Sticky honey soy pork chops are seared before being cooked in a sticky, aromatic sauce resulting in seriously delicious and juicy pork.
How to cook honey soy pork chops
- Pan-fried pork chops: Pat bone-in pork chops dry with kitchen paper before seasoning with salt. Heat a large pan or skillet over high heat and add the chops. Sear until golden brown on both sides. Depending on how thick the chops are, they should be cooked through at this stage. The meat will have a slight pink hue and will still be juicy. Stand the pork chops on the fat cap and cook the fat for a few minutes until golden brown and crisp. This will help render out the fat and make it unctuous. Remove the chops from the pan and set aside.
- Make the sticky sauce: Combine honey, soy sauce (use Tamari or Coconut Aminos if your gluten intolerant), freshly grated ginger and garlic, chilli flakes (red pepper flakes), water and lemon juice in a measuring jug and mix well. Pour into the same pan used for the pork chops and bring to a simmer. Allow to cook for a minute or two until the sauce coats the back of a spoon. Add the chops back into the pan and spoon over the glaze. If you want the glaze stickier, cook for a little longer before adding the pork chops. Season to taste and serve.
How long to cook pork chops
Pork chops are cooked when they reach 62ºC/145ºF on a meat thermometer. However, I find them to be a little overcooked usually at that temperature. I prefer my pork chops to have a slight pink hue in the center and still be juicy. Pork is perfectly safe to eat like this. I cook my chops for 3-4 minutes per side (depending on their thickness) in a very hot pan to get good color on them without overcooking.
What to serve with pork chops
- Easy spicy garlic roasted broccoli
- Parmesan garlic mashed potatoes
- Cucumber, tomato and red onion salad
Pork chop recipes
- 4 thick pork chops
- ½ cup soy sauce
- ¼ cup honey (add more if you want it sweeter)
- 1 tsp fresh ginger grated
- 2 garlic cloves minced
- 1 tsp chilli flakes / red pepper flakes
- 1-2 tbsp fresh lemon juice
- Preheat a large frying pan or skillet over high heat. Pat the pork chops dry with kitchen paper then season with 2 teaspoons oil and salt.
- Cook the pork chops in the hot pan for 3-4 minutes per side until well browned. Turn the chops onto their fat caps and allow to cook for another 2-3 minutes until the fat is well browned. Remove from the pan and set aside.
- Combine the soy sauce, honey, ginger, garlic, chilli & lemon juice in a mixing jug and mix well. Pour into the pan and allow to simmer. Cook for 2-3 minutes until the sauce coats the back of a spoon then add the pork chops back in.
- Glaze the chops with the sauce until they are coated, sticky and shiny.
- Remove from the heat and serve.