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.
What is the nutritional info for this recipe?
High fat!
Simply thank you, your recipe is absolutely delicious. I did it with a pork tenderloin that I cut into one-inch slices. It was divine!
This recipe sounds amazing! But is there anything else I could substitute for the flour to thicken it? My husband is diabetic and we really count our carbs with every ingredient.
Thanks!
Use whipping cream and let it simmer it will thicken by it self
Corn Starch, or arrowroot,
You can use arrow root or corn starch
how much does the cooking time change using bone in pork chops (my preference)?
OMG ppl! Ok the person who asked got the point…like damn why must 20+ lol keep reiterating the time AFTER it was answered?!
This recipe seems legit. I plan on adding it to my arsenal of dishes to prepare. That is all.
#IsaidWhatIsaid
AMEN!!!
I must have done it wrong! Took chops out when still slightly pink in center but stuff tough not very tender nextine I would try chops with a bone ?
Made this tonight. I think the oregano was too strong and the garlic became bitter from overcooking. I could probably have halved the oregano and thyme and added the garlic later in the recipe as was mentioned by another commenter. And doubling the gravy recipe makes a lot of gravy, probably too much. Good start though and I may try again to tweak it.
We loved them. Didn’t have mushrooms so I subbed onion.
That would be my concern also
Haven’t tried recipe yet I have a question about browned butter: if you brown the butter then add pork chops and continue cooking will the butter burn?
That was my thought exactly. I’ve been cooking pork chops for 45 years. The only way this recipe would keep butter from over cooking is to use thin cuts. Always cooked in butter when all i could afford was cheap meat similar to this recipe. Very good on a budget. I like thicker cuts now browned in lard. Yes lard very high temp point. Think ill combine mine and this old time recipe. Bet it will be awesome
Guess you could use half n half too.
I admit I haven’t made this recipe but garlic gets incredibly bitter if overcooked and as written this recipe would definitely over cook it.. I suggest you add the garlic when you add the mushrooms and spices.
If you don’t care for oregano will the recipe be ok with just the thyme? Is there another herb tht can be used in place of the oregano?
Rosemary is a very complementary herb to pork.
I like a little Dill in it.
JUST felt it was necessary to mention they never mentioned the Parmesan or mozzarella in the ingredients
That’s because it’s a gravy, not Alfredo
Not with that attitude.
Made this tonight in my cast iron but used boneless chicken breasts as that is what I had on hand. Delish is not strong enough a word! Thanks for sharing the recipe with us.
Oh, LOVE that idea! I was actually thinking about doing that also!! I bought chicken breasts when I got the pork chops.
Thank you! My family prefers chicken and as I was reading the recipe I was wondering if it would be as good. Glad to know it worked out.
IMO…JODY , you made the right choice of pans. Like butter basted steak…great “char” happen to meat in
a black iron skillet ! I would brown the meat first and then follow the recipe guide, I’d minimize OREGANO (or skip)
and 1/2 the THYME, or maybe Parsley, Rosemary and Thyme….a nice trio of herbs and a great song !.
Uh hello…..Everybody needs to look at cook time at the top of the receipe which clearly states:
Cook Time: 25m
Uhhh hello……25 minutes is for the entire recipe. The question was about the cook time of the pork chops. People really need to pay attention before running their mouths.
Its says 3 to 5 minutes each side
They were decent. I might suggest pre seasoning your chops, using a few more garlic cloves, and adding a lot of pepper to the gravy.
Yes I agree. Most definitely need to season the chops beforehand. Mine would have been perfect if I had seasoned them a tad bit more:)
I just made these & served them over rice. They are incredible! Thank you for the fantastic recipe!
Three things…
1. It took my chops, which were ginormous, about 18 mins to get to 145. I may pull them at 140 next time, cover, & keep them in the oven.
2. I’ll double the amount of mushrooms next time, simply because I love them. Give them time to brown, it makes a huge difference. (Look up Julia Child’s recipe for mushrooms – it will change your life. Ha!)
3. I did use cream, as suggested, and am glad I did.
Going back for seconds now!
Is the Julia Child recipe the one with the shallots, garlic, and herbs?
I am making these right now!!!
I tablespoon of oregano and 1 tablespoon of Thyme is entirely too much.
I agree. 1 tsp each is enough. But it is a great recipe and
My husband and I enjoyed it! Will make it again thank you!
I agree it is to strong, I will only use 1 teaspoon of each next time
I agree! I made them last night & I couldn’t eat them because the oregano was too much! Definitely want to try again without any oregano!!
I thought so, too and was scrolling to see if that had been addressed. Maybe a teaspoon of each?
FINALLY! Someone who actually says they tried the recipe and comments on it.
Re-read the recipe. She gives that information.
The recipe says 3-5 minutes per side, or until internal temperature reached 145°F.
Sounds great, but I wish you had given an approximate time, to cook the chops. Typically, they have that in recipes.
The recipe says 3 to 5 minutes per side.
WTG. Michele thought I saw that 3-5 mins. That lady must’ve missed it. Lol????????????
At the very top of the recipe it states the cook time as 25 minutes….. prep time 5 min.
