These juicy, tender pork chops are cooked in a flavorful honey garlic sauce. They’re delicious on their own or served over a bed of rice and veggies!Jump to Recipe
Here’s something you may not know about me: I grew up on a pig, corn and soybean farm in Iowa. I loved it….well, about 95% of the time. The other times, I wondered what it would be like to be a “town kid.” Part of me was envious of them. Maybe then I could ride my bike to friend’s houses, walk to the pool, hang out at the park, etc.
Fast forward twenty years and now I am that “town kid.” And there are parts of if that I do really enjoy. Being 3 minutes from the grocery store, having incredible workout friends that challenge me at the gym, to hear the neighborhood kids giggling on a summer night. But as much as we’ve enjoyed it here in the “city,” we know the farm is where we’re meant to be.
City life to farm life
In about a month, we’re planting our roots back on the farm and I couldn’t be more excited. To see the stars again instead of city lights. To see the sunset over the corn field every night. And most of all, to see our girls experience farm-life, hard work, the beauty of rural Iowa and the wide open spaces.
Anyways, back to the pork chops! 🙂 Growing up on a farm that raised pigs (and moving to a farm that also raises pigs), there was no shortage of pork in the freezer. I thought these Honey Garlic Pork Chops would be a fun and delicious way to spice things up!
This recipe for Honey Garlic Pork Chops comes together super quick and has loads of flavor. I love slicing them thin, placing them on a bed of white rice and drizzling the leftover sauce on top. My mouth is watering just thinking about these….ah! You’ve just gotta try it!
Should I use bone-in chops for this recipe?
It’s up to you. Personally, I really like bone-in chops as I think it makes a more flavorful cut of pork. However, both bone-in and boneless would work great and be delicious options if cooked properly!
If you prefer boneless chops, go that route. If your grocery store has a sale on bone-in chops, go that route. This recipe easily lends itself to minor changes like that, giving you the option to adapt to what you’ve got!
What temperature should I cook my pork chops to?
Any whole muscle cut should be cooked to an internal temperature of 145 degrees F. That includes pork chops, pork loin, pork tenderloin, etc.
If you don’t currently have a thermometer, I highly recommend getting one. It’s by far the best tool you can use to guarantee perfectly cooked pork! Do you have a meat thermometer, but aren’t sure if it’s accurate? Learn how to calibrate it!
How should I serve Honey Garlic Pork Chops?
You can serve them over rice, brown rice, cauliflower rice or nothing at all. I like to enjoy these on a bed of rice and a side of bright green vegetables! Keeps it healthy, filling and flavorful!
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Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Honey Garlic Pork Chops
- 1 tbsp vegetable oil
- pork chops (2 thick bone-in chops or 4 thin chops)
- salt and pepper to taste
- 2 tbsp butter
- 2 tbsp minced garlic
- 1/4 c honey
- 1/4 c water
- 2 tbsp vinegar white, apple cider or rice wine vinegar
- 1/2 tsp crushed red pepper optional
- Pour the vegetable oil in a large skillet and turn the burner on medium/high heat.
- Season the pork chops with salt and pepper.
- Once the skillet is hot, add the pork chops. Cook uncovered for 3 minutes on each side to sear the outsides of the chops; remove the chops from the pan and set aside.
- Turn the burner down to low/medium heat.
- To the skillet, add the butter and garlic. Let the garlic cook for about a minute.
- Next, stir in the honey, water, vinegar and pepper. Let cook for a few minutes or until the sauce begins to thicken.
- Add the chops back to the pan and cook for 5-10 minutes, basting frequently with the sauce. The pork chops are done when they register an internal temperature of 145°F. Let rest for 3 minutes before slicing.
- Thinly slice the chops and serve over a bed of rice; drizzle the remaining sauce over the pork.
- Garnish with parsley and additional crushed red pepper, if desired.