Honey Garlic Pork Chops combine sweet honey and pungent garlic into a sticky, aromatic glaze that transforms simple pork chops into a special meal. The sauce caramelizes beautifully, creating a glossy coating that clings to every bite. It’s a quick, crowd-pleasing recipe you’ll return to again and again.
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Why You’ll Love This Honey Garlic Pork Chops
Minimal effort: Pantry-staple sauce tastes complex and refined.
Quick cooking: Ready from pan to plate in under 20 minutes.
Sticky glaze: Beautifully coats the pork with caramelized flavor.
Versatile appeal: Fits casual weeknights or fancy dinners.
Ingredients & Tools
- 4 boneless pork chops, about 1-inch thick
- 1 tbsp olive oil
- Salt and black pepper to taste
- 4 cloves garlic, minced
- 1/3 cup honey
- 1/4 cup low-sodium soy sauce (or tamari)
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, grated
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 1 tbsp chopped fresh parsley or green onions for garnish
Tools: A large, heavy-bottomed skillet (cast iron is ideal), measuring spoons and cups, a small whisk or fork for stirring the sauce, and a microplane or fine grater for the ginger.
Notes: Don’t skip fresh ginger or garlic—they provide a crucial aromatic base. A heavy skillet ensures a good sear without burning the glaze.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 12 g |
| Carbs: | 25 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Bring your pork chops to room temperature. This is a small step that makes a huge difference. Taking the chill off the meat for about 20 minutes before cooking helps it cook more evenly, preventing a tough, overcooked exterior while the inside is still cold.
- Pat the pork chops completely dry. Use paper towels to thoroughly dry the surface of the chops. Any moisture will steam the meat instead of allowing it to develop that gorgeous, golden-brown sear we’re after.
- Don’t use ultra-thin chops. Opt for chops that are at least 3/4-inch to 1-inch thick. Thinner chops will cook through too quickly, leaving you little time to build a proper sear and glaze without overcooking the meat.
- Mince, don’t press, your garlic. A garlic press can make the garlic a bit watery and sometimes bitter. Taking the extra minute to mince it finely with a knife gives you a better texture and a purer, sweeter garlic flavor in the final sauce.
How to Make Honey Garlic Pork Chops
Step 1: Prepare the Pork Chops. Start by taking your pork chops out of the refrigerator and placing them on a plate or cutting board. Pat them completely dry on both sides with paper towels—this is non-negotiable for a good sear. Season both sides generously with salt and freshly cracked black pepper. Let them sit while you prepare the sauce ingredients, which should be just enough time for them to lose their refrigerator chill.
Step 2: Whisk the Sauce Together. In a small bowl or a large measuring cup, combine the honey, soy sauce, apple cider vinegar, grated ginger, and the optional red pepper flakes. Use a small whisk or a fork to mix it until the honey is fully dissolved and the ingredients are completely emulsified. You’ll notice the sauce will look thin and glossy at this stage—that’s perfect. It will thicken up beautifully in the pan later.
Step 3: Sear the Pork Chops. Place your heavy-bottomed skillet over medium-high heat and add the olive oil. Once the oil is shimmering hot, carefully add the pork chops. You should hear a satisfying sizzle. Avoid crowding the pan; cook in two batches if necessary. Sear for 4-5 minutes on the first side, without moving them, until a golden-brown crust forms. Flip and cook for another 3-4 minutes on the second side. The pork should be cooked to about 145°F (63°C) internally. Remove the chops to a clean plate and tent loosely with foil.
Step 4: Create the Glaze. Reduce the heat to medium. In the same skillet, you’ll see all those delicious browned bits from the pork. Add the minced garlic and sauté for just 30-60 seconds until it becomes incredibly fragrant. Be careful not to burn it! Now, pour your pre-mixed sauce into the hot pan. It will bubble and sizzle aggressively. Let it simmer for 2-3 minutes, stirring occasionally and scraping up all those browned bits from the bottom of the pan. The sauce will reduce and thicken into a syrupy glaze that coats the back of a spoon.
