Honey Garlic Pork Chops
These 5-ingredient, 15-minute honey garlic pork chops have an addictively delicious sauce and make a perfect quick and easy weeknight dinner recipe!
Yield: 4 servings
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.
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!
Serving: Serve with steamed brown or white rice and a veggie of choice, such as broccoli, peas or snow peas. This would also be good with rice noodles or a long, thin noodle.
Leftovers: 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: 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.
Video
Nutrition
Serving: 1serving | Calories: 467kcal | Carbohydrates: 24g | Protein: 40g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Cholesterol: 103mg | Sodium: 876mg | Fiber: 2g | Sugar: 18g
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