These easy honey soy pork chops are fast, easy to make, and have the perfect savory-sweet sauce! Perfect for busy weeknights.
The honey-garlic-soy sauce for the chops is really simple to make. It has butter, chicken broth, soy sauce, honey, and garlic. Ingredients you're likely to have on-hand already, basically.
You may also like my Honey Garlic Soy Sauce Chicken recipe.
To make this boneless pork chops recipe, you sear the pork chops until they're golden on each side, take them out of the pan, make the sauce, add the chops back to the pan, and then cover and cook a few minutes until they're done. The whole process only takes about half an hour... not bad.
Recipe notes & tips:
- I used regular soy sauce and chicken broth for this recipe, and I found it was too salty (even for me, and that's saying something!), so I strongly suggest using the low-sodium versions or serving this recipe with unsalted side dishes.
- Pork (especially boneless chops) is really easy to overcook. A bit of pink in the middle is fine! Pork is safe to eat at 145F, and I highly recommend getting an instant read meat thermometer so you never under or overcook it. Keep in mind that the temperature of meat continues to rise for a while after you stop cooking it, so if it's just a little bit under 145F when you test, stop cooking it and let it rest for a few minutes if you're worried about it being overdone.
Recipe side dish ideas:
These pork chops would be delicious served with steamed veggies and mashed potatoes or rice.
More delicious pork recipes to try:
Will you make this honey soy sauce pork chops recipe?
Questions? Talk to me in the comments below!
Honey Soy Pork Chops
- 4 boneless pork loin center chops (about 1" thick)
- Pepper to taste
- Flour for dredging
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 1/2 cup low-sodium chicken broth or stock
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 4 cloves garlic minced
- Sprinkle the pork chops with pepper, and then dredge them in flour.
- Add 1 tbsp of the butter + the olive oil to a skillet over medium-high heat. Once the pan's hot, add the pork. Cook it for 3-4 minutes/side or until it has a nice golden crust.
- Take the pork chops out of the pan and set aside.
- Take the pan off the heat and add the chicken broth, soy sauce, honey, garlic, and remaining butter. Return the pan to the heat and cook for about a minute.
- Add the pork back to the pan, reduce the heat to medium-low (or low heat if it's cast iron), cover the pan, and let the pork cook for 3 minutes or until it's fully cooked.
- I used boneless pork chops, but you could definitely use bone-in ones. If your pork chops are slightly thicker or slightly less thick than the ones I bought (mine were about 1" thick), adjust cooking time accordingly.
- I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.