Honey Soy Pork Chops

These easy skillet pork chops are cooked in a sweet and savory sauce made with soy sauce, honey, garlic, and a hint of spice. They come together quickly in one pan and make a delicious weeknight dinner served with rice, roasted potatoes, or a simple salad.

With less than 10 minutes of prep and just a handful of ingredients, this dish is perfect for busy evenings. The sauce simmers into a glossy glaze that coats the chops beautifully and adds bold flavor with minimal effort.

What You’ll Like About This Recipe

• Big flavor, simple ingredients. A small amount of soy sauce, garlic, honey, and sherry or broth turns into a rich, savory-sweet glaze that tastes like you spent much longer on dinner than you actually did.
• Juicy, tender pork chops. Searing the chops first and then letting them gently simmer in the sauce helps them cook through without drying out. The chops stay moist while they soak up all that honey-soy goodness.
• Quick skillet method. Everything happens in one pan, starting with the sear and finishing with a quick pan sauce. There’s no marinating or oven-baking required, so cleanup is minimal and timing is easy to manage.
• Easy to customize. You can dial the cayenne up or down, swap the sherry for broth, or add a splash of citrus or extra garlic to match your taste. The basic method stays the same while the flavor profile is very forgiving.

Ingredient Notes

• Pork chops – Bone-in chops bring more flavor and stay juicier during the simmer. Aim for chops that are not too thin so they have time to brown nicely without overcooking. Boneless chops will also work; just keep an eye on them and check for doneness a little earlier.
• Vegetable oil – A neutral, high-heat oil is ideal for searing the chops until they are nicely browned. If you prefer, you can use another neutral oil such as canola or avocado oil; avoid butter at this stage since it can burn at higher heat.
• Garlic – Fresh minced garlic builds a savory backbone for the sauce. It cooks very quickly, so adding it after searing the chops and briefly sautéing it off the heat keeps it from turning bitter.
• Dry sherry or chicken broth – Dry sherry adds depth and a subtle complexity that makes the sauce taste restaurant-worthy. Chicken broth is a great alcohol-free alternative and still adds plenty of savory flavor. Either one helps deglaze the pan and pick up the browned bits.
• Low-sodium soy sauce – Using low-sodium soy keeps the sauce from becoming overly salty, especially since it reduces slightly as it simmers. If you use regular soy sauce, you may want to reduce or skip any extra salt.
• Honey – Honey sweetens the sauce and helps it cling to the chops, creating a glossy finish. A mild honey works best so it doesn’t overpower the other flavors; if you use a very strong honey, taste and adjust as needed.
• Cayenne pepper – Just a pinch of cayenne adds gentle heat in the background without making the dish overtly spicy. You can increase the amount for more kick, or omit it if you’re cooking for very heat-sensitive eaters.
• Cornstarch – A small amount of cornstarch whisked with cold water thickens the cooking juices into a smooth pan sauce. Make sure the slurry is well mixed and the sauce is simmering when you add it so it thickens evenly.

How to Make It

1. Pat the pork chops dry and season them on both sides with salt and pepper so they have good flavor from the start.
2. Heat oil in a skillet over medium-high heat and brown the chops on both sides until they develop a deep golden crust, then transfer them to a plate to rest.
3. Add the garlic to the hot pan and cook briefly, stirring, just until fragrant so it flavors the oil without scorching.
4. Stir together the sherry or broth, soy sauce, honey, and cayenne in a small bowl, then return the chops to the skillet and pour the mixture over them.
5. Bring the liquid to a gentle simmer, lower the heat, cover the pan, and cook until the pork chops are tender and cooked through, turning them once or twice so they cook evenly in the sauce.
6. Move the chops to a platter and keep them loosely covered while you whisk the cornstarch with cold water, then stir the slurry into the simmering pan juices until the sauce thickens and becomes glossy.
7. Spoon the thickened sauce over the pork chops on the platter and serve right away with your favorite sides.

