Honey Garlic Pork Chops

by Katerina

4.75 from 171 votes

Aug 10, 2018, Updated Jan 24, 2024

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These baked honey garlic pork chops are incredibly tender, juicy, and coated in sticky honey garlic sauce. Done in about 30 minutes, 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, you have to try my easy air fryer pork chops recipe or these quick ranch pork chops.

Close up of a fork stuck into a baked honey garlic pork chop on a sheet pan.


 

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Let’s talk about these baked honey garlic pork chops! They’re juicy, tender, and coated in the most amazing sticky honey garlic glaze. If you’re looking for a pork chop recipe that’s easy, crazy flavorful, and works every time—this is it. And if grilling’s more your thing, I’ve got you covered with those directions, too. These are perfect for 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.
Close up of honey garlic pork chops on a sheet pan.

What You’ll Need

You’ll need just a handful of ingredients to make these irresistible honey garlic pork chops. I’ve also included notes and substitution ideas below to help you customize this dish to your liking. Please scroll down to the recipe card for the full list of ingredients, detailed instructions, and all the tips to make these pork chops perfect every time!

  • Honey: The sweetness helps to balance the savory and tangy flavors. Maple syrup or agave syrup will also work.
  • Garlic: If you don’t have fresh garlic, substitute with garlic powder – use about 1/4 teaspoon per clove.
  • Low sodium soy sauce: Tamari or coconut aminos are great alternatives to add that umami flavor to the chops.
  • No-salt ketchup: You can also use regular ketchup or tomato paste with a bit of vinegar mixed in.
  • Sweet chili sauce: Adds a sweet and slightly spicy kick. Swap with sriracha or a mild chili sauce.
  • Dried oregano: You can also use Italian seasoning or dried thyme instead of oregano.
  • Bone-in pork chops: Trim off most of the fat, but leave some on so they stay juicy and flavorful. Chicken thighs can also work.
  • Olive oil: Use any neutral cooking oil, like avocado or canola oil, to sear the chops.
  • Butter: Adds richness and helps blend the sauce flavors.
  • Chopped fresh parsley, for garnish: Brightens the dish with fresh color and flavor. Swap with cilantro, chives, or leave it out.

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

Cooking these pork chops in honey garlic sauce is a simple process that delivers big, bold flavors. With just a few easy steps, you’ll have tender, juicy chops done and ready in half an hour. Follow along below for the step-by-step instructions!

Honey garlic marinade in a glass bowl.
Uncooked pork chops coated in marinade in a glass bowl.
  • 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 chops from the oven and transfer them to a plate. Spoon the honey garlic 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.
Close up of a honey garlic pork chop on a sheet pan.

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.
  • 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).
Overhead close up of honey garlic pork chops on a sheet pan.

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.

A fork stuck into a baked honey garlic pork chop on a sheet pan.

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.

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.

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4.75 from 171 votes

Baked Honey Garlic Pork Chops

by Katerina | Diethood
These tender baked honey garlic pork chops are extra juicy and coated in a sticky honey garlic sauce. Ready in 30 minutes!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 serves

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
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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.

Equipment

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.

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184 Comments

  1. Taylor says:

    I really liked the recipe. Had to double the sauce. My family loves sauce. Would definitely lower the oven time and/or use a thermometer next time. Thought I could get by without it and over cooked them. Still good with the extra sauce though

    Reply
    1. Katerina Petrovska says:

      I’m very glad you and your family enjoyed it! Thank YOU! ๐Ÿ™‚

      Reply
  2. Ladi Blu says:

    Great recipe….. 1st time was a hit!

    Reply
  3. Paris says:

    Super-D-Licious!!!! Tweaked some things to my liking/preferences but soooo flavorful, juicy, and tender ๐Ÿ’ฏ๐Ÿคค๐Ÿ”ฅI paired with fresh spinach salad and French style green beans, certainly making this again and again!!
    ๐Ÿ˜Š THANK YOU!!!

    Reply
    1. Katerina Petrovska says:

      That’s wonderful! I’m very glad you enjoyed it! Thank YOU! ๐Ÿ™‚

      Reply
  4. Debby says:

    Can I use a pork lion? Slow cooker?

    Reply
  5. Taz says:

    We did this with pork tenderloin. I marinated it for 6-8 hours in the fridge in a freezer bag. Then we cooked it two minutes per side in the cast iron. Then poured the sauce over the top, then added the butter and baked at 425 ( high altitude, we have learned we have to up the temp a little) for 20 minutes. It temped at 155. And we pulled it out, let it rest for ten minutes. Then moved the meat to a serving plate, and cooked the sauce down a little so it was more of a glaze. Sliced the meat in 1/2 – 3/4 inch slices, poured the glaze over the top.
    We served this with plain goat cheese, let it melt a little on the hot meat..

    Reply
    1. Nikki Wurn says:

      Oh my gosh, that sounds amazing ๐Ÿคค

      Reply
      1. Katerina Petrovska says:

        Thank YOU! I hope you enjoy it! ๐Ÿ™‚

        Reply
  6. Jennifer says:

    Can I use boneless pork chops for this?

    Reply
    1. Katerina says:

      Yes, but those will need less time to cook through. If you can, use an instant read meat thermometer and pull out the pork chops as soon as the internal temperature registers at 145หšF.

      Reply
  7. Leah says:

    The family loved these. My daughter said more sauce would have been even better. I didn’t have sweet chili sauce so I used hot because that is what I had on hand. Still delicious.

    Reply
    1. Katerina Petrovska says:

      That’s wonderful! I’m very glad you and your family enjoyed it! Thank YOU! ๐Ÿ™‚

      Reply
  8. Chris says:

    This a great recipe with a wonderful balance of flavors. The honey gave a touch of sweetness with the oregano bringing a nice savory note. It was quick and easy to put together. I made it as written except my chops were boneless. Cooking time was still accurate. The whole family liked it and this will be a keeper for us!

    Reply
    1. Katerina Petrovska says:

      That’s great! I’m very glad you and your family enjoyed it! Thank YOU! ๐Ÿ™‚

      Reply
  9. Delores Butcher says:

    when do you use the butter

    Reply
    1. Katerina says:

      Right before you put the pork chops in the oven.
      Scroll down to the recipe card where all the ingredients and directions are listed; the butter is in step #6.

      Reply
  10. Kay says:

    My sauce burns badly in the pan; I assume itโ€™s the honey. How do I prevent that? Love the flavor otherwise.

    Reply
    1. Rebecca says:

      Try searing over medium to medium high heat. Pan is too hot is why sugars are burning

      Reply