Honey Garlic Pork Chops
With a delicious honey glaze, these skillet Honey Garlic Pork Chops are a great weeknight meal done in 30 minutes!
A TASTY PORK CHOP RECIPE
Pork chops are a meat that always make a regular appearance in our house. These Honey Glazed Pork Chops have become a favorite. Browned and cooked to perfection, then glazed, makes the flavor of these pork chops over the top! They are absolutely delicious and tender and they go great with any of your favorite side dishes. It is such an easy recipe that calls for only a few ingredients that are super easy to find! If you find yourself craving a new pork chop meal, then you really should try this Honey Garlic Pork Chop recipe.
FREQUENTLY ASKED QUESTIONS:
Using a kitchen thermometer is best for this. Pork chops are a very lean meat and can dry out if overcooked. Your pork chops will be done when the internal temperature at the thickest point reaches at least 145 degrees F. Do not cook over 160 degrees F or they’ll be dry by this point.
For this recipe I use center cut boneless pork chops. However, other cuts could be used but you will want to keep an eye on the cooking time as it will be different. Just remember, pork chops are cooked perfectly when they reach an internal temperature of 145 degrees F.
Yes you can! You can always substitute dried herbs with fresh in pretty much any recipe. For this recipe you will want to substitute the dried rosemary with 1/2 Tablespoon fresh rosemary.
Absolutely! You will most likely want to cook in batches but there should be no issue making a double batch of this especially if you have a larger family or are serving guests.
These pork chops would go perfectly with a side salad and some steamed vegetables (like broccoli or carrots). Other side ideas include: mashed potatoes, fried apples, glazed carrots, vegetable fried rice, homemade dinner rolls or butter dip biscuits.
It might seem strange that the sauce ends up looking darker when the sauce ingredients are all fairly light in color. That’s because when you brown the pork chops in the pan, they will leave little brown bits behind along with some of the seasonings. Also, the sugars in the honey will also start to react to the heat and darken. All of this combined will gradually get darker as the sauce reduces down and thickens.
These can be stored in an airtight container in the refrigerator where they will keep for up to 4 days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salt and pepper
- garlic powder
- dried rosemary
- onion powder
- center cut boneless pork chops
- butter
- olive oil
- chicken broth
- honey
- apple cider vinegar
- garlic
HOW TO MAKE HONEY GARLIC PORK CHOPS:
Stir ½ teaspoon of the salt, pepper, garlic powder, rosemary and onion powder together in a small bowl then season both sides of each of the pork chops with it.
Heat the butter and olive oil together in a large skillet over medium heat then cook the pork chops on each side for about 4 minutes or until they form a nice golden color.
In the meantime, stir the chicken broth, honey, apple cider vinegar, garlic and remaining salt together in a small bowl.
Pour it into the pan and let the sauce simmer for about 10 minutes or until it has reduced almost completely or until the pork chops come to an internal temperature of 145F. If you have found your pork chops have reached temperature and the sauce has not fully reduced, take out the pork chops and cover them then continue to reduce the sauce.
Drizzle the sauce over the pork chops then serve with fresh thyme or freshly minced parsley for garnish if desired.
Enjoy!
CRAVING MORE RECIPES?
Honey Garlic Pork Chops
Ingredients
- ¾ teaspoon salt divided
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ teaspoon onion powder
- 4 center cut boneless pork chops about 2 pounds
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup chicken broth
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- 3 cloves garlic finely minced
Instructions
- Stir ½ teaspoon of the salt, pepper, garlic powder, rosemary and onion powder together in a small bowl then season both sides of each of the pork chops with it.
- Heat the butter and olive oil together in a large skillet over medium heat then cook the pork chops on each side for about 4 minutes or until they form a nice golden color.
- In the meantime, stir the chicken broth, honey, apple cider vinegar, garlic and remaining salt together in a small bowl.
- Pour it into the pan and let the sauce simmer for about 10 minutes or until it has reduced almost completely or until the pork chops come to an internal temperature of 145F. If you have found your pork chops have reached temperature and the sauce has not fully reduced, take out the pork chops and cover them then continue to reduce the sauce in the pan.
- Spoon the sauce over the pork chops then serve with fresh thyme or freshly minced parsley for garnish, if desired.
Notes
- Other cuts of pork chops should work with this recipe, the cooking time might be longer.
- Using a kitchen thermometer is best for this. I add times to the recipe but they are merely guidelines and are not exact. Pork chops are a very lean meat and can dry out if overcooked. Your pork chops will be done when the internal temperature at the thickest point reaches at least 145 degrees F. After this point, they’ll start to dry out.
- This recipe can be double to serve a larger family or guests.
- You can substitute dried rosemary with fresh, see my tips above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
