Honey Garlic Pork Chops

Name: Honey Garlic Pork Chops
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 drizzle olive oil; 4 cloves garlic (minced); ¼ tsp crushed red pepper (optional ); ⅓ cup honey (I use Local Hive); ¼ cup brown sugar; 2 tbsp fresh orange juice; 1 tbsp sriracha; 1 tbsp soy sauce; ½ tsp kosher salt; 4 thick cut bone in pork chops; ½ tsp kosher salt

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This quick and delicious dinner recipe is one that I can have over and over again. It is my own version of the honey garlic pork chop. On the internet, you’ll find countless variations of honey garlic pork chops recipes. The sauce ingredients are different in each recipe, and so is the cooking method for the pork.

Honey Garlic Pork Chops on three separate plates with green beans, sauce and green onions. A glass of white wine, small knife, salt and pepper shakers to the side.

As I tried some of the recipes for the honey garlic sauce, my instincts were telling me to “Splash some orange juice in it!” and “Add some spice to it.” Was I happy with how it turned out? Yessss.

So the result is a thick and sweet glaze that is garlicky and has a touch of spice and citrus. The sauce is slathered onto pork chops that have been seared to a crispy exterior and baked to remain tender and juicy inside. And oh, the combination is just divine!

Are you making it for dinner this week? Luckily, it’s no-fuss and comes together in just 30 minutes. That is a win in my books!

Speaking of quick and easy pork dinners, my pork burger recipe is great for busy weeknights! Delicious sauce, cheese and toppings are ready in no time.

Table of Contents

Ingredients Needed

The honey garlic sauce is pretty straightforward, although the secret to a good sauce lies in the blend of ingredients:

Olive oil
Garlic – Mince 4 cloves of garlic. You can use store bought minced garlic, but the fresh ones always taste the best.
Crushed red pepper – We’ll use just a touch, but if serving children, you can opt out of using red pepper.
Honey – I use Local Hive Honey.
Brown sugar
Orange juice – Use fresh orange juice to add some tanginess to the sauce, or use apple cider vinegar.
Sriracha and soy sauce
Kosher salt

And for the meat (see the FAQ section for advice on choosing the best cuts of pork):

4 thick cut, bone-in pork chops – The pork chops I use are around 14 oz each with bone. I prefer bone-in for the extra flavor, but you can also use boneless pork chops.
Kosher salt – For seasoning.

Pork chops, garlic, honey, brown sugar, sriracha, salt and green onion.

How To Make Honey Garlic Pork Chops

To make these garlic honey pork chops, we’ll cook the sauce first. Then, we sear the pork chops, combine it with the sauce, and then bake it for a few more minutes in the oven.

Follow the step-by-step instructions below.

Step 1: Heat a medium saucepan over low heat. Drizzle some olive oil and add the minced garlic and crushed red pepper to the pan. Stir until the garlic and pepper releases their flavors into the oil.

Pro Tip: Don’t skip this step! It’s just an additional 20 seconds, but it makes all the difference. If you simply combine all the sauce ingredients at the same time, you will barely taste the garlic and red pepper.

Step 2: Add the remaining ingredients to the pan and whisk to combine. First, simmer over medium heat, and then simmer for 1 minute on low heat. The sauce will gradually thicken in flavor and consistency. Remove from the heat and set aside.

Step 3: Preheat the oven to 400°F. Season the pork chops with salt.

Pro Tip: Season for about 30 minutes and use a paper towel to dab the meat dry. Wet pork does not sear well.

Step 4: Heat a large skillet over medium-high heat. When the pan is hot, drizzle olive oil and add seasoned pork chops to the pan. Sear for 3 minutes on each side.

Pro Tip: Use a cast iron skillet if you don’t want to take the trouble of transferring the pork to a separate pan.

Step 5: Transfer the pork chops to a sheet pan. Pour the honey garlic sauce over the top, reserving ¼ of it. Roast for 3-4 minutes or until they reach an internal temperature of 150°F. Remove the pork from the oven and let it rest for 5-10 minutes.

Step 6: Top with the remaining sauce and serve.

A pork chop on a white plate covered in honey garlic sauce with a side of green beans.

Expert Tips

Make sure your pan is nice and hot before adding the pork. Meat doesn’t sear in a warm pan.
Leave the pork chops untouched from the time you lay them in the pan until the time you flip them over. Moving the chops around will affect the searing process.
Do not overcook the pork. Remove your pork chops from the pan anywhere from 145°F – 150°F. The meat will carryover cook another 5 degrees once it is removed from the heat.
Let the pork chops rest for 5-10 minutes before cutting into them. This helps retain all the juices.

Frequently Asked Questions

What Is The Best Cut Of Pork For This Recipe?

Pork chops should be tender and juicy. I recommend buying ribeye, New York chops, pork tenderloins, center-cut loins, or Porterhouse chop. If you’re having a hard time identifying these, ask the butcher to point you to the direction of their best cuts of pork chop, bone-in or boneless.

Should I Soak My Pork In Milk Before Cooking?

For this recipe, it is not necessary to soak the pork chops in milk. If you have extra time (like 24 hours) then definitely take this extra step. Once the pork has had time to tenderize in the milk, it’ll be even juicier.

Why Did My Pork Come Out Chewy?

Pork chops are notoriously known to be hard to cook. They can be either too hard or too dry, or worse, chewy. If you overcook your pork, either at the sear or bake stage, it will get rubbery. The pork chops are ready when they reach an internal temperature of 145°F.

What To Serve With This Recipe

These honey garlic pork chops are great on its own, but if you want to complete it with some side dishes, try these ideas:

Boursin Mashed potatoes – I like mine fluffy, with lots of butter and cream. Time not on your side? Buy premade mashed potatoes, and don’t forget the gravy!
Roasted broccoli and snap peas – Seasoned with salt, pepper and fresh garlic, you can roast broccoli and snap peas together with the pork chop in the last 10 minutes.
Grilled asparagus with sherry vinaigrette – Looking for an easy yet fancy asparagus side dish? This pairs well and looks pretty, too.
Balsamic vinaigrette salad – Toss some iceberg lettuce, horseradish, purple cabbage, and julienned carrots with some balsamic vinaigrette. The acidity adds a nice punch to offset the sweetness of the honey garlic sauce.
Mac and cheese – Again, store bought mac and cheese will do just fine if you are short on time.

Storage & Reheating Instructions

As with all dishes, you should let it cool to room temperature before storing. Once the honey garlic pork chops have cooled, place them in an airtight container. Pour any extra sauce left in the pan into the container – liquid gold shouldn’t go to waste! Refrigerate for up to 3 days, maximum.

Pork chops will inevitably dry out a little in the fridge, but you can revive it a little bit. Remove the pork chops from the fridge to thaw and preheat the oven to 350°F. Then, transfer the pork to a baking dish, adding a tablespoon of chicken broth. Cover with foil and bake for 30 minutes. Enjoy!