I added my Sweet Honey Garlic Pork Chops to my Tasty Pork Chop Recipes because a simple honey and garlic glaze delivers an unexpected savory-sweet punch you will want to try.
I love when a simple idea surprises me, and these Sweet Honey Garlic Pork Chops do just that. They sneak up on you with sticky honey and bold garlic cloves that somehow make ordinary pork chops sing.
It’s not fussy, but the flavor feels like something you’d only get at a restaurant, which is weird because it’s so easy. I keep picturing the look on people’s faces the first time they taste it, that little pause before they ask for more.
If you like bold, slightly sweet dinners, this one belongs in your Tasty Pork Chop Recipes list.
Ingredients
- Pork chops, good lean protein, iron, keeps you full and satisfied.
- Garlic, pungent, adds savory depth, small amounts may boost immunity.
- Honey, natural sweetener so it adds caramel like sweetness, higher in sugars.
- Soy sauce, salty umami flavor that cuts sweetness, adds sodium, use low sodium.
- Apple cider vinegar, bright acidic tang that balances sweet, may aid digestion.
- Olive oil and butter, fat for searing, butter makes it richer and silky.
- Cornstarch, thickener that makes glaze cling to meat, use a cold slurry.
- Chicken broth, adds savory liquid base, keeps chops moist and rounds flavors.
- Red pepper flakes, tiny heat bursts for kick, optional and low calorie.
Ingredient Quantities
- 4 pork chops (about 1 to 1 1/2 lb total), bone-in or boneless, ~1 inch thick
- Salt and freshly ground black pepper, to taste
- 1 to 2 tbsp olive oil
- 1 tbsp unsalted butter (optional but makes it richer)
- 3 garlic cloves, minced
- 1/3 cup honey
- 3 tbsp low sodium soy sauce
- 1 tbsp apple cider vinegar or lemon juice
- 1/4 cup chicken broth or water
- 1 tsp cornstarch
- 1 tbsp cold water
- Pinch of red pepper flakes (optional)
- Chopped fresh parsley for garnish (optional)
How to Make this
1. Pat the pork chops dry with paper towels, season both sides with salt and freshly ground black pepper and let them sit at room temp for about 10 minutes.
2. In a small bowl whisk together 1/3 cup honey, 3 tbsp low sodium soy sauce, 1 tbsp apple cider vinegar or lemon juice, 1/4 cup chicken broth or water, the minced garlic and a pinch of red pepper flakes if you want heat.
3. Mix 1 tsp cornstarch with 1 tbsp cold water in a tiny cup and set that slurry aside.
4. Heat a large skillet over medium high heat until hot, add 1 to 2 tbsp olive oil and, if using, 1 tbsp unsalted butter. When the fat shimmers and the butter is melted, add the chops without crowding the pan.
5. Sear the chops about 3 to 4 minutes per side for 1 inch thick chops, until nicely browned. Thicker or bone in chops may need 4 to 5 minutes per side. Remove chops to a plate but keep the pan on the heat.
6. Pour the honey garlic sauce into the hot skillet, scrape up the browned bits with a spatula, and let it come to a gentle simmer for about 1 minute.
7. Stir the cornstarch slurry again and slowly whisk it into the simmering sauce. Cook 30 to 60 seconds until the sauce thickens and becomes glossy. Taste and add a tiny splash more vinegar or soy sauce if it needs balance.
8. Return the pork chops to the skillet, spoon sauce over them and simmer on medium low until the internal temp reaches 145 F, about 3 to 6 minutes depending on thickness, flipping once so both sides get coated.
9. Transfer chops to a plate and let them rest for 3 minutes so the juices redistribute and the sauce sets a bit.
10. Spoon extra sauce over the chops, sprinkle with chopped fresh parsley if you like, and serve with steamed veggies or a fresh salad.
Equipment Needed
1. Paper towels for drying the chops and quick cleanups
2. Small mixing bowl and a whisk for the honey soy sauce
3. Measuring spoons and a 1/3 cup measuring cup (for honey, soy, etc)
4. Tiny cup or ramekin and a small spoon for the cornstarch slurry
5. Large heavy skillet (cast iron or stainless) for searing and sauce
6. Heatproof spatula or wooden spoon to scrape up browned bits
7. Tongs for flipping the chops without piercing them
8. Instant read meat thermometer to check for 145 F doneness
9. Cutting board and chef knife for mincing garlic and chopping parsley
10. Plate for resting the chops before serving
FAQ
Sweet Honey Garlic Pork Chops Recipe Substitutions and Variations
- Pork chops: swap for bone-in chicken thighs (similar fat, great sear) or pork tenderloin cut into medallions if you want leaner pieces, or for a veg option use pressed firm tofu, sear a bit longer so it gets color.
- Honey: use maple syrup or agave nectar 1:1 for the same sweetness, or mix 2 tbsp brown sugar with 1 tbsp water if you need pantry-friendly caramel notes.
