These honey garlic pork chops are pure stovetop-to-oven magic! Picture succulent chops marinated in a delicious coconut aminos, honey, garlic, and red pepper flake concoction, seared until golden, and then baked to juicy, tender perfection. Dinner just got dangerously delicious, my friend!
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This recipe is…
if you’ve been served (or maybe you cooked) a bland, dry pork chop, know that this recipe’s purpose is to redeem the experience. These honey garlic pork chops are unbelievably flavorful and if you follow my guidance on cooking temperature (this digital thermometer will make it extra easy on you), you’ll have the most tender pork chops of your life.
If you’re looking for more juicy, perfectly cooked pork recipes, we’ve got you. Our oven roasted pork tenderloin has been a reader favorite for years, our slow cooker pulled pork recipe is as easy and delicious as it gets, and our slow cooker pork carnitas are perfect for burrito bowls or tacos!
Why You’ll Love This Recipe
- The flavor is incredible – the combination of coconut aminos, honey, garlic, and red pepper flakes, and searing followed by baking creates a depth of flavor that’s truly irresistible.
- They’re tender and juicy – searing the pork chops before baking them locks in juices, resulting in a finished product that is exceptionally tender and moist.
- It’s easy – this recipe is surprisingly easy and doesn’t require extensive prep work (you’ll just want to marinate the pork for 4-24 hours, but that’s hands-off time), making it perfect for busy weeknights.
Recipe Ingredients
You’ll need the pork chops themselves and then just four simple marinade ingredients to pull this recipe together. Find ingredient notes (including substitutions and swaps) below.
- Pork chops – whether you choose bone-in or boneless pork chops for this recipe, you’ll want to make sure that each chop is about 1 inch thick so that the initial sear doesn’t cook the pork chop through.
- Coconut aminos – if you haven’t purchased coconut aminos before, it’s typically sold either in the health food aisle or near the soy sauce.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Omit the spice – while the spicy/sweet combo in this marinade is unbeatable, if you’re sensitive to spice, feel free to omit the red pepper flakes.
- Try a different marinade – not a fan of honey garlic flavors but still want to follow this recipe for the method alone? Try one of our pork tenderloin marinades (the maple dijon variation is my very favorite) instead.
How to Make Honey Garlic Pork Chops
This recipe is almost as simple as the ingredient list. Follow along below.
Step 1: Add the pork chops, coconut aminos, honey, garlic, and red pepper flakes to a large bag or container. Marinate the pork for at least 30 minutes, ideally 4 hours, up to 24 hours.
Step 2: Preheat the oven to 375°F. Add one tablespoon of ghee to an oven-safe skillet over high heat. Once hot, place the pork chops and marinade into the skillet and sear the pork chops for 4-5 minutes, until charred, then flip.
Step 3: Once flipped, pour the marinade over top of the pork chops.
Step 4: Bake the pork chops for 18-20 minutes until their internal temperature reaches 165°F. Once the temperature is reached, let the pork chops rest for at least 10 minutes, then serve and enjoy!
Recipe Tip
Use a meat thermometer – we cannot emphasize this enough! If you want perfectly cooked, juicy, tender pork chops (or any meat, for that matter), you need to rely on an in-oven meat thermometer vs. setting the oven timer for a certain amount of time. It’s a small investment that you will use time and time again in your kitchen.
How to Serve
Serve honey garlic pork chops alongside a starchy side like easy Instant Pot mashed potatoes, perfectly cooked white rice, or oven roasted potatoes and a green veggie like simple sauteed green beans or crispy oven roasted broccoli.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Because pork chops tend to dry out when reheated, when you’re ready to enjoy, we actually recommend slicing your leftover pork chops and using them in an easy pork stir fry rather than enjoying them pork chop-style.
Frequently Asked Questions
You’ll want to marinate the pork chops for at least 30 minutes, but ideally between 4 and 24 hours.
Use an in-oven thermometer to cook your pork chops to an internal temperature of 165°F.
Because the marinade gets poured into the skillet and baked with the pork chops, it’s absolutely safe (and delicious) to spoon some of it over the chops as you serve them.
You can absolutely use this honey garlic marinade on other meats. It would be divine on chicken thighs or grilled skirt steak.
More Favorite Pork Recipes
If you tried this Honey Garlic Pork Chop Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
The Best Honey Garlic Pork Chops
Ingredients
- 4 bone-in pork chops, 1-inch thickness
- ½ cup coconut aminos
- ¼ cup honey
- 6 cloves garlic, minced
- 1 teaspooon red pepper flakes
- 1 tablespoon ghee
Instructions
- Add the pork chops, coconut aminos, honey, garlic, and red pepper flakes to a large bag or container. Marinate the pork for at least 30 minutes, ideally 4 hours, up to 24 hours.
- Preheat the oven to 375°F. Add one tablespoon of ghee to an oven-safe skillet over high heat. Once hot, place the pork chops and marinade into the skillet and sear the pork chops for 4-5 minutes, until charred, then flip.
- Once flipped, pour the marinade over top of the pork chops.
- Bake the pork chops for 18-20 minutes until their internal temperature reaches 165°F. Once the temperature is reached, let the pork chops rest for at least 10 minutes, then serve and enjoy!
Recipe Notes
- Omit the spice – while the spicy/sweet combo in this marinade is unbeatable, if you’re sensitive to spice, feel free to omit the red pepper flakes.
- Try a different marinade – not a fan of honey garlic flavors but still want to follow this recipe for the method alone? Try one of our pork tenderloin marinades (the maple dijon variation is my very favorite) instead.
Nutrition
My husband liked them, I did the 24 hours seasoning. They were tough and dry. He smothered them in mashed potatoes. The flavor was great, just tough.
Oh man, I’m so sorry to hear that!