My honey garlic pork chops are tender, juicy, and so easy! I combine honey, garlic, soy sauce, hot sauce, and a few other simple ingredients to make a sweet, savory, and tangy sauce that complements the chops perfectly.
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My Easy Honey Glazed Pork Chops
I’ve always enjoyed pork, but even I have to admit I’ve messed it up more than once. I’ll never forget the first time I attempted to make honey garlic pork chops for my husband, Ben. We were newlyweds, and I was so excited to whip up one of our early meals as a married couple. Well, spoiler alert, I cooked them for way too long, and they came out tough as rocks.
Ben is such a sweetheart that he smiled through the (many) chews he had to take before he could swallow. But I swore to myself at that moment that one day I would become the pork chop master. That was years ago now, and at this point, I have mastered the perfect chop.
These honey garlic pork chops are my latest pork creation! They come out nice and tender every time, and the simple pork chop sauce is proof that one pan and just a few ingredients can create something incredibly delicious.
And for even more pork recipes, try my pork tenderloin in the oven, slow cooker pulled pork, Crockpot ranch pork chops, air fryer pork chops, and smothered pork chops next.
Pork Chops in Honey Garlic Sauce Ingredients
- Pork loin rib chops – I use bone-in for the most flavor, but boneless will work too
- Kosher salt & ground black pepper – to brighten the natural flavors of the pork
- Unsalted butter – to fry the pork chops in
- Garlic – for extra flavor
- Chicken broth – I’ve also used veggie broth and beef broth in place of this
- Better than bouillon – this adds even more flavor to the sauce
- Honey – brings sweetness to the dish
- Soy sauce – I use low sodium to keep the salt level down
- Apple cider vinegar – helps balance the sweetness and adds a little acidity
- Hot Sauce – I love using Frank’s Red Hot to add a little spice to the dish
- Green Onions – for garnishing
How to Make Honey Garlic Pork Chops
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Season both sides of the pork chops with salt and pepper. Add the butter to a large skillet and heat over medium-high. Introduce the pork chops to the pan once the butter begins to foam.
STEP TWO: Pan-fry the pork chops until lightly browned with an internal temperature of 135-140 degrees F. Remove from the pan and set aside.
STEP THREE: Reduce the heat to medium and add the rest of the butter. Scrape up any browned bits, then add the garlic and cook until fragrant.
STEP FOUR: Pour in the chicken broth, then add the Better Than Bouillon. Stir in the honey, soy sauce, vinegar, and hot sauce until it’s all dissolved. Season the sauce with salt and pepper, then allow it to cook for 3-5 minutes before returning the chops to the pan.
STEP FIVE: Stir to cover with the sauce and simmer for 5 minutes, or until the chops reach an interior temperature of 145 degrees F. Garnish with green onions, serve, and enjoy!
Tips for the Best Honey Pork Chops
- A cast iron will give the best sear. I love my cast iron skillet because it retains heat super well. It gives the chops a perfectly golden-brown crust.
- Don’t throw away the brown bits on the bottom of the pan! They’re full of flavor and add so much to the sauce. I usually use a wooden spoon.
- Skip the salt if using regular soy sauce. I made the mistake of adding the extra kosher salt once and found the dish was much too salty.
- Check for doneness near the bone. This part of the chop takes the longest to cook, so it’s the best place to verify the internal temperature.
- Thicker chops will take longer to cook. I try my best to choose cuts that are about 1 inch thick for this pork chop recipe. And if I end up using anything larger, I increase the cooking time slightly.
Easy Pork Chop Recipe Variations and Substitutions
- I’ve also made this recipe with boneless pork chops. Again, make sure they’re about 1 inch thick to prevent overcooking. In my experience, they also take less time to cook than bone-in.
- A sprig of fresh rosemary or thyme is always welcome in the sauce! I personally love rosemary with pork chops best. Just remember to remove it before serving.
- When I can’t find any Better Than Bouillon at the store, I use a regular bouillon cube dissolved in chicken broth instead.
- We’re a hot sauce household (my husband is from Buffalo) so sometimes I add a few dashes for even more heat.
- Sometimes, I’ll sneak in some vegetables like mushrooms, bell peppers, or onions in the hopes my kids don’t notice (kidding but… not really. My fellow moms get it!). I sauté them in the same skillet after cooking the chops before I add the garlic.
What to Serve with Pork Chops with Honey Garlic Sauce
Honey glazed pork chops pair well with a variety of sides! Ben loves them with my homemade easy biscuit recipe, and my son Connor almost always asks for Instant Pot Mac and Cheese. Air fryer asparagus for a veggie and some twice baked potatoes for a carb would make it a meal.
Honey Garlic Pork Chops FAQs
What temperature should I cook my honey glazed pork chops to?
Pork chops should be cooked to an internal temperature of at least 145 degrees F. I always use an instant-read thermometer to make sure just in case. Remember to check it near the bone for the most accurate reading!
Why are my pork chops tough?
Pork chops can come out tough if they’re overcooked. This is another reason to double-check the temperature — anything past 145 degrees F will result in a chewy texture. Thin chops can also overcook quickly, which is why I make sure mine are at least 1 inch thick.
How should I store leftover honey garlic pork chops?
Store leftover pork chops in an airtight container in the refrigerator for up to 3-4 days. I like to reheat them gently in a skillet over low heat with a bit of extra sauce so they don’t dry out. They will also keep well in the freezer for up to 3 months.
More Easy Dinner Recipes
- Creamy tuscan chicken
- Round steak
- Oven roasted whole chicken
- Air fryer chicken thighs
- Easy meatloaf recipe with few ingredients
Easy Honey Garlic Pork Chops
Ingredients
- 4 1-inch thick bone-in pork loin rib chops about 8 ounces each
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- 4 tablespoons unsalted butter divided
- 6 cloves garlic minced
- 2 cups chicken broth
- 1 teaspoon ‘Better Than Bouillon’ roasted chicken base
- ¼ cup honey
- ¼ cup low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot sauce
- chopped green onions for garnish
Instructions
- Season both sides of the pork chops with ½ teaspoon salt and ½ teaspoon pepper.
- Heat a large skillet over medium-high heat and add 2 tablespoons butter. Once the butter starts to foam, add the pork chops.
- Fry the pork chops until they are lightly browned, and an instant-read thermometer registers 135-140°F. Transfer the meat to a plate or platter.
- Reduce the heat to medium, add the remaining 2 tablespoons of butter, and scrape up any browned stuck-on bits. Add the garlic and fry until fragrant.
- Add the chicken broth and stir in the ‘Better Than Bouillon’ until it's combined.
- Add the honey, soy sauce, vinegar, and hot sauce and stir until it's dissolved. Season it to taste with salt and pepper.
- Let the sauce cook for 3-5 minutes, then add the pork chops to the pan.
- Cover the pork chops in the sauce and simmer them for approximately 5 minutes or until the instant-read thermometer registers 145°F. While the chops simmer, baste them frequently with the sauce.
- Garnish with the chopped green onions, if desired.
Notes
- Do not discard the browned bits at the bottom of the pan. These leftover bits from cooking the meat add more flavor to the sauce.
- If you don’t have low-sodium soy sauce, you may not need to add additional salt to the sauce.
- When checking for doneness, it’s best to take a temperature reading close to the bone, as this part of the porkchop takes the longest to cook.
- Depending on your pork chops’ thickness, you may need to reduce/increase cooking time.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
