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Per serving
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- 1
Heat the Pan
Pour the vegetable oil into a large skillet and heat over medium-high. Season both sides of the pork chops with salt and black pepper.
- 2
Sear the Chops
Once the skillet is hot, add the pork chops. Cook uncovered for 3 minutes per side until golden brown. Remove from the pan and set aside — don't cook them through yet.
- 3
Build the Sauce
Reduce heat to medium-low. Add the butter and minced garlic to the same skillet; cook for about 1 minute, stirring, until fragrant. Stir in the honey, water, vinegar, and red pepper flakes. Cook for 3–4 minutes until bubbly and starting to thicken.
- 4
Finish and Serve
Add the pork chops back to the skillet. Cook for 5–10 minutes, basting frequently with the sauce, until the internal temperature hits 145°F. Thin chops will be done in 5 minutes; thick bone-in chops may need closer to 10. Rest for 3 minutes, then slice thin and serve over rice with the pan sauce poured on top.
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Honey Garlic Pork Chops
Created by: 30MinuteMeals
Ingredients
- 1 tbsp vegetable oil
- 4 pork chops
- salt
- black pepper
- 2 tbsp butter
- 2 tbsp garlic
- 1/4 cup honey
- 1/4 cup water
- 2 tbsp vinegar
- 1/2 tsp red pepper flakes
Instructions
- Heat the PanPour the vegetable oil into a large skillet and heat over medium-high. Season both sides of the pork chops with salt and black pepper.
- Sear the ChopsOnce the skillet is hot, add the pork chops. Cook uncovered for 3 minutes per side until golden brown. Remove from the pan and set aside — don't cook them through yet.
- Build the SauceReduce heat to medium-low. Add the butter and minced garlic to the same skillet; cook for about 1 minute, stirring, until fragrant. Stir in the honey, water, vinegar, and red pepper flakes. Cook for 3–4 minutes until bubbly and starting to thicken.
- Finish and ServeAdd the pork chops back to the skillet. Cook for 5–10 minutes, basting frequently with the sauce, until the internal temperature hits 145°F. Thin chops will be done in 5 minutes; thick bone-in chops may need closer to 10. Rest for 3 minutes, then slice thin and serve over rice with the pan sauce poured on top.