Honey garlic pork chops are one of those dinners that looks like it took way more effort than it actually did.
You get a golden seared chop coated in a glossy, sticky sauce that’s sweet, savory, and just a little tangy.
The whole thing comes together in one skillet in under 30 minutes, which makes it a real lifesaver on a busy weeknight.
If you’ve got honey, garlic, and a package of pork chops sitting in your kitchen right now, you’re basically already halfway to dinner.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 18 minutes |
| Total Time | 28 minutes |
| Servings | 4 pork chops |
| Difficulty Level | Easy |
This dish pairs beautifully with my Peach Pork Chops Recipe if you want to compare two different sweet and savory takes on the same cut of meat.
Why You’ll Love This Honey Garlic Pork Chops
This recipe earns its spot in the weeknight rotation for good reason.
It’s fast, it’s forgiving, and it uses ingredients you probably already have on hand.
The sauce is the real star here. It turns simple pan seared pork chops into something that tastes like it belongs on a restaurant menu.
- Ready in under 30 minutes from start to finish
- Made entirely in one skillet, so cleanup is a breeze
- Uses pantry staple ingredients like honey, garlic, and soy sauce
- The sauce doubles as a glaze for rice, noodles, or roasted vegetables
- Works with boneless or bone in pork chops
- Naturally gluten free when you swap in tamari for the soy sauce
If you love this flavor combination, you’ll also want to try my Honey Garlic Chicken Breast, which uses the same sweet and savory sauce on a different protein.
Ingredients
Every ingredient in this recipe pulls its weight. There’s nothing fancy required, just a handful of pantry staples that come together into a sauce with a lot of depth.
- 4 boneless pork chops, about ¾ inch thick
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- ½ cup raw honey
- ¼ cup low sodium soy sauce
- 2 tablespoons apple cider vinegar
- ¼ cup chicken broth or water
- ½ teaspoon crushed red pepper flakes, optional
- 2 tablespoons sliced green onions, for garnish
For a similar flavor profile with a different cut of meat, check out my Honey Mustard Sauce Recipe, which works wonderfully drizzled over roasted pork as well.
Kitchen Equipment Needed
You really only need one pan for this entire recipe, which is part of what makes it such a good weeknight option.
A few extra tools make the process smoother, but nothing here is complicated.
- Large cast iron skillet or heavy bottomed frying pan
- Instant read meat thermometer
- Kitchen tongs
- Small mixing bowl
- Measuring cups and spoons
- Cutting board and sharp knife
I use the exact same skillet for my Slow Cooker Honey Garlic Chicken Thighs prep work, which tells you how often it earns its keep in my kitchen.
Recommended Products for This Recipe
These are a few products I personally reach for when I’m making this recipe, based on years of making pork chops on repeat in my own kitchen.
None of these are required, but they genuinely make the process easier and the results more consistent.
1. Lodge Cast Iron Skillet
A well seasoned cast iron skillet gives pork chops the kind of deep golden crust that a nonstick pan just can’t replicate.
It holds heat evenly, so the sear stays consistent from edge to edge, and it goes straight from stovetop to table if you want to serve family style.
2. ThermoPro Instant Read Meat Thermometer
Pork chops go from perfectly juicy to dry and tough in the span of a minute or two, so an accurate thermometer takes all the guesswork out of the process.
I pull my chops the second they hit 145 degrees Fahrenheit and let them rest, and they come out tender every single time.
3. Raw Wildflower Honey
The honey is doing a lot of heavy lifting in this sauce, so a good quality raw honey makes a noticeable difference.
It has a deeper, more floral flavor than the processed clover honey you’ll find in a lot of grocery stores, and it caramelizes beautifully in the pan.
4. OXO Stainless Steel Tongs
Good tongs give you real control when you’re flipping pork chops in a hot skillet, which matters if you want an even sear on both sides.
I like a pair with a locking mechanism so they store flat in a drawer without taking up extra space.
