I’m sharing my quick Honey Garlic Pork Chops glazed with a simple ketchup, honey, soy and garlic mix that uses pantry staples in an unexpectedly clever way.

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I’ll never get tired of making the World’s Best Honey Garlic Pork Chops. I always grab honey and garlic, and somehow they turn ordinary pork into something sticky, a little sweet, and oddly addictive.

People who say they don’t like pork chops end up asking for seconds, which is always fun. There’s a peppery bite and a glossy finish that makes you pause and wonder what happened in the pan.

I won’t spoil the trick, but it’s the kind of dinner that makes you want to call a friend and tell them to come over right now.

Ingredients

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Pork chops: Rich in protein and iron, gives hearty savory base, not exactly low-fat.
Honey: Pure sugar, adds sticky sweet glaze and caramelizes fast, use sparingly though.
Garlic: Low calorie, immune boosting, punches up savory garlicky flavor, dont overcook it.
Soy sauce: Provides salty umami, adds depth and sodium – choose low sodium to cut salt.
Ketchup: Tomato sweetness, tang and sugars, helps thicken sauce while giving color.
rice vinegar: Bright acidic kick, balances sweet honey, keeps dish tasting light and tangy.
Sesame oil: Tiny amount adds toasted aroma and richness, use sparingly for nutty finish.
Cornstarch: Pure starch, thickens glossy glaze, adds carbs but barely affects flavor.
Green onions: Fresh bite and mild onion flavor, adds color and small vitamin boost.

Ingredient Quantities

4 bone-in pork chops about 1 inch thick

Kosher salt and freshly ground black pepper to taste

1/2 cup ketchup

1/4 cup honey

1/4 cup low-sodium soy sauce

3 garlic cloves minced

1 tablespoon rice vinegar

1 tablespoon vegetable oil

1 teaspoon cornstarch mixed with 1 tablespoon cold water optional (for thicker glaze)

1/2 teaspoon toasted sesame oil optional

2 green onions thinly sliced optional for garnish

How to Make this

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1. Take the pork chops out of the fridge about 20 to 30 minutes so they come to room temp, pat them very dry with paper towels and season both sides liberally with kosher salt and freshly ground black pepper.

2. Make the glaze: in a small saucepan whisk together 1/2 cup ketchup, 1/4 cup honey, 1/4 cup low sodium soy sauce, 3 minced garlic cloves, 1 tablespoon rice vinegar, 1 tablespoon vegetable oil and 1/2 teaspoon toasted sesame oil if using. Warm over low heat just until it starts to simmer.

3. If you want a thicker, glossy glaze mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir that into the simmering glaze and cook another minute until it thickens, then remove from heat and set aside.

4. Preheat your grill to medium high, about 400 to 450 F, and oil the grates well right before cooking by wiping them with an oil soaked paper towel held with tongs so the chops dont stick.

5. Brush the chops lightly with a little vegetable oil and place on the hot grill. Let them sear without moving for about 4 to 5 minutes until you get good grill marks, then flip and cook the other side about 3 to 4 minutes.

6. Dont put the glaze on too early or the honey will burn. In the last 2 to 4 minutes brush the glaze on both sides in thin layers, flip a couple times and keep basting until the glaze is sticky and the internal temperature of the thickest part reads 145 F on an instant read thermometer.

7. Remove the chops from the grill and spoon any remaining warm glaze over them, then let them rest for 5 minutes so the juices redistribute, this makes them juicy not dry.

8. Finish with thinly sliced green onions sprinkled on top if you like, slice against the grain and serve right away.

Equipment Needed

1. Grill (gas or charcoal), capable of 400–450 F
2. Instant-read thermometer (for that perfect 145 F)
3. Long-handled tongs (also used to hold an oil soaked paper towel to oil the grates)
4. Basting brush or silicone brush
5. Small saucepan (for the glaze)
6. Whisk (or fork) for mixing the glaze
7. Measuring cups and spoons
8. Small bowl and spoon (for the cornstarch slurry if you want thicker glaze)
9. Cutting board and sharp knife (for slicing and green onions)
10. Paper towels (pat the chops dry and clean up)

FAQ

Q: How do I know when the pork chops are done?
A: Cook until the internal temp reads 145°F (63°C) with an instant read thermometer, then rest 3 to 5 mins so the juices settle. For 1 inch bone in chops sear 4 to 5 mins per side then finish in a 400°F oven 6 to 10 mins if needed.

Q: My glaze is too thin how do I thicken it?
A: Whisk 1 tsp cornstarch into 1 tbsp cold water and stir that into the simmering sauce, cook 30 to 60 secs until glossy. Or simmer the sauce down longer to concentrate it.

Q: Can I use boneless or thicker pork chops?
A: Yes, boneless cook faster so lower the time, thicker chops need longer and are best finished in the oven. The temp target stays 145°F (63°C). Dont overcook or they get dry.

Q: Any good substitutions for honey ketchup or soy sauce?
A: Use maple or agave for honey, tamari or coconut aminos for soy, and apple cider or white wine vinegar for rice vinegar. Ketchup can be swapped with tomato paste plus a little sweetener and water if you like.

Q: How do I get a great sear without burning the sauce?
A: Pat chops very dry and season, get the pan hot and use oil with a high smoke point, sear first then lower the heat and add the sauce to baste. Dont overcrowd the pan, work in batches if needed.

Q: Can I make this ahead or freeze leftovers?
A: Yes, cooked chops keep 3 to 4 days in the fridge and freeze up to 2 months. Reheat gently in a low oven or on the stove with a splash of water to loosen the glaze. You can also freeze raw marinated chops for up to 3 months, thaw overnight before cooking.

World’s Best Honey Garlic Pork Chops Recipe Substitutions and Variations

Ketchup: swap with 1/2 cup tomato sauce or tomato paste plus 1 tbsp brown sugar and 1 tsp vinegar to get the same sweet-tangy vibe, or use 1/2 cup hoisin for a richer, savory-sweet twist.
Honey: use equal parts maple syrup or agave nectar, or 3 tbsp packed brown sugar if you want a more caramel kinda note.
Low-sodium soy sauce: replace with tamari for gluten-free, or coconut aminos for a soy-free, slightly sweeter option, same amount works fine.
Cornstarch (thickener): sub with equal parts arrowroot or tapioca starch, or use 2 tbsp all-purpose flour mixed into cold water if you’re out of starches.

Pro Tips

1) Quick brine or dry-brine first. If you have time, rub chops with a little kosher salt and leave uncovered in the fridge for a few hours or overnight, it firms up the meat and boosts flavor. Short on time, dissolve 1 tablespoon kosher salt per cup of water and brine for 20 to 30 minutes, then pat very dry. Both make the chops juicier, just dont skip the drying step or the sear wont be as good.

2) Thermometer trick: stick the probe into the thickest part away from the bone. Pull the chops when they hit about 140 F and let them rest under a loose tent of foil for 5 to 10 minutes, carryover heat will bring them to that perfect 145 F without overcooking, this keeps them moist.

3) Stop the glaze from burning: sugar in ketchup and honey burns fast, so either pre-reduce the glaze in a saucepan to concentrate flavor so you can use less, or move chops to an indirect heat zone after searing and do all the basting there. Apply thin coats only in the final minutes and wipe off any overly darkened spots so it doesnt taste bitter.

4) No-grill or extra gloss hacks: if you dont have a grill, sear chops hot in a cast-iron pan then finish in a 375 F oven for 6 to 10 minutes. For a shinier sticky finish stir a small knob of butter into the warm glaze off heat before basting, it makes the glaze cling and look restaurant fancy.