- Soy sauce: replace with tamari or coconut aminos 1:1 for a gluten free choice, or use regular low sodium soy and cut added salt.
- Cornstarch: use arrowroot or tapioca starch 1:1 for a glossy finish, or use all purpose flour at about double the amount made into a slurry with cold water.
Pro Tips
– Salt at least 30 minutes ahead if you can, even overnight in the fridge is fine. It seasons deep into the meat and dries the surface so you get a much better crust, dont skip this step if you want juicy chops.
– Use an instant read thermometer and pull the chops around 140 F, theyll keep cooking while resting and will end up right about 145 F instead of overcooking them.
– Get the pan properly hot and dont crowd it. Give each chop space and leave it alone for a few minutes so it browns, flipping too often just slows the sear and makes more steam.
– Thicken the sauce slowly: let the sauce reduce a bit first so the flavors concentrate, stir the cornstarch slurry again before adding, and whisk it in gradually so you dont get lumps or an over-thick gloopy mess.
– Finish by spooning the sauce over the chops and letting them rest for a few minutes, you can add a pat of butter right at the end for extra gloss and richness, but dont let the pan be so hot that the butter burns.
Sweet Honey Garlic Pork Chops Recipe
I added my Sweet Honey Garlic Pork Chops to my Tasty Pork Chop Recipes because a simple honey and garlic glaze delivers an unexpected savory-sweet punch you will want to try.
4
servings
420
kcal
Equipment: 1. Paper towels for drying the chops and quick cleanups
2. Small mixing bowl and a whisk for the honey soy sauce
3. Measuring spoons and a 1/3 cup measuring cup (for honey, soy, etc)
4. Tiny cup or ramekin and a small spoon for the cornstarch slurry
5. Large heavy skillet (cast iron or stainless) for searing and sauce
6. Heatproof spatula or wooden spoon to scrape up browned bits
7. Tongs for flipping the chops without piercing them
8. Instant read meat thermometer to check for 145 F doneness
9. Cutting board and chef knife for mincing garlic and chopping parsley
10. Plate for resting the chops before serving
Ingredients
-
4 pork chops (about 1 to 1 1/2 lb total), bone-in or boneless, ~1 inch thick
-
Salt and freshly ground black pepper, to taste
-
1 to 2 tbsp olive oil
-
1 tbsp unsalted butter (optional but makes it richer)
-
3 garlic cloves, minced
-
1/3 cup honey
-
3 tbsp low sodium soy sauce
-
1 tbsp apple cider vinegar or lemon juice
-
1/4 cup chicken broth or water
-
1 tsp cornstarch
-
1 tbsp cold water
-
Pinch of red pepper flakes (optional)
-
Chopped fresh parsley for garnish (optional)
Directions
- Pat the pork chops dry with paper towels, season both sides with salt and freshly ground black pepper and let them sit at room temp for about 10 minutes.
- In a small bowl whisk together 1/3 cup honey, 3 tbsp low sodium soy sauce, 1 tbsp apple cider vinegar or lemon juice, 1/4 cup chicken broth or water, the minced garlic and a pinch of red pepper flakes if you want heat.
- Mix 1 tsp cornstarch with 1 tbsp cold water in a tiny cup and set that slurry aside.
- Heat a large skillet over medium high heat until hot, add 1 to 2 tbsp olive oil and, if using, 1 tbsp unsalted butter. When the fat shimmers and the butter is melted, add the chops without crowding the pan.
- Sear the chops about 3 to 4 minutes per side for 1 inch thick chops, until nicely browned. Thicker or bone in chops may need 4 to 5 minutes per side. Remove chops to a plate but keep the pan on the heat.
- Pour the honey garlic sauce into the hot skillet, scrape up the browned bits with a spatula, and let it come to a gentle simmer for about 1 minute.
- Stir the cornstarch slurry again and slowly whisk it into the simmering sauce. Cook 30 to 60 seconds until the sauce thickens and becomes glossy. Taste and add a tiny splash more vinegar or soy sauce if it needs balance.
- Return the pork chops to the skillet, spoon sauce over them and simmer on medium low until the internal temp reaches 145 F, about 3 to 6 minutes depending on thickness, flipping once so both sides get coated.
- Transfer chops to a plate and let them rest for 3 minutes so the juices redistribute and the sauce sets a bit.
- Spoon extra sauce over the chops, sprinkle with chopped fresh parsley if you like, and serve with steamed veggies or a fresh salad.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 150g
- Total number of serves: 4
- Calories: 420kcal
- Fat: 22.2g
- Saturated Fat: 6.5g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 10g
- Cholesterol: 95mg
- Sodium: 600mg
- Potassium: 570mg
- Carbohydrates: 25.5g
- Fiber: 0.3g
- Sugar: 22.5g
- Protein: 30g
- Vitamin A: 100IU
- Vitamin C: 2mg
- Calcium: 30mg
- Iron: 1.2mg
