When a simple skillet pork chop gets a sticky, balanced honey-garlic glaze it suddenly becomes dinner-worthy any night of the week. These center-cut boneless pork chops cook fast, develop a brown crust in a hot cast-iron pan, and finish with a glossy sauce brightened by apple cider vinegar and a hint of cayenne. If you like the sticky-sweet-savoury flavor profile, you might also enjoy my take on crispy honey-garlic glazed salmon, which uses the same sauce idea on fish.
Why you’ll love this dish
This recipe is comfort-food simple with restaurant-style finish. It takes about 15–20 minutes total, uses pantry staples, and delivers a sauce that sticks to the meat without being cloying.
“The sauce is perfectly balanced—sweet, tangy and just enough heat. Crispy outside, juicy inside.” — a fan-favorite weeknight review
Reasons to try it:
- Fast: Sear, glaze, serve in under 20 minutes.
- Budget-friendly: Uses three boneless chops (about 15 oz / 425 g).
- Kid-friendly with an adult tweak: mild sweetness with optional cayenne.
- Versatile: scales up, pairs with many sides, or can inspire slow-cooker versions.
How this recipe comes together
A quick overview so you know what to expect:
- Season and pat dry the pork — dry meat sears better.
- Sear both sides in a hot cast-iron skillet to develop a caramelized crust.
- Saute a little garlic, add the warmed honey sauce, and reduce until glossy.
- Spoon sauce over chops and rest briefly so juices redistribute.
This is a high-heat, fast-cook technique that relies on timing and monitoring the sauce—honey thickens quickly.
Gather these items
What you’ll need (serves 2–3):
- 15 oz (425 g) center‑cut boneless pork chops (about 3 chops). Trim excess fat if desired.
- Salt and freshly ground black pepper, for seasoning.
- 1 tablespoon vegetable oil (neutral oil with a high smoke point).
- 2 tablespoons unsalted butter, melted (divide into 1 tbsp for cooking, 1 tbsp for garlic step).
- 3 cloves garlic, minced (about 1 teaspoon minced per clove).
- 2 1/2 tablespoons honey.
- 2 tablespoons warm water (loosens honey so it mixes evenly).
- 1/4 teaspoon salt (for the sauce — balances the honey).
- 1/2 teaspoon apple cider vinegar (adds brightness).
- 3 dashes cayenne pepper (optional; adjust to taste).
- 1 teaspoon chopped Italian parsley, for garnish.
Substitutions and notes:
- Use olive oil if you don’t have vegetable oil, but keep an eye on heat because it smokes sooner.
- Maple syrup can replace honey for a different flavor profile.
- Increase vinegar to 3/4 tsp for a punchier tang.
How to prepare it
Step-by-step instructions:
- Pat the pork chops dry with paper towels. Season both sides liberally with salt and freshly ground black pepper.
- In a small bowl, whisk together honey, warm water, 1/4 teaspoon salt, apple cider vinegar, and cayenne. Set aside.
- Heat a cast-iron skillet over high heat until shimmering. Add 1 tablespoon vegetable oil and 1 tablespoon melted butter.
- Place the pork chops in the skillet in a single layer. Do not move them for 3–4 minutes so a crust can form.
- Flip the chops and sear the other side for another 3–4 minutes. Thin chops will cook faster; thicker ones may need an extra minute per side.
- Push the chops to one side of the skillet. Add the remaining 1 tablespoon butter to the empty side and let it melt. Add the minced garlic and sauté for about 10 seconds—just until fragrant (don’t brown it).
- Pour the prepared honey sauce into the skillet and immediately start spooning it over the chops. Cook, stirring the sauce briefly, until it thickens and coats the pan, about 1–2 minutes.
- Remove from heat. Transfer chops to a plate and spoon any pan sauce over them. Let rest 3 minutes before serving.
Safety and doneness: Use an instant-read thermometer to check the thickest part of a pork chop; USDA recommends 145°F (63°C) followed by a 3-minute rest. Resting locks in juices and completes the gentle carryover cooking.
Best ways to enjoy it
Serving suggestions:
- Spoon extra sauce over the chops and sprinkle with chopped parsley for color.
- For a quick plate: serve with steamed jasmine rice and sautéed green beans to soak up the sauce.
- For a heartier meal: mashed potatoes or creamy polenta balance the sweetness.
- Add a crisp side salad with lemon vinaigrette to cut richness.
If you want the same honey-garlic flavor in a hands-off format, try the slow-cooked option like the crockpot honey garlic chicken for meal prep or busy days.
