Honey garlic pork chops are a deliciously simple dish that brings together rich, comforting flavors in every bite. These chops are seared to a golden crust, then oven-baked in a sticky honey garlic glaze that clings to the meat and creates an irresistible caramelization. The result is tender, juicy pork chops with just the right amount of sweetness, a savory soy balance, and a subtle tang from apple cider vinegar. Whether you’re cooking up a casual weeknight meal or hosting guests for dinner, this recipe is a flavorful, fuss-free option that feels special without being complicated.
To start, you’ll need bone-in pork chops, which hold up well to high heat and retain more moisture than boneless cuts. You’ll sear them in a hot skillet to build flavor and then finish them in the oven, giving them a chance to soak up the garlicky, sweet-savory sauce. The honey garlic glaze is made from a handful of pantry staples, but the combination is magic: it’s rich and glossy with enough garlic punch to keep things interesting and not overly sweet. Serve these pork chops with a side of steamed rice, roasted vegetables, or even mashed potatoes to soak up all that sauce—it’s truly the star of the show.
Ingredients
4 bone-in pork chops (about 1-inch thick)
1/2 cup honey
4 cloves garlic, minced
1/4 cup low-sodium soy sauce
2 tablespoons apple cider vinegar
Salt and pepper, to taste
1 tablespoon olive oil or vegetable oil, for searing
2 green onions, chopped, for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the honey, garlic, soy sauce, and apple cider vinegar until well combined.
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
Heat the oil in an oven-safe skillet over medium-high heat. Once the pan is hot, add the pork chops and sear them for about 4–5 minutes per side, or until a deep golden crust forms. Work in batches if necessary to avoid overcrowding the pan.
Pour the honey garlic sauce over the seared pork chops and carefully transfer the skillet to the preheated oven. Bake for 15–20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and spoon some of the thickened sauce over the chops. Let them rest for a few minutes before garnishing with chopped green onions and serving hot.
Notes
Bone-in pork chops are preferred for this recipe because they stay juicier and have more flavor, but you can use boneless if needed—just reduce the baking time slightly to prevent them from drying out.
If your sauce reduces too much in the oven and becomes too thick or sticky, you can add a splash of warm water or extra soy sauce to loosen it up before serving.
This recipe pairs beautifully with rice, quinoa, or even couscous. Add a side of roasted broccoli or green beans to balance the richness of the dish.
FAQs
Can I use boneless pork chops?
Yes, boneless pork chops will work, but they tend to cook faster and can dry out more easily. Keep a close eye on the internal temperature and reduce the oven time to around 12–15 minutes.
Can I make this ahead of time?
While this dish is best served fresh, you can sear the pork chops and prep the sauce in advance. Store them separately in the fridge, then combine and bake when ready to serve.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to keep the sauce from thickening too much.
Can I use fresh herbs?
Absolutely! A sprinkle of chopped parsley or thyme makes a great finishing touch if you want to add a fresh, herby note.
Is there a substitute for apple cider vinegar?
If you don’t have apple cider vinegar, white wine vinegar or rice vinegar are good alternatives. Just avoid anything too sharp like plain white vinegar, which can be a bit harsh for this glaze.
This dish comes together quickly and brings restaurant-level flavor to your own kitchen with minimal effort. It’s the kind of recipe that makes its way into your weekly rotation—and no one ever complains when it does.
PrintHoney Garlic Pork Chops
Honey garlic pork chops are a deliciously simple dish that brings together rich, comforting flavors in every bite. These chops are seared to a golden crust, then oven-baked in a sticky honey garlic glaze that clings to the meat and creates an irresistible caramelization. The result is tender, juicy pork chops with just the right amount of sweetness, a savory soy balance, and a subtle tang from apple cider vinegar. Whether you’re cooking up a casual weeknight meal or hosting guests for dinner, this recipe is a flavorful, fuss-free option that feels special without being complicated.4 bone-in pork chops (about 1-inch thick)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
4 bone-in pork chops (about 1-inch thick)
1/2 cup honey
4 cloves garlic, minced
1/4 cup low-sodium soy sauce
2 tablespoons apple cider vinegar
Salt and pepper, to taste
1 tablespoon olive oil or vegetable oil, for searing
2 green onions, chopped, for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the honey, garlic, soy sauce, and apple cider vinegar until well combined.
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
Heat the oil in an oven-safe skillet over medium-high heat. Once the pan is hot, add the pork chops and sear them for about 4–5 minutes per side, or until a deep golden crust forms. Work in batches if necessary to avoid overcrowding the pan.
Pour the honey garlic sauce over the seared pork chops and carefully transfer the skillet to the preheated oven. Bake for 15–20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and spoon some of the thickened sauce over the chops. Let them rest for a few minutes before garnishing with chopped green onions and serving hot.
Notes
Bone-in pork chops are preferred for this recipe because they stay juicier and have more flavor, but you can use boneless if needed—just reduce the baking time slightly to prevent them from drying out.
If your sauce reduces too much in the oven and becomes too thick or sticky, you can add a splash of warm water or extra soy sauce to loosen it up before serving.
This recipe pairs beautifully with rice, quinoa, or even couscous. Add a side of roasted broccoli or green beans to balance the richness of the dish.