Honey-Garlic Pork Chops

Juicy bone-in chops glazed with a sticky honey-garlic sauce—pan-seared then oven-finished for flavour in every bite.

These pork chops are the kind of weeknight win that feels like a treat. The sauce is a simple but bold mix of honey, soy, and garlic that turns irresistibly sticky in the pan. A quick sear locks in moisture, while a short roast in the oven finishes them to perfection. Serve them with roasted veggies, rice, or mashed potatoes for a meal that checks all the comfort boxes.

Ingredients (Serves 4)

• 4 bone-in pork chops (about 1 inch thick)

• Salt and pepper to taste

• 1 tbsp olive oil

• 3 tbsp honey

• 2 tbsp soy sauce

• 3 garlic cloves, minced

• 1 tbsp apple cider vinegar

• 1 tsp Dijon mustard (optional, for depth)

• 1 tbsp butter (optional, for finishing)

• Chopped green onion or parsley, to garnish

  
  

Instructions

1. Prep the chops:Preheat oven to 375°F (190°C). Pat pork chops dry with paper towel. Season both sides with salt and pepper.
   

2. Sear:Heat olive oil in a large oven-safe skillet over medium-high heat. Add chops and sear for 3–4 minutes per side until golden brown. Remove from pan and set aside.
   

3. Make the glaze:Lower the heat slightly. In the same pan, add honey, soy sauce, garlic, vinegar, and Dijon (if using). Stir and let it bubble for 1–2 minutes until slightly thickened.
   

4. Return & roast:Place chops back in the pan, spooning glaze over the top. Transfer skillet to the oven and roast for 8–10 minutes, or until internal temp reaches 145°F (63°C).
   

5. Rest & serve:Remove from oven, baste again with the pan glaze, and let rest for 5 minutes. Add a knob of butter to melt into the sauce, if desired. Garnish with green onions or parsley.

Tips & Serving Ideas

• Ask your butcher for thicker, bone-in chops—they stay juicier during cooking.

• Add a pinch of chili flakes to the glaze if you like a bit of heat.

• Try this same glaze on Summit pork tenderloin or sausage skewers.

• Great with roasted carrots, garlicky greens, or steamed rice to soak up that sauce.

• Double the sauce ingredients if you want extra for drizzling or dipping.