YumVerseEats
American Comfort
Honey Garlic Pork Chops
Honey garlic pork chops seared and glazed in a sticky-sweet garlic sauce.
RECIPE AT A GLANCE
10
min
Active Time
25
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Searing first gives the chops color before the glaze goes sticky. A quick honey-garlic reduction coats every bite without extra dishes.
Ingredients
Protein
• 4 boneless pork chops, about 1 ½ lb
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
Sauce
• 2 tablespoons olive oil
• ⅓ cup honey
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon unsalted butter
Topping
• 2 tablespoons sliced green onions
How to Make It
1
Pat the pork chops dry and season with salt and pepper.
2
Heat olive oil in a skillet over medium-high and sear the chops 4 to 5 minutes per side until they reach 145°F, then transfer to a plate.
3
Whisk honey, garlic, soy sauce, and vinegar into the skillet and simmer 2 minutes.
4
Swirl in the butter until glossy.
5
Return the chops and turn to coat in the glaze.
6
Top with green onions and serve.
How to Make It
1
Pat the pork chops dry and season with salt and pepper.
2
Heat olive oil in a skillet over medium-high and sear the chops 4 to 5 minutes per side until they reach 145°F, then transfer to a plate.
3
Whisk honey, garlic, soy sauce, and vinegar into the skillet and simmer 2 minutes.
4
Swirl in the butter until glossy.
5
Return the chops and turn to coat in the glaze.
6
Top with green onions and serve.
Ingredients
Protein
• 4 boneless pork chops, about 1 ½ lb
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
Sauce
• 2 tablespoons olive oil
• ⅓ cup honey
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon unsalted butter
Topping
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat gently on the stovetop, adding a splash of water to loosen the glaze.
Swaps
No soy sauce? Use tamari in the same amount.
No honey? Use maple syrup in the same amount; expect a slightly different sweetness and flavor.
Avo's Tip
Lower the heat before the honey goes in so the glaze gets sticky, not scorched.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Bone-in or boneless?
Either works; boneless cook faster under the glaze.
Can I add heat?
Yes. A pinch of red pepper flakes balances the sweetness.
What should I serve with it?
Rice or steamed vegetables soak up the glaze.
Quick Fixes
Glaze too thin: simmer an extra minute to thicken.
Too sweet: add a squeeze of lemon or splash of vinegar.
Sticking: keep the heat at medium once the honey goes in.
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