Honey Garlic Pork Chops
Honey garlic pork chops finish cooking in their own sauce, so the glaze reduces around the meat and clings to it instead of sitting in a separate jug. Searing the chops first gives the sauce browned bits to build on. Turning the heat down before the honey goes in keeps it sticky and glossy rather than burnt.
By Ben Kowalski
Published
- Prep Time
- 5 mins
- Cook Time
- 15 mins
- Rest
- 5 mins
- Total Time
- 25 mins
- Servings
- 4 servings
How do you make Honey Garlic Pork Chops?
Season 4 boneless pork chops, 2 cm (3/4 inch) thick, and sear in oil over medium-high heat for 4 minutes. Flip, lower the heat to medium, add butter and garlic, then pour in 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp vinegar and 1/4 cup water. Simmer for 3-4 minutes, turning the chops, until glazed and 71°C (160°F) inside. Rest for 5 minutes.
- Total time
- 25 mins
- Calories
- 410 per serving
- Protein
- 37 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
Pork chops
Honey garlic sauce
To serve
Equipment
Large heavy skillet · Small bowl or jug · Tongs · Instant-read thermometer
Quick Directions
Mix the sauce
Stir the honey, soy sauce, vinegar, water and chili flakes, if using, together in a small bowl or jug so it is ready to pour.
Season the chops
Pat the pork chops dry, cut a few small slits through any fat on the edge, and season both sides with the salt and pepper.
Sear
Heat the oil in a large heavy skillet over medium-high heat until it shimmers.
Add the garlic
Turn the heat down to medium.
Glaze the chops
Pour in the sauce and let it bubble.
Rest and serve
Move the chops to a plate and rest for 5 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect honey garlic pork chops.
Mix the sauce
Stir the honey, soy sauce, vinegar, water and chili flakes, if using, together in a small bowl or jug so it is ready to pour.
Season the chops
Pat the pork chops dry, cut a few small slits through any fat on the edge, and season both sides with the salt and pepper.
Sear
Heat the oil in a large heavy skillet over medium-high heat until it shimmers. Add the chops and cook without moving them for 4 minutes, until the underside is deep golden brown. Flip them.
Add the garlic
Turn the heat down to medium. Add the butter and garlic to the spaces around the chops and stir the garlic in the butter for 30-60 seconds, until fragrant but not brown.
Glaze the chops
Pour in the sauce and let it bubble. Simmer for 3-4 minutes, turning the chops and spooning the sauce over them, until the sauce is thick enough to coat a spoon and the thickest part of the pork reads 71°C (160°F). If the sauce gets thick before the chops are done, add a splash of water.
Rest and serve
Move the chops to a plate and rest for 5 minutes. Spoon the glaze over the top and scatter with green onions and sesame seeds.
Recipe Tips
- Mix the sauce before you turn on the heat. Everything moves quickly once the garlic is in the pan.
- Keep the heat at medium once the honey goes in. Honey burns quickly over high heat and turns bitter.
- Use low-sodium soy sauce if you are watching salt, and taste the glaze before adding any extra.
Variations
- Ginger: add 1 tsp grated fresh ginger with the garlic.
- Bone-in chops: use 2.5 cm (1 inch) bone-in chops, sear for 5-6 minutes and simmer in the sauce for 5-6 minutes, adding water as needed.
- Oven-baked: arrange seasoned chops in a baking dish, pour the sauce over and bake at 200°C (400°F) for 15-20 minutes, basting halfway, until 71°C (160°F) inside.
Nutrition (per serving)
| Calories | 410 |
|---|---|
| Protein | 37 g |
| Carbs | 19 g |
| Fat | 21 g |
| Saturated fat | 7 g |
| Fibre | 0.2 g |
| Sugar | 17 g |
| Sodium | 830 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the chops and glaze together in an airtight container for up to 4 days.
- Freezer
- Freeze in the glaze for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered skillet with 1-2 tbsp water over medium-low heat until hot to 74°C (165°F).
Honey Garlic Pork Chops FAQs
Can honey garlic pork chops be made gluten-free?
Yes. Replace the soy sauce with tamari or another soy sauce labelled gluten-free. Everything else in the recipe is naturally gluten-free.
Why does honey garlic sauce burn in the pan?
Honey burns quickly over high heat. Lower the heat to medium before the garlic and sauce go in, and keep some water on hand to loosen the glaze if it darkens too fast.
How do I thicken honey garlic sauce?
Simmer it for another minute or two; it thickens as the water evaporates and again as it cools. For a thicker sauce, stir 1 tsp cornstarch, also called cornflour, into the water before adding it.
Can I bake honey garlic pork chops instead?
Yes. Put seasoned chops in a baking dish, pour the sauce over and bake at 200°C (400°F) for 15-20 minutes for 2.5 cm (1 inch) boneless chops, basting halfway, until they reach 71°C (160°F).
What goes well with honey garlic pork chops?
Steamed rice catches the extra glaze. Add steamed broccoli, green beans or a crisp cucumber salad for something fresh.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
