I refined a Sweet Honey Garlic Pork Chops recipe into a surprising Honey Rosemary Pork Chops variation, and one unexpected trick in the sauce is the secret that makes it so compelling.
I love how a tiny twist can wake up an ordinary dinner. My take on Sweet Honey Garlic Pork Chops started as a curiosity and turned into my go to for busy nights, I started messing with it one weeknight and now I keep making it even when I said I was done with pork chops.
A touch of honey and bright garlic make the chops sing without being fussy and they carry a kind of confident flavor that makes people ask for seconds. If you already adore Honey Rosemary Pork Chops you’ll get why this one stole my heart and it fits right into a rotation of Pork Chop Recipes Gluten Free for simple weeknight wins.
Ingredients
- Pork chops: Lean protein, fills you up, some fat for flavor, cooks quickly but can dry out.
- Garlic: Adds big savory punch, small health perks, good for immune system and heart.
- Honey: Natural sweetener, adds sticky glaze and caramel notes, mostly simple carbs.
- Soy sauce: Salty umami boost, brings depth, watch sodium levels if you’re watching salt.
- Vinegar: Bright acid, cuts richness and balances sweet, keeps flavors lively.
- Cornstarch: Thickens sauce to shiny glaze, adds texture without extra flavor.
- Olive oil: Cooking fat that browns meat nicely, adds mild fruity notes.
- Thyme: Herb that smells earthy and fresh, tiny bit goes a long way.
- Parsley: Fresh garnish, makes dish look homemade, adds a clean green lift.
Ingredient Quantities
- 4 boneless pork chops, about 1 inch thick (about 1 to 1 1/4 lb total)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil or vegetable oil
- 3 to 4 garlic cloves, minced (about 1 1/2 tbsp)
- 1/4 cup of honey
- 3 tbsp low sodium soy sauce
- 1 tbsp apple cider vinegar or rice vinegar
- 1 tsp cornstarch
- 1 tbsp cold water (for cornstarch slurry)
- 1 tbsp butter, optional
- 1/4 tsp dried thyme or 1 tsp fresh thyme, optional
- pinch of red pepper flakes, optional
- fresh parsley, chopped, for garnish, optional
How to Make this
1. Pat the 4 pork chops dry with paper towels, season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, and if they’re uneven, gently pound them to about the same thickness so they cook evenly.
2. Heat 2 tbsp olive oil in a large skillet over medium high heat until shimmering, then add the chops and sear without moving for about 3 to 4 minutes per side until golden brown and a crust forms, adjust time for thickness. Transfer chops to a plate and tent with foil.
3. Lower heat to medium, add 1 tbsp butter if using, then add the minced garlic (3 to 4 cloves) and cook about 30 seconds to 1 minute until fragrant but not browned, stirring constantly so it doesn’t burn.
4. Pour in 1/4 cup honey, 3 tbsp low sodium soy sauce and 1 tbsp apple cider vinegar or rice vinegar, add 1/4 tsp dried thyme or 1 tsp fresh thyme and a pinch of red pepper flakes if you want heat; stir to combine and bring the sauce to a gentle simmer so the flavors meld.
5. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, whisk it into the simmering sauce and cook 1 to 2 minutes until the sauce thickens and becomes glossy; taste and adjust salt or pepper if needed.
6. Return the pork chops to the skillet, spoon the honey garlic sauce over them, reduce heat to low to medium and simmer for 2 to 4 more minutes until the chops reach 145 F internal temperature, spooning sauce over so they’re well glazed.
7. Remove the chops from the pan and let them rest for 3 to 5 minutes so the juices redistribute, the sauce will thicken slightly as it cools which is normal.
8. Spoon any remaining sauce from the pan over the rested chops, sprinkle with chopped fresh parsley if desired, and serve with steamed veggies or a fresh salad. Don’t overcook the meat or it’ll get dry, this recipe shines when the chops stay juicy.
Equipment Needed
1. Large heavy skillet (12-inch) for searing the chops and finishing the sauce
2. Tongs or a heatproof spatula to flip the chops without tearing them
3. Instant-read meat thermometer (check for 145 F)
4. Cutting board and sharp chef’s knife for trimming and mincing garlic
5. Meat mallet or rolling pin (or heavy pan) to gently pound chops even
6. Measuring spoons and a 1/4 cup measuring cup plus a small bowl and a whisk or fork for the cornstarch slurry
7. Paper towels, a plate and aluminum foil to rest the chops and keep them warm
FAQ
Sweet Honey Garlic Pork Chops Recipe Substitutions and Variations
- Pork chops: use boneless chicken thighs for a similar juicy result, or turkey cutlets if you prefer white meat, and for a veg option try firm tofu pressed and seared (cook till golden)
- Honey: swap with pure maple syrup, agave nectar, or dissolve 1 tablespoon brown sugar in 1 tablespoon warm water for a similar sweetness but a slightly different flavor
- Low sodium soy sauce: use tamari for gluten free, coconut aminos for a milder, soy free option, or regular soy sauce if thats what you have on hand
- Cornstarch: replace with arrowroot powder or tapioca starch at the same ratio, or use 2 teaspoons all purpose flour mixed with cold water to make a slurry
Pro Tips
1) Watch the honey. Honey caramelizes and then burns way faster than sugar, so keep the pan at low to medium when you add it and stir constantly. If it starts to darken too fast, splash in a little vinegar or water to cool it down and save the sauce.
