These Honey Soy Glazed Pork Chops deliver juicy, flavorful pork with a sweet-salty-umami crust that caramelizes beautifully. The marinade does most of the work, creating a restaurant-worthy meal with minimal fuss. You’ll love how the simple ingredients transform into something truly special.
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Why You’ll Love This Honey Soy Glazed Pork Chops
- Incredible Flavor: Pantry staples create a complex, restaurant-quality taste.
- Weeknight Hero: Ready in under 30 minutes for a stress-free, impressive meal.
- Glaze is Everything: Reduces to a glossy, sticky-sweet coating you’ll adore.
- Surprisingly Versatile: Pairs perfectly with everything from cauliflower rice to salads.
Ingredients & Tools
- 4 bone-in pork chops, about 1-inch thick
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 tbsp runny honey
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1 tbsp avocado oil or ghee, for cooking
- 1 tbsp sliced green onions and sesame seeds, for garnish
Tools: A large skillet (cast iron is ideal), a small whisk or fork, and a pair of kitchen tongs.
Notes: Don’t skip the fresh ginger or garlic—they provide a sharp, aromatic backbone that cuts through the sweetness beautifully. A heavy-bottomed skillet is key for an even sear.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 15 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 5 minutes (plus 30 mins marinating) | Cook Time: 12 minutes | Total Time: 47 minutes
Before You Start: Tips & Ingredient Notes
- Choose the Right Chop. Bone-in, center-cut chops about 1-inch thick are ideal. The bone helps insulate the meat for even cooking, and the thickness prevents it from drying out too quickly.
- Marinating Magic. Even 30 minutes makes a world of difference, but if you can plan ahead, letting them marinate for up to 4 hours in the fridge will deepen the flavor immensely. Don’t go longer, or the acid can start to toughen the meat.
- Honey Matters. Use a good, runny honey for the glaze. If yours has crystallized, gently warm the jar in a bowl of hot water to liquefy it again so it mixes smoothly into the marinade.
- Patience with the Sear. The most common mistake is moving the chops around in the pan. Leave them alone to develop a beautiful, caramelized crust—it’s the foundation for the entire dish.
How to Make Honey Soy Glazed Pork Chops
Step 1: Create the Flavor Base. In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and black pepper. You’ll notice the mixture will be thin and fragrant—that’s exactly what you want. This is your powerhouse marinade and future glaze all in one.
Step 2: Marinate the Pork. Place your pork chops in a shallow dish or a large resealable bag. Pour about two-thirds of the marinade over the chops, reserving the remaining third in a separate bowl. Make sure each chop is well-coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes. This is a great time to prep your sides!
Step 3: Bring to Room Temperature & Preheat the Pan. About 15 minutes before you’re ready to cook, take the chops out of the fridge. This helps them cook more evenly. Meanwhile, place your large skillet over medium-high heat and let it get properly hot. Add the avocado oil or ghee and swirl it to coat the bottom.
Step 4: Achieve the Perfect Sear. Once the oil is shimmering, carefully add the pork chops to the hot skillet, shaking off any excess marinade. You should hear a confident sizzle. Cook for 4-5 minutes without moving them, until a golden-brown crust forms on the bottom. The edges will start to look cooked through.
Step 5: Flip and Cook Through. Using your tongs, flip the chops. They should release easily from the pan if a good sear has formed. Cook for another 4-6 minutes on the second side. The exact time will depend on the thickness of your chops. You’re aiming for an internal temperature of 145°F (63°C) for perfectly juicy pork.
Step 6: The Glaze Transformation. Transfer the cooked pork chops to a plate to rest. Reduce the heat to medium-low and pour the reserved marinade (the one you didn’t use for marinating!) into the hot skillet. It will bubble and sizzle immediately. Scrape up any browned bits from the bottom of the pan—that’s pure flavor gold.
Step 7: Reduce to Perfection. Let the sauce simmer for 2-3 minutes, stirring frequently. You’ll see it start to thicken and become glossy as the water evaporates and the sugars caramelize. It’s ready when it coats the back of a spoon. Be careful not to over-reduce it, or it can become too salty and sticky.
Step 8: Rest and Serve. Return the pork chops and any accumulated juices on the plate back to the skillet. Spoon the glorious, reduced glaze over them, turning to coat. Let them sit in the warm pan for a couple of minutes off the heat to soak up all that flavor before serving, garnished with green onions and sesame seeds.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chops in a single layer, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat gently in a covered skillet with a splash of water or in a 275°F oven until warmed through.
Serving Suggestions
Complementary Dishes
- Cauliflower Rice Pilaf — The mild, fluffy texture is the perfect canvas to soak up every last drop of that incredible honey soy glaze.
- Simple Sesame Broccoli — A quick roast or steam with a drizzle of sesame oil adds a vibrant, crunchy green element that balances the rich pork.
- Zucchini Noodle Salad — Toss some cold, raw zucchini noodles with a light rice vinegar dressing for a fresh, crisp contrast to the warm, savory chops.
Drinks
- Iced Green Tea with Mint — Its clean, slightly bitter notes cut through the richness of the glaze and cleanse the palate beautifully between bites.
- A Dry Riesling — If you enjoy wine, the slight sweetness and high acidity of a dry Riesling are a classic pairing that complements the sweet and salty flavors.
- Sparkling Water with Lime — Sometimes simplicity is best. The bubbles and citrus are incredibly refreshing and won’t compete with the dish’s complex flavors.
Something Sweet
- Dark Chocolate and Almond Clusters — A few pieces of rich, bittersweet chocolate with nuts provide a satisfying, low-sugar finish that doesn’t feel heavy.
