Honey Garlic Glazed Pork Chops

Name: Honey Garlic Glazed Pork Chops
Total time: 30 min
Yield: 1 serving
Ingredients: 2 pork chops; 2 cloves of garlic, minced; 2 tbsp honey; 2 tbsp soy sauce; 1 tbsp olive oil; Salt and pepper to taste

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30 minTotal time

EasyDifficulty

400kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Olive oil Use an equal amount of neutral cooking oil, such as canola oil.
Honey Use an equal amount of maple syrup for a similar sweet glaze.
Soy sauce Use an equal amount of tamari for a similarly savory, salty flavor.

Nutrition per serving

Estimated values for 1 serving, 400 kcal

Protein32 g

Carbohydrates18 g

Fat22 g

Fiber 0 g · Sugar 16 g · Sodium 950 mg

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Tender pork chops marinated in a sweet and savory honey garlic glaze, perfect for a delicious dinner.

Main Dish

Steps

In a bowl, mix minced garlic, honey, soy sauce, salt, and pepper.
Marinate the pork chops in the mixture for at least 30 minutes.
Heat olive oil in a pan over medium heat.
Sear the pork chops for about 4-5 minutes on each side or until fully cooked.
Brush the remaining glaze on the pork chops while cooking.
Serve hot and enjoy!

Tips for Honey Garlic Glazed Pork Chops

The honey can darken quickly in a hot pan; if the glaze starts looking very dark before the chops are done, lower the heat.
Look for a glossy coating and browned edges; very thin chops can turn dry if cooked as long as thicker ones.
A wide skillet gives the chops room to brown instead of crowding them and releasing moisture.

Drink pairing

A dry Riesling
Its bright acidity complements the sweet-savory glaze without overpowering the pork.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

Can I marinate the pork chops longer?

Yes, keep them covered in the refrigerator and use within a day; the listed 30 minutes is the minimum for the marinade to flavor the meat.

How can I tell if the chops are done?

The center should no longer look raw, and the meat should feel firm yet springy rather than hard. Thin chops cook faster, so check them early.

Can I make the marinade ahead?

You can mix it a day ahead and refrigerate it in a covered container. Keep any marinade that touched raw pork separate from glaze reserved for serving.