Name: Honey Garlic Pork Chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: Pork chops; Honey; Garlic; Soy sauce; Olive oil; Salt; Pepper

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I make this dish on busy weeknights when I need a quick main. I first tried Honey Garlic Pork Chops when I wanted a meal that cooks fast and tastes good. My kids like the sweet sauce and the meat stays tender. It fit into my routine right away.

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I keep the sauce small and easy so I can cook after work. I use one pan most nights and clean up fast. It takes about 20 minutes to make. We often eat it with rice or a small salad. For a different protein idea, see a high-protein honey garlic shrimp recipe.

This recipe is a simple pan-cooked pork chop dish with a sweet and garlicky sauce. It has a light sweet taste from honey and a savory note from soy sauce and garlic. People often make it for weeknight dinners or a quick meal for guests. It works with plain sides like rice, potatoes, or a small salad. For another easy family dinner in the same flavor family, try honey garlic chicken breasts.

Why make this recipe

This meal saves time. It cooks fast and needs few tools. The sauce is simple and strong in flavor, so it makes plain meat taste good. You can change amounts to suit taste or use thin or thick chops. The method works for a small or larger batch. It is easy to make ahead and reheat. For a lean swap that keeps the same sauce idea, see a ground turkey version.

How to make this recipe

You cook the chops first to get a good brown on the outside. Then you add a mix of honey, garlic, and soy sauce to make the glaze. The sauce cooks down and sticks to the meat as you baste. Expect a sticky, glossy coating and a soft meat center. Watch the heat so the honey does not burn. This method gives a quick glaze and locks in juices for a tasty, simple meal. Use the pan sauce to spoon over sides.

Ingredients

Pork chops — the main part. Use bone-in or boneless as you like.
Honey — gives sweet, glossy glaze and helps brown the chops.
Garlic — adds sharp, warm flavor. Fresh is best.
Soy sauce — adds salt and depth to the sauce.
Olive oil — for browning the meat and keeping the pan slick.
Salt and pepper — simple seasoning for the chops. These items make a simple sauce with good balance. You can change amounts to make the sauce sweeter or saltier.

Directions

Season the pork chops with salt and pepper.
In a pan, heat olive oil over medium heat.
Add the pork chops and cook until browned on both sides.
In a bowl, mix honey, minced garlic, and soy sauce.
Pour the honey garlic mixture over the pork chops in the pan.
Cook for additional 5-10 minutes, basting the chops with the sauce until cooked through and glazed.
Serve hot and enjoy!

Notes: Browning gives flavor and helps seal juices. Mix the sauce while the chops cook so you work fast. Lower the heat when you add the honey mix to avoid burning. Basting helps the glaze stick and cook evenly. Use a meat thermometer if you want exact doneness.

How to serve this recipe

Serve the chops hot with the pan sauce spooned over them. This meal pairs well with rice, mashed potatoes, or steamed vegetables. For a crisp side, use a green salad or roasted broccoli. For a simple weeknight plate, put one chop with a scoop of rice and a small salad. This recipe works for a small family dinner or meal prep. You can warm leftovers and spoon extra sauce over them. The Honey Garlic Pork Chops taste good cold in a sandwich, too.

How to store this recipe

Cool the chops to room temperature before storing. Put them in an airtight container. In the fridge, they stay good for 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Reheat gently in a pan or oven to keep the sauce from burning. If sauce looks thick after cooling, add a splash of water when reheating to loosen it.

Tips to make this recipe

Use chops that are about the same thickness so they cook evenly. Pat them dry before seasoning to help browning. If the sauce cooks too fast, lower the heat and add a little water. If you like more garlic, add it fresh at the end for a brighter taste. Do not overcook the chops; check for a slight pink center if you use thicker cuts. Save the pan juices to pour over rice or veggies.

Variation

Swap pork chops for thin-cut pork steaks or boneless chicken if needed. You can change honey to maple syrup for a different sweet note. Use low-sodium soy sauce to reduce salt. If you want heat, add a pinch of red pepper flakes or a little sriracha. The method is simple, so many swaps work, but the core flavors stay the same because the dish depends on the honey-garlic-soy mix.

FAQs

Q: Can I use frozen pork chops?

A: Thaw them first for even cooking.

Q: Can I make the sauce ahead?

A: Yes. Mix and keep in the fridge for up to 2 days.

Q: How do I know when chops are done?

A: Use a meat thermometer near 145°F, or slice to check the center.

Q: Can I make this spicy?

A: Yes. Add red pepper flakes or hot sauce to the glaze.

Conclusion

This is a fast, simple meal that fits well into a busy week. It uses few ingredients and one pan. The sauce gives a sweet and savory finish that most people like. For another take on the same flavors, see that Honey Garlic Pork Chops guide and for more tips try The Kitchn’s Easy Honey Garlic Pork Chops Recipe.