Honey Garlic Pork Chops
Sweet and savory; tender and juicy—these easy honey garlic pork chops are a weeknight winner!
Servings: 4
Ingredients
- 4 boneless pork chops, 1 - 1 ½ lb., about ½ inch thick (see note)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 tablespoon olive oil (or any mild-flavored cooking oil)
For the sauce
- ¼ cup honey
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon cornstarch
- 4 cloves garlic, minced
- chopped fresh parsley for garnish, optional
Instructions
- Season the pork chops with garlic powder, salt, and pepper on both sides.4 boneless pork chops, 1 - 1 ½ lb., about ½ inch thick, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, cornstarch, and minced garlic to make the honey garlic sauce.¼ cup honey, 1 tablespoon low-sodium soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon cornstarch, 4 cloves garlic, minced
- Heat the olive oil in a large skillet over medium heat.1 tablespoon olive oil
- When skillet is hot, add the pork chops to the skillet in a single layer and cook for 2 to 4 minutes on each side, or until browned and cooked through. Cook time will vary, depending on the thickness of the pork chops or if they are bone-in (see note). The internal temperature should reach 145°F.
- Reduce the heat to medium-low. Stir the sauce to make sure the cornstarch hasn't settled; pour the honey garlic sauce over the pork chops in the skillet.
- Allow the pork chops to simmer in the sauce for 1 to 2 minutes, flipping once halfway through, until the sauce thickens slightly and coats the pork chops.
- Remove the skillet from the heat and let rest 2 to 3 minutes before serving.
- If desired, garnish with fresh parsley. Serve hot, spooning any remaining sauce from the skillet over the top.chopped fresh parsley for garnish, optional
Video
Notes
- Bone-in pork chops: Cook time will vary based on the thickness of pork chops and whether you choose bone-in or boneless. We tested with bone-in pork chops that were slightly thicker (¾ -inch) and they took 2 to 3 minutes longer to cook.
- Storage & reheating: Leftover pork chops and sauce can be refrigerated for up to 3 days in a covered container. For longer storage, freeze for up to one month. Thaw overnight in the refrigerator before reheating. To reheat, gently warm up the pork and sauce in a skillet over low heat until heated through. If you cut the pork into bite-sized pieces, it will reheat more evenly. Add a bit of water, if necessary, to thin the sauce.
- Nutrition information is calculated for 6 oz. pork chops (1½ lbs. total), with sauce.
Nutrition
Serving: 1chop | Calories: 291kcal | Carbohydrates: 19g | Protein: 39g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 112mg | Sodium: 229mg | Potassium: 710mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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