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.
UPDATE:
A few folks commented that 1 tablespoon of the seasonings was too much. Even though my family did not find this to be the case, it is great feedback as it may be helpful to others! Please feel free to start with 1 teaspoon and add more as preferred.
Made this tonight and it turned out great!! Glad I read that Is tablespoon of spices was too much so I used a teaspoon of each. My hubby and I enjoyed! Will make this again.
Made this tonight we enjoyed them but, agree a little less of the spice for us would be better. Going to try again using a teaspoon of the spices.
Okay, did anyone have the problem of the gravy being entirely too thick? I did. If I didn’t have extra cream I woul have been extremely mad. I think 1/4 of flour is way too much. Seasoning was okay. I don’t know, I’m just not a fan of this one. Sorry. I really wanted to like it.
This is a new favorite in my house! I have to double it because we live it so much! The gravy is my new favorite! We absolutely love this recipe!
I only buy 1% milk. Can I use that instead of whole milk? Will the sauce be too thin and watery?
Made 3 ways
1). As is, wonderful 5* (well, only 1 tsp herbs)
2) added an oz of cream cheese
3) added crm cheese and 1/8 tsp saffron threads
Each way was delish!!!
Served each time with mashed potatoes and Brussels sprouts, the extra sauce was served on the potatoes
Making it for our supper tonight. Can’t wait to try it!
I made this tonight for dinner and it was delicious! I’ll definitely be doing it with chicken too!
I appreciate your sharing the recipe. Of course, my husband is lactose intolerant, so when I try this, I will sub in some chix broth and perhaps a bit of wine!
Thank you so much! I’m doing keto so I made a couple changes, HWC instead of milk, a bit more butter, heavier spices to taste due to HWC. Xanthan gum to thicken just a bit! YUMMY. Served with sauteed brussel sprouts in olive oil and parmesean cheese! (Couldn’t figure out how to post the picture!)
Sunny
I made this tonight for dinner and we enjoyed it, it was served with wide noodles, broccoli and tomato slices on the slide. This is what I did differently. I seasoned the chops with S&P and fried them in a little olive oil and transferred to a warm platter. I doubled the butter, garlic and milk and slashed the oregano and thyme in half, but still seasoned the sauce with S&P. They looked just like the picture!!!
My daughter has a hard time with things like pork and steak, sometimes she finds them too difficult to swallow (ongoing medical issue) I wonder if I were to sear the pork chops in the frying pan to brown and then make in the slow cooker to help with a softer consistency, would the recipe still work? Any help would he appreciated!
Perhaps having pork loins ground would be best for your daughter. All the flavor of this recipe but a more tolerable texture would be safer for a person having such difficulty swallowing sliced pork and beef. The meat market person would do this meat grinding at no extra cost, most likely.
Any idea on the nutrional content?
Made this tonight. Used chicken instead of pork chops and added onion and more mushrooms when I put in the mushrooms. Winner winner chicken dinner. We’ll try next time with pork chops. Thanks for the recipe.
Don’t eat pork, but this looks and sounds so good, I think I will try this with chicken breasts! Yum!
Why no printable version?
I made these last night and they were really good. Too much oregano and thyme, maybe I’ll cut that in half next time. I made dinner for 4 and everyone liked it. This would be so good on chicken too. Thanks for a new family favorite!
I know this is probably a weird question but I’m going to ask it anyway. Why does it call for unsalted butter if you add salt later on? I’m think with this recipe it has something to do with the browning (i.e. “browned butter”) but sometimes it is the case with other recipes also. I’m going to try this for sure – looks really yummy. Thanks!
Adding fresh herbs on top is wonderful
Crazy how some get so off track in the comments. I guess they didn’t read recipe though out and then submitting comment… this is my lunch for today. As will all recipes, everyone has a different taste. Doctor it up.
Have a great day and keep cooking!
hi,
in regards to too much seasoning. they are right. oregano and thyme are very strong seasonings. they can over power your dish and block out the entree entirely . start with a pinch of each and go from there. sometimes that’s all it takes is a pinch of either of these two.
happy cooking
cheers JDR