Honey Garlic Glazed Pork Chops
The pork hits the hot skillet with a sharp hiss, and the edges start to brown before the center is anywhere near done. That’s exactly what I want for these…
By Ava
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Reading time: 9 min
Tip: save now, make later.
The pork hits the hot skillet with a sharp hiss, and the edges start to brown before the center is anywhere near done. That’s exactly what I want for these honey garlic glazed pork chops: a good sear first, then just enough time in the glaze to finish cooking without drying out. Patting the chops dry helps the surface brown instead of steaming, and keeping them about an inch thick gives the timing a reliable starting point.
I make the glaze in the same skillet, after the pork comes out. The browned bits left behind add depth, while lowering the heat before the honey goes in keeps the glaze from scorching. The chops go back in with their resting juices, and I turn and baste them until they reach temperature. The finished glaze clings to the pork with a balance of honey, garlic, soy, and cider vinegar.
Kitchen Note
Garlic turns from fragrant to bitter quickly, so stay close during its short cook. Stir it for about 30 seconds, then add the honey, soy sauce, and vinegar while it still smells sweet and savory.
Save these honey garlic glazed pork chops for a night when you want a quick skillet dinner with a glossy, sweet-savory finish.
Why the Honey Goes Into the Pan After the Pork Has a Crust
Honey brings sweetness and body to the glaze, but it doesn’t behave like a searing oil. Add it while the skillet is still at the heat used to brown the chops and it can darken before the garlic and soy are properly combined. Searing the pork first gives you a browned surface; taking the chops out also creates room to build the glaze over gentler heat.
The order matters again when the pork returns. The honey, soy sauce, and vinegar only need a brief simmer to come together, then the chops finish cooking in that mixture. Their accumulated juices join the glaze, and turning and basting helps coat the meat evenly. The sauce is meant to cling in a thin, shiny layer, not reduce into a thick candy-like coating. If you keep cooking just to make it look thicker, the pork can overshoot its temperature while the honey gets darker.
That short finish is useful with boneless chops, which don’t have a bone to buffer the meat from the skillet’s heat. An instant-read thermometer gives you a more dependable cue than color alone, especially when the thickness varies slightly from chop to chop.
What Gives This Glaze Its Sweet-Savory Balance
- Boneless pork chops — Chops about an inch thick cook through in the short skillet finish while staying substantial enough to sear. Choose pieces that are similar in thickness so they finish at roughly the same time. This method is written for boneless chops; bone-in pieces need a different cooking time.
- Honey — Honey gives the glaze its smooth sweetness and helps it cling to the chops. Use the honey you keep on hand; a specialty variety isn’t needed. Pure maple syrup can replace it in the same amount, though the glaze will be thinner and have a more pronounced maple taste.
- Low-sodium soy sauce and apple cider vinegar — Soy sauce supplies savory depth, while vinegar cuts through the honey’s sweetness. Low-sodium soy sauce keeps the glaze from becoming too salty as it reduces around the pork. For a gluten-free version, use gluten-free tamari in place of the soy sauce.
- Garlic, butter, and neutral oil — Fresh minced garlic gives the glaze its pungent aroma, and butter softens that edge. The neutral oil handles the hotter sear without adding a competing flavor. Mince the garlic before heating the pan so it’s ready to stir in as soon as the butter melts.
- Kosher salt and black pepper — Season both sides of the chops before they hit the skillet. The soy sauce adds salt to the glaze, so stick with the measured seasoning rather than salting again at the end.
The Skillet Sequence That Keeps the Chops Juicy
Dry and Season for an Even Sear
Pat both sides of the pork chops dry, then season them with kosher salt and black pepper. Moisture on the outside can make the chops steam before they brown, so take a moment to dry them well. Have the garlic and glaze ingredients ready before the pan gets hot. That keeps the searing stage from turning into a scramble.
Brown the Pork Before Building the Glaze
Heat the neutral oil in a 12-inch skillet over medium-high heat. Add the chops and sear for 3 to 4 minutes per side, watching for a browned surface before turning them. If they’re sticking, give them a little longer rather than forcing them loose. Transfer the seared chops to a plate while you make the glaze.
Stir the Glaze Together Over Lower Heat
Reduce the heat to medium-low and melt the butter in the skillet. Add the minced garlic and stir for about 30 seconds, until fragrant. Stir in the honey, low-sodium soy sauce, and apple cider vinegar, then simmer for 1 minute until the mixture is combined. Keep stirring so the honey and garlic don’t sit on one hot spot.
Baste Until the Center Reaches Temperature
Return the pork chops and any juices on the plate to the skillet. Turn and baste them in the glaze for 2 to 5 minutes, checking the thickest part of each chop with an instant-read thermometer. Take the chops off the heat once each reaches 145°F. Rest them on a plate for 3 minutes, then serve with the glaze from the skillet.
Easy Changes for Different Tables and Batch Sizes
Make the glaze gluten-free
Replace the low-sodium soy sauce with gluten-free tamari. It keeps the same savory role in the glaze, though the finished flavor may be a little deeper and less soy-forward; choose a low-sodium version to keep the seasoning balanced.
Dial back the garlic
Use two minced cloves for a gentler garlic presence. The glaze will still have a savory base, but the honey and vinegar will come through more clearly. Keep the same short cooking time so the smaller amount of garlic doesn’t scorch.
Make a half batch
For two servings, use two chops and halve each of the other ingredients. Keep the chops in a single layer in the skillet, and use their temperature—not a scaled-down clock—to judge when they’re ready.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours in a covered container and use them within 3 to 4 days. The glaze will thicken as it chills.
- Freezer: Freeze the chops with the glaze in an airtight freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator; the glaze may look less glossy after thawing.
- Reheating: Warm gently in a covered skillet over low heat, turning the chops and spooning glaze over them, or microwave in short intervals. Reheat leftovers to 165°F, and avoid high heat for too long, which can dry the pork and darken the honey glaze.
Questions That Come Up With Skillet Pork Chops
Honey Garlic Glazed Pork Chops
Ingredients
Equipment
Method
- Pat the pork chops dry.
- Season both sides of the chops with the salt and pepper.
- Heat the oil in a 12-inch skillet over medium-high heat.
- Sear the chops for 3 to 4 minutes per side, then transfer them to a plate.
- Reduce the heat to medium-low and melt the butter in the skillet.
- Add the garlic and cook for about 30 seconds, stirring until fragrant.
- Stir in the honey, soy sauce, and vinegar, and simmer for 1 minute, stirring until the glaze is combined.
- Return the chops and any accumulated juices to the skillet.
- Turn and baste the chops in the glaze for 2 to 5 minutes, until the thickest part of each chop reaches 145°F on an instant-read thermometer.
- Transfer the chops to a plate and let them rest for 3 minutes before serving with the glaze.