I am SO happy to have my friend Bet from Bet on Dinner with us again today! She is just the best. Betalways shares the yummiest and easiest recipes. If you haven’t seen her 21-Day Fix Meal Plan – you MUST click HERE. Such an absolutely doable, delicious way to get healthy fast. Plus, Bet is a friend of mine from high school and I just love her heart and the way she sees things. Today’s recipe is one of our family’s favorites! I know you will love it AND my friend, Bet!
Who could use a quick, weeknight dinner? Without a fancy list of ingredients? With a make-ahead option that lets you put dinner on the table 20 minutes after you walk in the door? **waves both hands wildly** These honey garlic glazed pork chops check all these wonderful boxes. Plus, this sweet, gorgeous, saucy glaze – it honestly makes my mouth water to look at it!
Since the last time I shared a post on Happy Home Fairy, I had my third daughter and somehow she’s now a super active, determined 8-month-old who likes to play in our dog’s water bowl, chew on used forks scavenged from the dishwasher, and eat the feathers that are coming out of our couch. (Dear couch: please stop shedding feathers.) She’s the most amazing gift to our family – practically a celebrity to her big sisters – but she definitely makes it hard(er) to get dinner on the table! I’ve been embracing simple, quick meals and these pork chops are perfect.
So: mix together honey, lemon juice, minced garlic, and soy sauce for the glaze. I love that it’s only 4 ingredients – and ones that I usually have on hand! The glaze is sweet, but not too sweet – the lemon juice and garlic give it plenty of zip, and the soy sauce adds that salty richness. You can also make the glaze ahead of time (the night before/in the morning/at nap time) to help streamline the cooking process.
The key to developing great flavor is browning the meat, so don’t even touch the pork chops for the first couple of minutes they’re in the pan! Once they’re seared on both sides, turn the heat down and pour in the glaze. Scrape the browned bits on the bottom of the skillet while the sauce bubbles and smells amazing. Simmer the pork chops until they’re cooked through, then give the glaze a couple of extra minutes to thicken if it needs it. I have lots of notes in the recipe about how to tell when the chops and glaze are done, but the sauciness of this dish makes it very forgiving even if things get a little overcooked (because, say, you’re fishing feathers out of a baby’s mouth. For example.).
Recipe - Honey Garlic Pork Chops
Ingredients
- ¼ cup honey
- 2 Tablespoons lemon juice (about 1 lemon)
- 2-3 cloves garlic, minced (about 1 Tablespoon)
- 2 teaspoons soy sauce
- 4 boneless pork chops (3/4-1" thick)
- salt and pepper, to taste
- 2-3 Tablespoons olive oil
Instructions
- To make the glass, whisk the honey, lemon juice, minced garlic, and soy sauce together in a bowl, or shake it up in a jar. (This step can be done ahead of time and stored in the fridge until you're ready to cook the pork chops.)
- Heat 2-3 Tablespoons olive oil in a large (12") skillet over medium to medium-high heat, until the oil shimmers.
- Season the pork chops on both sides with salt and pepper. Carefully add them to the skillet and let them brown (3-4 minutes).
- When they're nicely browned on the first side, flip them over and sear the second side, 3 minutes.
- Reduce the heat to medium-low and add the glaze. Use a spatula to scrape up the browned bits on the bottom of the skillet and stir them into the glaze.
- Allow the chops to simmer until cooked through, about 4-8 minutes, depending on their thickness.
- When the chops are done (see notes below on temperature), remove them to a plate.
- Continue to simmer the glaze until it's thick enough for a spatula to leave a momentary trail if you scrape the bottom of the pan (about the consistency of pancake syrup).
- Pour the glaze directly over the chops on the serving plate, or serve it on the side!
- SPECIAL NOTE: Pork needs to be cooked to 145*, but the pork chops will continue to cook after they've been removed from the pan, so if they're in the neighborhood of 130* when you take their temperature (pick up a chop with tongs and insert a meat thermometer through the side of the chop), it's safe to take them out of the pan. Or, cut into one of the chops - I look for the center to be barely pink so they can cook the rest of the way as they rest.
And done! You just need a couple of sides – I served mine with brown rice so I could douse it with extra sauce (I love this easy oven method) and asparagus (tossed with olive oil, salt and pepper, and the zest from the lemon, then roasted at 400* for 10 minutes). Honey garlic glazed pork chops would also be great with a baked potato or oven fries (because what meal is not improved by fries?). If you need something super speedy, go for the microwavable quinoa/rice packets Julie mentions in her Costco post, and some lovely steam-in-the-bag broccoli or a quick salad!
My dad always called pork chops, “porky chops”, and so that’s how I think of them, too. My 2-year-old kept calling it chicken (and come to think of it, this recipe would also be great with chicken breasts or thighs)! But whatever you call it, I hope you love this quick and easy dinner!
