Honey Garlic Pork Chops is an easy weeknight meal. Skillet seared, then basted with an amber colored sweet and tangy honey garlic sauce, this is a one-pan meal your family will love. On the table in less than 30 minutes!
Center cut boneless pork loin pork chops never had it so good.
This is a one skillet meal where the pork chops are seared until golden, then pushed to the side of the pan to finish the meal.
Minced garlic is added, to the pan then a simple sauce of honey and vinegar. Add a splash of chile powder for some excitement and you’ve got a super-quick dinner.
These easy Honey Garlic Pork Chops is a recipe you’re going to love cooking.
Ingredients You’ll Need
- Colorado Wildflower Honey: Or any good quality honey.
- Apple Cider Vinegar. Or try Seasoned Rice Vinegar.
- Chile Powder, or Cayenne pepper. Red chile flakes are also a good substitute here.
- Boneless Pork Loin Pork Chops
- Fresh Garlic, chopped
- Canola or vegetable oil and butter
- Fresh Parsley (for garnish)
- Kosher Salt and fresh ground pepper
Step by Step Instructions, It’s So Easy
- Step 1: In a bowl, whisk together the honey, vinegar, salt and chile powder. Set aside.
- Step 2: Season the pork chops with salt and pepper on both sides. Heat the oil and one tablespoon of the butter in a large skillet over medium high heat. Once the butter is melted and oil is hot, add the pork chops and cook until golden brown on each side. About 3 – 4 minutes per side.
- Step 3: Push the pork chops to one side of the skillet and add the remaining butter. Add the garlic and sauté for 10 seconds. Add the Honey Sauce and cook until it turns amber brown. Serve the chops drizzled with the honey garlic sauce.
Questions You May Have
I didn’t brine the pork chops for this recipe, however if you want them to be a bit more tender, the process is easy. Combine 2 quarts water, ¼ cup kosher salt and 2 teaspoons crushed red pepper. Brine pork chops for 1 hour to 1 ½ hours. Remove from brine and pat dry before proceeding with this recipe.
I’m always looking for boneless pork loin chops recipes. Simply because I like the presentation factor. They’re easy to slice and pretty on the plate. But yes, you can use bone in pork chops for this recipe.
Don’t over-cook them. Get a good heavy skillet nice and hot and then add the fat In this case, we’re using butter and oil. Once the fat is hot, add the pork chops for a quick golden sear. Pork chops should be cooked to an internal temperature of 145 degrees. Use a digital meat thermometer.
Chile (with an “e”) powder is a powder ground from a single variety of chile pepper. As opposed to chili (with an “i”) seasoning, which is a blend of spices. To learn more about chile powders, check out my article for Chili vs. Chile.
Tips For Success
- As a rule of thumb, one pound of pork will serve 4 people. Allowing ¼ pound per person. Slice the pork chops and divide them between 4 plates.
- Use a good quality skillet to brown any type of meat. A cast iron skillet works well here as does a Carbon Steel Pan. Avoid using a non-stick skillet as they are notorious for not conducting heat well. Your pork chops won’t brown as nicely.
Storage
- Store any leftover pork wrapped in an air tight container in the refrigerator. It will keep for about 4 days. I like to reheat sliced pork in the microwave at 50% power. The lower power will keep the pork from drying out.
What To Serve It With
I like to keep this meal low-carb and serve it with a fresh vegetable, such as green beans.
You could also serve these chops over baked white rice, or mashed potatoes. A simple tossed salad is always welcome.
This recipe for easy Honey Garlic Pork Chops is so simple, you’ll be amazed at the flavor. Quick and easy, your new favorite weeknight pork chop dinner is here.
This honey-glazed pork chops recipe is courtesy of Honeyville Honey. A local family owned market just outside of Durango, Colorado. They specialize in wildflower honey made from Colorado and Rocky Mountain beekeepers. I always encourage you to shop local when shopping ingredients.
More Recipe You Might Like
And if you’re looking for more, don’t miss my category for Pork Recipes. You’ll find the most popular on my site for Hatch Green Chile with Pork.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Honey Garlic Pork Chops
Equipment
- 1 Large skillet (not non-stick)
Ingredients
- 15 ounces Boneless Pork Loin Pork Chops about 3-4 chops
- ½ teaspoon Kosher Salt
- ¼ teaspoon Freshly ground black pepper
- 1 Tablespoon Canola Oil or vegetable oil
- 2 Tablespoons Unsalted butter melted
- 3 cloves Garlic minced
- 1 Tablespoon Italian parsley chopped
- For The Honey Sauce
- 4 Tablespoons Colorado Wildflower Honey
- ½ teaspoon salt
- 2 teaspoon Apple Cider Vinegar
- ½ teaspoon Red Chile Powder or Cayenne
Instructions
- Season the pork chops with salt and pepper on both sides.
- In a bowl, use a whisk to mix all of the ingredients to make the Honey Sauce. Set aside.
- Heat a cast iron skillet on high heat. Add the vegetable oil and 1 tablespoon of the butter. Add the pork chops and pan fry each side for 3-4 minutes each, or until the surface turns brown.
- Push the pork chops to one side of the skillet and add the remaining butter. Add the garlic and sauté for 10 seconds.
- Add the Honey Sauce and cook until it turns amber brown. Spoon over pork chops. Garnish with parsley.
Notes
- As a rule of thumb, one pound of pork will serve 4 people. Allowing ¼ pound per person. Slice the pork chops and divide them between 4 plates.
- Use a good quality skillet to brown any type of meat. A cast iron skillet works well here as does a Carbon Steel Pan. Avoid using a non-stick skillet as they are notorious for not conducting heat well. Your pork chops won’t brown as nicely.
Nutrition
Honey Garlic Pork Chops … It’s What’s For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Such an easy but delicious dish. Loved all the garlic and spice.
I made this tonight. Quick and easy and so good!
I have to shout out for Honeyville in Durango. I live in Durango and have always used nothing but their honey. It is delicious! If you ever get a chance though, try their “Chocolate Buzz” chocolate sauce, sweetened of course with the local honey. It is worth the trip, believe me.
Thanks Lea Ann, for another great, go to, quick and special recipe.
Hi Gay and thanks so much for taking the time to send a glowing note about this recipe. So glad you liked it. And a nice note about Honeyville. You bet I’ll try that Chocolate Buzz!
WOE, TWO POSTS IN ONE DAY, I like it. Pork goes so well with a sweet sauce and I’m sure we would enjoy this dish.