Honey Garlic Pork Chops with Glossy Skillet Sauce

Honey Garlic Pork Chops

Whole pork chops get a golden-brown sear before they’re coated in a glossy honey-garlic glaze. Soy sauce adds a savory note, vinegar balances the honey, and parsley and red pepper flakes finish the dish.

The timing is based on boneless chops about 1 inch thick. Check each chop with a thermometer after searing and as it finishes in the sauce. If the pork is ready before the glaze thickens, let it rest while the sauce reduces on its own.

Ingredients for Honey Garlic Pork Chops

• 4 boneless pork chops, about 1 inch thick and 6–8 ounces each (about 850g total)
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon neutral oil
• 4 garlic cloves, finely minced
• 1/3 cup honey (115g)
• 2 tablespoons low-sodium soy sauce
• 1/3 cup chicken broth
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon crushed red pepper flakes, plus a pinch for finishing
• 1 tablespoon finely chopped fresh parsley, plus a little for finishing

Optional: Stir 1 tablespoon unsalted butter into the reduced sauce for a richer finish.

How to Make Honey Garlic Pork Chops

1. Season and mix the sauce: Pat the chops dry and season both sides with salt and black pepper. In a small bowl, stir together the honey, soy sauce, broth, vinegar, and 1/4 teaspoon red pepper flakes.
2. Sear the chops: Heat a 12-inch heavy-bottomed skillet over medium-high heat, then add the oil. When it shimmers but does not smoke, add the chops in one uncrowded layer; sear in batches if needed. Cook undisturbed for about 3–4 minutes on the first side, then turn once and cook for 2–4 minutes more, until browned. Transfer to a plate and check the thickest part of each chop with an instant-read thermometer. They may not be fully cooked yet.
3. Cook the garlic: Reduce the heat to medium-low. Add the garlic and stir for about 30 seconds, scraping up the browned bits, until fragrant but still pale.
4. Reduce the glaze: Pour in the honey mixture. Simmer uncovered, stirring, for about 2–4 minutes, until glossy and lightly thickened. It should coat the back of a spoon but still flow easily.
5. Finish the pork: If the chops are not yet done, return them and any plate juices to the skillet. Turn and spoon sauce over them as they cook at a gentle simmer. Check each chop in its thickest part and remove it when it reaches 145°F (65°C). If a chop reached 145°F after searing, leave it on the plate and spoon the finished glaze over it later. If the pork finishes before the glaze, remove it and reduce the sauce separately.
6. Rest and serve: Let the chops rest for 3 minutes. Keep them whole, spoon the glaze over and around them, and finish with parsley and a visible pinch of red pepper flakes.

How to Keep the Pork Chops Juicy

Start checking early if the chops are thinner than 1 inch; they may reach 145°F during the sear. Thicker or bone-in chops need more time, so check the thickest part rather than extending the listed time by a fixed amount. Don’t leave cooked chops in the skillet just to thicken the sauce.

Getting a Glossy Honey Garlic Sauce

Keep the sauce at a gentle simmer, not a hard boil. Honey can darken quickly over high heat, and browned garlic can taste bitter. Brief reduction gives the sauce a coating consistency without a cornstarch slurry; it should remain fluid enough to spoon over the chops.

Ingredient Swaps and Serving Ideas

• Tamari or coconut aminos can replace the soy sauce, though the sauce may taste more or less salty or sweet.
• White vinegar or rice vinegar can replace the apple cider vinegar.
• Vegetable broth can replace the chicken broth.
• Bone-in chops can replace boneless chops, but use a thermometer rather than the boneless cooking time.

For more heat, add extra red pepper flakes to the sauce or at the finish. Serve with rice or mashed potatoes to catch the glaze, and green beans or broccoli alongside.

How to Store and Reheat

Refrigerate leftover chops and sauce in an airtight container for 3–4 days. Reheat gently in a covered skillet with a splash of broth or water to loosen the sauce. For more even microwave reheating, slice leftover pork and heat just until warmed through.

Cooked chops and sauce can be frozen in an airtight freezer-safe container for about 3 months. Thaw overnight in the refrigerator before reheating; the pork may be less tender after freezing.

Nutrition

Approximate nutrition per serving, based on 1 of 4 servings with sauce: 435 calories, 47g protein, 16g fat, and 25g carbohydrates. Approximate nutrition per 100g: 195 calories, 21g protein, 7g fat, and 11g carbohydrates. Values vary with chop size, leanness, and how much sauce is served.