The Best Honey Garlic Pork Chops

A skillet of 4 cooked honey garlic pork chops

4.50 — Votes 6 votes

The Best Honey Garlic Pork Chops

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.

Prep Time5

Cook Time25

Marinate Time4

Total Time4 30

Course: Dinner

Cuisine: American, asian-inspired

Diet: Gluten Free

Servings: Servings

Author: Cassy Joy Garcia

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!

Notes

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.

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.

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