Honey Garlic Pork Chops feature seasoned thick-cut, bone-in pork chops coated in a sweet and savory honey garlic sauce. It’s a mouthwatering and satisfying main course that can be paired with a variety of side dishes for a delicious meal! I also have Honey Garlic Chicken Thighs if you prefer chicken!
Ingredients & Substitutions
Pork Chops: I cooked two thick-cut, bone-in pork chops for this recipe. Let the chops sit out at room temperature for about 30 minutes before cooking them. This is a great way to ensure that they cook properly. You could also use boneless pork chops or a thinner cut, but cooking times will vary. Pork chops are fully cooked when they reach an internal temperature of 145°F.
Seasonings: Before cooking the pork chops, season them with garlic powder, onion powder, paprika, salt, and pepper.
Honey: Honey is the primary sweetener in the sauce. It also helps create a caramelized glaze on the pork chops when they are cooked.
Soy Sauce: Soy sauce provides a savory and salty element to the sauce.
Garlic: With garlic in the name of the sauce, I did not hold back! Yes, 3 tablespoons of minced garlic is added!
White Wine Vinegar: White wine vinegar helps balance the sweetness of the honey and adds a tanginess to it.
Red Pepper Flakes: Red pepper flakes are added to the honey garlic sauce for a little bit of a kick to it. You can certainly leave them out if preferred. Or, add more for even more heat!
How Thick Is The Sauce?
The sauce in this dish is fairly thick and should coat the back of a spoon. But, it is easy to make it thicker or thinner.
- To thicken the glaze, mix a tablespoon of cornstarch with two tablespoons of water to make a slurry. Whisk the slurry into the glaze to thicken it up.
- On the other hand, if you think the glaze is too thick, add small amounts of water at a time until it reaches your desired consistency.
What To Serve With Honey Garlic Pork Chops
Honey Garlic Pork Chops pair well with a variety of dishes. Here are some delicious options:
- Mashed Potatoes (or Cauliflower Mashed)
- Roasted Vegetables (Carrots, Brussels sprouts, Green Beans, Asparagus)
- Rice
- Coleslaw
- Dinner Rolls
How To Store Honey Garlic Pork Chops
To store honey garlic pork chops, first, let them cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 3 days. Reheat the chops in the oven, on the stovetop, or in the microwave.
More Pork Recipes
Honey Garlic Pork Chops
Ingredients
Honey Garlic Sauce
- ½ cup (170 g) honey
- 2 tablespoons soy sauce
- 3 tablespoons garlic, minced
- 1 small yellow onion, finely diced (about ½ cup)
- 2 tablespoons white wine vinegar
- ½ teaspoon red pepper flakes
- parsley, chopped for garnish
Pork Chops
- 2 thick-cut pork chops, bone-in, room temperature
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- To a small bowl, add honey, soy sauce, garlic, onion, vinegar, and red pepper flakes. Whisk together to combine. Set aside.
- Evenly season both sides of pork chops with garlic powder, onion powder, paprika, salt, and pepper. Set aside.
- To a medium cast iron skillet over medium-high heat, add the oil. Once hot, sear the seasoned pork chops on one side until it forms a golden crust. To prevent sticking, wait for the pork to form a crust naturally before attempting to flip it, around 3-5 minutes. The pork will release from the skillet once a proper sear has formed. Flip pork and cook on the other side for 3-5 minutes.
- Reduce heat to medium. Add the honey garlic sauce. Continue cooking the pork chops, occasionally basting them with the honey garlic sauce, until their internal temperature reaches 145°F (about 5 additional minutes). Depending on the size of the pork chops, cooking times may vary.
- Serve pork chops, spooning sauce over the tops. Garnish with parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
This recipe has been tested and updated as of December 2023.
My name is Donna Hoder (kmklkmkl75@yahoo.com) I am to be lowering my carbs for this recipe do you have the nutritional list so I can have a carb count?
Thank you very much!
Excellent recipes!
Half the amount of flour is plenty. A quarter cup is too much, way too thick.
Eeehhh this was a miss for me!! I could make this gravy in my sleep I was sad that there was no browned butter flavor at all.. I do browned butter no problem.. but this just had gravy flavor maybe I went wrong somewhere?? Who knows
I’m not a big fan of pork chops, so I used chicken thighs. As someone stated, I started out with 1/2 teaspoon of oregano and thyme. Turned out great!
I don’t like mushrooms at all can’t stand the flavor can I use cream of chicken soup ? Or with the cream of celery soup add some celery ?
Yes, cream of chicken would work well with this recipe.
How much cream of mushroom soup. Do I just add and not change anything else??
Can another soup be used instead of cream of mushroom. Unfortunately allergic to mesh rooms.
Not edible, I cut the seasoning in half, still too strong.
These were awesome!!!! I doubled the gravy so we could have over potatoes. I think the oregano and thyme were just right! This is a real keeper.
Sorry! This was waaaay too much oregano and thyme for me and my husband! I should have known better. Also, I cooked the chops as directed but they were very tough. It was a total waste of food for us. 😞
I think it is a typo. 1 tablespoon is alot of thyme and oregano. I even doubled the batch and only used not quite a tablespoon….still overbearing.