CategoryChefs Choice, Main Courses, Meat, Pork
Honey Garlic Glazed Pork Chops are seared to perfection and coated in a rich, sticky honey garlic sauce. This sweet and savory dish is easy to prepare and pairs well with roasted vegetables or mashed potatoes for a delicious, comforting meal.
For the Pork Chops
4 bone-in or boneless pork chops (about 1-inch thick)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
1 tbsp olive oil
1 tbsp unsalted butter
For the Honey Garlic Sauce
¼ cup honey
3 cloves garlic (minced)
¼ cup soy sauce
2 tbsp apple cider vinegar
1 tsp Dijon mustard (optional, for added depth)
1 tsp cornstarch (mixed with 1 tablespoon water, for thickening)
For Garnish and Serving
Fresh parsley (chopped)
Roasted vegetables or mashed potatoes
Season and Sear the Pork Chops
1
- Prepare the Pork Chops:
- Pat the pork chops dry with paper towels.
- Season both sides with salt, black pepper, garlic powder, and paprika.
- Heat the Pan:
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat.
- Sear the Pork Chops:
- Cook for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
Make the Honey Garlic Sauce
2
- Sauté the Garlic:
- In the same skillet, reduce heat to medium and add minced garlic. Cook for 30 seconds until fragrant.
- Add Sauce Ingredients:
- Stir in honey, soy sauce, apple cider vinegar, and Dijon mustard (if using).
- Simmer for 2-3 minutes, stirring occasionally.
- Thicken the Sauce (Optional):
- Stir in the cornstarch slurry and cook for 1 more minute until the sauce thickens.
Coat and Serve
3
- Return Pork Chops to the Pan:
- Coat the pork chops in the honey garlic sauce and let them cook for 2 minutes, flipping once to absorb the flavors.
- Garnish and Serve:
- Sprinkle with fresh parsley and serve immediately with roasted vegetables or mashed potatoes.
Serving Suggestions
4
Pro Tips
- For Extra Juiciness: Let the pork chops rest for 5 minutes before serving.
- For Grilled Pork Chops: Grill over medium-high heat for 4-5 minutes per side, then brush with the honey garlic sauce.
- Make It Spicy: Add a pinch of red pepper flakes for a bit of heat.
Ingredients
For the Pork Chops
4 bone-in or boneless pork chops (about 1-inch thick)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
1 tbsp olive oil
1 tbsp unsalted butter
For the Honey Garlic Sauce
¼ cup honey
3 cloves garlic (minced)
¼ cup soy sauce
2 tbsp apple cider vinegar
1 tsp Dijon mustard (optional, for added depth)
1 tsp cornstarch (mixed with 1 tablespoon water, for thickening)
For Garnish and Serving
Fresh parsley (chopped)
Roasted vegetables or mashed potatoes
Directions
Season and Sear the Pork Chops
1
- Prepare the Pork Chops:
- Pat the pork chops dry with paper towels.
- Season both sides with salt, black pepper, garlic powder, and paprika.
- Heat the Pan:
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat.
- Sear the Pork Chops:
- Cook for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
Make the Honey Garlic Sauce
2
- Sauté the Garlic:
- In the same skillet, reduce heat to medium and add minced garlic. Cook for 30 seconds until fragrant.
- Add Sauce Ingredients:
- Stir in honey, soy sauce, apple cider vinegar, and Dijon mustard (if using).
- Simmer for 2-3 minutes, stirring occasionally.
- Thicken the Sauce (Optional):
- Stir in the cornstarch slurry and cook for 1 more minute until the sauce thickens.
Coat and Serve
3
- Return Pork Chops to the Pan:
- Coat the pork chops in the honey garlic sauce and let them cook for 2 minutes, flipping once to absorb the flavors.
- Garnish and Serve:
- Sprinkle with fresh parsley and serve immediately with roasted vegetables or mashed potatoes.
Serving Suggestions
4
Pro Tips
- For Extra Juiciness: Let the pork chops rest for 5 minutes before serving.
- For Grilled Pork Chops: Grill over medium-high heat for 4-5 minutes per side, then brush with the honey garlic sauce.
- Make It Spicy: Add a pinch of red pepper flakes for a bit of heat.
Notes
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