Honey Glazed Pork Chops

4.34 from 6 votes

Honey Glazed Pork Chops are an easy recipe perfect any night of the week! With a honey and soy glaze these chops are sweet and succulent!

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: Western

Keyword: Honey Glazed Pork Chops

Servings:

Calories: 388kcal

Glaze: combine honey, dark soy sauce, salt and pepper in a jug and whisk till consistently mixed.
Olive oil: drop the olive oil into the pan. Fold 1 sheet of paper towel into a square and use this to spread the oil over the pan in a light layer.
Pork chops: use kitchen tongs to place each chop into the pan. Flat in one layer, touching ok, but no overlap or layering.
Honey glaze: use a pastry brush to coat 1 side of each chop with the honey soy glaze. Then use kitchen tongs to pick up each chop and flip to the other side. Use the pastry brush to coat this second side of each chop.
Cook: turn the stove to a medium to high heat. Sear the chops for 5 minutes, before using kitchen tongs to flip each to the other side.
Rest: the pork chops will be cooked when the internal temperature reaches 145 ºF / 71°C. You can also cut into the chop to visually see that the meat is white, no longer pink and cooked through. Once the chops have been cooked, turn the stove off and let them rest for 2 to 3 minutes.
Serve: to serve the chops, plate with cooked quinoa or rice, cucumber ribbons and chopped chives. Drizzle with remaining honey soy glaze (optional).

Note 1 - Olive oil: we only want to use a very small amount of oil in the pan. This is to ensure that the chops sear and don't just sit in liquid that is heating. I use 1 teaspoon, dropped into the pan, then fold a piece of paper towel and smear the oil around in the pan to coat.
Note 2 - Pork chops: I use bone in pork chops as I find they are juicy and succulent. Plus they have a little extra fat than boneless loin chops. If your chops have a lot of fat around the outside, consider using a knife and making some cuts into the fat, slightly apart. This will save the chops turning up as they cook. If you skip this but notice it happening as you cook the chops, you can either use tongs to push that part of the chop down into the pan or use kitchen scissors to make a cut in the fat at this time.
Note 3 - Dark soy sauce: this is a different ingredient to regular soy sauce. You will find it in the same section at the supermarket though. Also in the Asian foods section. It will be labelled 'dark soy sauce'. You may have seen me use this in my Japanese noodle recipes. It brings the lovely golden brown colour to the recipe. Whilst regular soy sauce will work, your chops won't have the same colour.