Storage and reheating tips
- Refrigeration: Store leftover pork chops and sauce in an airtight container for up to 3–4 days.
- Freezing: Freeze cooked chops (separated with parchment) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Avoid high heat which can toughen the pork and crystallize honey.
- Food safety: Don’t leave cooked pork at room temperature longer than 2 hours (1 hour if ambient temperature is above 90°F / 32°C).
Pro chef tips
- Dry the meat well: Moisture is the enemy of a good sear.
- Hot pan, not burning: Preheat cast-iron until it’s nearly smoking, then add oil. This produces an even crust.
- Time the garlic: Add garlic at the end to prevent bitterness from burning.
- Honey handling: Warm the honey slightly or mix with warm water so it pours and mixes easily—cold honey can clump.
- Adjust sweetness: If the sauce is too sweet, a tiny pinch more vinegar or a squeeze of lemon will balance it.
- Rest your chops: A 3-minute rest after cooking makes a noticeable difference in juiciness.
Flavor swaps
Creative variations to try:
- Soy-honey glaze: Add 1 tablespoon soy sauce to the honey mixture for an umami boost.
- Citrus twist: Replace half the water with orange juice and add a teaspoon of orange zest.
- Smoky heat: Use smoked paprika and increase cayenne for a deeper, smoky profile.
- Low-sugar: Swap honey for a sugar-free honey substitute and reduce cooking time slightly to avoid drying.
- Herb crust: Press chopped rosemary or thyme into the pork before searing for an aromatic finish.
Your questions answered
Q: How thick should the pork chops be for these timings?
A: Center-cut boneless chops around 1/2–3/4 inch work well with the 3–4 minute per side sear. Thicker chops (1 inch or more) will need an extra minute or two per side and finish to 145°F.
Q: Can I make the sauce ahead of time?
A: Yes. Mix the honey, warm water, salt, vinegar, and cayenne up to 24 hours ahead. Bring it to room temperature before adding to the hot pan—cold honey can seize when it hits heat.
Q: What if the sauce becomes too thick or crystallizes?
A: Stir in a teaspoon or two of warm water while reheating to loosen it. Honey can thicken as it cools; gentle heat and a splash of liquid fix it quickly.
Q: Is this recipe suitable for meal prep?
A: Absolutely. Cooked chops keep well for 3–4 days and pair with rice, potatoes, or roasted veggies. Freeze portions for longer storage.
Q: Can I use bone-in pork chops?
A: Yes, but bone-in chops take a little longer to cook. Sear as directed, then reduce heat and cook until the internal temperature hits 145°F, which may add several minutes.
Enjoy the sweet-savory glaze and a reliable weeknight winner that looks and tastes like you spent more time on it than you did.
Print
Honey-Garlic Glazed Pork Chops
- Total Time: 20 minutes
- Yield: 3 servings
- Diet: Gluten-Free
Description
A quick and easy recipe for pork chops with a sticky honey-garlic glaze that balances sweetness with tangy apple cider vinegar and a hint of cayenne.
Ingredients
- 15 oz (425 g) center-cut boneless pork chops (about 3 chops)
- Salt and freshly ground black pepper, for seasoning
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 2 1/2 tablespoons honey
- 2 tablespoons warm water
- 1/4 teaspoon salt
- 1/2 teaspoon apple cider vinegar
- 3 dashes cayenne pepper (optional)
- 1 teaspoon chopped Italian parsley, for garnish
Instructions
- Pat the pork chops dry with paper towels and season both sides with salt and pepper.
- In a small bowl, whisk together honey, warm water, salt, apple cider vinegar, and cayenne.
- Heat a cast-iron skillet over high heat and add vegetable oil and 1 tablespoon of melted butter.
- Add the pork chops to the skillet and sear for 3–4 minutes without moving them to form a crust.
- Flip the chops and sear the other side for another 3–4 minutes.
- Push the chops to one side of the skillet and melt the remaining butter on the empty side.
- Add minced garlic to the melted butter and sauté until fragrant.
- Pour the honey sauce into the skillet, spooning it over the chops and stirring briefly until thickened, about 1–2 minutes.
- Remove from heat, transfer chops to a plate, and spoon any pan sauce over them. Let rest for 3 minutes before serving.
Notes
Use olive oil instead of vegetable oil if preferred, and you can substitute maple syrup for honey for a different flavor profile. Adjust cayenne according to spice preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American