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These baked honey garlic pork chops are incredibly tender, juicy, and coated in sticky honey garlic sauce. This is a quick and easy bone-in pork chops recipe that’s perfect for weeknights.
If you’re looking for another fast and flavorful way to cook pork chops, you have to try my easy air fryer pork chops recipe or these quick ranch pork chops.
Jump To
- Why I Love This Pork Chops Recipe
- Honey Garlic Pork Chops Ingredients
- How To Make Honey Garlic Pork Chops
- Can I Grill These Pork Chops Instead?
- Recipe Tips And Variations
- Serving Suggestions
- Make Ahead Instructions
- How to Store and Reheat Leftovers
- More Pork Chops Recipes
- Baked Honey Garlic Pork Chops Recipe
These baked honey garlic pork chops are tender and juicy, coated in a delectably sticky honey garlic glaze. If you’ve been on the hunt for the perfect pork chop recipe that’s easy to make and full of flavor, this is it! Plus, I’ve included grilling directions so you can enjoy these succulent chops in any season.
Why I Love This Pork Chops Recipe
- Flavorful. The homemade honey garlic sauce infuses the pork with the flavors of sweet honey, tangy garlic, and subtle spices. Totally mouthwatering!
- Easy ingredients. This honey garlic pork chops recipe requires only some pantry staples and good quality pork chops. The ingredients are super simple, yet they always deliver at the dinner table.
- Quick to make. Enjoy succulent pork chops in honey garlic sauce hot from the oven in just 30 minutes. It’s the perfect delicious and satisfying weeknight dinner when you’re short on time.
- Make-ahead-friendly. This recipe is perfect for meal prepping. Marinate the pork chops ahead of time or even freeze them for a later date. It makes your life easier and gives the flavors more time to meld together.
Honey Garlic Pork Chops Ingredients
- For the Pork Chops: Bone-in pork chops, olive oil, butter, and parsley for garnish.
- For the Marinade: Honey, garlic, soy sauce, ketchup, sweet chili sauce, oregano.
Can I Use Boneless Pork Chops?
Yes. While this recipe calls for bone-in pork chops, feel free to use boneless. Note that boneless pork chops will cook a bit faster, so adjust the cooking time accordingly.
How To Make Honey Garlic Pork Chops
- Marinate the pork chops. Place the pork chops in a large bowl and combine them with the honey garlic marinade.
- Sear the pork chops. Next, add the pork chops and sauce to a skillet. Sear the pork chops on both sides until just browned.
- Bake. Add butter to the skillet, and pop the pork chops into a 400ºF oven. Bake for 15-18 minutes or until cooked through.
- Serve! Remove the pork chops from the oven and transfer them to a plate. Spoon the sauce over the pork chops, garnish with parsley, and serve.
How Long Should I Bake Pork Chops?
- To ensure your pork chops are juicy and tender, bake them at 400˚F for approximately 15 to 22 minutes. The exact cooking times may vary depending on the thickness of the chops and your individual oven.
- For best results and to avoid overcooking, use an Instant Read Meat Thermometer. Pork chops are cooked when they reach an internal temperature of 145˚F. Always allow the meat to rest for a few minutes after baking to ensure it retains its moisture and flavor.
Can I Grill These Pork Chops Instead?
Yes! These bone-in pork chops are easy to adapt for grilling season.
- Coat the pork chops. To grill pork chops to juicy, tender perfection, first, coat the pork chops in the honey garlic marinade, reserving 2 to 3 tablespoons of sauce for basting.
- Grill. Grease the grill grates, and then transfer the pork chops to the grill. Close the lid and cook over medium-high heat for about 5 minutes per side, basting the pork chops twice throughout the cooking time.
Recipe Tips And Variations
- Use a meat thermometer. As mentioned earlier, the best way to ensure perfectly cooked pork chops is to use a meat thermometer. It should read 145°F for the pork to be juicy and fully cooked.
- Rest the meat. Always let your meat rest for a few minutes after it’s cooked. This allows the juices to redistribute throughout the pork chop, making it more tender and flavorful.
- Trim the fat. Trimming the fat can prevent the pork chops from curling as they cook. However, a little fat can add flavor and juiciness. It’s all about balance.
- In place of honey, you can also use maple syrup or brown sugar to sweeten the sauce.
- If you’re making this recipe gluten-free, swap soy sauce for tamari or coconut aminos.
- Change the sauce. If honey garlic isn’t your thing, consider other flavor profiles. Try tangy BBQ sauce or a rich onion gravy, like the one I use for smothered pork chops or these fantastic cream of mushroom pork chops. You can also borrow the simple butter sauce from these classic oven-baked pork chops.
- Add a marinade. Try marinating the pork chops before cooking them for an extra flavor boost. You could use the honey garlic sauce as a marinade by letting the pork chops soak in it for a few hours or overnight (see below for make-ahead details).
Serving Suggestions
For a light and easy dinner, serve these baked honey garlic pork chops with a quick zucchini stir fry or low-carb cauliflower rice. This Instant Pot loaded mashed cauliflower is another great option!
Bone-in pork chops in honey garlic sauce pair nicely with just about any side dish. Serve them with roasted potatoes and carrots, this family-favorite Macedonian shopska salad, or a side of crispy air fryer smashed potatoes.
Make Ahead Instructions
Add the pork chops and honey garlic sauce to a large Ziploc bag. Seal the bag and refrigerate the chops for up to 8 hours. Before cooking, let the bag sit at room temperature for about 10 minutes. Then, follow the cooking instructions in the recipe.
How to Store and Reheat Leftovers
- Fridge. Store any leftover honey garlic pork chops in an airtight container in the fridge for up to 4 days. Reheat them gently in the oven or on the stovetop until they’re hot throughout.
