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closeup shot of pork chops in skillet garnished with garlic and rosemary
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5 from 5 votes

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Main Course
Cuisine: Western
Servings: 2
Calories: 739kcal
Cost: £4 / $5


  • Large Frying Pan & Tongs
  • Spoon (for basting)
  • Chopping Board
  • Paper Towels
  • Wooden Spoon


  • 2x 9oz/250g Pork Chops, at room temp (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 Light/All Purpose Soy Sauce
  • 1 sprig of Rosemary
  • 1 sprig of Thyme
  • Salt & Black Pepper, to taste
  • Olive Oil, as needed


  • Bring your pork chops to room temp, pat them dry with paper towels 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 (this is completely dependent on the thickness of your pork, be aware they will carry on cooking very slightly when removed from the pan). Flip and sear the fat until golden, then remove & rest to one side. Important to rest so the pork retains its juices.
  • 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.



a) Room Temp - Really important to get your pork chops out the fridge at least 15mins before needed. Frying meat straight from the fridge causes it to seize up and got chewy.
b) Pork Fat - If there's a considerable amount of fat or the pork chop is thin, you might want to consider making tiny slices into the fat. This will prevent the pork from curving/curling up in the fat. 
c) Quantity - Very easy to double to feed 4! Just use the serving scale slider near the top of the recipe card.
d) Chicken - Perfect to sub in chicken, head over to my Honey Garlic Chicken to check that out.
e) Serve - To serve I usually go for Mustard Mash and Garlic Green Beans (just because I'm a garlic fiend). Check out my sides for more inspo! 
f) Calories - based on the whole recipe divided by two without sides.


Calories: 739kcal | Carbohydrates: 37.59g | Protein: 65.67g | Fat: 35.44g | Saturated Fat: 13.62g | Polyunsaturated Fat: 3.714g | Monounsaturated Fat: 12.788g | Trans Fat: 0.268g | Cholesterol: 225mg | Sodium: 459mg | Potassium: 954mg | Fiber: 0.4g | Sugar: 34.96g | Vitamin A: 600IU | Vitamin C: 3.3mg | Calcium: 90mg | Iron: 2.7mg