Honey Garlic Pork Chops

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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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Honey Garlic Pork Chops

Servings:

Author: Natasha Bull

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