- Freezer. To freeze your leftover pork chops, store them airtight and keep them frozen for up to 3 months. Defrost the pork completely in the fridge before reheating and serving.
ENJOY!
More Pork Chops Recipes
- Skillet Pork Chops in Creamy Mushroom Sauce
- Creamy Dijon Pork Chops
- Air Fryer Pork Chops
- Oven Baked Bone-In Pork Chops
- Pork Chops and Potatoes Sheet Pan Dinner
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Baked Honey Garlic Pork Chops
These tender baked honey garlic pork chops are extra juicy and coated in a sticky honey garlic sauce. Ready in 30 minutes!
Ingredients
- 2 tablespoons honey
- 4 cloves garlic, minced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon no-salt ketchup
- ½ tablespoon sweet chili sauce, or add more to taste
- ½ teaspoon dried oregano
- 4 (4 ounces each) bone-in pork chops, fat trimmed
- 2 tablespoons olive oil
- 1 tablespoon butter
- chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400˚F.
- In a small mixing bowl, combine honey, garlic, soy sauce, ketchup, chili sauce, and oregano; mix until thoroughly combined. Place the pork chops in a large bowl, pour the sauce over the pork chops, and mix it all around.
- Heat olive oil in an oven-safe 12-inch skillet over medium-high heat. Add the pork chops and sauce to the skillet; sear the chops on both sides until just browned, about 2 minutes per side.
- Remove from heat, add the butter to the skillet, and place the pork chops in the oven. Cook for an additional 15 to 18 minutes or until cooked through. Pork chops are cooked through when the internal temperature reaches 145˚F.
- Remove from oven and transfer the pork chops to a serving plate.
- Spoon the sauce over the chops, garnish with parsley, and serve.
Notes
- Although the recipe specifies bone-in pork chops, boneless versions also work; just remember that boneless chops cook more quickly, so modify the cooking time as needed.
- Use an instant-read thermometer to avoid overcooking. Aim for an internal temperature of 145˚F.
- Don’t skip the searing if you like that extra crispiness and crunch.
- If you don’t have honey, substitute it with maple syrup or brown sugar.
- Remove excess fat to prevent the pork chops from curling during cooking.
- To grill, reserve two tablespoons of the honey garlic sauce for basting. Coat the chops in the remaining sauce. Grill on medium-high heat, cooking about 5 minutes per side, and baste twice during cooking.
- To make it gluten-free, use tamari sauce instead of soy sauce.
- To store leftovers, let the pork chops cool to room temperature and transfer them to an airtight container. Keep in the fridge for up to 3 days.
- To make ahead, combine pork chops and honey garlic sauce in a large Ziploc bag. Seal it and refrigerate for up to 8 hours. Before cooking, let the pork chops rest at room temperature for around 10 minutes, then proceed with the recipe.
- To freeze the raw pork chops, place the chops and the honey garlic sauce in a large Ziploc bag, seal tightly, and freeze. Thaw in the fridge overnight before cooking.
Nutrition
Calories: 425kcal | Carbohydrates: 12g | Protein: 35g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 124mg | Sodium: 441mg | Potassium: 619mg | Fiber: 0g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 0.9mg | Calcium: 42mg | Iron: 1.4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
Would boneless pork chops work as well and any different time in baking
?
Hi!
Boneless pork chops do need less time in the oven. I suggest to start checking them for doneness around the 15-minute mark, if searing them beforehand. If not searing, they’ll need about 22 to 25 minutes in the oven. Keep in mind, cooking time also depends on the thickness of the chops.
Boneless chops will also be good for the recipe. I do recommend using a salt water brine to let the chops rest in for at least one day which is a fantastic meat tenderizer then add meat to the marinade for 1 or 2 days before cooking. I also recommend grilling the meat instead of baking the meat which will result in a much better flavor than baked
This meal turned out really well. My picky son even loved it. I used Red Hot Sweet Chili. I also think I didn’t brown it enough, so I cooked it in the oven for 15 mins and broiled it for the remaining 3 mins. I will be making this again.
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
Great recipe! Iโm wanting to make this up to the point of baking for a person recovering from surgery. So I would sear it and refrigerate until she is ready to bake it. At what temperature and how long would I tell her to bake it to finish the meal?
If you don’t have sweet chili or sriracha — what would you recommend??
You can try to use Tabasco sauce, or any other hot sauce, but most of those other hot sauces don’t have the thicker consistency that you get with sriracha and/or sweet chili sauce.
Turned out delicious. Thank you, definitely a quick recipe to save.
I took the bones out before cooking.
Be sure to not overcook. Tender and tasty
I am very glad you enjoyed it! Thank YOU! ๐
Using our own reared pork gigot chops, I wanted something that would do them justice & not dry them out making the meat tough. I wasn’t disappointed, this sauce/marinade is simple to make & the chops were very juicy. Recipe saved, thanks for sharing.
I am very glad you enjoyed it! Thank YOU! ๐
Quick question…..do you have sear the pork chops before baking?
Hi!
No, you don’t have to, but then you’ll need to cook them longer in the oven. Also, keep in mind that without searing the pork chops, you won’t have that tasty caramelization/browning on the outside of the chops.
OMG….just made these! Absolutely delicious!!! Tender and that sauce is just wonderful….I think I could put that on anything. This will become a regular in this house. Thank you for sharing this recipe.
That’s wonderful! I am very happy you enjoyed it! ๐ Thank YOU!
Tried this and it was delicious will use this recipe again and again thank you!
Katerina, thanks! They way you giving the step by step infomation it helps me alot.
Maybe Iโve underestimated the pork chop! This looks amazing!
Thank you for doing this. Your work is so lovely and itโs really kind of you to share.