- Berry Chia Seed Pudding — Make it ahead of time! The creamy, tart pudding is a lovely, light way to end the meal on a fresh note.
- Grilled Peach Halves — If you have the grill or a grill pan going, a quick char on a peach half brings out its natural sweetness in the most delightful way.
Top Mistakes to Avoid
- Using the marinade for basting without boiling it first. The marinade that touched the raw pork must be discarded or boiled for several minutes to be safe. Always reserve a portion of clean marinade for the final glaze.
- Overcooking the pork. Pork chops can go from juicy to dry and tough in a matter of minutes. Use a meat thermometer and pull them at 145°F—they will carry over to a perfect 150°F as they rest.
- Crowding the pan. If your skillet is too small, cook the chops in two batches. Overcrowding steams the meat instead of searing it, and you’ll miss out on that beautiful crust.
- Not letting the glaze reduce enough. If you pour the reserved marinade on without simmering, it will be thin and watery. Give it those few minutes to thicken into a proper, sticky glaze.
Expert Tips
- Tip: Brine your chops for ultimate juiciness. For an extra layer of insurance against dryness, brine thick chops in a solution of 1 quart water and 2 tablespoons salt for 30-60 minutes before patting dry and marinating. It makes the meat incredibly tender.
- Tip: Add a splash of citrus. A squeeze of fresh lime or orange juice into the glaze right at the end of reducing can add a wonderful, bright acidity that lifts the entire dish.
- Tip: Use the finger test for doneness. If you don’t have a thermometer, press the meat. It should feel firm but with a little give, like the base of your thumb when your hand is relaxed. A hard, springy feel means it’s overdone.
- Tip: Create a double-duty marinade. When you mix your marinade, make a double batch and use half to marinate some broccoli or cauliflower florets to roast alongside the chops. Everything cooks together with the same amazing flavor profile.
FAQs
Can I use boneless pork chops?
Absolutely! Boneless chops will work just fine. The main thing to watch is the cooking time—they will likely cook a minute or two faster than bone-in chops because the bone isn’t there to slow down the heat transfer. Just keep a close eye on them and use your meat thermometer to be sure.
How should I store and reheat leftovers?
Store any leftover chops in an airtight container in the fridge for up to 3 days. The best way to reheat them is gently, either in a covered skillet with a tiny splash of water over low heat, or in the oven at 275°F until just warmed through. Microwaving can make the meat rubbery and overcook it.
My glaze is too thin. What did I do wrong?
You probably didn’t let it reduce for long enough. Don’t worry, it’s an easy fix! Just keep it simmering over medium-low heat, stirring frequently. The water needs to evaporate for the glaze to thicken. If you’re in a real hurry, a tiny pinch of xanthan gum or a teaspoon of glucomannan powder can help thicken it almost instantly.
Can I make this recipe with chicken?
Yes, this marinade and glazing method is fantastic with chicken thighs or breasts! For chicken breasts, pound them to an even thickness for consistent cooking. The process is identical—sear the chicken, let it rest, and then make the glaze in the same pan. Just ensure the chicken is cooked to an internal temperature of 165°F.
Is there a low-carb substitute for honey?
For a strictly low-carb version, you can use a sugar-free maple syrup or a brown sugar substitute syrup like Sukrin Gold. The flavor profile will be slightly different—less floral and more mapley—but it will still create a delicious, sticky glaze that caramelizes nicely.
Honey Soy Glazed Pork Chops
Make juicy Honey Soy Glazed Pork Chops with a sticky, caramelized crust in under 30 minutes. This easy recipe is perfect for busy weeknights. Get cooking now!
Ingredients
For the Pork Chops & Marinade
-
4 bone-in pork chops (about 1-inch thick)
-
1/4 cup soy sauce (or tamari for gluten-free)
-
3 tbsp runny honey
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 tbsp rice vinegar
-
1 tsp sesame oil
-
1/2 tsp black pepper
-
1 tbsp avocado oil or ghee (for cooking)
-
1 tbsp sliced green onions and sesame seeds (for garnish)
Instructions
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In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and black pepper.01
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Place your pork chops in a shallow dish or a large resealable bag. Pour about two-thirds of the marinade over the chops, reserving the remaining third in a separate bowl. Make sure each chop is well-coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes.02
-
About 15 minutes before you’re ready to cook, take the chops out of the fridge. Meanwhile, place your large skillet over medium-high heat and let it get properly hot. Add the avocado oil or ghee and swirl it to coat the bottom.03
-
Once the oil is shimmering, carefully add the pork chops to the hot skillet, shaking off any excess marinade. Cook for 4-5 minutes without moving them, until a golden-brown crust forms on the bottom.04
-
Using your tongs, flip the chops. Cook for another 4-6 minutes on the second side. You’re aiming for an internal temperature of 145°F (63°C) for perfectly juicy pork.05
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Transfer the cooked pork chops to a plate to rest. Reduce the heat to medium-low and pour the reserved marinade (the one you didn't use for marinating!) into the hot skillet. Scrape up any browned bits from the bottom of the pan.06
-
Let the sauce simmer for 2-3 minutes, stirring frequently. You’ll see it start to thicken and become glossy as the water evaporates and the sugars caramelize. It’s ready when it coats the back of a spoon.07
-
Return the pork chops and any accumulated juices on the plate back to the skillet. Spoon the glorious, reduced glaze over them, turning to coat. Let them sit in the warm pan for a couple of minutes off the heat to soak up all that flavor before serving, garnished with green onions and sesame seeds.08
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