Step 5: Bring It All Together. Return the pork chops and any accumulated juices from the plate back into the skillet. Spoon the bubbling honey garlic glaze over the chops repeatedly for a minute or two, letting the flavors meld and the pork heat through. The glaze will cling to the meat, creating that signature sticky coating. You’ll know it’s ready when the pork is glistening and beautifully coated.
Step 6: Rest and Garnish. Turn off the heat. For the best, juiciest results, let the pork chops rest in the pan for a final 2-3 minutes. This allows the muscle fibers to relax and reabsorb the juices. Just before serving, sprinkle with freshly chopped parsley or green onions for a pop of color and freshness that cuts through the richness perfectly.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chops and sauce for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat gently in a covered skillet with a splash of water to loosen glaze.
Serving Suggestions
Complementary Dishes
- Cauliflower Mash — Its creamy, neutral flavor is the perfect canvas for that rich honey garlic sauce, and it soaks up every last drop beautifully.
- Sautéed Green Beans with Almonds — The crisp-tender texture and nutty flavor provide a wonderful contrast to the tender, glazed pork.
- A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette helps balance the sweetness of the dish and cleanses the palate.
Drinks
- A Crisp Pinot Grigio — The wine’s bright acidity and citrus notes cut through the sweetness of the glaze and refresh your taste buds between bites.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly effective at resetting your palate, making each bite taste as good as the first.
- An Amber Ale — The caramel and toasty malt flavors in the beer mirror the notes in the seared pork and glaze, creating a harmonious pairing.
Something Sweet
- Mixed Berry Parfait — The bright, tart freshness of the berries is a lovely, light finish that doesn’t compete with the savory-sweet main course.
- Dark Chocolate Square with Sea Salt — A single piece of high-quality dark chocolate provides a rich, bittersweet endnote that complements the meal perfectly.
- Vanilla Chia Pudding — It’s cool, creamy, and subtly sweet, offering a simple and satisfying conclusion without being too heavy.
Top Mistakes to Avoid
- Overcooking the Pork. Pork chops are lean and can become dry and tough very quickly. Use a meat thermometer and pull them from the heat at 145°F (63°C). The carryover cooking will take them to the perfect, safe temperature while keeping them juicy.
- Burning the Garlic. Garlic burns in a heartbeat and turns bitter, which can ruin the entire sauce. When you add it to the pan, keep the heat at medium and stir constantly for just under a minute until fragrant—that’s all it needs.
- Using a Flimsy Pan. A thin, lightweight pan can create hot spots that cause the honey in the sauce to scorch instead of caramelize. A heavy-bottomed or cast-iron skillet distributes heat evenly for a perfectly reduced glaze.
- Skipping the Resting Time. I know it’s tempting to dig right in, but letting the pork chops rest for a few minutes after cooking allows the juices to redistribute throughout the meat. If you cut in immediately, all those precious juices will just run out onto the plate.
Expert Tips
- Tip: Double the Sauce. Honestly, you won’t regret it. Make a full extra batch of the honey garlic sauce to have on hand. It’s fantastic drizzled over roasted vegetables, brushed on chicken, or even used as a dip for spring rolls later in the week.
- Tip: Add a Splash of Citrus. A squeeze of fresh lime or orange juice added to the sauce right at the end of reducing can brighten the entire dish and add another layer of complexity that really makes the flavors pop.
- Tip: Use the Sauce as a Marinade. For even deeper flavor, you can marinate the pork chops in half of the sauce for 30 minutes to an hour in the refrigerator. Just be sure to pat them dry before searing, and use the other, fresh half of the sauce to make the pan glaze.
- Tip: Finish with Butter. For an extra-rich and restaurant-quality gloss, stir a tablespoon of cold, unsalted butter into the reduced sauce right after you turn off the heat. It creates an unbelievably silky texture and rounds out the flavors beautifully.
FAQs
Can I use bone-in pork chops instead?
Absolutely! Bone-in chops will work wonderfully and often have even more flavor. The main thing to remember is that they might take a minute or two longer to cook through because the bone acts as an insulator. Just keep an eye on the internal temperature with your meat thermometer, aiming for that same 145°F (63°C) for perfect doneness.
My sauce isn’t thickening. What did I do wrong?
