Honey Garlic Pork Chops with Sticky Honey Glaze Recipe
This Honey Garlic Pork Chop Marinade recipe delivers juicy, fork-tender bone-in pork chops with a golden crust and a sticky, flavorful glaze. In just 25 minutes, sear the chops in a hot skillet and then simmer a honey, garlic, apple cider vinegar, and spice glaze directly in the pan, creating a perfect balance of sweet, tangy, and slightly spicy flavors. The finishing touch of fresh parsley adds brightness to this quick and irresistible meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Honey-Garlic Glaze:
- 4 cloves garlic (freshly minced)
- 3.5 tbsp honey (preferably raw)
- 2 tbsp water
- 2 tsp apple cider vinegar
- 1/2 tsp soy sauce
- 1/4 tsp salt
- 1/4 tsp red chili flakes
- 1/4 tsp black pepper
- 1/8 tsp smoked paprika
For the Pork:
- 20 oz bone-in pork chops (1-inch thick)
- 1 tsp kosher salt
- 2.5 tbsp extra light olive oil
- Black pepper to taste
For the Garnish:
- 3 tbsp fresh parsley, chopped
Instructions
- Whisk the Marinade Ingredients: While your skillet preheats, combine the freshly minced garlic, honey, water, apple cider vinegar, soy sauce, salt, red chili flakes, black pepper, and smoked paprika in a bowl. Stir until the honey dissolves and the flavors meld together. Chop the fresh parsley and set aside. This marinade will serve both as a coating during cooking and a glaze to finish the pork.
- Brown the Pork Chops: Pat the bone-in pork chops completely dry with paper towels to ensure a good crust. Season both sides generously with kosher salt and black pepper. Heat the extra light olive oil in a large skillet over medium-high heat until shimmering. Place the pork chops carefully into the hot pan and sear without moving for 4 minutes to develop a golden crust. Flip and sear the other side for another 4 minutes until the internal temperature reaches 135°F. Use a meat thermometer in the thickest part, avoiding the bone, to guarantee juicy, perfectly cooked pork.
- Simmer the Pan Glaze: Remove the cooked pork chops to a clean cutting board, tent with foil, and keep warm. Reduce the skillet heat to medium-low and pour in the marinade from step 1, scraping up the browned bits from the bottom of the pan. Whisk continuously for about 5 minutes until the sauce thickens, becomes glossy, and the honey caramelizes slightly while the vinegar reduces. Return the pork chops to the skillet for 30 seconds to coat fully with the glaze. Transfer to plates, drizzle remaining sauce over the top, and garnish with chopped fresh parsley for a pop of color and freshness.
Notes
- Patting pork chops dry is essential to achieve a crispy, golden crust.
- Use a meat thermometer to avoid overcooking; remove chops at 135°F as they will rest to final temperature.
- The glaze thickens best when simmered on medium-low heat to avoid burning the honey.
- To thicken glaze faster, whisk in a cornstarch slurry made with 1 tsp cornstarch and 1 tbsp cold water.
- Let pork chops rest at least 5 minutes before slicing to retain juices.
- Bone-in pork chops provide better flavor and juiciness than boneless.
Keywords: honey garlic pork chops, pork chop marinade, bone-in pork chops, juicy pork chops, skillet pork chops, honey glaze pork, quick pork dinner