5. Kikkoman Low Sodium Soy Sauce
A low sodium soy sauce lets you control the saltiness of the glaze instead of fighting against it, especially once the sauce reduces and concentrates in the pan.
It still delivers that deep umami flavor the sauce needs without tipping the dish into overly salty territory.
Another favorite: Honey Garlic Salmon Recipe
Step-by-Step Instructions: How to Make Honey Garlic Pork Chops
1. Pat the Pork Chops Dry and Season Them
- Remove the pork chops from the refrigerator about 10 minutes before cooking so they aren’t ice cold when they hit the pan.
- Use paper towels to pat both sides of each chop completely dry. This step matters more than it seems, since excess moisture prevents a good sear from forming.
- In a small bowl, stir together the salt, black pepper, and garlic powder.
- Sprinkle the seasoning blend evenly over both sides of each pork chop, pressing it gently into the meat with your fingers.
2. Sear the Pork Chops
- Set a large cast iron skillet or heavy bottomed frying pan over medium-high heat and let it warm up for a minute or two.
- Add the olive oil to the pan and swirl it around to coat the surface evenly.
- Once the oil is shimmering, carefully lay the pork chops into the skillet, making sure not to overcrowd the pan.
- Sear the chops undisturbed for 3 to 4 minutes, until a deep golden crust forms on the bottom.
- Flip the chops using tongs and sear the second side for another 3 to 4 minutes.
- Transfer the pork chops to a clean plate and tent them loosely with foil to keep them warm while you make the sauce.
3. Build the Honey Garlic Sauce
- Reduce the heat under the skillet to medium and add 1 tablespoon of the butter, letting it melt and pick up any browned bits left behind from searing the chops.
- Add the minced garlic to the melted butter and cook for about 30 to 45 seconds, stirring constantly so it doesn’t burn.
- Pour in the honey, soy sauce, apple cider vinegar, and chicken broth, whisking everything together until smooth.
- Add the crushed red pepper flakes now if you’re using them.
- Bring the mixture to a gentle boil, then reduce the heat slightly and let it simmer for 3 to 4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
4. Return the Pork Chops to the Pan
- Nestle the seared pork chops back into the skillet along with any juices that collected on the plate.
- Spoon the honey garlic sauce over the top of each chop, making sure they’re well coated.
- Let the chops simmer in the sauce for 2 to 3 minutes, basting them once or twice with the sauce as they cook.
- Check the internal temperature with a meat thermometer inserted into the thickest part of the chop. It should read 145 degrees Fahrenheit.
5. Rest, Garnish, and Serve
- Remove the skillet from the heat and stir the remaining tablespoon of butter into the sauce for a glossy finish.
- Let the pork chops rest in the pan for 3 to 5 minutes before serving, which allows the juices to redistribute through the meat.
- Spoon extra sauce from the skillet over each chop right before plating.
- Sprinkle the sliced green onions over the top and serve warm.
I picked up this basting technique while developing my Teriyaki Chicken Stir Fry Recipe, and it works just as well here.
Tips for The Best Honey Garlic Pork Chops
A few small adjustments can take this recipe from good to great.
These are the details that make the biggest difference in my kitchen.
- Don’t skip patting the chops dry. A wet surface steams instead of searing, and you’ll lose that golden crust.
- Use a meat thermometer instead of guessing. Pork chops overcook fast, and 145 degrees is the sweet spot for juicy meat.
- Let the sauce reduce properly before returning the chops to the pan. A thin sauce won’t cling the way a slightly thickened one will.
- Choose chops of similar thickness so they finish cooking at the same time.
- Rest the chops after cooking. Cutting in too early lets all those flavorful juices spill out onto the cutting board instead of staying in the meat.
For more tricks like these, my Garlic Butter Chicken Breast Recipe covers a lot of the same searing and resting principles.
Serving Suggestions
Honey garlic pork chops are versatile enough to pair with almost anything, which is part of what makes them such a reliable dinner option.
I like to balance the sweetness of the glaze with something simple and slightly savory on the side.
