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Sticky honey garlic pork chops glazed and garnished with parsley.

Sticky Honey Garlic Pork Chops

This budget-friendly dinner transforms simple pork chops into a restaurant-quality meal with a glossy, sweet-savory glaze. The chops are perfectly seared and simmered in a sticky sauce made with honey, garlic, and soy, resulting in a dish that's both indulgent and easy to make. It's a one-pan wonder that's sure to become a weeknight favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in pork chops, 1-inch thick
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon high-heat oil avocado or vegetable
  • 2 tablespoons unsalted butter
  • 6-8 cloves garlic, minced
  • 1/3 cup honey
  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 tablespoons apple cider vinegar
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Equipment

  • Heavy-bottomed skillet (cast iron or stainless steel)
  • Paper towels
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Small bowl (for cornstarch slurry)
  • Wooden spoon or spatula
  • Instant-read meat thermometer
  • Plate

Method
 

  1. Pat the pork chops completely dry with paper towels. Generously season both sides with kosher salt and black pepper. Let them sit at room temperature for 15-20 minutes.
  2. Heat the oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the pork chops, ensuring they are not crowded.
  3. Sear the chops undisturbed for 4-5 minutes per side, until a deep golden-brown crust forms. Transfer them to a plate (they will not be fully cooked through).
  4. Reduce the heat to medium. Add the butter to the pan drippings. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant.
  5. Pour in the chicken broth, soy sauce, honey, and apple cider vinegar. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan.
  6. Bring the sauce to a lively simmer. In a small bowl, whisk the cornstarch with the cold water to make a smooth slurry.
  7. While stirring the simmering sauce, slowly drizzle in the cornstarch slurry. The sauce will begin to thicken almost immediately.
  8. Return the pork chops and any accumulated juices back to the pan, nestling them into the sauce. Spoon some sauce over the top.
  9. Let everything simmer together for 5-7 minutes, flipping the chops once, until they are cooked through (145°F internal temperature) and the sauce is glossy and coating consistency.
  10. Serve immediately, spooning extra sauce over the chops.

Notes

For the best sear, ensure chops are dry and don't move them until a crust forms. Avoid burning the garlic. Substitutions: Use boneless chops (reduce cook time), maple syrup for honey, coconut aminos for soy, or lemon juice for vinegar. Add ginger or red pepper flakes for a twist. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet with a splash of water or broth.