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Honey Garlic Pork Chop plated with rice and Brussel sprouts

Honey Garlic Pork Chops

The ultimate Honey Garlic Pork Chops recipe - succulent, flavorful, and made in just one pan. The best of sweet and savory!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 342
Ingredients Method Notes

Ingredients
  

  • 4 pork chops bone in or out
  • 2 tsp Bayou City Garlic Pepper
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tbsp unsalted butter
Honey Garlic Glaze
  • 6-8 cloves garlic mince
  • 1 tsp ginger grated
  • 1/2 cup honey
  • 1/2 cup chicken stock
  • 3 tbs apple cider vinegar

Method
 

  1. Start by seasoning the pork chops generously on both sides ( you can always season them however you like this is just my way) with Bayou city seasonings, onion powder, chili powder, paprika, and salt.
  2. In a small bowl, whisk together honey, vinegar, chicken broth, minced garlic, and grated ginger to create the honey garlic glaze. set aside
  3. Heat a large skillet over medium-high heat. Once hot, add a drizzle of oil and swirl to coat the pan then add butter.
  4. Carefully place the seasoned pork chops in the skillet. Cook for about 4-5 minutes on each side, or until they develop a beautiful golden-brown sear and reach an internal temperature of 145°F (63°C). Be sure to adjust heat as necessary (see note). Remove the pork chops from the skillet and set them aside.
  5. In the same skillet, add the reserved honey garlic glaze. Cook over medium heat, stirring occasionally, until the glaze begins to bubble.
  6. Continue cooking the glaze, stirring constantly, until it thickens into a glossy sauce. This should take about 4-5 minutes.
  7. Return the seared pork chops to the skillet, turning them to coat evenly in the honey garlic glaze.
  8. Allow the pork chops to simmer in the glaze for an additional 2 minutes, ensuring they are fully coated and heated through.
  9. Plate the Honey Garlic Pork Chops, drizzle any remaining glaze over the top, and garnish with chopped fresh parsley or chives for some color and freshness.

Notes

Low and slow after the sear :You will need to adjust the heat based on the thickness of the pork chop. A good tip is to start with Med-high heat to get a good sear and then flip the chop to sear again. Turn the temp down to med low once you get a sear on both sides and cook until internal temp read 145 F.
Mix glaze before hand: You can mix all of your glaze ingredients together before hand store in the fridge until its ready to use in the recipe.