Mine were cooked on medium low flame and were not seared enough. Pork chops were more steamed than seared. Still tasty but crispy enough for my liking
Probably butter was not hot enough to brown chops. Butter and garlic burns at high temp, so in order to brown chops, i would brown them in oil first, discard oil and then add butter and garlic…
I made this today and had that problem it was still good just wasn’t finger licking good. Learned my lesson. Thanks for the tips. 🙂
Make sure you do not have a lid in skillet mine were seared good I did 6 min on each side they turned out perfect.
3 to 5 minutes per side?? That doesn’t sound like enough. I have many recipes for pork chops where you brown them like this and then move to the oven… Weird!
And add chops back cover with gravy and another 5 mins. more.
Please reread #2 of Instructions. It explains cooking preparations perfectly.
It’s mentioned in step 2.
It says 3-5 min per side.
The recipe says 3-5 minutes per side, or until internal temperature reached 145°F.
The recipe clearly states 3 – 5 minutes on each side.
Pork internal temp 145° use an instant read thermometer. That is better than giving “time” to cook …. different thickness of chops would be a different time.
Absolutely. A ThermoPen in every kitchen.
I read it on the recipe page, you cook it for 3 to 5 mins on each side.
Add the pork chops and cook on each side until cooked through. (3-5 minutes per side, or until internal temperature reached 145°F) — Step #2.
there is a time listed. 3-5 mins per side
There are too many variables to cooking times in recipes depending on chop thickness, heat setting ect. I always use an instant read thermometer to know when things are done.
It says 3 to 5 minutes per side right in the directions and also gives a temperature.
It says it in the one im reading….
It states 3 to 5 min per side
I guess you didn’t read the directions.
😂🤪😆🤣🤪🤪🤪
There is the time listed…
How many people does it take to correct someone lol
That’s what I was wondering. Lol
Exactly
That’s what i was thinking!
Thank you!!
OMG—cook to your liking
Exactly too many people!
Too many comments about 3 to 5 minutes to cook chops.
I know… tsk tsk tsk, and maybe the woman who asked just missed it…. anyway.. just enjoy and please stop telling the time…..its to many 😛
I was thinking the same thing. Every one needs to read up the question about the time has been answered.
No kidding!!!!
Do people read through comments before opening their mouths?
Jeezzzzzzz!!!! Read my mind😕
Right above the “Ingredients” it says COOK TIME 25 mins.
At the top of the recip it says “prep time 5 minutes; Cook time 25 minutes”
I printed it. It does say 2 to 3 minutes or until internal heat reaches 140degrees F
.. read the whole thing.. boneless chops
three to five minutes on each side
reaching an internal temperature of 145 degrees
She did. However that time will vary depending on how thick your chops are. Mine were thick and took about 8 min per side.
It said 3 to 5 minutes each side
Depends on the thickness of the Pork Chops and if they are bone in or no bone. How crisp you like your pork chops. I did 5 minutes on each side.
Why don’t you invest in a nice inexpensive thermometer?
She did 3-5 minutes each side
The time is right in the recipe. it clearly states it. 👀… People like u are so quick to find a problem in others and forget to check self.
If you READ the recipe…3-5 minutes per side😊
BROWN 3-5 minutes per side then look at step 4 – return chops into pan with gravy and cook another 5 minutes or so
Thanks a lot for the post.Really thank you! Much obliged.
I made it and my husband absolutely loves them !
Did you marinate the pork chop?
My picky eaters will not eat mushrooms . I wonder if I can use cream of mushroom soup and elemenate an amount of milk. I know sauce will thicker using soup.
Use cream of celery soup and use mushroom juice for flavor.
I used cream of mushroom and it turned out great😋
Followed the recipe and added the oregano and thyme. Didn’t read at the end where it could be too much and to cut it down. It was too late for me and it ruined the taste. Ugh!
I’ll give it another try with much less seasonings.
in my experience, i found tyme to be too strong. and i dont use for anything. i use rosemary; its mild and very good. i don use oregano on chops. i use montreal steak seasoning. i is good on all meats. just a tip.
I usually season by eye and a tablespoon of each would simply overwhelm a pan that small. (might be okay for a dozen or more chops but overkill for three) Just shake some out of your spice jar until it looks right and you can start to smell the seasoning. Like all good things, moderation is the key to success. keep in mind you can always add more, but you cannot remove. If you *insist* on measuring (I have a daughter like that) then start out with an 8th or 4th of the tablespoon. Let the spice incorporate for a few minutes then taste. (clean spoon every time) Make note of how much you actually added so you can duplicate your efforts later. 🙂
Ughhhhh, the thyme is way too overwhelming, should be maybe just a tad, or maybe better without it altogether 🤦♀️
I’m going to cook this tonight….using 1 1/2 “ thick bone in chops, increase shrooms, decreased spices subbing rosemary for oregano….also going to brown chops off in lard in iron skillet for 3 mins a side in hot pan, then going to drain fat, not clean pan and add shrooms, butter and garlic and cook until tender. Then return chops to pan on medium heat for another 4 mins b4 removing. Then I’ll add flour once the butter is nutty and here is the key to a good gravy…..MAKE SURE you cook the flour or roux long enough to remove the gluten, usually a few minutes depending on heat level or until it browns slightly and you won’t taste flour in your sauce. Once I’ve thickened the sauce I’ll add pork back for another 5 mins OR until the are up to 145. Could be 3 mins could be 6…..TEMP IS THE KEY! Take the pa. Off heat and let rest at least 5 mins in sauce and serve.
I’ll let you know how they turn out!