These tender baked honey garlic pork chops are extra juicy and coated in a sticky honey garlic sauce. Ready in 30 minutes!
How To Make Honey Garlic Pork Chops
Marinate the pork chops. Place the pork chops in a large bowl and combine them with the honey garlic marinade.
Sear the pork chops. Next, add the pork chops and sauce to a skillet. Sear the pork chops on both sides until just browned.
Bake. Add butter to the skillet, and pop the pork chops into a 400ºF oven. Bake for 15-18 minutes or until cooked through.
Serve! Remove the pork chops from the oven and transfer them to a plate. Spoon the sauce over the pork chops, garnish with parsley, and serve.
INGREDIENTS
2 tablespoons honey
▢4 cloves garlic, minced
▢2 tablespoons low sodium soy sauce
▢1 tablespoon no-salt ketchup
▢½ tablespoon sweet chili sauce, or add more to taste
▢½ teaspoon dried oregano
▢4 (4 ounces each) bone-in pork chops, fat trimmed
▢2 tablespoons olive oil
▢1 tablespoon butter
▢chopped fresh parsley, for garnish
INSTRUCTIONS
Preheat the oven to 400˚F.
In a small mixing bowl, combine honey, garlic, soy sauce, ketchup, chili sauce, and oregano; mix until thoroughly combined. Place the pork chops in a large bowl, pour the sauce over the pork chops, and mix it all around.
Heat olive oil in an oven-safe 12-inch skillet over medium-high heat. Add the pork chops and sauce to the skillet; sear the chops on both sides until just browned, about 2 minutes per side.
Remove from heat, add the butter to the skillet, and place the pork chops in the oven. Cook for an additional 15 to 18 minutes or until cooked through. Pork chops are cooked through when the internal temperature reaches 145˚F.
Remove from oven and transfer the pork chops to a serving plate.
Spoon the sauce over the chops, garnish with parsley, and serve.
EQUIPMENT
Measuring Cups and Spoons
Mixing Bowls
Large Skillet
Instant Read Meat Thermometer
NOTES
Pork Chops: Although the recipe specifies bone-in pork chops, boneless versions also work; just remember that boneless chops cook more quickly, so modify the cooking time as needed.
Use an instant-read thermometer to avoid overcooking. Aim for an internal temperature of 145˚F.
Don’t skip the searing if you like that extra crispiness and crunch.
If you don’t have honey, substitute it with maple syrup or brown sugar.
Remove excess fat: Trimming the fat helps prevent the pork chops from curling during cooking.
To grill: Reserve two tablespoons of the honey garlic sauce for basting. Coat the chops in the remaining sauce. Grill on medium-high heat, cooking about 5 minutes per side, and baste twice during cooking.
To make it gluten-free, use tamari sauce instead of soy sauce.
To store leftovers, let the pork chops cool to room temperature and transfer them to an airtight container. Keep in the fridge for up to 3 days.
To make ahead, combine pork chops and honey garlic sauce in a large Ziploc bag. Seal it and refrigerate for up to 8 hours. Before cooking, let the pork chops rest at room temperature for around 10 minutes, then proceed with the recipe.
To freeze the raw pork chops, place the chops and the honey garlic sauce in a large Ziploc bag, seal tightly, and freeze. Thaw in the fridge overnight before cooking.
NUTRITION
Calories: 425 kcal | Carbohydrates: 12 g | Protein: 35 g | Fat: 25 g | Saturated Fat: 7 g | Cholesterol: 124 mg | Sodium: 441 mg | Potassium: 619 mg | Fiber: 0 g | Sugar: 10 g | Vitamin A: 105 IU | Vitamin C: 0.9 mg | Calcium: 42 mg | Iron: 1.4 mg
