For those of us who need to get quick and easy weeknights on the table (and by that, I mean all of us), new recipes to add to the rotation are always in demand. This is one of those recipes that is full on flavor-wise, simple, fast, and also inexpensive.
Cooking Pork Chops
If your pork chops are on the thinner side, say ¾-inch or thinner, then you can cook this whole dish on the stovetop. If you are going for thicker pork chops, 1-inch or thicker, then you may want to finish them in a 375-degree or so oven for about 5 minutes, especially if the oven is already on for another reason. This will ensure that your pork chops cook throughout without the outside getting overly browned.
If you have your oven on at 350 or 400 degrees, that works too, just keep an eye on the pork and take it out when the pork has reached an internal temperature of 140 F, which will climb to 145 F as the pork chops rest for a few minutes once they come out of the oven. That’s the temp you want for safely cooked, still juicy pork. An exact baking time is hard to say, but there should be just a hint of pinkness in the center of the pork chops when you cut into one.
While you do not need to brine your pork chops before cooking them, if you have time you will ensure that the results are tender and juicy.
Honey in Cooking
If you’ve only thought about honey as a sweetener in your tea, or perhaps in desserts, then you are missing out on what honey can do in savory dishes. I forget about it for a while, which means I get to remember it and say oh, honey, it’s on.
Because honey is, of course, a sweetener, it aids in caramelization, especially when it comes in contact with direct heat. Look at that lovely glaze! You do want to keep an eye on the heat of the pan, lowering it if the chops look like they are browning too quickly.
Leftover Pork Chops
I always make more “dinner” than I need because I am the world’s biggest fan of leftovers, either eaten straight up or repurposed into another dish. These pork chops would be great cubed and added to a grain bowl, or added to a stir fry towards the end, just to heat through. A stir-fried rice meal could be built on planned leftover honey garlic pork chops for sure. Thinly sliced, they would make delicious east-meets-west soft shell tacos.
What to Serve With Honey Garlic Pork Chops
- Roasted Broccoflower and Shiitake Mushrooms with Rosemary and Garlic
- Crispy Brussels Sprouts Salad
- Spicy Roasted Brussels Sprouts with Kimchi Dressing
- Sugar Snap Pea Salad
- Herbed Mashed Potatoes
- Grilled Peaches with Burrata
Other Pork Chop Recipes:
- Garlicky Pork Chops and Broccoli
- Korean Pork Chops
- Air Fryer Breaded Pork Chops
- Grilled Prosciutto Wrapped Pork Chops
- Pork Chops with Applesauce
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30-Minute Honey Garlic Pork Chops
- ½ cup all-purpose flour
- Kosher salt and freshly ground pepper (to taste)
- 4 (6 to 8-ounce) boneless pork chops (about 1 -inch thick)
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 tablespoon rice wine or cider vinegar
- 1 tablespoon soy sauce
- ¼ cup honey
- ¼ teaspoon red pepper flakes
- Thinly sliced scallions (to serve, optional)
- Hot cooked rice (to serve, optional)
- In a shallow bowl combine the flour, salt and pepper. Dredge the pork chops in the flour, turning it to coat both sides well. Shake off any excess flour.
- Spray a large skillet with nonstick cooking spray. Melt the butter over medium high heat, then sear the pork chops for 3 minutes on each side until the outside is browned but the pork isn’t quite cooked through. Transfer the pork to a plate.
- Return the pan to medium heat and add the garlic, stirring for 1 minute until it is just golden. Add the vinegar, soy sauce, 2 tablespoons water, honey, and red pepper flakes. Stir until it is combined and bubbly and you’ve released any little browned bits stuck to the bottom of the pan. Simmer for 1 more minute. Return the pork to the pan and turn it in the sauce until it is well coated, then allow the pork to continue cooking for another couple of minutes until it is cooked through, with an internal temperature of 140 F on an instant-read thermometer. Transfer to a serving dish (or individual plates), pour over any remaining sauce, scraping the pan with a rubber spatula, and sprinkle over the scallions, if using.
- Serve hot with the rice , if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.