Honey Garlic Pork Chops

These Honey Garlic Pork Chops couldn’t be more delicious if they tried. Quick to make with minimal ingredients, these truly are the perfect date night dinner!

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…

Perfect Pork Chops

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

How to get juicy Pan Fried Pork Chops

1. Room temp – Make sure you bring your chops to room temp before you fry them. If you fry them straight out the fridge they’ll seize up and go tough.
2. 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.
3. Butter – Once you flip the chops, baste them in herbs, garlic and butter to keep them nice and juicy.
4. 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. Alongside the garlic and honey, there’s just a few other ingredients that really complete this sauce.

Honey Garlic Sauce Ingredients

• Honey
• Garlic
• 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.

How to make Honey Garlic Pork Chops

1. Bring pork chops to room temp and liberally coat with olive oil, salt and pepper.
2. Fry on high heat until charred and golden.
3. Flip over and baste with butter, herbs and garlic. Sear fat then remove and rest.
4. Turn down heat to a low-medium and make honey garlic sauce. Add chops back to the pan and coat with the sauce.

And that’s it! It’s really that easy.

Can you use chicken instead?

Yup, chicken goes perfectly with honey garlic sauce. I recommend using bone in skin on chicken thighs. Prep as you would the pork chops and fry skin side down until crispy, then flip and fry until just cooked through the centre. Remove from pan and make the sauce starting with the butter.

What to serve with Honey Garlic Pork Chops?

I usually go with a creamy mash and green beans, but you can really follow your heart and serve with whatever you fancy!

Hey, whilst you’re here, why not check out my other date night dinners?

Dinner recipes for two

• Chicken Avocado Pasta
• Antipasto Stuffed Chicken
• Pan Fried Cod
• Baked Gnocchi with Bacon
• BBQ Chicken Pizza

Join the foodie family! – Get awesome recipes sent straight to your inbox by signing up to my Weekly Mailing List (where you’ll receive your FREE ECOOKBOOK) and stay in touch on Instagram, Facebook and Pinterest! 🧡

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

Honey Garlic Pork Chops

These Honey Garlic Pork Chops couldn't be more delicious if they tried. Quick to make with minimal ingredients, these truly are the perfect date night dinner!

5 from 5 votes

Print Pin Rate

Course: Dinner, Main Course

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2

Calories: 739kcal

Author: Chris Collins

Ingredients

• 2x 8oz/250g Pork Chops (bone in)
• 2 tbsp Unsalted Butter
• 4 cloves of Garlic (2 lightly crushed with skins on, 2 minced)
• 1/4 cup / 70g Honey
• 1.5 tbsp Apple Cider Vinegar
• 1 tbsp Soy Sauce
• 1 sprig of Rosemary
• 1 sprig of Thyme
• Salt & Black Pepper
• Olive Oil

Instructions

• Bring your pork chops to room temp then liberally coat with salt, pepper and a drizzle of olive oil.
• Place a frying pan over high heat, wait a couple minutes for it to get nice and hot then lay your pork chops down. Fry for 3-5mins or until charred, then flip over.
  
• Drop in your butter, thyme, rosemary and 2 garlic cloves. Baste the chops for another 3-5mins, or until the second side is charred & the juices are running clear. Flip and sear the fat until golden, then remove & rest to one side.
  
• Turn heat down to a low-medium, & when the pan has cooled down add your minced garlic. Make sure it’s not still scorching hot or the garlic will burn & go bitter.
  
• Fry until the garlic just begins to catch colour, then pour in your honey, soy sauce and apple cider vinegar. Simmer until you can coat the back of a spoon, stirring regularly. Add pork chops back in (just to coat in the sauce) then serve. Your chops should just be cooked through after resting, but if they need a little extra then add to the sauce for a few minutes until hot through the centre.

Quick 1 min demo!

Nutrition

Nutrition Facts

Honey Garlic Pork Chops

Amount Per Serving

Calories 739 Calories from Fat 319

% Daily Value*

Fat 35.44g55%

Saturated Fat 13.62g68%

Trans Fat 0.268g

Polyunsaturated Fat 3.714g

Monounsaturated Fat 12.788g

Cholesterol 225mg75%

Sodium 459mg19%

Potassium 954mg27%

Carbohydrates 37.59g13%

Fiber 0.4g2%

Sugar 34.96g39%

Protein 65.67g131%

Vitamin A 600IU12%

Vitamin C 3.3mg4%

Calcium 90mg9%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

Looking for more Pork Chop Recipes? Check out my Pork Chops with Peach Salsa!

If you plan on making these Honey Garlic Pork Chops be sure to Pin them for later! Already made them or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!