*Julie gave me this recipe (and my whole family is grateful!) – I adapted it from Momma Hen’s Kitchen.*
Thank you, sweet Bet, for bringing us this easy, family-friendly recipe today!
We’d love to hear if your family loves Honey Garlic Pork Chops, too!
Joyfully,
Julie 🙂
FAQs
How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.
What do you soak pork chops in before cooking? ›
You can make an effective brine just with salt and water, but additional seasonings do help. If you are just looking to brine one (1) pork chop or tenderloin, or up to 4 at a time, a quick ratio of salt to water is 4 cups of water and 3 Tbsp of salt / for 30 minutes up to 4 hours.
Why do pork chops and applesauce go together? ›
The sweet-savory profile of pork chops is complemented by tart, acidic apples, which also provide an interesting textural element. The pairing is hearty, comforting, and warming -- and seems natural from an agricultural standpoint.
How to infuse flavor into pork chops? ›
Mix seasoned salt, garlic powder, onion powder, paprika, Worcestershire sauce, pepper, and liquid smoke together in a small bowl until thoroughly combined. Rinse pork chops. Sprinkle wet chops on both sides with spice mixture. Massage spices into meat, then let stand for 10 minutes.
Is it better to bake or pan fry pork chops? ›
While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.
What is the best way to cook a pork chop so it's tender? ›
How to Make Tender Pork Chops
- Opt for Thick-Cut Bone-In Pork Chops. Thin-cut pork chops won't sear properly in the time it takes to cook them through. ...
- Skip the Brine, but Season Liberally. ...
- Let the Pork Chops Rest. ...
- Sear Pork Chops Over Medium-High Heat. ...
- Baste the Pork Chops. ...
- Let the Pork Chops Rest, Again. ...
- Serve.
What tenderizes pork the best? ›
For more extensive tenderizing, you'll need either an enzymatic ingredient or a powdered meat tenderizer. Papaya and fresh pineapple feature compounds that soften meat, as do yogurt and buttermilk. If you don't want to use unusual or hard-to-find ingredients in your marinade, use a meat tenderizing powder.
Do you rinse marinade off pork chops before cooking? ›
Don't Rinse Away Your Pork Marinade
Once your pork is fully marinated, you might think it's time to rinse it all off before cooking!
What is a natural tenderizer for pork chops? ›
Soy Sauce – it's the secret to a delicious pork chop marinade, acting as a brine to tenderize the meat while adding depth of flavor. (Use a low-sodium light soy sauce for a healthier version). Apple Cider Vinegar – acid in the vinegar helps to “break down” proteins, making the meat extra tender.
Should you sear pork chops in butter or oil? ›
The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. Should I cover the pan when cooking pork chops? Nope, there's no need to cover the pan.
When it comes to breading meat, most breading procedures are basically the same. But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken.
Why do my pork chops always come out tough? ›
Muscle fibers contract and push out moisture as meat cooks. It first starts to happen when the internal temperature reaches 104℉ (40℃) and greatly increases once you hit 140℉ (60℃). This is why ribeyes, chicken breasts, and pork chops turn dry and chewy when you cook them for too long.
What spice brings out the flavor of pork? ›
Cumin. Cumin is a favourite in curries, but it also works incredibly well with pork. It is a go-to savoury spice for a reason: its distinct, earthy flavour.
What seasonings go best on pork chops? ›
Best Seasoning for Pork Chops
Thyme and sage add herby and floral notes complementing pork's flavor exceptionally well. There's also a combination of smoked paprika, pepper, and a little bit of cayenne pepper, which all give your pork chops a lovely, not overly spicy, kiss of heat.
What should I put on pork chops before cooking? ›
Pork chops are lean, so seasoning with salt before cooking is essential for making the most flavorful chops. Tip #3: Rub the chops with spices and some flour. Here's where your favorite spice rub can come in. Alternatively, you can use our spice blend suggested in the recipe below or try this homemade Cajun seasoning.
How do you cook a pork chop without drying it out? ›
First, we sear one side of the chops until browned, flip them, turn the heat to low, and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they stay juicy and become tender.
How do you make pork soft and tender? ›
How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.
How to fry pork chops so they are tender and juicy? ›
Preheat the skillet over medium-high heat until very hot. Add meat. Don't add any liquid and don't cover the skillet. Reduce the heat to medium and cook until internal temperature registers 145°F on an instant-read thermometer (for ¾- to 1-inch-thick chops, plan on 6 to 10 minutes), turning meat occasionally.
How do you make pork chops moist again? ›
The very best way to reheat leftover pork chops is low and slow with a little extra moisture — you can use either broth or water with great results. While you can reheat pork tenderloin in a pan or use a cast iron to reheat lamb chops, pork chops really do reheat best in the oven.