Honey Garlic Pork Chops

  • PrepTime: 5 Mins
  • CookTime: 13 Mins
  • TotalTime: 18 Mins


  1. 4 garlic cloves, minced
  2. 3 tablespoons honey
  3. 2 tablespoons apple juice
  4. 1 1/2 teaspoons apple cider vinegar
  5. 1 1/2 teaspoons kosher salt, divided
  6. 1/2 teaspoon fresh ground black pepper, divided
  7. 2 (8 to 10 ounce) bone-in pork loin rib chops, about 1-inch thick
  8. 2 tablespoons vegetable oil
  9. 2 tablespoons chopped fresh parsley


  1. Gather the ingredients.Kristina Vanni
  2. In a small bowl, stir to combine the garlic, honey, apple juice, apple cider vinegar, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon freshly ground black pepper. Set aside.Kristina Vanni
  3. Pat the pork chops dry with a paper towel.Kristina Vanni
  4. Season both sides of the pork chops with the remaining 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.Kristina Vanni
  5. Heat the oil in a cast iron skillet over medium-high heat.Kristina Vanni
  6. Add the pork chops, then sear until they are golden brown and cooked to an internal temperature of 140 F, about 4 minutes on each side.Kristina Vanni
  7. Transfer the pork chops to a clean platter to rest while you make the sauce.Kristina Vanni
  8. Heat the cast iron and pan dripping over low heat. Add the honey garlic mixture to the pan. Cook, whisking constantly, until the mixture begins to thicken into a glaze and can coat the back of a spoon, about 5 minutes.Kristina Vanni
  9. Return the pork chops to the skillet along with any resting juices, turning to coat the pork chops in the warm glaze.Kristina Vanni
  10. Garnish with fresh parsley and serve immediately. Leftovers can be refrigerated in an airtight container for up to 4 days.Kristina Vanni


  1. First things first, bone-in helps ensure a juicy pork chop because the bone will help slow down how fast the meat cooks, ensuring a proper crust and no overcooking.
  2. If you have extra time, another way to make sure your chops turn out tender is brining. You can brine the chops for up to 4 hours or even a quick 30 minutes.
  3. The key to a delicious crust it to sear in a hot pan. Make sure your pan is hot enough by testing with a flick of water or flour—if it immediately sizzles, the pan is ready.
  4. The pork chops should be cooked to an internal temperature of 145 F. For 1-inch thick pork chops this will take about 4 minutes on each side. For thinner cut chops, it should take about 3 minutes.
  5. Test with an instant read thermometer to avoid overcooking and drying out the meat.
  6. Finally, pork chops need to rest before cutting to keep it tender and juicy.