I’m sharing my honey garlic pork chops recipe and a simple pork chops with honey twist that hides a small, surprising secret in the glaze.

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I didn’t think pork chops could surprise me like this, but these Sweet Honey Garlic Pork Chops do. I keep it simple with honey and garlic cloves, yet somehow it tastes like something you’d get at a restaurant.

If you save ideas under Grill Recipes Pork Chops and never actually make them, this one will make you click. The Honey Garlic Sauce For Pork Chops is sticky, bright and kinda addictive, it sneaks up on you.

You’ll want to taste it twice, honest. I’m telling you, people ask for seconds and I’m left wondering how I got so lucky with one small twist.

Ingredients

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Pork chops: big source of protein, vitamins, little fat if trimmed, hearty comfort meat.
Garlic: gives bold savory punch, low calories, may boost immunity, aromatic flavor boost.
Honey: natural sweetener, mostly carbs, adds sticky glaze and warm floral sweetness.
Soy sauce: salty umami, adds depth and color, watch sodium levels though, for health reasons.
Apple cider vinegar: bright tangy acid, cuts richness, may aid digestion in small amounts.
Butter: gives silky richness and mouthfeel, adds calories, use sparingly or for flavor.
Cornstarch: thickens sauce without changing flavor, small carb contribution, makes glossy glaze.

Ingredient Quantities

4 boneless pork chops about 1 1/2 lb total

1 tsp kosher salt

1/2 tsp ground black pepper

2 tbsp olive oil

4 garlic cloves minced

1/3 cup honey

1/4 cup soy sauce (low sodium ok)

2 tbsp apple cider vinegar

1/4 cup chicken broth or water

2 tbsp unsalted butter

1 tsp cornstarch

2 tbsp cold water

1/4 tsp red pepper flakes optional

1 tbsp fresh parsley chopped optional

How to Make this

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1. Pat the 4 boneless pork chops dry with paper towels, season both sides with 1 tsp kosher salt and 1/2 tsp black pepper, and let them sit about 10 minutes to come closer to room temp.

2. Heat 2 tbsp olive oil in a large skillet over medium high heat until it shimmers, then sear the chops 3 to 4 minutes per side until golden and crusty, don’t crowd the pan or work in batches; transfer chops to a plate and set aside.

3. Reduce heat to medium, add the 4 minced garlic cloves to the same skillet and cook about 20 to 30 seconds until fragrant, scraping up the browned bits to deglaze the pan.

4. Stir in 1/3 cup honey, 1/4 cup soy sauce, 2 tbsp apple cider vinegar, and 1/4 cup chicken broth or water, then add 2 tbsp unsalted butter and 1/4 tsp red pepper flakes if you want a little kick; bring the sauce to a gentle simmer.

5. In a small bowl whisk 1 tsp cornstarch with 2 tbsp cold water until smooth to make a slurry.

6. Slowly whisk the cornstarch slurry into the simmering sauce and cook 1 to 2 minutes until the sauce becomes glossy and slightly thickened, add a splash more broth if it gets too thick.

7. Return the pork chops to the skillet, spoon sauce over them and simmer another 1 to 2 minutes so they finish cooking and soak up flavor, aim for an internal temp of 145F so they stay juicy.

8. Taste the sauce and adjust seasoning with a little more salt or pepper if needed, turn off the heat and stir in a tiny extra bit of butter for shine if you like.

9. Let the pork chops rest a couple minutes, then spoon extra sauce over top, sprinkle with 1 tbsp chopped fresh parsley if using, and serve with rice or veggies.

Equipment Needed

1. Large heavy skillet (cast iron or stainless), big enough so you dont crowd the chops
2. Tongs or a wide spatula for flipping
3. Paper towels for patting the pork dry
4. Measuring cups and spoons for honey, soy, vinegar etc
5. Small bowl and a whisk or fork for the cornstarch slurry
6. Instant read meat thermometer to hit 145F
7. Cutting board and a sharp knife for mincing garlic
8. Plate or tray to rest the chops and a spoon to drizzle the sauce over them

FAQ

Q: How do I know when the pork chops are done? A: Cook until the center hits 145 F and then let them rest 3 to 5 minutes. That gives you juicy chops, not overcooked sawdust. A quick sear 3 to 4 minutes per side then finish in the pan or oven usually does it.

Q: My chops always turn out dry, what am I doing wrong? A: Most likely overcooking or crowding the pan. Sear hot and fast, don’t stack them, and use a thermometer. Also let them rest so the juices redistribute — don’t slice right away.

Q: Can I use bone in pork chops or thinner ones? A: Yep. Bone in needs a few extra minutes, about 4 to 6 more depending on thickness. Thinner chops cook fast so watch them carefully and reduce the sauce time so it doesn’t burn.

Q: The sauce is too thin or too sweet, how do I fix it? A: For thickness, stir the cornstarch into cold water first then add it to the simmering sauce and cook 1 minute until it thickens. If it’s too sweet, add a splash more apple cider vinegar or a pinch of salt to balance it out.

