Delicious Pan-Seared Pork Chops with Honey Garlic Sauce are juicy, tender and almost impossible to resist! With a make in the pan honey garlic sauce, this pork chop recipe is easy enough for a weeknight and impressive enough for guests.
Pan searing is the secret and with my tips and tricks, practically foolproof!
Any pork recipe that yields such delicious results for so little effort is always a winner in my book, and these pan-seared pork chops are no exception.
Bathed in a delicious honey garlic sauce that’s infused with cinnamon and cloves, this pork chop recipe is one of my new “go to” favorites!
Honey Garlic Sauce!
Like Italian cuisine, the focus is on simple preparations that really highlight the ingredients. Which brings me to.. this Honey Garlic Sauce.
Mixing sweet and sour with a subtle layer of warm spices, this sauce reflects the Moorish influence on Spanish cuisine – and it is amazing!!!
The spices aren’t overwhelming – they provide that lovely “hmmm.. what is that flavor?” element that takes a dish from “good” to “great!”
So, when you make this pork recipe, just make sure you have something to sop up that sauce, alright?
I speak from experience.
So, let’s get started!!
How to Pan-Sear Pork Chops
Pan searing is the “secret” to incredibly moist and flavorful pork chops!!
- Step #1: Scrape off any marinade (if using) and blot the chops dry. You want them as dry as possible so that they develop a lovely brown crust.
- Step #2: Heat an oven-safe skillet (like cast iron) over medium/ medium-high heat, then add the oil!
- Step #3: Add the chops and let the chops sit for 3 to 5 minutes. Do NOT touch them!
- Step #4: Look for browning along the edges of the pork chops. When you see a nice deep brown, test those chops.
- Step #5: Using tongs, “test” the pork chops. They are ready to be turned when they release easily from the pan. If you have to tug, they aren’t done yet!
- Step #6: When the chops are properly seared, turn them and repeat the process.
- Step #7: If making a sauce, remove the chops and use all those lovely browned bits (fond) to make your sauce. Add the chops back to the pan, cover and cook for another 5 minutes or until the chops have reached an internal temperature of 145 degrees.
- Step #8: If you aren’t planning on making a sauce, you can finish cooking the chops in a covered oven-safe skillet at 350-degree oven for 5 – 10 minutes.
Tips for making juicy pork chops:
- Pan searing is a great method for making juicy pork chops. