Easy and Juicy Honey Garlic Pork Chops Recipe

A fork pressing into a stack of thin boneless pork chops cut in half and covered in honey garlic sauce.

Easy and Juicy Honey Garlic Pork Chops Recipe

If you're looking for a quick and easy dinner that feels fancy, but takes minimal effort, these Easy Honey Garlic Pork Chops are just what you need! These pork chops are seasoned, quickly pan seared, then coated in a delicious honey garlic pan sauce. All ready in under 30 minutes from start to finish.

Course Dinner

Cuisine American, Asian

Keyword easy pork chops recipe, honey garlic pork chops, pan fried pork chops

Prep Time 5

Cook Time 15

Total Time 20

Servings

Author Ivory

Equipment

Skillet

Ingredients

1.5 tablespoons olive oil
4 boneless or bone-in pork chops (¼ to ½ inch thick)

Pork Chop Seasoning

½ teaspoon salt (or season to taste)
¼ teaspoon ground black pepper (or season to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika

Honey Garlic Sauce

2 tablespoons unsalted butter
1 teaspoon garlic (minced)
¼ cup honey (100% real honey)
¼ cup low sodium chicken stock
2 tablespoons apple cider vinegar
1 tablespoon low sodium soy sauce

Instructions

Mix seasonings: In a small bowl, mix the salt, pepper, garlic powder, onion powder, and smoked paprika. Set aside.
Pat the pork chops dry on both sides using a paper towel. Season the pork chops with the seasoning mixture on both sides.
Heat the olive oil in a large skillet over medium-high heat.
Once the skillet is hot, add the pork chops to the skillet in a single layer and cook the first side until golden, about 2 minutes. Then flip the pork chops and cook for 1 minute. Transfer the pork chops to a plate (the goal in this step is to get a nice golden sear on the pork chops, but don’t overcook them).
Reduce the heat to low-medium. To the same pan, add the butter and garlic. Using a spatula, stir the garlic into the butter and sauté for 15 seconds, while also using the spatula to scrape any brown bits from the pan.
Next, increase the heat to medium and stir in the chicken stock, honey, apple cider vinegar, and soy sauce. Stir until well blended, then let the sauce cook for 2 to 5 minutes until it thickens, stirring continuously. The sauce should bubble, if not, increase heat to medium high.
Add the pork chops back to the skillet, along with any juices from the plate. Cook for an additional 3 to 4 minutes until the pork chops reach an internal temperature of 145 degrees Fahrenheit. While the pork chops are cooking, use a spoon to baste them with the sauce.
Remove the pork chops from skillet and let rest for 3 minutes before serving. Top with additional sauce from the pan.

Notes

Recipe Variations And Substitutions:

Chicken Stock - Chicken Broth may be used as well. Water can be used in place of chicken stock, but I prefer to use chicken stock because it adds more flavor and I always have chicken stock in my pantry.
Honey - Real maple syrup in replacement of honey is a nice twist on this recipe.
Gluten free low sodium Tamari can be used in place of the soy sauce.

Storage And Reheating Instructions:

Store leftovers in the refrigerator in an airtight container for 3 days.
Reheat in the microwave for 30 seconds at a time until heated.

Pro Tips:

Prep recipe ingredients ahead of time because the cooking part of this recipe goes really fast!
This recipe is based on pork chops that are ¼ to ¾ inches thick. If you are using thicker pork chops, then you will need to increase the cook time.
Let the pork chops rest for at least 3 minutes after cooking them. This allows the juices in the pork chop to distribute, making for a juicier pork chop.
All pork chops should be cooked to an internal of 145 as measured by a food thermometer.

Nutrition