- Steamed white or brown rice to soak up the extra sauce
- Roasted or steamed broccoli
- Creamy Mashed Potatoes for a comforting, classic pairing
- A crisp green salad with a light vinaigrette
- Sauteed green beans or asparagus
- Garlic noodles or buttered egg noodles
Some nights I’ll serve it alongside a full sheet pan dinner for an even easier cleanup.
Variations of Honey Garlic Pork Chops
This base recipe is easy to riff on depending on what you have in the fridge or what flavors you’re craving that week.
Here are a few directions I’ve taken it in.
- Spicy version: Double the red pepper flakes or stir in a teaspoon of sriracha for extra heat.
- Citrus twist: Replace the apple cider vinegar with fresh lemon or orange juice for a brighter, fruitier sauce.
- Ginger honey garlic: Add a tablespoon of grated fresh ginger along with the garlic for a warmer, slightly spicier flavor.
- Bone-in chops: Swap boneless chops for bone-in and add a few extra minutes of cooking time on each side.
- Oven-finished: Sear the chops on the stovetop, then transfer the skillet to a 375 degree oven for the last few minutes if you’re working with thicker cuts.
- Slow cooker style: Sear the chops first, then transfer everything to a slow cooker with the sauce ingredients and cook on low for 3 to 4 hours.
If you love experimenting with glazes, my Baked Teriyaki Chicken Recipe is another great one to riff on.
Storage and Reheating
Leftover honey garlic pork chops keep well and actually reheat nicely, since the sauce keeps the meat from drying out.
Store them properly and you’ll have an easy lunch or dinner ready to go later in the week.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked pork chops with their sauce in a freezer safe container for up to 3 months.
- Thaw frozen chops overnight in the refrigerator before reheating.
- Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.
- Avoid microwaving on high power, since it can make the pork chops rubbery.
I use this same low and slow reheating method for my Asian Glazed Chicken Thighs Recipe, and it keeps the sauce from breaking.
Nutritional Facts
These values are approximate and will vary depending on the exact ingredients and pork chop size you use.
- Calories: approximately 410 per serving
- Protein: approximately 34 grams
- Carbohydrates: approximately 26 grams
- Fat: approximately 18 grams
- Sugar: approximately 24 grams
- Sodium: approximately 620 milligrams
For a lighter alternative with a similar glaze, my Honey Soy Glazed Salmon comes in noticeably lower in calories per serving.
Health Benefits of Key Ingredients
Beyond tasting great, a few of the ingredients in this recipe bring some genuine nutritional value to the table.
It’s a good reminder that comfort food and nutrition aren’t always at odds.
- Pork chops: A good source of lean protein, along with B vitamins like thiamine and B12, which support energy metabolism.
- Garlic: Contains compounds like allicin that have been studied for their potential immune supporting and anti-inflammatory properties.
- Honey: Offers antioxidants and has natural antibacterial properties, especially when raw and minimally processed.
- Apple cider vinegar: May help support healthy digestion and has been studied for its potential effects on blood sugar regulation.
- Green onions: A low calorie garnish that adds vitamin K and a mild dose of vitamin C.
For another protein-forward dinner with a nutritional edge, my Garlic Mashed Potatoes Recipe pairs well here and adds a good dose of potassium to the plate.
FAQs About Honey Garlic Pork Chops
1. Can I use bone-in pork chops instead of boneless?
Yes, bone-in pork chops work great in this recipe.
They typically need a few extra minutes of cooking time on each side, so keep an eye on the internal temperature with a meat thermometer rather than relying on a fixed cook time.
2. What can I substitute for soy sauce?
Tamari is a great gluten free substitute that tastes very similar to regular soy sauce.
Coconut aminos also work, though the flavor will be slightly sweeter and less salty, so you may want to add a pinch more salt to balance it out.
3. Why did my honey garlic sauce turn out too thin?
The sauce needs to simmer long enough to reduce and thicken before you return the pork chops to the pan.
If it still seems thin after a few minutes, let it simmer a bit longer over medium heat, stirring occasionally so it doesn’t scorch.