Pro Tips

• Pat the pork chops very dry before seasoning so they sear instead of steaming in the skillet, which helps build a deeper, more flavorful crust.
• Choose chops of similar thickness so they cook at the same rate and you don’t end up with some overcooked while others are underdone.
• Deglaze the pan fully when you add the sherry or broth, scraping up the browned bits from the bottom so they melt into the sauce instead of burning.
• Rest the chops briefly off the heat before saucing and serving so the juices redistribute and the meat stays moist when sliced.

Recipe Variations

• Use boneless chops instead. Boneless loin or rib chops work well with the same method; just shorten the covered simmer slightly and check for doneness earlier, since they often cook faster than bone-in chops.
• Add a citrus twist. Stir in a squeeze of fresh lemon or orange juice at the end of cooking, or finish the sauce with a little grated orange zest. The bright acidity lightens the sweet-savory sauce and adds complexity.
• Make it spicier. Increase the cayenne or add a dash of your favorite hot sauce or a pinch of red pepper flakes to the sauce mixture. Adjust gradually, tasting as you go, so the heat supports the flavors rather than overpowering them.
• Swap the sweetener. Use brown sugar, maple syrup, or agave in place of honey for a slightly different sweetness. Brown sugar adds a hint of molasses flavor, while maple gives a more pronounced, cozy note.

Serving Suggestions

• Serve with steamed jasmine rice or garlic butter rice to soak up the sauce.
• Add roasted potatoes, twice-baked sweet potatoes, or a baked potato for a heartier plate.
• Pair with a Thai-style cucumber salad, sautéed green beans, or stir-fried vegetables.
• Garnish with sliced green onions or sesame seeds for a finishing touch.

How to Store

• Refrigerate: Cool the pork chops and sauce to room temperature, then transfer them to an airtight container or cover the serving dish tightly. Refrigerate for up to 3 to 4 days, making sure the chops are nestled in plenty of sauce to help keep them moist.
• Reheat: Warm leftovers gently in a covered skillet over low heat, adding a splash of water or broth if the sauce has thickened too much. You can also reheat individual portions in the microwave in short bursts, spooning some sauce over the chops and turning them once so they heat evenly.
• Freeze: For longer storage, place the cooled chops and sauce in a freezer-safe container or heavy-duty freezer bag and press out excess air. Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating, and refresh the sauce with a small splash of broth or water if it seems too thick.

Honey Soy Pork Chops

Diana Rattray

Transform your dinner routine with these honey, soy, and garlic pork chops. Easy to make and jam-packed with flavor!

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Servings 4 servings

Calories 296

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Course Pork Chops

Prep Time 6 minutes minutes

Cook Time 30 minutes minutes

Total Time 36 minutes minutes

Ingredients

  

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• 4 pork chops, bone-in, about 2 1/2 pounds
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon vegetable oil
• 1 teaspoon garlic, minced
• 1/4 cup dry sherry, or chicken broth
• 1/4 cup low sodium soy sauce
• 2 tablespoons honey
• 1/8 teaspoon cayenne pepper
• 2 teaspoons cornstarch
• 2 tablespoons cold water

Instructions

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• Pat the pork chops with paper towels to dry and sprinkle them all over with salt and pepper.
• Heat the oil in a skillet over medium-high heat. When the oil is hot and shimmering, add the chops. Cook for 2 minutes on each side. Remove the chops to a plate and add the garlic to the pan; cook for 1 minute, then remove the pan from the heat.
• Combine the sherry, soy sauce, honey, and cayenne pepper in a small bowl; whisk to blend.
• Add the pork chops back to the skillet and pour the sauce over them. Bring to a simmer over medium heat. Reduce the heat to low, cover the pan, and simmer for 25 to 30 minutes. Remove the chops to a platter and tent with foil to keep warm.
• Combine the cornstarch with 1 tablespoon of cold water and mix to form a smooth paste. Add the cornstarch slurry to the sauce and cook over medium-low heat until thickened.
• Arrange the pork chops on a platter and drizzle with the sauce.
  

Nutrition

Calories: 296kcalCarbohydrates: 11gProtein: 30gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 90mgSodium: 639mgPotassium: 576mgFiber: 0.2gSugar: 9gVitamin A: 31IUVitamin C: 0.3mgCalcium: 18mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword pork chops

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