This usually happens if the heat is too low. The sauce needs a good, active simmer to reduce and thicken properly. If it’s still too thin after a few minutes, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, whisk it in, and let it bubble for another minute. It will thicken up instantly.
How should I store and reheat leftovers?
Store any leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. The best way to reheat is gently in a covered skillet over low heat with a tiny splash of water or broth to loosen the glaze. Microwaving can make the pork rubbery and overhear the sugary glaze.
Can I make this recipe with a sugar-free sweetener?
You can, but the results will be different. Honey not only provides sweetness but also contributes to the viscosity and caramelization of the glaze. A liquid sugar-free alternative like monk fruit syrup might work, but it won’t thicken in the same way. You may need to use a cornstarch slurry to achieve a similar glazy consistency.
Is it possible to make this dish ahead of time?
You can prep the components ahead to save time! You can mix the sauce and keep it in a jar in the fridge for up to 3 days. You can also season the pork chops and keep them covered on a plate in the fridge. Bringing everything together in the pan will only take 15 minutes when you’re ready to eat, making it a fantastic option for easy entertaining.
Honey Garlic Pork Chops
Make juicy Honey Garlic Pork Chops with a sticky, caramelized glaze in under 20 minutes. This easy recipe is perfect for busy weeknights. Get the recipe now!
Ingredients
For the Ingredients
-
4 boneless pork chops (about 1-inch thick)
-
1 tbsp olive oil
-
Salt and black pepper (to taste)
-
4 cloves garlic (minced)
-
1/3 cup honey
-
1/4 cup low-sodium soy sauce (or tamari)
-
2 tbsp apple cider vinegar
-
1 tsp fresh ginger (grated)
-
1/2 tsp red pepper flakes (optional, for a little heat)
-
1 tbsp chopped fresh parsley or green onions (for garnish)
Instructions
-
Prepare the Pork Chops. Start by taking your pork chops out of the refrigerator and placing them on a plate or cutting board. Pat them completely dry on both sides with paper towels—this is non-negotiable for a good sear. Season both sides generously with salt and freshly cracked black pepper. Let them sit while you prepare the sauce ingredients, which should be just enough time for them to lose their refrigerator chill.01
-
Whisk the Sauce Together. In a small bowl or a large measuring cup, combine the honey, soy sauce, apple cider vinegar, grated ginger, and the optional red pepper flakes. Use a small whisk or a fork to mix it until the honey is fully dissolved and the ingredients are completely emulsified. You’ll notice the sauce will look thin and glossy at this stage—that’s perfect. It will thicken up beautifully in the pan later.02
-
Sear the Pork Chops. Place your heavy-bottomed skillet over medium-high heat and add the olive oil. Once the oil is shimmering hot, carefully add the pork chops. You should hear a satisfying sizzle. Avoid crowding the pan; cook in two batches if necessary. Sear for 4-5 minutes on the first side, without moving them, until a golden-brown crust forms. Flip and cook for another 3-4 minutes on the second side. The pork should be cooked to about 145°F (63°C) internally. Remove the chops to a clean plate and tent loosely with foil.03
-
Create the Glaze. Reduce the heat to medium. In the same skillet, you’ll see all those delicious browned bits from the pork. Add the minced garlic and sauté for just 30-60 seconds until it becomes incredibly fragrant. Be careful not to burn it! Now, pour your pre-mixed sauce into the hot pan. It will bubble and sizzle aggressively. Let it simmer for 2-3 minutes, stirring occasionally and scraping up all those browned bits from the bottom of the pan. The sauce will reduce and thicken into a syrupy glaze that coats the back of a spoon.04
-
Bring It All Together. Return the pork chops and any accumulated juices from the plate back into the skillet. Spoon the bubbling honey garlic glaze over the chops repeatedly for a minute or two, letting the flavors meld and the pork heat through. The glaze will cling to the meat, creating that signature sticky coating. You’ll know it’s ready when the pork is glistening and beautifully coated.05
-
Rest and Garnish. Turn off the heat. For the best, juiciest results, let the pork chops rest in the pan for a final 2-3 minutes. This allows the muscle fibers to relax and reabsorb the juices. Just before serving, sprinkle with freshly chopped parsley or green onions for a pop of color and freshness that cuts through the richness perfectly.06
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