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These honey garlic pork chops turn basic suppers into something amazing with just a few common ingredients. Sweet honey meets savory garlic to form a glaze that browns wonderfully on the meat, making this a go-to dish that's fancy enough to serve guests.
I whipped up these chops when I needed a fast dinner after a tough day at work. My hubby thought I'd grabbed takeout from the restaurant down the street! Now we make them regularly when we want something tasty without any hassle.
Ingredients
- 4 boneless pork chops: grab ones around 1 inch thick for the best outcome
- 2 tbsp olive oil: pick something decent that won't burn at high temps
- 3 tbsp honey: try local stuff for extra special flavor if you can find it
- 3 cloves garlic: don't even think about using the jarred stuff - fresh makes all the difference
- 1 tbsp soy sauce: go for low sodium if you're keeping an eye on your salt
- 1 tsp dried thyme: fresh works great too if you've got some handy
- Salt and pepper to taste: grinding your pepper right before using really lifts the flavor
Step-by-Step Instructions
- Get Those Chops Ready:
- First, dry your pork chops completely with paper towels so they'll brown properly. Sprinkle both sides generously with salt, pepper and thyme, then rub it all in. Let them sit out for about 10 minutes to warm up a bit.
- Brown Them Up:
- Get your oil hot in a big skillet over medium-high heat until it's shimmery but not smoking. Put the chops in carefully, leaving room between them. Don't move them for 4-5 minutes until they're nice and golden. Flip once and cook another 4-5 minutes till they hit 145°F inside. Move them to a plate and cover loosely with foil.
- Whip Up The Sauce:
- Keep that same pan with all its flavor and turn the heat down to medium. Toss in your chopped garlic and stir it around for 1-2 minutes until it smells good but isn't turning brown or it'll taste bitter. Pour in the honey and soy sauce, scraping up all those tasty bits stuck to the pan. Let it bubble away for 3-4 minutes until it's thick enough to coat the back of a spoon.
- Bring It All Together:
- Put the chops back in the pan along with any juices on the plate, tucking them into the sauce. Spoon sauce over them a few times as they warm up for 1-2 minutes. The sauce will get thicker and coat the meat beautifully. Serve them right away with extra sauce poured on top.
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The honey gets a bit caramelized while cooking, which makes the flavor incredibly rich. I always use my cast iron pan because it heats so evenly and gives the meat that perfect crust. Whenever I cook this, it takes me back to my grandma's Sunday meals where she'd turn simple stuff into something magical just by paying attention to the little things.
Ideal Side Dishes
These sweet and garlicky pork chops go great with tons of sides. For a full meal, I love pairing them with roasted veggies like brussels sprouts or broccoli that cook in about the same time as the pork. The slight bitter taste of these greens really works against the sweet sauce. They're also fantastic with fluffy mashed potatoes or creamy polenta that soak up all that yummy sauce. If you want something lighter, just toss together a simple green salad with some vinaigrette for a nice fresh contrast.
Prep Ahead Options
This dish is great for planning ahead. You can season your pork chops up to a day before and keep them covered in the fridge. You can also make the sauce ahead and store it separately, then warm it gently before adding your freshly cooked chops. Any leftovers will stay good in a sealed container in the fridge for about 3 days. When you want to eat them again, just slice the pork thinly and warm everything slowly in a pan on low heat. Add a splash of water if the sauce looks too thick.
Flavor Twists
While honey and garlic taste amazing together, you can switch things up in lots of ways. Try adding a spoonful of Dijon mustard to the sauce for some tang, or mix in some red pepper flakes if you like heat. A tablespoon of balsamic vinegar makes the flavor deeper and more interesting. For an Asian feel, throw in some grated ginger with the garlic and finish with some toasted sesame seeds sprinkled on top. You can change this recipe so many ways that you'll never get tired of it, even if you make it all the time.
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Frequently Asked Questions
- → What’s the trick to juicy pork chops?
Cook them on medium-high heat and take them off once the temperature hits 145°F. Let them rest for a few minutes before serving.
- → Can I cook this with bone-in pork chops?
Bone-in ones are fine, too! Just give them a little more time on the stove since they take longer to cook.
- → What goes well with honey garlic pork chops?
Pair them with rice, mashed potatoes, salad, or steamed veggies. You can also use the sauce over noodles.
- → How can I make the sauce thicker?
Simmer it longer or mix in a teaspoon of cornstarch with some water, then stir it into the sauce while cooking.
- → Is there an alternative for soy sauce?
Coconut aminos work as a soy-free option. Tamari is great if you need gluten-free, or try Worcestershire sauce for a tangy kick.