These juicy and tender Honey Garlic Pork Chops are easy to make on the stove in less than 30 minutes! Dressed in a sweet and savory glaze, they’re perfect for when you need a simple meal that’s big on flavor.
Are you sick of dry and bland pork chops? Me too! That’s why I always turn to these Honey Garlic Pork Chops. They have gorgeous charred edges and a delicious crust on the outside while the inside remains succulent. They only get better when you add the honey garlic glaze!
Just like my Lemon Butter Chicken Thighs and Tomahawk Ribeye Steak, this pork chop recipe sounds extravagant but is completely foolproof. The chops are first seared in a skillet to form that beautiful crust, then nestled in the homemade sweet and savory glaze. This gives them a chance to soak up the flavor your pork chops of the past so desperately needed!
The entire meal comes together in less than 30 minutes in just one skillet. In the end, you have a juicy piece of meat with refined flavors and almost no clean up. I’d call that a win-win!
How to pick the best pork chops
The better the pork chops, the better the meal will be. Keep all of these in mind when you’re out shopping:
- Boneless or bone-in - I used boneless pork chops, however, bone-in pork chops are usually cheaper and have more flavor. Also, the extra layer of fat around the bone makes the meat extra tender!
- Cut and thickness - Center-cut loin chops and pork loin filets tend to be thicker with less visible fat. Look for chops between 1 ½ to 2 inches thick.
- Color - Fresh pork is pink or light red in color. As the meat deteriorates, it’ll begin to look dull and pale.
- Marbling - Look for a light marbling of fat throughout the meat and around the edges. Steer clear if you see any yellow fat or greying.
- Texture - The meat should appear moist but not wet or slimy.
Ingredients and substitutions
- Pork chops - A great way to save some money is to buy premium pork chops in bulk when they’re on sale. Freeze the chops in portions and then thaw overnight to use in your favorite easy pork chop skillet recipes.
- Honey garlic glaze - This very simple sauce is what sets these pork chops apart from the rest. After searing the meat, you’ll simmer butter, garlic, honey, coconut aminos, and dijon mustard in with the rich pan juices and end up with a succulent pork chop glaze.
How to make honey garlic pork chops
These step-by-step instructions will show you how to pan fry pork chops on the stovetop:
Step 1: Set the chops on the kitchen counter 15 to 30 minutes before you start cooking. Pat them dry with paper towels and season on both sides with salt and pepper.
Step 2: Heat some oil in a cast iron skillet over medium-high heat. Once hot, add the seasoned pork and sear on both sides and around the edges. Transfer to a plate while you make the honey garlic glaze.
Step 3: Reduce the heat before adding the butter and garlic to the skillet. Next, add the honey, dijon mustard, and coconut aminos. Stir well with a spatula and simmer until the sauce thickens.
Step 4: Return the seared chops to the skillet and nestle them into the sauce. Spoon the sauce over each piece and cook until the meat is at your desired temperature.
Pork cooking temperatures
Pork chops are cooked when the internal temperature reaches 145ºF. The meat will quickly become chewy and lose its moist, tender bite if cooked any further. A meat thermometer will be your best friend when determining if the chops are cooked through or not.
Tips and tricks
- Always bring them down to room temperature - Room temperature meat will always cook more evenly than meat straight from the fridge or freezer.
- Trim the fat - Pork loin chops aren’t typically fatty, but if you’re using a cheaper chop like blade chop, rib chop, or sirloin chop, you may need to trim the excess fat.
- Let them rest - Let the pork chops rest for 10 or 15 minutes after cooking. This will seal in the juices and make every bite so much more flavorful!
A note on cookware - A large cast iron skillet is ideal for searing meats over high heat. No cast iron at home? Use a heavy-bottomed stainless steel frying pan instead.
What to serve with honey garlic pork chops
There’s no need to complicate this easy meal with fussy sides. I’ll usually stick with a starchy vegetable and that’s it! Here are a few more of my favorite sides:
- Black Eyed Peas and Rice
- Crispy Oven Roasted Potatoes
- Honey Roasted Carrots
- Herb Roasted Carrots
- Instant Pot 3-Cheese Macaroni
Frequently asked questions
Can I use this technique to cook a different protein?
The cooking times will vary slightly, but the garlic and honey glaze also pairs wonderfully with seared veal and chicken. Just like pork chops, be sure to cook veal to an internal temperature of 145ºF. Chicken must be 165ºF.
Why are my pork chops pink?
Pork cooked to 145ºF is technically medium-rare, so some pink should be expected.
Can you bake garlic honey pork chops instead?
Yes. First, sear the pork chops as normal and make the glaze in a separate saucepan. Transfer the seared chops to a rimmed baking dish, pour the garlic honey glaze over top, and bake at 350ºF until the pork is cooked and the glaze is hot and bubbly (about 20 to 25 minutes).
Storing and reheating
To store: After cooling, transfer the chops to a shallow airtight container and keep refrigerated for 3 to 4 days.
To reheat: The leftover pork chops are best reheated in a warm skillet until the sauce is smooth and the meat is warmed through.
Hungry for more melt-in-your-mouth meat recipes?
- Slow Roasted Pork Shoulder
- Herb Crusted Pork Tenderloin
- Oven Roasted Turkey Breast
- Slow Cooked Oven Roasted Beef Brisket
Honey Garlic Pork Chops
Ingredients
- 4 pieces boneless pork chops
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter
- 2 cloves garlic, minced
- ¼ cup honey
- 1 tablespoon coconut aminos
- 1 teaspoon dijon mustard
- 1 pinch sea salt and ground black pepper, to taste
Instructions
- Heat oil in a cast iron pan. Add seasoned pork chops and pan sear for 5 minutes on each side. Using a pair of kitchen tongs, hold the pork side ways to sear on both sides as well.
- Transfer to a plate. Turn the heat down to medium low and add in butter and garlic. Sauté until fragrant (1 minute).
- Add honey, dijon mustard and coconut amigos to the pan and stir with a spatula scraping up the browned bits from the bottom of the pan. Cook this sauce for 2-3 minutes until it starts to thicken.
- Add the pork chops back into the pan and baste with honey garlic sauce. Let the pork cook in sauce for about 4-5 minutes until fully cooked and internal temperature is 145F degrees.
Notes
Tips and tricks
- Always bring them down to room temperature - Room temperature meat will always cook more evenly than meat straight from the fridge or freezer.
- Trim the fat - Pork loin chops aren’t typically fatty, but if you’re using a cheaper chop like blade chop, rib chop, or sirloin chop, you may need to trim the excess fat.
- Let them rest - Let the pork chops rest for 10 or 15 minutes after cooking. This will seal in the juices and make every bite so much more flavorful!
- A note on cookware - A large cast iron skillet is ideal for searing meats over high heat. No cast iron at home? Use a heavy-bottomed stainless steel frying pan instead.
Nutrition
Laura Langley says
in step 2 you say to add butter and garlic...however garlic is not listed in your ingredients list...how much garlic do you use?
Silvia Ribas says
Agh... so sorry about that Laura and THANK YOU for the heads up. I already edited the recipe cart, and used 2 cloves of garlic minced. Have a great day!