Honey Garlic Pork Chops

These Honey Garlic Pork Chops couldn’t be any more delicious if they tried. Quick and easy to make with minimal ingredients!

Quick dinners don’t come more delicious than this. Perfectly fried pork chops bathed in a sticky honey garlic glaze? UGH, grab a fork and follow me…

How to prepare Pork Chops

Bone in

For this recipe you’ll want bone in pork chops. Bone in pork chops are great because they tend to end up more tender than boneless pork chops. Having the bone in also ensures the chops cook more evenly, as the bone heats up it then cooks the meat attached to it.

Room temp

It’s important to get the pork out the fridge at least 15mins before needed, just to bring them to room temp. Frying meat straight from the fridge, especially pork, will cause it to seize up and become chewy. And you and me both know, there’s literally nothing worse than chewy pork chops.

Pat Dry

It’s important to remove as much moisture as you can from the outside of the pork chops. Excess moisture will prevent the meat from browning properly. Simply use paper towels to pat them dry.

From there, it’s just a case of liberally seasoning them with salt and pepper, then drizzle with oil. No other seasoning needed – promise.

Pan Fried Pork Chops

Whilst you could bake the chops, pan frying will offer a far better texture and flavour. You get the direct heat of the pan which caramelizes the pork so beautifully. It also gives you opportunity to baste the chops, which we’ll get to in just a sec.

Whilst the honey garlic sauce is beyond delicious, it’s not going to mask poorly cooked pork chops, so here’s a few tips on getting soft and juicy chops.

How to get juicy Pan Fried Pork Chops

1. High heat – Bring your pan to a scorching hot heat to get a nice sear on the outside. Whilst you can fry them at a low/medium temp, you’ll miss out on a huge amount of flavour and they won’t be as moist.
2. Butter – Once you flip the chops, baste them in herbs, garlic and butter to keep them nice and juicy.
3. Let them rest! – After you’ve seared both sides on high heat and seared the fat, let them rest for at least 5 mins. This will not only give the chops time to continue cooking through the centre, but will allow them to soak back any juices trying to escape.

Okay, pork chops are good to go. Let’s talk sauce!

Honey Garlic Sauce

There’s something about the combination of honey and garlic which makes me weak at the knees. There’s just a few other ingredients that really complete this sauce:

Honey Garlic Sauce Ingredients

• Honey – Ensure it’s runny honey or it’ll clump up in the pan.
• Garlic – Fresh garlic, 2 cloves to infuse the butter then another 2 to make the sauce.
• Butter – this will be leftover from basting the pork chops AND infused with rosemary/thyme (& extra garlic).
• Soy Sauce – will give gorgeous depth to the sauce.
• Apple Cider Vinegar – balances out the sweetness of the honey and adds a hint of apple, which coincidentally pairs perfectly with pork.

Once you’ve removed the pork from the pan, add the garlic straight in and get started with the sauce. It doesn’t take long for the sauce to thicken at all, so just be vigilant.

Can you use chicken instead?

Yup, chicken goes perfectly with honey garlic sauce. Check out my Honey Garlic Chicken!

What to serve with Honey Garlic Pork Chops?

Potatoes: Mustard Mash | Roasted Baby Potatoes | Goose Fat Roast Potatoes | Oven Baked Chips.

Veg: Parmesan Roasted Cauliflower | Honey Balsamic Roasted Carrots | Garlic Green Beans.

Alrighty, let’s tuck into the full recipe for these honey garlic pork chops shall we?!

How to make Honey Garlic Pork Chops (Full Recipe and Video)

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For more similar recipes check out these beauties:

Pork Chop Recipes

• Garlic Pork Chops
• Pork Chops with Blue Cheese and Apple
• Pork Schnitzels
• French Onion Pork Chops
• Creamy Lemon Thyme Pork Chops
• Brown Sugar Pork Chops

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