Honey Garlic Pork Chops (Sticky Glaze, 35 Min)
This delicious dish brings together the rich sweetness of honey and the robust aroma of garlic, creating an unforgettable glaze that transforms ordinary pork chops into a gourmet experience. The inspiration comes from a fusion of Asian and Western flavors, paying homage to the balance of sweet and savory that enhances any dinner table.
Equipment
- 12-inch oven-safe skillet
- Rimmed baking sheet
- Instant-read thermometer
- Small mixing bowl
- Silicone basting spoon or large spoon
- Paper towels
Ingredients
- 4 bone-in pork chops about 1-inch thick, 6-8 oz / 170-225g each
- ¼ cup honey 85g, preferably local raw honey for best flavour
- 3 cloves garlic finely minced
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon apple cider vinegar
- ½ teaspoon black pepper freshly ground
- 1 tablespoon olive oil regular/light — not extra-virgin, which smokes at searing temperatures
- 1 tablespoon butter unsalted, 14g
Instructions
- Preheat your oven to 350°F / 180°C (160°C fan-forced). Pat the pork chops completely dry with paper towels on both sides — this is essential for a good sear.4 bone-in pork chops
- In a small bowl, combine honey, minced garlic, soy sauce, and apple cider vinegar. Stir well to mix the flavors.1/4 cup honey, 3 cloves garlic, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar
- Season pork chops with freshly ground black pepper.4 bone-in pork chops, 1/2 teaspoon black pepper
- Heat the olive oil in a 12-inch skillet over medium-high heat. Once the oil is shimmering, add the pork chops and sear for about 3 minutes per side until deep golden brown — resist moving them so the crust develops.4 bone-in pork chops, 1 tablespoon olive oil
- Reduce the heat to medium-low and add the butter to the skillet. Pour the honey garlic sauce over the pork chops. Spoon the sauce over the chops continuously for about 5 minutes until the sauce thickens.1 tablespoon butter, 1/4 cup honey, 3 cloves garlic, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar
- Transfer the pork chops to a rimmed baking sheet and bake at 350°F / 180°C for 8-10 minutes, or until an instant-read thermometer inserted into the thickest part (away from bone) reads 145°F / 63°C.4 bone-in pork chops
- Remove from the oven and let the chops rest for 5 minutes — the internal temperature will rise another 3-5°F during this time. Spoon any remaining pan sauce from the skillet over the chops before serving.4 bone-in pork chops
Notes
Storage: Refrigerate cooked chops in an airtight container for up to 3 days. Reheat in a covered skillet over low heat with a splash of water to loosen the glaze — avoid the microwave, which can toughen the meat.
Freezer-friendly: Freeze cooked chops with sauce for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead: Mix the honey garlic sauce up to 3 days in advance and store in a sealed jar in the fridge.
Substitutions: Boneless pork chops or bone-in chicken thighs both work — reduce oven time by 2-3 minutes for boneless cuts and check internal temperature early. Use tamari instead of soy sauce for a gluten-free version.
Pro tip: Baste continuously during the 5-minute stovetop glaze step — spooning the sauce over the chops repeatedly is what builds that thick, lacquered coating instead of a thin, runny sauce.
Serving suggestion: Pair with steamed jasmine rice and roasted broccoli or a simple cucumber salad for a balanced meal.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 19gProtein: 38gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 95mgSodium: 550mgPotassium: 54mgSugar: 17gVitamin A: 8IUVitamin C: 1mgCalcium: 13mgIron: 0.4mg
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