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Honey Garlic Pork Chops

Honey garlic pork chops with a sticky amber glaze caramelized in the skillet. Juicy, golden pork chops get spooned with a honey-garlic sauce until glossy and tender with a 145°F center.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 boneless pork chops About 1 inch thick
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste
  • 2 tbsp olive oil
Honey Garlic Sauce
  • 4 tbsp honey
  • 4 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 0.25 tsp red pepper flakes
Garnish
  • 1 sesame seeds For garnish
  • 1 green onions For garnish

Equipment

  • 1 cast iron skillet

Method
 

Season pork chops
  1. Season boneless pork chops all over with salt and pepper.
Sear the pork
  1. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
  2. Cook boneless pork chops for 4–5 minutes per side, until golden, then set aside on a plate.
Make the honey garlic glaze
  1. Mix honey, garlic, soy sauce, and apple cider vinegar with red pepper flakes until smooth.
  2. Pour the honey garlic sauce into the same pan over medium heat and simmer for 1–2 minutes until slightly thickened, stirring to lift the browned bits.
Glaze and finish
  1. Return boneless pork chops to the pan and cook for 2–3 minutes, spooning the sauce over constantly, until glazed.
  2. Continue cooking until the internal temperature reaches 145°F, then remove from heat.
Serve
  1. Garnish with sesame seeds and green onions and serve immediately, keeping the glaze glossy.

Notes

Pro tip: keep spooning the honey garlic sauce over the pork chops so the glaze sticks and caramelizes without burning. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat, adding a splash of water if needed. Freezing is not recommended because the glaze can separate after thawing. For a lower-sugar option, use a sugar-free honey substitute in the sauce if you have one designed for cooking and caramelization.