Easy Honey Garlic Pork Chops Recipe For Two (Stove Top & Oven Instructions)

When it comes to making pork chops, it doesn’t get any better or easier than this Honey Garlic Pork Chops recipe. Tender and juicy meat smothered in an easy to make, delicious sauce that only requires 4 ingredients!

Best of all, it can be made and ready to eat in only 15 minutes! That is why I love to make this recipe on a busy weeknight or when I don’t have time to spend a lot of time in the kitchen making dinner.

Although I prefer to make them on the stove top, I have also included instructions on how to make them in the oven. Either way you will find yourself making these chops over and over again. They are that GOOD!

THE PORK CHOPS

When making Honey Garlic Pork Chops you can choose either bone-in or boneless chops. However, after testing this recipe with both cuts of meat, bone-in pork chops become more tender and flavorful.

Although, if you prefer the convenience and ease of cooking with bone-in pork chops, be sure to choose thick 1 inch chops. The thicker cut of meat will cook more evenly and absorb the flavor of the sauce without becoming too dry and tough.

The Other Ingredients

Seasoning – Before the pork chops go in the skillet, season them with salt, pepper and a little bit of garlic powder.

Olive oil – In order for the exterior of the chops to get that nice brown crust, they will be seared in olive oil. Although, be sure that it is olive oil and not extra virgin olive oil. Olive oil has a higher smoke point which is needed because you will be cooking the pork chops over medium-high heat.

Sauce Ingredients

Unsalted butter – The butter serves two purposes. First, you will use it to deglaze the skillet. Then it becomes the base of the honey garlic sauce that will be basted over the pork chops.

Fresh garlic – Always use fresh garlic cloves for the most flavor. I have recently discovered peeled garlic cloves at the grocery and they have been a lifesaver. You can find the bag of cloves in the refrigerator produce aisle.

They are in a large sealed bag that contains smaller sealed bags with about 10 garlic cloves in each. I store them in my freezer and just pull out what I need when I am making a recipe. Best of all, there is no need to thaw them as I can mince them from frozen with my garlic press.

Honey – Not only does the honey provide just a hint of sweetness, it also helps the sauce thicken. Use pure, local honey whenever possible.

Chicken broth – Add a little chicken broth, water, or even dry white wine in the sauce to make it pourable.

Vinegar – A little vinegar is added to the sauce to cut the sweetness of the honey. I prefer to use apple cider vinegar as it has a milder flavor than distilled white vinegar. However you could also use white wine or red wine vinegar as well.

Recipe Tips When Making Honey Garlic Pork Chops

1. Bring the pork chops to Room Temperature before cooking. This will help the meat to remain tender.

2. Season the meat just before cooking. If you do it early the chops will begin to sweat and release their juices.

3. Preheat the skillet and get the oil nice and hot before adding the meat.

4. Let the meat Sear Undisturbed before flipping. You want that golden crust so resist the urge to move the meat around too much.

5. Use an Instant Read Digital Thermometer to check the internal temperature of the pork chops. This will ensure that the meat is cooked to the appropriate temperature. It is the only true way to know when to take the pork chops out of the skillet without under or over cooking them.

What To Serve With Honey Garlic Pork Chops

• Red Skinned Garlic Mashed Potatoes
• Broccoli Salad
• Smashed Potatoes
• Air Fryer Asparagus
• Roasted Brussels Sprouts
• Air Fryer Green Beans

Easy Honey Garlic Pork Chops Recipe For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 2 pork chops, bone-in or 1 inch thick boneless
• Salt and pepper, to taste
• 1⁄2 teaspoon garlic powder
• 1 Tablespoon olive oil
• 1 Tablespoon unsalted butter
• 3 cloves garlic, minced
• 2 Tablespoons honey
• 2 Tablespoons chicken broth, water or white wine
• 1 Tablespoon apple cider vinegar

INSTRUCTIONS

Stovetop Instructions

Let the pork chops come to room temperature. Right before cooking them season the chops with salt, pepper and garlic powder.

Heat the olive oil in a heavy bottom skillet (I prefer to use a cast iron skillet) over medium high heat until hot and shimmery. Be sure the oil covers the entire bottom surface of the skillet.

Then place the chops in the skillet, leaving a little room between the two. Sear until the bottom surface is golden brown in color (about 4-5 minutes).

Flip the pork chops over and sear on the other side until the surface is golden brown (another 4-5 minutes). Check the meat with an instant read digital thermometer by inserting the tip into the middle of the thickest section.

Once the temperature reaches 140°F, transfer the pork chops to a plate. Cover and allow the pork chops to rest while you make the honey garlic sauce.

The Sauce

Reduce the heat to medium. Place the butter in the same skillet and as it melts scrape up any browned bits from the bottom of the pan.

Add the minced garlic to the butter and sauté until fragrant (about 30 seconds). Be sure to stir the garlic constantly to prevent it from browning.

Quickly add the honey, water and vinegar to the pan. Increase the heat to medium-high and continue to cook for 3-4 minutes or until the sauce slightly thickens.

Add the pork chops and any drippings from the plate back into the pan. Spoon the sauce over top of the meat and then flip. Continue to spoon the sauce over top of meat and let it heat for 1-2 minutes.

Garnish with parsley if desired and serve with vegetables, salad, or over rice or pasta.

Baking Instructions

Preheat oven to 400°F (200°C).

Heat oil in an oven safe pan or skillet over medium high heat until hot. Sear chops on both sides for 2 minutes per side to get a golden crust. They do not need to be cooked through at this point.

Remove the chops from the skillet and set aside. Make the sauce as instructed above.

Place the pork chops back into the skillet and baste with sauce until well coated. Place the skillet in the oven and bake for 10-15 minutes, or until the pork chops reach 140°F when tested in the thickest portion with an instant read digital thermometer.

Remove the pan from the oven and let the pork chops rest for 4-5 minutes before serving.

Enjoy! Mary

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