. Thinly slice scallions, separating whites from greens.
2. Toss carrots on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until golden and tender, 20-25 minutes. Meanwhile, melt 1 tablespoon butter in a large pan over medium-high heat. Add panko and garlic; cook, stirring, until golden brown, 2-4 minutes. Season with salt and pepper, then transfer to a plate. Wipe out the pan.
3. Heat a drizzle of olive oil in the same pan over medium heat. Add onion and cook until slightly softened, 3-4 minutes. Add kale, 1/4 cup water and a pinch of salt and pepper. Cook, stirring occasionally, until kale is wilted and tender, 5-7 minutes. Taste and adjust seasoning. Transfer to a large bowl and cover with foil. Wipe out the pan.
4. While vegetables cook, pat pork chops dry with paper towels. Season all over with Frank’s Seasoning, salt and pepper. Heat a drizzle of oil in a second large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest.
5. Heat a drizzle of oil in the pan used for kale over medium-low heat. Add scallion whites and cook until softened, 2-3 minutes. Add 1/4 cup water, hot sauce, honey and stock concentrate. Cook, stirring often, until thickened, 1-3 minutes. Remove from heat; stir in sour cream and 1 tablespoon butter until melted and combined. Season with salt and pepper.
6. When carrots are done, add them to the bowl with kale and toss to combine. Taste and adjust seasoning. Divide pork and kale jumble between plates. Spoon sauce over pork. Sprinkle kale jumble with garlicky panko. Garnish pork with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different type of meat instead of pork chops?

Yes, you can substitute chicken breasts or thighs. Adjust cooking time as needed to ensure they are cooked through.

What can I use instead of Frank's hot sauce?

Any cayenne-based hot sauce will work. You can also mix cayenne pepper with a little vinegar for a similar heat.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.