With a delicious honey glaze, these skillet Honey Garlic Pork Chops are a great weeknight meal done in 30 minutes!
A QUICKY AND TASTY PORK CHOP RECIPE
Pork chops are a meat that always make a regular appearance in our house. These Honey Glazed Pork Chops have become a favorite. Browned and cooked to perfection, then glazed, makes the flavor of these pork chops over the top! They are absolutely delicious and tender and they go great with any of your favorite side dishes. It is such an easy recipe that calls for only a few ingredients that are super easy to find! If you find yourself craving a new pork chop meal, then you really should try this Honey Garlic Pork Chop recipe.
Oh my my my! This was DELICIOUS! Seriously I loved the way the flavors came together and this will be my only recipe for pork chops any time I cook them!
– Bree
FREQUENTLY ASKED QUESTIONS:
You could do a quick brine. In a bowl, dissolve 3 Tablespoons of salt in 4-5 cups of cold water. Place chops in brine solution, cover and refrigerate for 30 minutes. Remove pork from the brine, pat chops dry with paper towels and continue with the recipe as written.
Using a kitchen thermometer is best for this. Pork chops are a very lean meat and can dry out if overcooked. Your pork chops will be done when the internal temperature at the thickest point reaches at least 145 degrees F. Do not cook over 160 degrees F or they’ll be dry by this point.
For this recipe I use center cut boneless pork chops. However, other cuts could be used but you will want to keep an eye on the cooking time as it will be different. Just remember, pork chops are cooked perfectly when they reach an internal temperature of 145 degrees F.
Yes you can! You can always substitute dried herbs with fresh in pretty much any recipe. For this recipe you will want to substitute the dried rosemary with 1/2 Tablespoon fresh rosemary.
Absolutely! You will most likely want to cook in batches but there should be no issue making a double batch of this especially if you have a larger family or are serving guests.
It might seem strange that the sauce ends up looking darker when the sauce ingredients are all fairly light in color. That’s because when you brown the pork chops in the pan, they will leave little brown bits behind along with some of the seasonings. Also, the sugars in the honey will also start to react to the heat and darken. All of this combined will gradually get darker as the sauce reduces down and thickens.
These can be stored in an airtight container in the refrigerator where they will keep for up to 4 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salt and pepper – use the amount of salt and pepper you prefer. The amounts I give below are just my personal preference but if you want to use no salt or a salt alternative, that is just fine.
- garlic powder
- dried rosemary – if you don’t like rosemary, just leave it out. Rosemary is a wonderful herb that pairs perfectly with pork.
- onion powder
- center cut boneless pork chops – you can use other cuts, see my Frequently Asked Questions above for more ideas.
- butter and olive oil – the butter gives the flavor but the olive oil helps to give it a higher smoke point so the butter doesn’t burn. You could also use avocado oil.
- chicken broth – if you are trying to keep the sodium levels down, you could use a low or nor sodium chicken broth or vegetable broth.
- honey – I prefer honey over sugar because it adds very light sweetness whole also creating a thicker glaze.
- apple cider vinegar – this sauce is going to be a light version of a sweet and sour style sauce so the vinegar balances out the sweetness.
- garlic – if possible, use fresh garlic and not the jarred stuff. You just get so much more flavor.
HOW TO MAKE HONEY GARLIC PORK CHOPS:
Stir ½ teaspoon of the salt, pepper, garlic powder, rosemary and onion powder together in a small bowl then season both sides of each of the pork chops with it. Heat the butter and olive oil together in a large skillet over medium heat then cook the pork chops on each side for about 4 minutes or until they form a nice golden color.
In the meantime, stir the chicken broth, honey, apple cider vinegar, garlic and remaining salt together in a small bowl. Pour it into the pan and let the sauce simmer for about 10 minutes or until it has reduced almost completely or until the pork chops come to an internal temperature of 145F. If you have found your pork chops have reached temperature and the sauce has not fully reduced, take out the pork chops and cover them then continue to reduce the sauce.
Drizzle the sauce over the pork chops then serve!
CRAVING MORE RECIPES?
Originally published: February 2022
Updated and republished: May 2025
Prevent your screen from going dark
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Calories: 364kcal | Carbohydrates: 19g | Protein: 30g | Fat: 19g | Sodium: 718mg | Fiber: 1g | Sugar: 17g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
