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.
I just made this recipe. I used 4 medium cuts of pork chops using my needle thermometer. Perfectly done. I doubled the mushrooms and I did add the garlic after adding the mushrooms, which developed a wonderful taste. I used rosemary and thyme instead of the oregano. I love oregano but for pork the rosemary made sense. I loved the brown butter but it needed something more so after I added the half and half, I stirred in 1/4 cup of Dijon mustard.
I served this with roasted sweet potato cubes and roasted broccoli and cauliflower – all put in ziplock bags with some olive oil and salt and pepper-and then on a roasting pan at 375. It was done when the pork dish was done! Really yummy and very easy!
The roasted veggies sound really tasty. How long did you roast them for?
Would hemp flour be a suitable replacement for all putpose flour?
Teaspoon rather than tablespoon of herbs might be more palatable.
I agree I hate mushrooms.
Can you substitute something for the mushrooms? I absolutely do not like mushrooms
I used onions instead because my daughter doesn’t like mushrooms. It came out wonderful.
My husband is allergic to mushrooms. I am going to add onion. Thank you!
I switched it up a little bit. I used an electric frying pan. I also added onion to the recipe, now I’m going to let them cook all afternoon at 200 degrees. Cannot wait to taste this. My house smells delicious ????
Absolutely delish,made enoug( for two meals!
I made this tonight. It was so flavorful. I didn’t have any time so i used rosemary. It was delish
What do you recommend to serve with this as a side? Rice sounds like a great starch, what about a veggie? Recomendations please.
What are the nutritional facts? I cant seem to fins them.
Does it matter if I use salted butter?
Be honest, i made this, the pork chops were good after i got this out of this awful mess of a “gravy” i did exactly what this said, and i had to add 2 cups of water to even make it edible. ended up using my home made honey mustard instead. thanks for the recipe though. its a good base.
Why do some ladies have to be so condescending when stating the cooking time of the pork chops? All she did was miss the cooking time of the pork chops. Some ladies could have been quite a bit nicer.
I agree, those responses were very catty. I questioned the timing myself, thinking that the chops should simmer in the gravy, but that wasn’t mentioned. I wouldn’t think that pan searing for 3-5 minutes would cook the internal temp of pork and expected to let them finish cooking in the gravy. Be gentle ladies; the world is rough enough without jumping on someone for a simple question.
Honestly, seems all the world’s a food critic. GOOD RECIPE! anyone who has ever cooked a pork chop will love it……
well said
I made these…they were so good! Served with white rice and asparagus. The only thing I would change up the next time is to use the heavy cream, add more mushrooms, more garlic and less thyme. It is hubby approved! Thank you
Can you 2% milk instead of whole milk?
Add a little bit more butter with the milk, and it should be fine
Made these tonight and they were terrific!
Just finished this for Sunday Lunch. I’m not great with homemade gravy, so I followed the recipe EXACTLY. We love gravy, so I made a double batch. My husband and I both thought it was “meh” The oregano and thyme were way too much. My husband said “You have to chew the herbs in the gravy, that’s not how gravy should be! We are putting the leftover potatoes and chops away for leftovers, but the gravy is going in the trash. I’ll brown butter and cook some mushrooms in with a packet of instant pork gravy to serve with leftovers.
I just made this today, and Ieft spices out as my family doesn’t like much spice. Just seasoned to taste with salt and pepper and the whole thing disappeared.
Why some ppl has to find something to say negative, as simple as how long pork chops has cook. USE YIUR COOKING SENSE, u should see when porchops are done, according to thickness, the cook did great job in explaining her recipe n it looks Soooooon goooo
And 50 responses to cooking time! I was trying to get to the reviews. Lol.
I made this last night. I am glad I read the comments first because I kept thinking that a TABLESPOON EACH of thyme and oregano was a lot for dried herbs. So I used less that half of the amount for both herbs. I also used pork chops that were not as thick as the ones in the recipe. They were a happy medium between the really thick one and the really thin ones. Also I used four chops because there are four in my family. I seasoned the meat before cooking in the brown butter. I added the garlic after the butter browned and it was a lovely sauce! I will make this again!
I am allergic to mushrooms, would leek be a good substitute. Any suggestions guys, I love trying new recipes every week.
I did without mushrooms, because, well, I hate them, they make me gag. The chops were actually very good without, honestly, not sure just how adding a fungus makes them that much better.
Amazing loved them maybe a little more garlic next time.