Honey Garlic Pork Chops

Honey garlic pork chops with a sticky amber glaze that caramelizes in the skillet for a glossy, sweet-savory finish. Pan-cooked pork chops are seared until golden, then simmered and spooned with honey garlic sauce until glazed and cooked to 145°F.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Pork chops

4 boneless pork chops About 1 inch thick

Seasoning

0.25 tsp salt To taste
0.25 tsp pepper To taste

Pan sauce

2 tbsp olive oil
4 tbsp honey
4 garlic Minced
2 tbsp soy sauce
1 tbsp apple cider vinegar
0.25 tsp red pepper flakes

Garnish

1 tbsp sesame seeds For garnish
2 tbsp green onions For garnish

Equipment

1 cast iron skillet

Method

Season and sear the pork

Season the pork chops evenly with salt and pepper.
Heat olive oil in a skillet over medium-high heat, then cook pork chops 4–5 minutes per side until golden; set aside.

Make the honey garlic glaze

In a small bowl, mix honey, garlic, soy sauce, apple cider vinegar, and red pepper flakes until combined.
Pour the honey garlic sauce into the same pan over medium heat and simmer for 1–2 minutes until slightly thickened, stirring so it turns glossy.
Return pork chops to the pan and cook 2–3 minutes, spooning the sauce over constantly, until glazed and the internal temperature reaches 145°F.

Finish and serve

Garnish with sesame seeds and green onions, then serve immediately.

Notes

For extra caramelization, make sure the skillet is fully heated before searing and keep spooning the sauce during the final cook so it coats the surface. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because the glaze can become watery when thawed. Dietary swap: use low-sodium soy sauce if you want a lower-sodium version without changing the method.