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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
Sticky Honey soy pork chops
Print Pin RatePrep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 255kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 255kcal | Carbohydrates: 20g | Protein: 33g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 1687mg | Potassium: 591mg | Fiber: 1g | Sugar: 18g | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
This is by far the easiest recipe for Pork chops I have come across. I love the honey glazed pork chops but never really got down to making it. Thanks for sharing it!
Hello, many thanks for the recipe. This is no doubt a silly question but do you use sweet or salty soy sauce?
Either, I used a regular salty soy sauce though.
What does 3 cm pieces of ginger mean?
A 3cm piece of fresh ginger is around 1 inch of fresh ginger.
Exactly what it says 3cms
Will this marinade work just as well on pork fillet too?
Absolutely Kelly. This is also magic on chicken breasts and thighs.
Are you frying the pork chops in any oil or just put them in the pan?
No, I just use a non-stick pan because the marinade has oil in it already.
I’m onfused how much oil? And water ? I’ve tried the recipe a few times I must be doing something wrong they never come out sticky. However the taste is their so I must be doing something right lol.
I’m not sure what you mean, there is no water in the recipe. The sauce needs to be reduced before you add the pork chops back in to glaze so just let it cook down a little more.
Are you cooking the pork chops in any oil or just put them in the pan by themselves?
Made these tonight, and they were very good! I’m thinking I’ll cook the sauce down a bit next time so it sticks a bit more, but the flavor was really nice. 🙂 Thanks so much for the recipe! 🙂
Only a pleasure Michelle.
Can u use ground ginger vs freshly grated ginger? Thanks!
Yes you can, Laura.
what type of “Chili”?
Red chilli, as hot as you can handle.
Perfect timing. Just what I needed to add inspiration to the defrosting chops for supper. Thank you.
Hi Alida,
I just love the combination of that sticky sauce – I constantly find myself declaring my favourite ingredients or combinations – never does one last long though until the next recipe! Will definitely be listing this one on my dinner to do list!! Thanx!