If you’re looking for another easy and delicious dinner, these Honey Garlic Glazed Pork Chops are the answer! Loads of garlic in a sweet honey glaze coat these tender and juicy pork chops, and it’s all made in the same pan. Cheers to a quick and simple one-pan meal that is certain to be another family favorite!
Serve our Honey Garlic Glazed Pork Chops with veggies or on top of a bed of mashed potatoes, and don’t forget extra spoonfuls of that sweet, garlicky sauce!
Pork chops are always a hit in our house, and we love how versatile they are. Honey and garlic is a dream pairing, and when you add flavorful pork chops to the mix, it just doesn’t get better. Did I also mention there’s butter involved? Yesssss. Butter and spices and white wine. Fresh herbs and sticky honey. All the ingredients for something really GOOD.
Honey Garlic Glazed Pork Chops make an easy dinner recipe that is:
- on the table in under 30 minutes
- a one-pan meal
- kid-friendly
- juicy and full of flavor
- a versatile main course that works with a variety of sides
Is it dinnertime yet? Because suddenly I’m starving….
You might also like roasted honey dijon chicken or honey-lemon glazed salmon.
Ingredients for Honey Garlic Glazed Pork Chops
Honey Garlic Glazed Pork Chops are extra amazing because they’re made with simple ingredients you most likely already have! We use thin, bone-in pork chops, which means a quick cook time. Whether you’re in need of a quick and delicious Sunday supper or you’re running behind on a weekday evening, these glazed pork chops will make everything alright.
Here are the ingredients you will need:
- thin-cut, bone-in pork chops
- course salt
- ground black pepper
- smoked paprika
- canola oil
- butter
- garlic cloves, grated or minced
- dry white wine
- honey
- fresh thyme leaves
- chopped parsley and thyme sprigs for garnish
Let’s make them!
We make these Honey Garlic Glazed Pork Chops in a cast-iron skillet, which isn’t a must, but we do love using it because it helps distribute heat evenly.
Follow these simple steps, and be sure to scroll to the bottom of the page to check out the full recipe:
- Prep the pork chops: Pat the pork chops dry with paper towels. In a small dish, combine the salt, black pepper, and paprika. Season both sides of the pork chops.
- Sear the pork chops: Heat a large cast iron skillet or heavy bottomed pan over medium-high heat and add the oil. Once it’s hot, sear the pork chops for one minutes per side. Transfer them to a plate and cover them with foil to keep warm.
- Make the glaze: Turn the stovetop down to medium and melt the butter. Add the garlic and sauté for 30 seconds and then pour in the wine and honey. Increase the heat, bring the sauce to a boil and reduce until it thickens a bit (about five minutes). Remove from heat, stir in the thyme leaves, and then return the pork chops to the skillet. Spoon the hot sauce on top of the pork chops to reheat them. Serve immediately with sauce on the side.
How do you cook pork chops without drying them out?
The key to juicy pork chops is to not overcook them. We like to give these pork chops a good sear in the skillet at first, and then they continue cooking as they rest covered with foil.
Pork is done once it reaches an internal temperature of 145°F (contrary to the older USDA guidelines which recommended 165°F). We always recommend having a meat thermometer handy. However, these are thinner pork chops instead of the thick, bone-in kind, and they will cook really fast.
Do you struggle with tough pork chops?
Pork chops are very lean and they will dry out if they get over-cooked. And a dry pork chop=a tough pork chop! These thin-cut pork chops will cook especially fast but that also means dinner will be on the table sooner.
What goes well with pork chops?
These Honey Garlic Glazed Pork Chops will work with almost any type of side dish! You’ve got your classic sides of the carb variety: like make-ahead mashed potatoes, roasted sweet potatoes, or how about a side of air fried french fries? And for a few vegetable-forward dishes, check out this Roasted Romanesco with Parmesan Panko, Roasted Brussels Sprouts and Carrots, or our Honey Roasted Carrots with Sage.
My main point: Honey Garlic Glaze Pork Chops are where it’s at, and so good you’ll be looking forward to leftovers. That sweet and garlicky glaze is sticky, saucy and irresistible!
Enjoy, friends. More proof that dinnertime is the best time of the day. 😉
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
Chipotle Pork Chop Sheet Pan Dinner with Apples: Chipotle Pork Chop Sheet Pan Dinner! Juicy, tender pork chops, fingerling potatoes and sweet apple wedges all roast on one sheet pan. Dinner in 30 minutes!
Roasted Pork Chop with Honey Mustard Sauce: This easy recipe will give you moist, tender pork chops with a tangy-sweet honey-mustard sauce. Pomegranate pips and fresh mint add a festive look to this dinner.
Roasted Pork Chops with Onions and Apples: Brined pork chops in a flavorful spice brine guarantee moist, tender chops. Then, we gave them a blast in a hot skillet to sear them and finished them up with an oven roasting and served with sliced onions and apple sticks and a delicious vinegary-sweet sauce drizzled on top.
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Honey Garlic Glazed Pork Chops
Ingredients
- 4 thin-cut bone-in pork chops
- 1 tablespoon coarse salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons canola oil
- 6 tablespoons butter
- 8 cloves garlic grated or minced
- 3/4 cup dry white wine
- 1/4 cup honey
- 1 tablespoon fresh thyme leaves
- Chopped parsley and thyme sprigs for garnish
Instructions
- Place the pork chops on parchment paper and pat dry with paper towels.
- In a small dish, combine the salt, black pepper and paprika together and season both sides of the pork chops.
- Heat a large cast iron skillet or heavy bottomed pan set over medium high heat and add the oil. When the oil is hot but not smoking, add the pork chops and sear for 1 minute on each side.
- Transfer the seared pork chops to a plate and cover with foil to keep warm, (they will continue to cook from residual heat.)
- Reduce the heat under the skillet to medium, and melt the butter, then add the garlic and sauté for 30 seconds. Pour in the wine and honey. Increase the heat to medium high, bring to a boil and reduce the sauce until slightly thickened, about 5 minutes. Remove the pan from the heat and stir in the thyme leaves.
- Return the pork chops to the skillet and spoon the hot sauce over the pork chops to coat and reheat them.
- Serve immediately with the remaining sauce served on the side.
Notes
- To avoid tough, dry, overcooked pork chops do not begin cooking them when they are icy-cold. Remove the pork chops from the refrigerator 20-30 minutes before cooking and allow them to come to room temperature. They will only need a quick of 1 to 1-1/2 minutes searing on each side to get to 145°F.
- Chicken broth can be substituted for the white wine.
- Options using different fresh herbs such as rosemary, fennel or sage.
Pamela Howard
Saturday 6th of March 2021
Hi Pat, I’ve made this recipe three times now and my sauce does not come out like yours at all. Yours looks clear and brown. Mine is full of garlic pulp and yellow, even though I use a darker brown organic honey. Any suggestions?
Pat Nyswonger
Sunday 7th of March 2021
Hi, Pamela....Kudos to you in making this recipe 3 times! I'm thinking that maybe the skillet needs to be hotter before searing the chops, the color of the honey shouldn't make any difference. Try subbing chicken or beef broth for wine or half wine and half broth. Also, there is a lot of garlic in this dish and you could strain the sauce after it is reduced. I hope this helps. Thanks for your response to this recipe, we appreciate hearing from our readers on how our recipes work for them. Blessings!