2) Use an instant read thermometer and avoid guesswork. Pull the chops out when they’re just a few degrees below your target because they keep cooking while resting. Too long under foil and they’ll overcook, so tent loosely and let them rest only a few minutes.
3) Make the slurry smooth and add it slowly. Whisk the cornstarch into cold water until totally lump free, then drizzle it into the simmering sauce while stirring. If you go too thick you can thin the sauce with a tablespoon or two of water or broth, don’t panic.
4) Don’t let garlic sit in super hot fat, it burns in seconds. Cook it over medium or add it right before you lower the heat to mellow it out. Burnt garlic tastes bitter and will wreck the flavor, so keep it pale and fragrant.
5) Finish for shine and balance. A small pat of butter or a splash more vinegar at the end brings the sauce together and makes it glossy. Taste and tweak for sweet, salty and acidic before serving, a little tweak goes a long way.
Sweet Honey Garlic Pork Chops Recipe
I refined a Sweet Honey Garlic Pork Chops recipe into a surprising Honey Rosemary Pork Chops variation, and one unexpected trick in the sauce is the secret that makes it so compelling.
4
servings
470
kcal
Equipment: 1. Large heavy skillet (12-inch) for searing the chops and finishing the sauce
2. Tongs or a heatproof spatula to flip the chops without tearing them
3. Instant-read meat thermometer (check for 145 F)
4. Cutting board and sharp chef’s knife for trimming and mincing garlic
5. Meat mallet or rolling pin (or heavy pan) to gently pound chops even
6. Measuring spoons and a 1/4 cup measuring cup plus a small bowl and a whisk or fork for the cornstarch slurry
7. Paper towels, a plate and aluminum foil to rest the chops and keep them warm
Ingredients
-
4 boneless pork chops, about 1 inch thick (about 1 to 1 1/4 lb total)
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
2 tbsp olive oil or vegetable oil
-
3 to 4 garlic cloves, minced (about 1 1/2 tbsp)
-
1/4 cup of honey
-
3 tbsp low sodium soy sauce
-
1 tbsp apple cider vinegar or rice vinegar
-
1 tsp cornstarch
-
1 tbsp cold water (for cornstarch slurry)
-
1 tbsp butter, optional
-
1/4 tsp dried thyme or 1 tsp fresh thyme, optional
-
pinch of red pepper flakes, optional
-
fresh parsley, chopped, for garnish, optional
Directions
- Pat the 4 pork chops dry with paper towels, season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, and if they're uneven, gently pound them to about the same thickness so they cook evenly.
- Heat 2 tbsp olive oil in a large skillet over medium high heat until shimmering, then add the chops and sear without moving for about 3 to 4 minutes per side until golden brown and a crust forms, adjust time for thickness. Transfer chops to a plate and tent with foil.
- Lower heat to medium, add 1 tbsp butter if using, then add the minced garlic (3 to 4 cloves) and cook about 30 seconds to 1 minute until fragrant but not browned, stirring constantly so it doesn't burn.
- Pour in 1/4 cup honey, 3 tbsp low sodium soy sauce and 1 tbsp apple cider vinegar or rice vinegar, add 1/4 tsp dried thyme or 1 tsp fresh thyme and a pinch of red pepper flakes if you want heat; stir to combine and bring the sauce to a gentle simmer so the flavors meld.
- Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, whisk it into the simmering sauce and cook 1 to 2 minutes until the sauce thickens and becomes glossy; taste and adjust salt or pepper if needed.
- Return the pork chops to the skillet, spoon the honey garlic sauce over them, reduce heat to low to medium and simmer for 2 to 4 more minutes until the chops reach 145 F internal temperature, spooning sauce over so they're well glazed.
- Remove the chops from the pan and let them rest for 3 to 5 minutes so the juices redistribute, the sauce will thicken slightly as it cools which is normal.
- Spoon any remaining sauce from the pan over the rested chops, sprinkle with chopped fresh parsley if desired, and serve with steamed veggies or a fresh salad. Don't overcook the meat or it'll get dry, this recipe shines when the chops stay juicy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 178g
- Total number of serves: 4
- Calories: 470kcal
- Fat: 25g
- Saturated Fat: 7g
- Trans Fat: 0.03g
- Polyunsaturated: 2.5g
- Monounsaturated: 12g
- Cholesterol: 90mg
- Sodium: 720mg
- Potassium: 450mg
- Carbohydrates: 23g
- Fiber: 0.2g
- Sugar: 21g
- Protein: 34g
- Vitamin A: 80IU
- Vitamin C: 1mg
- Calcium: 20mg
- Iron: 1.1mg