Easy Honey Garlic Pork Chops (One Skillet)

Honey garlic pork chops cooked in a pan and the sauce reduced more. Garnished with optional green onions.

5 from 1 vote

Easy Honey Garlic Pork Chops (One Skillet)

My honey garlic pork chops cook start to finish in one skillet in about 30 minutes. I sear bone-in chops in butter, then build the sauce right in the same pan with garlic, chicken broth, honey, low-sodium soy sauce, apple cider vinegar, and a dash of hot sauce. The chops finish cooking in the sauce, so they stay tender and get coated in that sweet and tangy glaze.

Prep Time5

Cook Time25

Total Time30

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 478kcal

Author: Samantha Erb

Equipment

Ingredients

4 bone-in pork chops about 8 ounces and 1-inch thick
½ teaspoon salt plus more to taste
½ teaspoon freshly ground black pepper plus more to taste
4 tablespoons unsalted butter divided
6 cloves garlic minced
2 cups chicken broth
1 teaspoon Better Than Bouillon roasted chicken base
¼ cup honey
¼ cup low-sodium soy sauce
2 tablespoons apple cider vinegar
1 teaspoon hot sauce I use Frank's Red Hot

Instructions

Pat the pork chops dry with paper towels then season both sides with the salt and pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons butter. Once the butter starts to foam, add the pork chops.
Fry the pork chops for 4 to 5 minutes per side, until they are golden brown and an instant-read thermometer registers 135°F. Transfer them to a plate.
Reduce the heat to medium, add the remaining 2 tablespoons of butter, and scrape up any browned stuck-on bits. Add the garlic and fry until fragrant, about 30 seconds.
Add the chicken broth and stir in the ‘Better Than Bouillon’ until it's combined.
Add the honey, soy sauce, vinegar, and hot sauce and stir until it's dissolved. Season it to taste with salt and pepper, if needed.
Let the sauce cook for 3-5 minutes, then add the pork chops to the pan.
Cover the pork chops in the sauce and simmer them for approximately 5 minutes to finish cooking. While the sauce simmers, baste the pork chops with it frequently.
Let the pork chops rest for 3 minutes before serving.

Notes

For a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon water. Stir it into the sauce before adding the pork chops back, and let it bubble for about 1 minute.

Don’t crowd the pan. If the pork chops touch, sear them in two batches.

Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months. Reheat in a skillet over low heat with a little extra sauce.

Chopped green onions make an easy garnish if you want a little color on top, like in the photos.

Nutrition