Easy Honey Garlic Pork Chops
Juicy Honey Garlic Pork Chops with caramelised edges ready and on your table in less than 15 minutes! Smothered in the best 4-ingredient sauce!
This Honey Garlic Pork Chops Recipe is so easy you won’t believe it when it’s done! No marinating needed, this recipe is an incredibly quick and delicious way to serve bone in or boneless pork chops — seared until golden then simmered and broiled (or grilled) in the most amazing honey garlic sauce! THE BEST part are those crispy, charred and caramelised edges!
Pork Chop Recipes
The demand for this recipe has been overwhelming! Since publishing my Easy Honey Garlic Chicken recipe years ago, the amount of emails coming in asking for a pork chops version has been crazy! Crazy GOOD because this recipe is one of the best pork recipes we’ve ever had. Delicious, juicy and tender chops that melt-in-your mouth.
All done in a skillet or oven-proof pan then finished off under the broiler (or grill) for a couple of minutes to get those crisp edges. That last step is so worth it! Just look at the colour! You will not regret serving these Honey Garlic Pork Chops to your family!
Easy to find ingredients
Don’t be in doubt of the 4-ingredient sauce. The flavour combination in this pork recipe is absolutely incredible! All you need is sitting in your kitchen:
- Unsalted butter (we use unsalted to better adjust the quantity of salt to your tastes)
- Rice wine vinegar (or apple cider vinegar/white vinegar).
A small amount of water (or broth) is added to cut through the sweetness of the honey.
The juices in the chops release into the sauce while broiling, creating even more flavour and quantity of sauce to serve with your pork.
How To Cook Pork Chops
Boneless OR Bone-In chops can be used
Season chops just before cooking to ensure they stay tender and juicy while cooking.
Preheat your heavy-based pan or skillet and get it nice and hot before adding your chops.
Sear for 4-5 minutes each side until crisp and golden.
Pork Chop Marinade — no marinating needed!
Melt butter in the same pan as the porks were seared in to keep those flavours going into the sauce, then add the rest of your ingredients.
Cook until the sauce reduces down and thickens slightly (about 3-4 minutes). Don’t cook for too long or the honey will reduce down completely, leaving you with a dry pan. (If that happens, just make another batch of sauce only to serve with later.)
Baste pork generously with the sauce, then broil/grill for 1-2 minutes, or until edges are slightly charred.