I share a simple pan-seared then oven-finished approach for Sweet Honey Garlic Pork Chops that might change how you view Tasty Pork Chop Recipes.

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I never thought a weeknight chop could make the whole kitchen go silent, but my Sweet Honey Garlic Pork Chops do exactly that. Golden seared chops meet sticky honey and bold garlic in a sauce that somehow feels fancy without the fuss, and yeah people always ask what I did.

I won’t give the steps here, but expect bright sweet notes, a little savory snap, and a glaze you’ll want to spoon over everything. Leftovers reheat great and they pair with almost anything.

If you like quick wins that still impress, check this out in Tasty Pork Chop Recipes, you’ll be glad you did.

Ingredients

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Pork chops give solid protein and iron, can be juicy or a bit fatty.
Garlic adds punchy flavor, tiny calories and may help your immunity a little.
Honey brings sticky sweetness and quick sugars, its tasty but high in calories.
Soy sauce gives deep umami and salt, watch the sodium though.
Vinegar adds bright tang that balances sweet flavors and helps tenderize meat.
Brown sugar gives molasses warmth and deeper sweetness, adds moisture not healthy in excess.
Cornstarch thickens sauce for glossy cling, neutral flavor, little calories.
Red pepper flakes give a tiny spicy kick and contrast the sweet well.

Ingredient Quantities

4 pork chops bone in or boneless about 1 to 1 1/4 inches thick, roughly 1 1/2 to 2 pounds total

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil or vegetable oil

4 cloves garlic minced

1/3 cup honey about 113 g

1/4 cup low sodium soy sauce 60 mL

1 tablespoon apple cider vinegar or rice vinegar

1 tablespoon brown sugar packed

1 tablespoon unsalted butter optional

1 teaspoon cornstarch optional

Pinch red pepper flakes optional

1 tablespoon chopped fresh parsley or green onions optional

How to Make this

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1. Take the pork chops out of the fridge about 20 minutes before cooking so they come to room temp, pat them very dry with paper towels, then season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper — this helps a better sear, dont skip it.

2. Heat 1 to 2 tablespoons olive or vegetable oil in a large skillet over medium-high heat until shimmering.

3. Add the chops (work in batches if needed so you dont crowd the pan) and sear until deep golden, about 3 to 4 minutes per side for 1 to 1 1/4 inch chops. Remove chops to a plate and set aside.

4. Lower heat to medium, add the 4 cloves minced garlic to the pan and cook 20 to 30 seconds until fragrant but not brown.

5. Pour in 1/3 cup honey, 1/4 cup low sodium soy sauce, 1 tablespoon apple cider or rice vinegar, and 1 tablespoon brown sugar; add a pinch of red pepper flakes if you want heat. Stir and scrape up the browned bits from the bottom of the pan and bring the sauce to a gentle simmer.

6. Let the sauce simmer 2 to 3 minutes to meld and reduce slightly so it starts to thicken and gloss.

7. If you want a thicker, stickier glaze, mix 1 teaspoon cornstarch with about 1 tablespoon cold water to make a slurry, whisk it into the simmering sauce and cook 30 to 60 seconds until glossy.

8. Return the pork chops to the pan, spoon sauce over them, cover or reduce heat to medium-low and cook until the chops reach 145°F internal temperature (about 3 to 6 more minutes depending on thickness and bone-in vs boneless).

9. Remove chops to a plate to rest 3 to 5 minutes, then stir 1 tablespoon unsalted butter into the sauce in the pan for extra shine and richness if you like.

10. Spoon the sauce over the chops, sprinkle with 1 tablespoon chopped fresh parsley or sliced green onions, and serve with steamed veggies or a salad.

Equipment Needed

1. Large heavy skillet (12-inch), stainless steel or cast iron preferred
2. Tongs or a sturdy spatula for flipping
3. Instant-read meat thermometer
4. Cutting board
5. Chef’s knife
6. Measuring cups and measuring spoons
7. Small bowl and whisk or fork for the cornstarch slurry
8. Paper towels and a plate for resting the chops
9. Wooden spoon or silicone spatula to scrape up browned bits and stir the sauce

FAQ

Q: Can I use frozen pork chops? A: You should thaw them completely first, overnight in the fridge or quick-simmer in cold water. Pat dry and bring to room temp for 20-30 minutes before cooking so they sear better, otherwise they'll steam and won't brown.

Q: How do I know when the pork is done? A: Use an instant-read thermometer, look for 145 F in the thickest part, then let chops rest 3-5 minutes. A slight pink center is ok, it stays juicy.

Q: My sauce is too thin, how do I thicken it? A: Simmer the sauce a few minutes to reduce and concentrate. Or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the hot sauce, cook until glossy. Adding the optional tablespoon of butter at the end makes it richer and shinier.

Q: Bone-in or boneless which is better? A: Bone-in usually gives more flavor and stays juicier, but takes a few minutes longer to cook. Boneless is faster and easier to slice, both work great with the honey garlic sauce.

Q: Can I make this ahead or save leftovers? A: Yes, cool completely then refrigerate up to 3-4 days or freeze up to 2-3 months. Reheat gently in a skillet with a splash of water or in a 300 F oven so the sauce doesnt burn.

Q: I want it less sweet or spicier, what do I change? A: Reduce honey or skip the brown sugar to cut sweetness, use low-sodium soy and add more vinegar for tang. For heat add the pinch of red pepper flakes, start small cause it can climb fast.

Sweet Honey Garlic Pork Chops Recipe Substitutions and Variations

Pork chops: swap for boneless skinless chicken thighs (same sauce, cook till 165°F, about 6-8 min per side for 1 inch) or pork tenderloin medallions (cut into 1 inch pieces, sear a bit less time) — both keep it juicy and flavorful.
Honey: use pure maple syrup or agave nectar 1:1, or packed brown sugar (about 1/3 cup) dissolved in a tablespoon of hot water if you need a pantry-friendly swap.
Soy sauce: use tamari 1:1 for gluten free, or coconut aminos 1:1 for a milder, slightly sweeter soy-free option.
Cornstarch (thickener): replace with arrowroot powder 1:1 for a clear gloss, or use all purpose flour at roughly double the amount (so 1 tsp cornstarch ≈ 2 tsp flour) if you dont have either.

Pro Tips

1) Bring the chops to room temp and dry them off real well before cooking, dont skip that. A screaming hot pan and not crowding it gives the best crust, and use an instant-read thermometer so you pull them at 145°F. Rest the meat a few minutes after cooking so the juices settle, or youll lose moisture when you cut.

2) Honey burns fast, so keep the heat lower once you add it and stir right away. Add the vinegar early enough to cut the sweetness, and if the glaze gets too thin or too sweet, whisk in a cornstarch slurry (cold water first) a little at a time until you hit the shine and thickness you like.

3) Use the browned bits in the pan, dont wipe them away. Deglaze with the sauce, scrape them up with a spoon, and simmer the sauce so it concentrates — that’s where the deep flavor lives. If your chops are very thick, finish them in a 375°F oven to avoid over-browning the glaze while you hit the right internal temp.

4) Salt strategy and balancing: salt the meat ahead (30–60 minutes if you can) for better seasoning, but taste the sauce before adding extra salt since soy can be salty. Add a squeeze of acid or a pinch of red pepper flakes at the end to brighten and balance the sweetness, and stir in a bit of butter last minute for extra gloss and richness.