Honey Garlic Pork Chops (Print-Friendly Format)

Tender pork chops seared and glazed with honey garlic sauce for golden, flavorful results in under 30 minutes.

# Required Ingredients:

→ Main

01 - 4 boneless pork chops, approximately 2.5 cm thick
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ For Searing

04 - 2 tablespoons olive oil or unsalted butter

→ Honey Garlic Glaze

05 - 4 garlic cloves, minced
06 - 80 ml honey
07 - 2 tablespoons low sodium soy sauce
08 - 1 tablespoon apple cider vinegar or fresh lemon juice
09 - 60 ml chicken broth or water

→ Optional Garnishes

10 - Chopped fresh parsley
11 - Red pepper flakes
12 - Toasted sesame seeds

# How to Make It:

01 - Generously season both sides of the pork chops with salt and freshly ground black pepper. Allow them to rest at room temperature for 15–20 minutes to promote even cooking.
02 - Heat olive oil or butter in a large skillet over medium-high heat until shimmering. Place pork chops in the hot skillet and cook for 4–5 minutes per side until deeply golden and an internal temperature of 63°C is reached. Remove pork chops from the pan and set aside.
03 - Lower the skillet heat to medium. Add minced garlic and sauté for 30 seconds, stirring constantly, until aromatic.
04 - Add honey, soy sauce, and apple cider vinegar or lemon juice to the pan. Stir to combine and cook for 1 minute. Pour in chicken broth or water, scraping any browned bits from the pan. Simmer for 2–3 minutes until the sauce is slightly thickened and glossy.
05 - Return pork chops to the skillet, spooning the sauce over each cutlet. Cook for an additional 1–2 minutes, turning to evenly coat and ensure pork chops are heated through.
06 - Transfer pork chops to serving plates. Drizzle with extra honey garlic sauce and garnish with chopped parsley, red pepper flakes, or toasted sesame seeds as desired. Serve immediately with sides such as roasted vegetables, mashed potatoes, or steamed rice.

# Additional Information:

01 - Choosing pork chops at least 2.5 cm thick ensures juiciness and prevents overcooking.
02 - A digital thermometer is recommended; pork is perfectly cooked at 63°C.
03 - Avoid burning the garlic by sautéing only until fragrant.
04 - Allow the sauce to thicken naturally by simmering rather than using a thickening agent for optimal glaze consistency.
05 - Leftovers keep well refrigerated up to 3 days; reheat gently with a splash of broth to preserve tenderness.

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