Why you’ll love this pan fried pork chops recipe:
Honey garlic pork chops are my go-to recipe when I need something quick but I don’t want to sacrifice flavor. The flavorful sauce is only four ingredients and I always have them on hand. It turns into a sweet sticky glaze that coats the pork chops and whatever side dishes you serve it with. I highly recommend creamy mashed potatoes to go with these tender pork chops!
Whenever thick-cut boneless pork chops go on sale, I buy them in bulk. They freeze well, and then all you have to do is put them in the fridge the morning you plan to make this recipe. It takes less than 25 minutes to whip up and my family devours it quickly. It’s perfect for busy weeknights when time is a luxury!
Key Ingredient Notes:
This pork chop recipe calls for thick-cut pork chops and pantry staples. Here’s what you need:
- Pork loin chops – Thick pork chops are easier to work with since they don’t cook as quickly. If you overcook pork chops, they’ll be dry instead of juicy. I recommend at least 1 1/2 inches thick, trimmed of fat.
- Soy sauce – For that salty, umami flavor! If you’re gluten-free, swap with tamari soy sauce. Tamari is the Japanese version of soy sauce and doesn’t contain wheat like regular soy sauce does. If you’re watching your sodium intake, you can use reduced-sodium soy sauce.
- Honey – Honey and soy are an irresistible pair! If you don’t have honey, brown sugar works great too.
- Cornstarch – To thicken the sauce into a glaze-like texture.
- Garlic cloves – Gives you that garlicky depth of flavor! I highly recommend fresh garlic, but if you’re in a hurry, pre-minced garlic is a great shortcut.
How to make this honey garlic pork chops recipe:
- Use a paper towel to pat dry the pork chops. Moisture prevents a proper sear and produces steam instead. Evenly salt both sides of the pork chops.
- In a liquid measuring cup, prepare the sauce. Combine water, soy sauce, honey, cornstarch, and garlic, then stir.
- In a large stainless steel skillet, heat the olive oil over medium heat.
- Sear the pork chops on both sides until golden brown and caramelized, about 8 minutes total. The pork shops shouldn’t be cooked all the way through yet.
- Pour the sauce over the pork chops in the skillet.
- Continue to cook over medium heat until an inserted thermometer reaches 145 degrees Fahrenheit. If the chops are very thick, it’ll be about 5 minutes more per side. Be careful not to overcook them.
- Dry the pork chops with paper towels to get a nice sear. Otherwise too much moisture will prevent the meat from searing due to excess steam.
- Don’t fiddle with the meat. Once the pork chops hit the hot skillet, you don’t want to move or mess with them. This is crucial for a proper sear and deep caramelization.
- The best way to prevent dry pork chops is to temp the meat. According to the USDA, pork should be cooked to an internal temperature of 145 degrees Fahrenheit.
- Let the meat rest before you cut into it. Just like roasts and steaks, it’s crucial to let the pork rest for 10 minutes before you dive in. The juices redistribute resulting in succulent, juicy chops!
- When pork chops go on sale, I like to buy them in bulk and freeze them for later. The morning you plan to make this pork chop recipe, place the frozen pork chops in the refrigerator to thaw. They should be ready to go by dinner time. Just remember to pull them out of the fridge at least 30 minutes before you plan to cook them!
What to serve with pork chops:
Honey garlic pork chops are versatile and taste great with anything, but here’s a few ideas to get you started!
- Garlic Butter Rice – Rice is the perfect vehicle to soak up the sweet honey glaze! My family always requests this simple garlic butter rice to go with it.
- Oven Roasted Vegetables – Your complete guide to oven-roasted vegetables. I’m a big fan of brussels sprouts with this dish, but summer squash, broccoli, and onions would be fantastic too!
- Air-Fryer Brussels Sprouts – Crispy and flavorful greens are the perfect addition to the meal.
- Greek Lemon Roasted Potatoes – These Greek potatoes are simple to make, but BIG on flavor. Those crisp edges and creamy centers are to die for!
- Instant Pot Mashed Potatoes – A classic for a reason! Creamy mashed potatoes are a perfect base for these juicy chops.
- Store leftover pork chops in the refrigerator in an airtight container for up to 5 days. Reheat the pork chops in the microwave, oven, or a hot skillet.
- Microwave: Transfer the pork chops to a microwave-safe plate and reheat until hot throughout.
- Oven: Preheat the oven to 350 degrees Fahrenheit. Place the pork chops in a glass baking dish and cover with aluminum foil. Bake until hot and juicy.
- Skillet: Cut the pork chops into very thin slices and reheat in a hot skillet with olive oil.
My favorite way to cook pork chops is to pan-fry them! The edges get caramelized and golden brown, while the centers stay tender and juicy.
It’s also an easy way to make them with a pan sauce. A pan sauce like this honey garlic sauce gives the chops a succulent boost of flavor with little extra effort. Always a win!
Overcooking pork chops results in tough and dried-out meat. Sear the chops in a skillet over medium heat and use a thermometer to temp them. Remove the pork chops from the heat as soon as the internal temperature reaches 145°F.
Honey Garlic Pork Loin Chops
- large stainless steel skillet
- 4 boneless pork loin chops Note 1
- 2 teaspoons coarse kosher salt
- 1 teaspoon olive oil
- ¼ cup water
- 2 tablespoons soy sauce Note 2
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 2-3 garlic cloves minced or grated
- Pat dry the pork chops with a paper towel and evenly salt them on both sides.
- To prepare the sauce, whisk together water, soy sauce, honey, cornstarch, and garlic in a 2-cup measuring cup.
- In a large stainless skillet, heat the olive oil over medium heat.
- Sear the pork chops until golden brown on both sides, about 8 minutes total.
- Then pour the prepared sauce over the pork chops in the skillet. Continue to cook over medium heat until the internal temperature reaches 145°F, about 5 minutes more per side depending on thickness.
- Serve right away with your favorite side dish.
– Store leftover pork chops in the refrigerator in an airtight container for up to 5 days. Reheat the pork chops in the microwave, oven, or a hot skillet.
– Microwave: Transfer the pork chops to a microwave-safe plate and reheat until hot throughout.
– Oven: Preheat the oven to 350 degrees Fahrenheit. Place the pork chops in a glass baking dish and cover with aluminum foil. Bake until hot and juicy.
– Skillet: Cut the pork chops into very thin slices and reheat in a hot skillet with olive oil.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.