If you love the savory-sweet taste of honey garlic, also try our honey garlic chicken, honey garlic corn on the cob, or tomahawk pork chops with honey garlic sauce.
How to make honey garlic pork chops
It’s surprisingly easy to make these honey garlic pork chops by following a few simple steps: They’re versatile, too! Serve them with your favorite vegetable side or salad for a complete and flavorful meal the whole family will love. And leftovers taste delicious, too. Simply reheat them in the honey garlic sauce for a lunch to remember.
They’re easy to make Juicy and tender all the way – no dry pork chops here! They’re the perfect savory-sweet combination Big-time sticky & delicious They use only fresh ingredients, most of which you’ll find in your pantry It’s a one-pan recipe, so clean-up is a breeze!
Boneless pork chops – this recipe begins with boneless pork chops, ideally similar in size so they cook evenly. Salt + pepper – for seasoning the pork chops and enhancing their flavor. Olive oil – to lock in moisture and prevent sticking. Garlic – this is, of course, a star ingredient in the honey garlic sauce. Butter – makes the base of the rich and flavorful sauce. Honey – to make it all sticky and sweet. Apple cider vinegar – the acidity in the apple cider vinegar balances out the other flavors, and we love it because it has more flavor than white vinegar. Soy sauce – to add a salty, umami taste.
Make sure to dry the pork chops well with paper towels before cooking. Don’t skip this step! It helps to give them that beautiful golden crust. After searing them, make sure to reserve any juices. This will add lots of flavor to the sauce. Be careful not to overcook them or they will become chewy, but also make sure they reach an internal temperature of 145 Fahrenheit. Serve them with a generous amount of honey garlic sauce drizzled over them. Because…who doesn’t love sauce?
For a lighter dinner, serve them with a salad like our simple spring mix salad, or sesame coconut kale salad. We also love to riff off the Asian flavors and serve them with pineapple fried rice, paleo cauliflower fried rice, or Asian salad with sesame ginger dressing.
Did you make this?
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