Honey-Garlic Pork Chops

The beauty of this recipe for pork chops in honey-garlic sauce is that you only need four ingredients, pork chops aside, to prepare a sweet, aromatic glaze that tastes surprisingly complex. There’s no marinating necessary. The flavors burst into life once the pork crust caramelizes and the glaze thickens.

With only 15 minutes or so of cooking time required, this dish is ready almost before the table is set. And once you’ve locked down the basic recipe, you can try experimenting with flavors. The original version of this Chinese-inspired dish, for example, adds a smoky but sharp Shaoxing wine, or cooking wine, although rice vinegar works as a substitute.

Ingredients for Honey-Garlic Pork Chops

• Pork chops: Use bone-in pork loin chops for the best crust and caramelization, or tender boneless chops for faster cooking.
• Lemon juice: You want freshly squeezed lemon juice to bring the acidity. Bottled concentrate just doesn’t have the same finish.
• Honey: Choose a quality, clear honey for its fragrant sweetness. The consistency will thin down during cooking.
• Soy sauce: Even the best soy sauce is quite salty, so try to find a reduced-sodium version. It gives the sauce a rich umami flavor.
• Garlic: Mince one (or more) cloves of fresh garlic, according to taste, or use ready-minced garlic.

Directions

Step 1: Brown and pan-fry the pork chops

In a large skillet coated with cooking spray, cook the pork chops over medium heat until a thermometer reads 145°F (considered the right internal temperature for pork chops), five to six minutes on each side. Remove the pork chops, and let them stand for five minutes.

Step 2: Make the honey-garlic sauce

Combine the lemon juice, honey, soy sauce and garlic, and add the mixture to the same pan, scraping any caramelized bits off the bottom. Cook over medium heat for three to four minutes, stirring occasionally as the sauce thickens. Serve the sauce over the rested pork chops.

Editor’s Tip: Add a little water to thin the sauce if it’s too thick. You can always return the pork chops briefly to the pan to coat them evenly in the glaze.

Honey-Garlic Pork Chop Variations

• Add more spice: Go deeper into the Asian flavors by adding minced ginger and red chili flakes to the sauce for a gentle kick of heat.
• Top them with seeds or nuts: For some extra crunch and a restaurant-prepared appearance, top the chops with toasted sesame seeds or crushed peanuts.
• Sear and broil: You can get an even more impressive crust if you sear the chops first, then finish them under a broiler, especially if you’re using bone-in pork. Don’t add the sauce yet, though, or the sugars will burn.

How to Store Honey-Garlic Pork Chops

You can store garlic-honey pork chops in an airtight container in the refrigerator for up to five days, but cover them with the sauce to keep them from drying out.

How do you reheat honey-garlic pork chops?

The biggest challenge with honey and garlic pork chops is making sure the lean meat doesn’t dry out and turn chewy, especially when it’s cold. Try slicing the chops before reheating them in the oven so they come up to temperature faster and stay moister for longer.

Honey-Garlic Pork Chop Tips

What can I serve with honey-garlic pork chops?

These sweet, sticky chops go well with rice, noodles or a side of steamed broccoli. You can even slice them into thin strips and toss them into a stir-fry or load them into a sandwich.

Can I make the honey-garlic sauce less sweet?

The glaze on pork chops with honey-garlic sauce can be too sweet for some, so add a dash of apple cider vinegar to make it more sour, or add some water and thicken the sauce with a cornstarch slurry for a smoother texture and mellower flavor.

How can I avoid dry pork chops?

You shouldn’t have too many problems at this short cooking time, but if your chops are still too tough, let them come up to room temperature before pan-frying, or even brine them overnight for a juicy, tender texture.

How do you make pork soft and tender?

For the most tender pork chops, use a thick, bone-in cut.