4. Can I make this recipe ahead of time?
You can season the pork chops and mix the sauce ingredients together up to a day in advance and store them separately in the refrigerator.
This cuts down on active cooking time significantly when you’re ready to make dinner.
5. What’s the best way to keep pork chops from drying out?
The biggest factor is not overcooking them.
Pull the chops from the heat once they hit 145 degrees Fahrenheit and let them rest for a few minutes before serving, since they’ll continue cooking slightly as they rest.
Honey Garlic Pork Chops
Ingredients
- 4 boneless pork chops about ¾ inch thick
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter divided
- 4 cloves garlic minced
- ½ cup raw honey
- ¼ cup low sodium soy sauce
- 2 tablespoons apple cider vinegar
- ¼ cup chicken broth or water
- ½ teaspoon crushed red pepper flakes optional
- 2 tablespoons sliced green onions for garnish
Equipment
- Large cast iron skillet or heavy bottomed frying pan
- Instant-read meat thermometer
- Kitchen tongs
- Small mixing bowl
- Measuring cups and spoons
- Cutting board and sharp knife
Method
- Remove the pork chops from the refrigerator about 10 minutes before cooking. Pat both sides completely dry with paper towels, then stir together the salt, black pepper, and garlic powder and sprinkle evenly over both sides of each chop, pressing gently into the meat.
- Heat a large cast iron skillet over medium-high heat, add the olive oil, and once shimmering, lay the pork chops in without crowding. Sear undisturbed for 3 to 4 minutes per side until deeply golden, then transfer to a plate and tent loosely with foil.
- Reduce heat to medium, melt 1 tablespoon of butter in the skillet and cook the minced garlic for 30 to 45 seconds. Whisk in the honey, soy sauce, apple cider vinegar, chicken broth, and red pepper flakes, then simmer for 3 to 4 minutes until thickened enough to coat a spoon.
- Nestle the pork chops back into the skillet with any collected juices, spoon the sauce over each chop, and simmer for 2 to 3 minutes, basting once or twice. Check that the internal temperature reaches 145 degrees Fahrenheit.
- Remove from heat and stir in the remaining tablespoon of butter for a glossy finish. Let the chops rest 3 to 5 minutes, then spoon extra sauce over each, sprinkle with green onions, and serve warm.
Nutrition
Notes
- Don’t skip patting the chops dry. A wet surface steams instead of searing, and you’ll lose that golden crust.
- Use a meat thermometer instead of guessing. Pork chops overcook fast, and 145 degrees Fahrenheit is the sweet spot for juicy meat.
- Let the sauce reduce properly before returning the chops to the pan. A thin sauce won’t cling the way a slightly thickened one will.
- Choose chops of similar thickness so they finish cooking at the same time.
- Rest the chops after cooking so the flavorful juices stay in the meat instead of spilling onto the cutting board.
- Spicy version: Double the red pepper flakes or stir in a teaspoon of sriracha for extra heat.
- Citrus twist: Replace the apple cider vinegar with fresh lemon or orange juice for a brighter, fruitier sauce.
- Ginger honey garlic: Add a tablespoon of grated fresh ginger along with the garlic for a warmer flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze with sauce for up to 3 months.
- Reheat gently in a skillet over low heat with a splash of water or broth, and avoid microwaving on high power.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Honey garlic pork chops are the kind of recipe that earns a permanent spot in your dinner rotation.
They’re quick enough for a weeknight, but the flavor makes them feel special enough for a weekend dinner too.
I hope this one becomes as much of a staple in your kitchen as it is in mine.
If you give this recipe a try, I’d love to hear how it turned out. Drop a comment below or share a photo, I always love seeing your versions of these recipes.
Recommended:
- Apple Cider Glazed Pork Loin
- Crockpot Apple Cinnamon Pork Chops
- Slow Cooker Cranberry Pork Loin Recipe
- Fried Rice Recipe
- Sauteed Green Beans With Garlic Recipe
