This post may contain affiliate links. Please read our disclosure policy.
This honey garlic pork chops recipe is has the perfect balance of savory and sweet flavors! It’s an Asian-inspired twist on pork chops for a quick weeknight dinner.
Try my Honey Garlic Shrimp or Honey Garlic Chicken next.
Why you’ll love it
The sticky, glossy honey garlic sauce is bursting with deliciousness in this easy pork chops recipe. It’s simple to make with pantry ingredients like soy sauce, a splash of lemon juice for brightness, and of course plenty of the signature honey and garlic flavors!
I like takeout as much as the next person, but it’s way cheaper to just replicate those Asian-style flavors at home. These tender pan-seared pork chops are a family-friendly meal that’s ready in 30 minutes, and little ones will love that irresistible hint of sweetness.
What you’ll need
- Pork chops – I use boneless chops in this recipe seasoned with salt & pepper for a great crust
- Honey – we’ve got just enough without it being overly sweet
- Chicken broth – the base of the sauce
- Soy sauce – make sure to use the low-sodium kind
- Lemon juice – for acidity to balance the flavors
- Garlic – it’s the tastiest savory pairing with honey
- Cornstarch – to thicken the sauce
- Olive oil and butter – for pan frying
- Scallions – that final pop of freshness to tie it together
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Get that perfect sear with a cast iron skillet.
- Mince the garlic and avoid sticky fingers with a garlic press.
- Use an instant read meat thermometer to make sure you never have undercooked or overcooked pork!
How to make honey garlic pork chops
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Season the pork chops with salt (lightly) and pepper. Whisk together the sauce ingredients. Add the butter and oil to the pan, and heat it up. Pan fry the chops on both sides until golden, then remove from the heat.
Once cooled a bit, return the skillet to the stove. Reduce the heat, and add in the sauce and scallions. Continue cooking until the pork is cooked through and the sauce has thickened up.
Helpful tips
- Pork is safe to eat at 145F and a bit pink inside.
- The key to this recipe is getting the skillet nice and HOT so that you get a great sear on the pork chops and they’re mostly cooked before adding the sauce in. Be sure to let the pan cool down a bit in step 4 — it’ll ensure that the sauce doesn’t burn once you add it in!
Substitutions and variations
- Grate in some ginger or add some crushed red pepper flakes for an extra zing.
- Try my similar Honey Garlic Pork Tenderloin recipe if you prefer that cut of meat.
- If you want to use bone-in pork chops, you may need to cook them in batches since they can be fairly large.
What to serve with honey garlic pork chops
- Rice (jasmine is my favorite) or these Easy Garlic Mashed Potatoes are my go-to suggestions.
- My Super Simple Parmesan Arugula Salad is a good basic salad pairing.
- Some steamed green beans or broccolini would be terrific vegetable sides.
Leftovers and storage
- Store any leftovers of these pork chops for 3-4 days in the fridge.
- Reheat low and slow in a covered saucepan until warmed through so that the meat doesn’t dry out.
- Freeze for up to 3 months in an airtight container.
If you tried these pork chops with a honey garlic sauce, please leave a star rating and review in the comments below! You can also tag me on Instagram.
Honey Garlic Pork Chops
Ingredients
- 4 boneless pork chops see note
- Salt & pepper to taste
- 1/4 cup honey
- 1/4 cup chicken broth or water
- 1/4 cup low sodium soy sauce
- 1/2 tablespoon lemon juice or apple cider vinegar
- 4 cloves garlic minced
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/3 cup chopped scallions or to taste
Instructions
- Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Pat the pork chops dry and season them with salt & pepper (go light on the salt).
- Whisk the sauce ingredients together in a medium bowl (honey, chicken broth, soy sauce, lemon juice, garlic, cornstarch).
- Add the oil and butter to a skillet over medium-high heat. Once the pan is good and hot, add the pork to the pan and cook for 3-5 minutes/side until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick).
- Take the pan off the heat for one minute to let it cool a bit (leave the pork chops in).
- Reduce the heat to medium-low and place the skillet back on the burner. Add the sauce and the scallions into the skillet and cook for another 2-4 minutes or until the pork is cooked through (145F minimum) and the sauce has thickened. Spoon the sauce over the pork chops. If the sauce thickens up too much, stir in a splash of water.
- Take the pan off the burner and serve immediately.
Notes
- I suggest pork chops that are 0.75-1″ thick. Anything much thicker or thinner is likely to end up under or overcooked so you will need to adjust cooking time.
- Troubleshooting tips: be sure not to skip the step where you let the skillet cool a little, or else the sauce will burn and thicken too quickly. If you let the pan cool too much and the sauce isn’t thickening, turn the heat up a little bit. Pork is safe to eat at 145F (a little pink inside).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Leave a comment