Honey Soy Garlic Pork Chops
A balanced sweet-savory glaze made from soy sauce, honey, garlic, and ginger coats seared pork chops to create a flavorful, glossy finish. The marinade doubles as the pan sauce, reducing during cooking to form a rich glaze that pairs well with rice or steamed vegetables.
Servings 4 pork chops
Ingredients
- Pork
- 4 boneless or bone-in pork chops about 1 inch thick
- Marinade / Glaze
- ¼ cup soy sauce
- or coconut aminos if preferred
- 2 tbsp honey
- maple syrup may be substituted
- 2 tbsp rice vinegar
- or apple cider vinegar
- 3 cloves garlic minced
- 1 tsp fresh grated ginger
- 1 tsp sesame oil
- Pinch red pepper flakes optional
Instructions
- Prepare the Marinade
- In a bowl, whisk together:
- soy sauce
- honey
- rice vinegar
- minced garlic
- grated ginger
- sesame oil
- red pepper flakes (optional)
- Mix until the honey is fully dissolved.
- Marinate the Pork
- Place pork chops in a shallow dish or resealable bag.
- Pour the marinade over the chops and coat evenly.
- Refrigerate for about 2 hours, turning once halfway through for even flavor.
- Prepare for Cooking
- Remove pork chops from the marinade and pat dry lightly with paper towels.
- Reserve the marinade for the pan sauce.
- Patting the chops dry helps promote better browning during searing.
- Sear the Pork Chops
- Heat a skillet over medium-high heat with a small amount of neutral oil.
- Cook pork chops 2–3 minutes per side until lightly browned.
- Create the Glaze
- Pour the reserved marinade into the skillet.
- Reduce heat to medium and simmer 3–4 minutes, spooning the sauce over the pork chops as it thickens.
- The sauce should reduce slightly and form a glossy glaze.
- Serve
- Remove from heat and spoon the remaining glaze over the pork chops.
- Serve hot with:
- steamed rice
- sautéed vegetables
- or steamed broccoli, carrots, or bok choy
Notes
Serving Notes
Garnish with sliced green onions or sesame seeds if desired.
The sweet-savory glaze complements simple sides like rice or lightly seasoned vegetables.