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25 min
|
easy
|
high-protein,
Mediterranean diet
Meet your new weeknight power move: bone-in pork chops pan-seared hard in a hot skillet, then glossed with a honey garlic glaze kissed with soy, Dijon, lemon, and smoked paprika.
Juicy, sticky-sweet and savory with real garlicky punch, they are perfect for fast dinners or a low-fuss date night, with pan drippings begging to be poured over rice or mashed potatoes. I usually make double the recipe for meal prep to save time!
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Pat the pork chops very dry on both sides so they sear instead of steam.
Score the fat cap with shallow crosshatches to prevent curling and help render the fat.
Season all over with salt, black pepper, smoked paprika, and garlic powder, then let them sit at room temp for 15 minutes while you get set up.
Set a large heavy skillet, preferably cast iron or stainless, over medium-high heat and add the olive oil until it shimmers.
If the oil starts to smoke hard, lower the heat a touch; control is everything for a deep golden crust without burning.
Lay the chops in the pan without crowding and do not move them for 3 to 4 minutes until the first side is deeply browned.
Press gently with tongs to ensure full contact if the edges lift.
Flip and sear the second side for 2 to 3 minutes until browned, then stand each chop briefly on its fat edge to render and crisp it.
Drop the heat to medium once both sides have color so you keep fond without scorching.
Push the chops to one side of the pan or transfer to a plate if your skillet is tight, then add the butter to the empty space.
Stir in the minced garlic and cook 30 to 45 seconds until fragrant; do not let it brown.
Whisk in the honey, soy sauce, Dijon, and lemon juice, scraping up any browned bits so the glaze pulls in all that flavor.
Simmer 1 to 2 minutes until glossy and slightly thickened to a spoon-coating consistency.
Return the chops to the center of the pan if you moved them and spoon the glaze over the tops, flipping once to coat both sides.
Cook 1 to 3 minutes more, basting constantly, until an instant-read thermometer in the thickest part hits 140 to 145 F.
Transfer the chops to a warm plate and rest 5 minutes so the juices settle.
If you want a stickier finish, simmer the glaze another 30 to 60 seconds, then taste and balance with a pinch of salt or a squeeze of lemon.
Plate the chops, pour the glaze over, and finish with cracked black pepper and chopped parsley or chives.
Serve hot with lemon wedges to wake up the sweetness.
| Energy | 785 | kcal |
|---|---|---|
| Protein | 70 | g |
| Total Fat | 43 | g |
| Carbohydrates | 21 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
I like to garnish the chops with toasted sesame seeds and sliced scallions, then hit the plate with a last squeeze of lemon to sharpen the sweet glaze.
Serve with garlicky mashed potatoes or sautee green beans, and if you are feeling flirty, throw charred peaches on the grill for a smoky-sweet side that plays beautifully with the honey. Ohh also a big scoop of homemade apple sauce pairs really well with this pork chops.
These sides complement the meal beautifully.
Post your review and pictures below! ⬇︎ Thanks for your review!
onlychef: I can't ever seem to get my honey pork chops tender. Any recommendations?
: Try thicker chops and cook just to 145°F, then rest five minutes. If they’re still firm, lower the heat after searing.
Sheila, Huntsville, AL: Really good and easy to make.
: Glad it was easy and tasted good, Sheila!
Kimberly, Cleveland, OH: A nice skillet type recipe 😋 Great flavour and it looked really good too 🥘 The chops were of course a bit overdone so I think next time I'd be tempted to pull them a touch earlier or maybe turn the heat down before the honey goes in and just baste at the end 🍯 I cut back a little on the soy and added a small knob more butter just to spoil myself 🤭
: Good notes, Kimberly! For 1-inch chops, I’d pull them at about 140–145°F and let them rest, and definitely drop the heat once the honey goes in so it doesn’t scorch, then finish with a quick baste. Cutting the soy and adding extra butter is a smart way to keep the glaze rich and balanced.
Patricia, Minneapolis: I'm not a big fan of pork chops. They always seem to come out tough and kind of bland no matter what I do. I was honestly surprised at how juicy and flavorful these were. I followed the directions pretty closely and used bone-in chops that were about an inch thick. Besides keeping an eye on the heat so the honey doesn't burn, it was super easy and everything is stuff I already had. My husband was a huge fan too. The glaze was the best part, sweet but still savory and garlicky, and it made great drippings for rice. I did add a little extra lemon at the end because we like it a bit brighter. Next time I make it I am going to try a pinch of red pepper flakes in the glaze for some heat because it was delicious but I think it could handle a little kick.
: Happy they won you over, Patricia! Extra lemon at the end is a great move, and a pinch of red pepper flakes in the glaze should be perfect, just add it once the heat is lowered so it doesn’t scorch.
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