Honey Garlic Pork Chops

These 15-minute Honey Garlic Pork Chops are made with delicious seared thick-cut pork chops in a mouthwatering sweet and savory honey garlic sauce. Serve with rice, creamy mashed potatoes, or your favorite veggie for an easy weeknight dinner loved by the whole family!

Do you love a good pork chop recipe? Be sure to check out my 15-Minute Garlic Butter Pork Chops and Baked Pork Chops Recipe.

Honey Garlic Pork Chop Recipe

This honey garlic pork chops recipe is everything. Yes, it’s delicious – more on that in a minute – but the real magic is that it’s both good and fast. No brining or marinating is needed. You can have these lip-smacking chops ready in just about 15 minutes, making them a real lifesaver for busy parents. I know this because I am a busy parent just trying to feed my kid real food.

Anyway, aside from saving lives (sarcasm), what else makes these pork chops so great? The flavor!

The recipe starts by searing the pork chops in butter and olive oil and finishes in a salty, sweet, and savory honey garlic sauce. The result is juicy, tender chops with crispy, golden, caramelized edges. Absolute perfection. I highly recommend making extra.

You can make these honey garlic pork chops with bone-in or boneless pork chops.

Key Ingredients

Find the printable recipe with measurements in the recipe card below.

• Pork chops: I like to make this recipe with thicker pork chops (approx. 1-1½-inches thick) as they are more forgiving to accidental overcooking. Bone-in pork chops have more flavor, but this recipe is fantastic with both boneless or bone-in chops.
• Butter and Olive oil: We’re searing the pork chops in both butter and olive oil. The butter adds more flavor, while the olive oil helps prevent the butter from burning. Salted or unsalted butter may be used.
• Seasoning: The pork chops are seasoned with salt, black pepper, garlic powder, and onion powder.
• Sauce: The honey garlic sauce is a combination of fresh minced garlic, honey, ketchup, water, soy sauce, and apple cider vinegar. To make this recipe gluten free, use a gluten-free alternative to soy sauce like tamari or coconut aminos.

How to Make Honey Garlic Pork Chops

1. Prepare the pork chops: Remove the pork chops from the refrigerator approximately 20-30 minutes before cooking. Pat them dry with paper towels and season each side with salt and black pepper. Set aside.

2. Sear the pork chops: Melt two tablespoons of olive oil with one tablespoon of butter in a large, heavy-bottomed pan or skillet (like a cast iron skillet) set over medium-high heat. Add the pork chops and cook each side for approximately 4-7 minutes (cooking time will vary) or until golden brown and caramelized around the edges. Remove the pork chops to a clean plate when the internal temperature registers 135-145 degrees F as measured by a digital meat thermometer. Set aside.

3. Scrape up the brown bits (aka “fond”): Return the pan to medium heat and add 1-2 tablespoons of water to the pan. Scrape up the brown bits with a wooden spoon or spatula then add the remaining butter to the pan.

• Fond is a French word that translates to “the bottom” or “the base” and it refers to the caramelized bits of food stuck to the bottom of a pan after searing. It is created through the Maillard reaction.

4. Make the sauce: Stir in the minced garlic and cook for about 30 seconds, or until fragrant, then add the honey, ketchup, water, soy sauce, and apple cider vinegar. Bring to a simmer, whisking the entire time, about 2 minutes.

5. Return the pork chops to the skillet and baste with the sauce and continue to cook until everything is heated through.

Serving Ideas

These honey garlic pork chops are delicious with steamed white or brown rice and your favorite side veggie like green beans, broccoli, or asparagus! You can even keep it low carb with yummy cauliflower rice. For something a little richer, try serving your chops with buttery mashed potatoes. I promise, it’s delicious.

Leftovers and Reheating

Transfer leftovers to an airtight container and refrigerate for 3-4 days.

To freeze, wrap each pork chop individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container for up to 2-3 months. I recommend making a fresh batch of sauce after thawing and reheating frozen.

Thaw frozen pork chops overnight in the refrigerator before reheating. For best results, slice the pork chops into 1-inch thick strips and heat gently on the stovetop or microwave until warmed through.

More Pork Chop Recipes

If you enjoyed this recipe, explore more by reading my complete pork chop guide to learn which cuts work best for grilling, searing, or slow cooking.

Looking for more delicious ways to enjoy pork chops? Try my Parmesan Crusted Pork Chops for a crispy, cheesy crust that’s hard to resist, or dive into comfort food with my creamy, Southern-style Smothered Pork Chops Recipe. For something a little sweet and seasonal, Pork Chops with Apples and Butternut Squash is a cozy fall favorite. My family’s Cream of Mushroom Pork Chops is a nostalgic, one-pan classic that never disappoints. And if you’re craving something crispy and golden, Pork Schnitzel Recipe brings that perfect, pan-fried crunch every time.