Honey Soy Glazed Pork Chops
These honey soy pork chops are what I make when I want something that feels special but is actually incredibly easy. The glaze is a perfect balance of sweet honey and savory soy sauce, with garlic and ginger adding depth. It caramelizes beautifully on the pork, creating those sticky, irresistible edges everyone fights over.
The secret to juicy pork chops is not overcooking them. Modern pork is much leaner than it used to be, so you want to pull them off the heat at 145 degrees F and let them rest. They will continue cooking and end up perfectly done without being dry.
I serve these with steamed rice to soak up the extra glaze and some quick-sautéed vegetables on the side. Simple, delicious, and on the table in about half an hour.
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
- 1
Make the Glaze
In a small bowl, whisk together honey, soy sauce, minced garlic, grated ginger, sesame oil, and rice vinegar until well combined. Set aside. Pat the pork chops dry and season both sides with salt and pepper.
- 2
Sear the Pork Chops
Heat vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, add the pork chops and sear for 4-5 minutes until a golden crust forms. Flip and sear the other side for another 3-4 minutes.
- 3
Add the Glaze
Reduce heat to medium-low and pour the glaze mixture over and around the pork chops. Let it simmer for 5-7 minutes, spooning the glaze over the chops every minute or so, until the pork reaches 145 degrees F internally and the glaze has thickened.
- 4
Rest and Serve
Remove pork chops to a plate and let rest for 5 minutes. The glaze in the pan will continue to thicken. Drizzle the remaining glaze over the chops and garnish with sesame seeds and sliced green onions.
Bella's Tips
- Use thick-cut chops. Thin ones overcook too easily.
- Do not skip the rest. It keeps the juices inside the meat.
- Watch the glaze. It can burn quickly once it thickens.
- Bone-in has more flavor. But boneless works in a pinch.
- Double the glaze. You will want extra for drizzling.
Nutrition Facts
Per serving