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Looking for the perfect weeknight dinner? Look no further than my Honey Garlic Pork Chops Recipe! Slathered in a sweet and savory pork glaze, this one-pan recipe is quick, easy, delicious, and has practically no cleanup required. Ready in 30 minutes!
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Honey Pork Chops
Sometimes, dinner doesn't need to be fancy to be delicious! What if all it took to make a mouthwatering and satisfying dinner was a pan and a few easy pantry ingredients?
Trust me, I know how important it is to have a few super-easy recipes on hand for weeknights. That's why I love pork chop recipes! They're hearty, filling, and so easy. Glazed with honey garlic sauce, this dish is one of my favorites. It's so versatile!
Slice them up to serve over rice with a few green onions for an easy and delicious pork rice bowl, serve them whole with greens and mashed potatoes, or slice them up thinly to serve over a salad or cauliflower rice.
The sticky-sweet and savory sauce goes with everything!
Honey Glazed Pork Chops Ingredients
- Pork loin chops
- Olive oil
- Lemon juice
- Honey
- Soy sauce
- Garlic cloves
I use bone-in pork chops for this recipe. Boneless pork chops will also work, but the cooking time may vary. Use an internal meat thermometer and my Pork Temperature Chart to check the internal temperature of the pork to get the timing right.
How to Make Honey Garlic Pork
- Over medium heat, heat up a cast iron skillet. Add the olive oil, and then add the pork chops once the oil is shimmering.
- Cook until slightly browned and reading 145°F internally with a meat thermometer, about 5-6 minutes per side. Don't overcook them!
- Remove, and let the pork chops rest for 5 minutes. While they're resting, combine the remaining ingredients in the skillet and let simmer for 5 minutes, stirring occasionally.
- Add the pork chops back to the skillet and let simmer on low heat for 10 minutes.
- Serve warm, and enjoy!
Glazed Pork Chops Tips
- Like all pork chop recipes, the cooking time is a suggestion! The most important part about cooking pork is the internal temperature! If you know pork chops as tough and dry, that's because you've only had them overcooked. Try to keep the temperature to as close to 145°F as possible.
- Use a stainless steel or cast iron pan for best results.
- I use bone-in pork chops for this recipe, but boneless works, too. Bear in mind thick-cut pork chops take longer to cook.
- If you'd prefer, you can also pour the sauce over the pork chops and skip simmering them in the sauce. This is a good method if the pork turned out perfectly cooked.
- For even more tender pork, salt it 40 minutes to 8 hours ahead of time. Just be careful with the salt, as the soy sauce is also very salty.
- Parsley is great to sprinkle over top for an extra fresh pop of color and flavor.
- For lower salt, use a low-sodium soy sauce.
- It's best to use olive oil for cooking pork chops as it has a higher smoke point than butter. A neutral oil such as canola oil or avocado oil would work as well.
Garlic Pork Chops FAQ
Juicy pork chops are all about being cooked to just the right temperature! If you take your pork chops off the stove right as they reach 145°F, you're sure to have juicy, tender pork chops that will convert even the pork chop haters in your family. After they've reached temp, let them rest and cook them gently in any glaze as to not overcook them.
Pork is a naturally very mild meat, so it's the perfect choice for soaking up glazes! I like to glaze my pork chops with a mix of sweet and savory ingredients. Soy sauce and honey is perfect for this! As for the dry seasonings, with a good glaze, the only seasoning you'll need is a bit of coarse salt. Use coarse salt, not table salt, for best results.
When cooking pork chops, it's critically important not to overcook them. As soon as pork gets overcooked, the meat seizes up and gets tough, dry, and unappetizing- there's a reason a lot of people think pork chops are dry and tough! Cooking them to 145°F and then quickly taking them off the heat to rest will ensure that they're tender and juicy. Slicing them very thinly also helps to keep them tender.
More Delicious Pork Chop Recipes
All you need is a skillet and a few easy ingredients to make an incredible pork chop dinner! These are my favorite one-pan pork chop recipes.
Looking to take your pork chops to a whole new level of flavor? Try out my Pork Chop Seasoning - it's so easy to make, and makes a world of difference!
Did you enjoy this recipe? Try more of my best pork recipes, and leave a comment and rating below! We love to hear from you.
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Honey Garlic Pork Chops
Equipment
- cast iron skillet
- meat thermometer
Ingredients
- 4 Pork chops
- 4 Tablespoons Olive oil
- 3 Tablespoons Lemon juice
- 4 Tablespoons Honey
- 4 Tablespoons Soy sauce
- 1 clove Garlic minced
Instructions
- Over medium heat, heat up a cast iron skillet. Add the olive oil, and then add the pork chops once the oil is shimmering.4 Tablespoons Olive oil, 4 Pork chops
- Cook until slightly browned and reading 145°F internally with a meat thermometer, about 5-6 minutes per side. Don't overcook them!
- Remove, and let the pork chops rest for 5 minutes. While they're resting, combine the remaining ingredients in the skillet and let simmer for 5 minutes, stirring occasionally.3 Tablespoons Lemon juice, 4 Tablespoons Honey, 4 Tablespoons Soy sauce, 1 clove Garlic
- Add the pork chops back to the skillet and let simmer on low heat for 10 minutes.
- Serve warm, and enjoy!
Video
Notes
- Like all pork chop recipes, the cooking time is a suggestion! The most important part about cooking pork is the internal temperature! If you know pork chops as tough and dry, that's because you've only had them overcooked. Try to keep the temperature to as close to 145°F as possible.
- If you'd prefer, you can also pour the sauce over the pork chops and skip simmering them in the sauce. This is a good method if the pork turned out perfectly cooked.
- For even more tender pork, salt it 40 minutes to 8 hours ahead of time. Just be careful with the salt, as the soy sauce is also very salty.
- Bone-in and boneless pork chops will both work great with this recipe.
Nutrition
» About Me
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