Honey Garlic Pork Chops
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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1ServingCalories: 410kcalCarbohydrates: 26gProtein: 34gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 620mgPotassium: 520mgFiber: 1gSugar: 24gVitamin A: 4IUVitamin C: 4mgCalcium: 3mgIron: 8mg
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