These honey soy glazed pork chops have been a dinner staple in our kitchen for years. They’re so fast to make, I always have the sauce ingredients on hand, and it’s all made in one pan. I like to serve this with rice or couscous to soak up the extra, yummy sauce.
Hope you enjoy this easy weeknight meal!
Honey & Soy Glazed Pork Chops
These honey soy glazed pork chops have been a dinner staple in our kitchen for years. They're so fast to make, I always have the sauce ingredients on hand, and it's all made in one pan. I like to serve this with rice or couscous to soak up the extra, yummy sauce.
- 2 teaspoons olive oil
- 4 boneless pork chops (about 3/4" thick)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon cornstarch
- 1 clove garlic (minced)
- salt & pepper
- Sprinkle salt and pepper on each chop.
- Heat olive oil in a skillet over medium heat. Add chops and cook each side until brown and cooked through (I usually remove them when they are still just ever-so-slightly pink because they will continue to cook out of the pan–safe internal temperature for pork chops is 145 degrees.)
- While the chops are cooking, combine honey, soy sauce, balsamic vinegar, and cornstarch in a bowl and stir until combined.
- Transfer chops to a plate.
- With heat still on medium, add minced garlic to the skillet and cook, stirring constantly, for about 30 seconds.
- Add soy sauce mixture to the pan and let it cook, stirring frequently, for about a minute. It will boil and thicken.
- Spoon sauce over chops and serve.
Here are two more quick dinner recipes you might like:
5 Ingredient Slow Cooker Turkey Taco Meat
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Jessica @ Nutritioulicious says
That glaze looks delish! We don’t eat pork in the house, but I bet this would be delish with chicken or even fish too!
Sally says
Yes, the pan sauce would be yummy on other dishes too!
Ted says
This recipe looks great, I think I’ll try it. I’ve gotten so sick of pork over the years that I’ve all but given up on it. We just kept making the same old ways, but this looks awesome. I always end up cooking it too much, and because pork is such a lean meat it a matter of a minute or two and it’s overdone.
Thanks!
Sally says
Thanks Ted. Alway good to have a new idea in the mix. And yes, I’ve overcooked many pork chops too! They recently lowered the safe internal temperature of pork to 145 because so many people were overcooking it (and because 145 was found to be safe as well).
Christina Nifong says
Always looking for new ways to cook pork chops and love the inclusion of honey in these. Thanks for posting!
Sally says
Thanks! Hope you love it.