These grilled pork chops come together in 20 minutes with a glaze made from honey, soy sauce, lime juice, and ground coriander — ingredients most households already have. The glaze is cooked separately and drizzled over at the end, which keeps the grill clean and gives you a thick, glossy sauce that actually stays on the meat. If you need a fast weeknight dinner that doesn’t taste like a shortcut, this is a reliable one.
Smart swaps
- Soy sauce: Tamari works as a 1:1 swap and keeps it gluten-free. Coconut aminos are slightly sweeter and less salty — reduce honey by a teaspoon if you use them.
- Honey: Maple syrup or agave work fine. The glaze will be a little thinner with maple syrup, so let it simmer an extra minute.
- Lime juice: Lemon juice is a direct substitute. Rice vinegar (use half the amount) also works if you have neither.
- Ground coriander: This is the dried, ground seed — not fresh cilantro. If you don’t have it, a small pinch of cumin or a little curry powder gets you in the same ballpark. Skip it entirely if needed; the glaze still works.
- Pork chops: Bone-in, thin-cut chops around ¾ inch thick are ideal. Boneless chops at the same thickness cook in the same time but dry out faster, so watch them closely.
What makes this version work
Two things matter here. First, cooking the glaze in a separate small skillet instead of brushing it directly onto the grill — the sugars in honey burn fast over high heat, and a burnt glaze tastes bitter, not sweet. Keeping it off the grill means you control the thickness and add it at the end when it’s at its best. Second, using thin-cut chops rather than thick ones means the meat cooks through entirely on the grill without needing an oven finish, which is what actually keeps the 20-minute promise. Pull the chops at an internal temperature of 145°F (63°C) and let them rest two or three minutes — that rest is where the juices redistribute, and skipping it is the main reason pork chops end up dry.
Common problems and fixes
- Chops sticking to the grill: Lightly oil the grates just before the chops go on — a folded paper towel dipped in neutral oil and wiped across the grates works well. A cold or under-preheated grill is the most common cause of sticking.
- Glaze won’t thicken: The heat is probably too low. Bring it to a steady simmer and keep it there — it should reduce and coat a spoon in about 3 to 4 minutes. If it’s still thin, give it another minute; it thickens more as it cools.
- Glaze tastes too salty: Soy sauce brands vary a lot in sodium. If yours is on the saltier side, add a small extra squeeze of lime juice to balance it rather than diluting with water, which thins the glaze.
- Pork is cooked outside but pink inside: Thin-cut chops can look done on the surface before the center hits 145°F. Use an instant-read thermometer inserted into the thickest part away from the bone — skip the garnish, not the thermometer check.
- Chops are tough and chewy: Overcooked pork tightens up quickly. If you’re past 155°F internal, the texture won’t improve, but slicing the meat thinly against the grain before serving makes it noticeably more tender to eat.
Storage and reheating
Leftover pork chops keep in an airtight container in the fridge for up to 3 days. Store any remaining glaze separately in a small jar — it keeps for a week refrigerated and is good on chicken or rice too. To reheat, add a splash of water to a covered skillet over medium-low heat and warm the chops for 3 to 4 minutes per side; the steam prevents them from drying out. Microwaving works in a pinch at 50% power in 30-second intervals, but the texture suffers. For freezing, the cooked chops freeze well for up to 2 months — freeze without the glaze and make a fresh batch when you reheat, since it takes under 5 minutes.
Grilled Pork Chops with Honey Soy Glaze
Ingredients
- 4 thin-cut bone-in pork chops about ¾ inch (2cm) thick, approximately 6 oz (170g) each
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice about ½ a lime
- ¼ teaspoon ground coriander
- kosher salt to taste
- fresh ground black pepper to taste
- neutral oil or cooking spray (as needed) ; for grill grates or grill pan
- chopped green onions (as needed) ; dark green parts only, for garnish
Instructions
Outdoor Grilling Instructions
- Heat the grill to medium-high heat (approximately 400–450°F / 200–230°C). Oil the grill grates with a neutral oil or cooking spray to prevent sticking. Season pork chops with salt and pepper. Grill the pork chops for 3–4 minutes on each side, or until the internal temperature reaches 145°F / 63°C when measured with an instant-read thermometer. Let rest for 3–5 minutes before serving. Remove and place on a serving platter.
- While the pork chops are cooking, place the honey, soy sauce, lime juice, and coriander in a small skillet over medium heat. Bring to a boil, then continue cooking until the sauce comes to a maple syrup-like consistency. Remove from the heat and drizzle gently over the pork chops. If desired, garnish with green onions.
Indoor Grilling Instructions
- Preheat an indoor grill pan over medium-high heat until very hot, about 2 minutes. Lightly oil the ridges with a neutral oil or cooking spray. Season pork chops with salt and pepper. Grill the pork chops for 3–4 minutes on each side, or until the internal temperature reaches 145°F / 63°C. Let rest for 3–5 minutes before serving. Remove and place on a serving platter.
- While the pork chops are starting to cook, place the honey, soy sauce, lime juice, and coriander in a small skillet over medium heat. Bring to a boil, and continue cooking until the sauce comes to a maple syrup-like consistency. Remove from the heat and drizzle the sauce over the pork chops. If desired, garnish with green onions.
Nutrition
Frequently asked questions
Can I make this on a stovetop grill pan instead of an outdoor grill?
Yes — a cast iron grill pan over medium-high heat works well for this recipe. Preheat the pan for at least 2 minutes before the chops go in, and lightly oil it the same way you would outdoor grates to prevent sticking.
Can I make the glaze ahead of time?
Yes, the glaze keeps in the fridge for up to a week in a sealed jar. Reheat it in a small skillet over low heat for a minute or two before serving — it thickens as it cools, so it may need a tiny splash of water to loosen it back up.
How do I know when the pork chops are done without a thermometer?
The most reliable sign is that the juices run clear when you pierce the thickest part with a knife tip, and the meat is firm but not hard when pressed. That said, a basic instant-read thermometer costs around $10 and removes all the guesswork — for pork especially, it’s worth having.
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