One Pan Honey Garlic Pork Chops – 30 Minutes!

When I have just 30 minutes on hand and need to cook a frugal yet impressive dinner, I make these one-pan honey garlic pork chops. They are incredibly easy to make, turn out juicy and tender, and can be served for a quick weeknight family dinner or a fancy get-together with friends.

I love a good pork chop recipe, but this one is truly one of the best. The meat is incredibly flavorful, and it melts in your mouth. For a complete dinner, serve them with scalloped potatoes, roasted asparagus, or roasted rosemary potatoes.

Honey Garlic Pork Chops are quickly seared in the skillet for a few minutes till golden, then finished under the broiler. As a result, you end up with some of the crispiest chops, with caramelized edges and a perfectly succulent interior. This is mygo-to dinner recipe when I am short on time. If you have a large iron cast pan, I strongly recommend using it. The heat is evenly distributed and cooks the meat ideally while giving it that golden brown finish.

Why you will love this recipe 

• Tender, crispy, and juicy: With tender, juicy meat on the interior and a seared crust, this is the perfect blend of exactly what you want in a pork chop. The sweet and tangy flavors are amazing too, making this one-pan dinner a gourmet experience.
• Less than 30 minutes: I can have this done in less than 30 minutes too! The whole meal is finished cooking in 25 minutes, so all I have to do in the meantime is heat up some side dishes to go with it.
• Impossible to mess up: With my simple instructions, anyone can make these pork chops without messing them up. It’s as easy as seasoning, searing, and baking. 
• Economical dinner: This is a frugal meal that won’t break the bank. All you need are some pork chops, broth, garlic, and honey. 

What you will need

• Meat: I use bone-in organic pork chops because they are meaty and juicy, with the best flavor and fewest additives.
• Produce: Minced garlic adds bold flavor to my chops without any bitter aftertaste like powder sometimes does. Chopped green onions provide some crunchy texture and a sharp oniony taste.
• Wet ingredients: Honey provides a natural sweetness to balance the garlic and creates a thick, caramelized glaze to coat the pork. Butter gives my chops a creamy, rich texture and keeps the meat moist. Low-sodium chicken broth adds plenty of savory, deep flavor without too much salt. For a bit of tangy, bright contrast, I add some apple cider vinegar. It also helps tenderize the pork chops. 
• Seasonings: Besides salt and pepper, chopped fresh rosemary provides an earthy floral note that complements the pork, while the fresh rosemary sprigs infuse the melting butter and juices.

How to prepare

Preheat the oven: First, I preheat the oven to 400 degrees F and heat a large skillet over medium-high heat. 

Sear the chops: Once the pan is hot, add the olive oil and let it heat while I season the pork chops. I sear the meat on both sides for about 3 to 4 minutes, until golden brown, before placing them on a plate and covering them with foil. 

Make the sauce: Now, I reduce the heat to medium and let the butter melt in the pan. I sauté the garlic until fragrant, about 30 seconds, before adding the broth, honey, vinegar, and chopped rosemary. I add salt and pepper to taste, stir, and increase the heat to medium-high, cooking it for about 5 minutes, until it thickens slightly.

Bake the chops: Next, I place the pork chops back in the pan and baste them with the sauce, add rosemary sprigs on top, and place the pan in the oven for 7 to 8 minutes. Before removing, I broil them for 1 to 2 minutes to get them crispy. 

Rest and serve: Finally, I remove them and let them rest for 10 minutes before serving. 

Expert Don’t

Don’t overcook the pork chops

Because pork chops can dry out quickly, it is important to pay attention to the meat’s internal temperature. Especially when cooking them twice, like in this recipe. Since they are seared for 5 minutes, they are almost finished cooking before putting them in the oven. Check the temperature. Once they reach 140 degrees, they don’t need to cook any further. They will continue to heat up as they rest. This is really important if your pork chops are less than 1 inch thick. I highly recommend using thick pork chops for this recipe. 

More tips to consider:

• Dry the chops thoroughly before adding the seasoning so it sticks.
• Make small cuts in the outer edges of the fat to keep the chops from curling up in the pan.
• Start with a hot pan to get a nice crust; don’t let it get too hot, or the garlic and natural sugars will burn. 
• Remove the chops at 140°F. They will continue cooking as they rest. 
• Always let the meat rest for 5 to 10 minutes before slicing it so the juices have time to redistribute.

Recipe variations and add-ins:

• Different cut: Try this with pork steaks for juicier meat. However, be sure to trim the fat. Pork steaks have a lot of fat.
• Spicy chops: Sprinkle your meat with red pepper flakes to add heat for those who like spicy food.
• No honey: Instead of honey, try this with maple syrup for a different flavor. 
• Barbecue honey garlic chops: Sometimes, I add my homemade barbecue sauce to the mixture for a tangy BBQ flavor. Your own favorite barbecue sauce would work too. 
• Tropical flavor: For a tropical taste, add some chopped pineapples, mango, and lime juice. 

Serving suggestions:

To make these a complete meal, I like to serve them with a side of rice and some kind of vegetable, such as my best-ever creamed corn, which is ready in less than 30 minutes and made with canned corn, heavy cream, and parmesan cheese. This stuff melts in your mouth! Or these air-fryer carrots, seasoned with savory soy sauce, garlic powder, parsley, basil, and pistachios, are so unique they will soon become your favorite side dish for every meal. 

This Instant Pot rice is easy to make and serve with these chops, and they go together really well. It is impossible to mess up this rice recipe when you make it in the Instant Pot. Are you worried about carbs? Try my cauliflower rice. This nutty-flavored rice substitute has become a favorite at my house. It only takes 30 minutes to make and cooks up in one pan. 

How to store leftovers:

• Refrigerate: Leftovers can be saved for several days in the fridge in an airtight container.   
• Freezing: To freeze, I wrap the chops separately in plastic and put them in freezer bags where they can be frozen for up to 90 days.  
• Defrost: I thaw frozen pork chops overnight in the fridge.
• Reheating: I reheat individual chops in the air fryer for a crispy crust at 400 degrees F for 2 minutes per side. 

Frequently asked questions

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