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!

One Honey Garlic Pork Chop on a plate with mashed potatoes.
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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!

Spooning sauce over pork chops in a pan to make Honey Garlic Pork Chops.

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.
Honey Garlic Pork Chops in a skillet with one cut up.

What To Serve With Honey Garlic Pork Chops

Honey Garlic Pork Chops pair well with a variety of dishes. Here are some delicious options:

Cut up Honey Garlic Pork Chop.

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

One Honey Garlic Pork Chop on a plate with mashed potatoes.
4.37 from 11 votes

Honey Garlic Pork Chops

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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!


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


  • 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.

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Reader Comments

  1. I made this to the recipe with one slight difference. I used thin cut boneless chops instead of thick cut. My only complaint with the recipe is adding the mushrooms. When I added the mushrooms, they absorbed all the liquid in the pan. That made it impossible to smooth out the flour. I had to add the milk a little prematurely. It turned out okay. If I had it to do again, I would add the mushrooms after I added the milk and had the gravy going good. Still a good recipe. I will definitely make it again.

  2. I made this last week and the whole family really liked it. Mashed potatoes make a perfect side to go with the gravy. I used 4 bone in pork chops cooked 5 min per side and used the optional heavy cream instead of whole milk. I used the listed amount of spices in the recipe and did not find it overly herbed.

  3. First off….the temp is NOT high enough to brown the butter or pork chops….what I would do next time is get pan hot over med high heat…sear pork chops on both sides…..remove from pan…add butter and thick sliced garlic and a shallot….turn down to medium and let butter brown while they sautee……THEN add the mushrooms and continue on with recipe as instructed…..overall….very good flavor….certainly beats the can!!!!

  4. This recipe is absolutely a keeper….I didn’t use as many spices as stated….but still so good!! I will use it again and again….Thank you

  5. I made this with 1″ thick boneless pork chops (cooked about 7 minutes per side). I used salted butter and only 1 tsp. of each of the herbs. I used 1 can of evaporated milk for the gravy. Turned out great! This recipe is a keeper! I may try with rosemary next time. Served with butter roasted broccoli, cauliflower and carrots. (Recipe on the Land-O-Lakes website)

  6. we made this the other night and it was wonderful. I tend to like less spices so I did what was suggested and put in about half. I would make this again and again. My family loved it! My only problem was my thick cut pork chops…they were huge and I did have to adjust the cooking time on them…I just won’t buy such big pork chops next time…or hammer them down a little…lol

  7. Loved this recipe, but I did a triple recipe with thick bone in chops, your seasoning levels were great for us( we like lots of seasoning but realize it’s a personal preference) served over rice and have a very happy husband

  8. Going to try this recipe. Looks delicious,but as oregano and thyme are such strong flavoured herbs I.ll be adding a lot less than the amount suggested.

  9. I am wondering what to serve them with , rice, mashed potatoes, steamed red potatoes, pasta?? What are your favorites? Making this for dinner tonight, so hurry!!

  10. We made these last night and they were absolutely amazing. Boyfriend said too much thyme, but all I had was ground so my conversion may have been off.
    My butter did not get burned and my garlic did not get bitter, but my skillets were pretty full as I scaled this up to 10 servings (cook once, eat twice!)

    I do think it would be helpful to mention HOW thick of pork chops were intended. Mine were about an inch and a third, and they took closer to 12 minutes total to cook to 145. Again though, this could have been due to how full my skillets were.

    Overall this recipe still gets 5 stars and DEFINITELY goes in the *will make again* pile.

  11. Made these this evening for dinner, they were fantastic! Added basil and sun dried tomatoes for even more flavoring, very happy that I did. I used the sun dried tomatoes that come in a pouch as I did not want the oil from the ones in the jar.
    Guys, highly recommend this dish if you want to impress your dinner date!

  12. I made it the same way but with chicken and it came out delicious. I just put 3 pinches of thyme and two pinches of oregano because I didn’t want the spices to be too strong. Thank you for sharing!

  13. actually this is my first time I’ve come and he’s on a Pinterest recipe but probably should have many time 🙂 I thought this one was really good but next time I will only use 3 tablespoons of flour and I will use whole milk instead of half-and-half…. I served it with asparagus and extra wide noodles To go with the sauce and it was awesome!… Oh and I used portobello mushrooms

  14. I made this last night and it was sooooo good! I used fresh minced herb as I feel the flavor of fresh herb is much better than the dried version. Also I since I am gluten free I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour at the same amount as the 1/4c all purpose flour. BIG MISTAKE! The gravy was way to thick! I think I will try half that amount of the GF flour the next time. I save that gravy by adding at least twice the amount of milk/half and half as called for in the recipe.

4.37 from 11 votes (2 ratings without comment)

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