These 5-ingredient, 15-minute honey garlic pork chops have an addictively delicious sauce and make a perfect quick and easy weeknight dinner recipe!
This sauce, you guys. I’m officially obsessed.
It started with my 15-minute honey garlic chicken, which gets rave reviews and is a regular staple in many of your kitchens. Mine, too.
Today, we’re doing a slight twist, with a few adjustments and making honey garlic pork chops.
And holy moly, are they tasty!
We’ve got seared and juicy pork chops that are cooked and served with a rich, thick, drool-worthy honey garlic sauce.
It’s all about that sauce baby!
It's really just a few basic ingredients, but they work together beautifully and will have you wanting to spoon the sauce over everything on your plate.
As well as directly into your mouth. And honestly, it’s a good idea.
Plus, this easy dinner is just 5 basic ingredients (plus some optional extras) and takes just 15 minutes to make, start to finish.
Talk about an easy weeknight dinner winner!
And if you love these flavors as much as we do, check out slow cooker honey garlic chicken and honey garlic shrimp for more dinner faves.
Or if you’re always looking for more pork chop recipes like me, check out easy skillet pork chops with gravy, crunchy baked pork chops, spice rubbed pork chops and garlic butter pork chops with lemon.
OK, let’s get cooking.
Now, I’ve got some notes and tips coming up below on how to make honey garlic pork chops. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes
- Pork chops: Make sure to use thin boneless pork chops, about 1 inch thick. If you are using bone-in or thick cut pork chops, your cook time will be very different. Also, be careful NOT to overcook the pork! The thin chops don’t take long.
- Soy sauce: I use and recommend low-sodium soy sauce to control the amount of sodium. You can also sub it for tamari if you want to make this recipe gluten-free.
- Red pepper flakes: These add a little oomph without being spicy. You can increase them a bit if you’d like more of a kick. Or leave them out if you prefer.
- Cornstarch: Making a quick cornstarch slurry to thicken up the sauce is totally worth the extra 3 minutes. It makes the sauce velvety smooth and perfect for coating the pork chops!
That sauce really is swoon worthy.
OK, let’s get ready to eat.
Now you know I love toppings, so I wanted to share a few ideas.
Topping Ideas
- Sliced green onions
- Sesame seeds
- Chopped fresh parsley or cilantro
- Chopped peanuts
- An extra sprinkle of red pepper flakes or
- Drizzle of sriracha for a spicy kick
Pick your favorites!
Though this dish honestly doesn’t need any of them, it’s so scrumptious on its own with that delectable sauce.
Apart from the toppings, here’s some more ideas on how to serve this up for your dinner.
Serving Ideas
– We love having this honey garlic pork with steamed brown rice with a veggie side – broccoli, peas and snow peas are all great here.
– White or basmati rice would work great, too.
– Or keep it low-carb and serve it with some of my easy cauliflower rice.
– I bet it’d also be delicious over quinoa or some rice noodles or a long, thin noodle like angel hair. Anything to sop up more of that sauce!
– You can also slice the pork chops and use them in a stir fry or to make rice bowls.
Last thing, let’s talk about what to do with the leftovers.
How do I store leftover honey garlic pork chops?
Leftovers, once cooled, will keep in the refrigerator for up to 4-5 days. Store in an airtight container and be sure to store the pork with the remaining sauce.
Reheat individual servings in the microwave or reheat slowly on the stove, until warmed through. I recommend you slice the pork before reheating so it warms through more quickly and evenly, without drying out.
Add a splash of water or broth, if needed, to loosen up the sauce.
Yes. Slice the pork and place in a freezer-safe bag or container along with the remaining sauce. Label and date it and freeze for up to 3-4 months. Defrost overnight in the refrigerator, then reheat and serve.
I hope you give this recipe a try for a new twist on pork chops that is sure to be a hit with the whole family.
Enjoy!
XO,
Kathryn
Honey Garlic Pork Chops
Ingredients
- 2 teaspoons extra-virgin olive oil (or canola oil)
- 4 1- inch thick boneless pork chops
- Salt and black pepper
- ¼ cup honey
- ¼ cup low-sodium soy sauce
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional, adjust for heat)
- 1 tablespoon cornstarch
For serving (optional)
- Sliced green onions, sesame seeds, chopped peanuts, fresh herbs, sriracha
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Lightly season the pork chops with salt and pepper. (Go easy because the soy sauce has plenty of sodium.)
- Add the pork chops to the skillet and brown on one side, about 3-4 minutes.
- Meanwhile, make the sauce. Whisk the honey, soy sauce, garlic and red pepper flakes, if using, in a small bowl until well combined.
- Turn the pork chops over and cook for 1-2 minutes on the other side. Add the sauce to the pan. Cook until pork is cooked through, 2-3 more minutes. Remove the pork chops from the pan to rest. Reduce the heat to medium low.
- In a small bowl, combine the cornstarch with 1 tablespoon of water and stir until mixed. Add the cornstarch slurry to the sauce in the pan and stir well to mix. Continue to stir until it’s incorporated and the sauce is thickened, only about 1 minute.
- Serve the pork with sauce and green onions, sesame seeds or other desired toppings.
Ashley
Made this for lunch. Everyone loved it. Had extra sauce left over that we used to coat the veggies we made with it. So delicious.
Kathryn Doherty
I'm so happy to hear you loved it Ashley! Thanks so much for sharing! 🙂