Q: Any good swaps for honey or soy sauce? A: Use maple syrup or brown sugar if you don’t have honey. For soy sauce try low sodium tamari or coconut aminos for gluten free. Keep the sweet to salty ratio similar so the flavor stays balanced.

Q: How do I store and reheat leftovers? A: Cool and refrigerate up to 3 to 4 days, freeze up to 2 months. Reheat gently in a skillet with a little water or broth over low heat so the sauce loosens and the meat stays moist. Microwaving will dry them out fast.

Sweet Honey Garlic Pork Chops Recipe Substitutions and Variations

Kosher salt (1 tsp): if you only have table salt use 1/2 tsp instead, table salt is finer and saltier. Sea salt works too in about the same amount as kosher.
Honey (1/3 cup): swap with pure maple syrup 1:1 for similar sweetness, or use light brown sugar (same volume) dissolved in 1-2 tbsp hot water for a deeper caramel note.
Soy sauce (1/4 cup): use tamari 1:1 for gluten free, or coconut aminos 1:1 if you want lower sodium and a slightly sweeter finish (add a tiny pinch of salt if needed).
Cornstarch slurry (1 tsp + 2 tbsp cold water): substitute arrowroot 1:1 for a clearer glossy sauce, or use all purpose flour mixed with the same water but cook a little longer since flour needs more time to lose its raw taste.

Pro Tips

1) Quick brine for juiciness. Soak the chops in a salty water for about 15 to 30 minutes before cooking, then pat dry. It helps them stay moist, but dont leave them forever or they get too salty.

2) Even thickness matters. Pound or butterfly thicker chops so they cook at the same rate, otherwise the thin parts will be dry while the middle is underdone. Use a plastic bag and a rolling pin or the flat side of a mallet.

3) Watch the pan and the sauce. Get the pan hot so you get a good crust, but dont crowd it or the meat will steam. When making the sauce whisk the cornstarch slurry in slowly and stop when it’s glossy not gluey, add a splash of broth if it thickens too much.

4) Pull early, rest, and finish with acid. Take the chops off a little before you think theyre done because carryover will finish them, let them rest a few minutes so juices settle, then brighten the sweet sauce with a tiny splash of vinegar or lemon if it tastes too cloying.

Sweet Honey Garlic Pork Chops Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my honey garlic pork chops recipe and a simple pork chops with honey twist that hides a small, surprising secret in the glaze.

Servings

servings

Calories

606

kcal

Equipment: 1. Large heavy skillet (cast iron or stainless), big enough so you dont crowd the chops
2. Tongs or a wide spatula for flipping
3. Paper towels for patting the pork dry
4. Measuring cups and spoons for honey, soy, vinegar etc
5. Small bowl and a whisk or fork for the cornstarch slurry
6. Instant read meat thermometer to hit 145F
7. Cutting board and a sharp knife for mincing garlic
8. Plate or tray to rest the chops and a spoon to drizzle the sauce over them

Ingredients

4 boneless pork chops about 1 1/2 lb total
1 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp olive oil
4 garlic cloves minced
1/3 cup honey
1/4 cup soy sauce (low sodium ok)
2 tbsp apple cider vinegar
1/4 cup chicken broth or water
2 tbsp unsalted butter
1 tsp cornstarch
2 tbsp cold water
1/4 tsp red pepper flakes optional
1 tbsp fresh parsley chopped optional

Directions

Pat the 4 boneless pork chops dry with paper towels, season both sides with 1 tsp kosher salt and 1/2 tsp black pepper, and let them sit about 10 minutes to come closer to room temp.
Heat 2 tbsp olive oil in a large skillet over medium high heat until it shimmers, then sear the chops 3 to 4 minutes per side until golden and crusty, don’t crowd the pan or work in batches; transfer chops to a plate and set aside.
Reduce heat to medium, add the 4 minced garlic cloves to the same skillet and cook about 20 to 30 seconds until fragrant, scraping up the browned bits to deglaze the pan.
Stir in 1/3 cup honey, 1/4 cup soy sauce, 2 tbsp apple cider vinegar, and 1/4 cup chicken broth or water, then add 2 tbsp unsalted butter and 1/4 tsp red pepper flakes if you want a little kick; bring the sauce to a gentle simmer.
In a small bowl whisk 1 tsp cornstarch with 2 tbsp cold water until smooth to make a slurry.
Slowly whisk the cornstarch slurry into the simmering sauce and cook 1 to 2 minutes until the sauce becomes glossy and slightly thickened, add a splash more broth if it gets too thick.
Return the pork chops to the skillet, spoon sauce over them and simmer another 1 to 2 minutes so they finish cooking and soak up flavor, aim for an internal temp of 145F so they stay juicy.
Taste the sauce and adjust seasoning with a little more salt or pepper if needed, turn off the heat and stir in a tiny extra bit of butter for shine if you like.
Let the pork chops rest a couple minutes, then spoon extra sauce over top, sprinkle with 1 tbsp chopped fresh parsley if using, and serve with rice or veggies.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.