Make tender pork chops coated in a sweet and savory honey garlic glaze using a quick stovetop method, with instructions for an oven-baked alternative.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Stovetop/Pan-Seared
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
4 bone-in or boneless pork chops (about 1 inch thick)
1 tablespoon olive oil
1/2 cup honey
1/4 cup soy sauce
4 cloves garlic, minced
2 tablespoons apple cider vinegar
1 teaspoon ground ginger
1/4 teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons cold water
Instructions
Pat the pork chops dry with paper towels. Season both sides lightly with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Remove the chops and set them aside.
In the same skillet, reduce the heat to medium. Add the honey, soy sauce, minced garlic, apple cider vinegar, ginger, and pepper. Bring the mixture to a simmer, stirring constantly.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering sauce, stirring until the sauce thickens enough to coat the back of a spoon (about 1 minute).
Return the pork chops to the skillet. Spoon the glaze over the chops. Reduce heat to low, cover, and cook for 5-7 minutes, or until the internal temperature reaches 145°F.
For the oven method: Preheat your oven to 400°F. After searing the chops (Step 2), place them in a baking dish. Pour half of the prepared sauce over them. Bake for 15-20 minutes, brushing with the remaining sauce halfway through, until cooked through.
Serve the pork chops immediately, drizzling any extra sauce from the pan over the top.
Notes
For a thicker glaze, simmer the sauce slightly longer before adding the cornstarch slurry.
If you prefer boneless pork loin, increase the cooking time slightly in both methods.
Serve this dish over steamed white rice or with roasted broccoli for a complete meal.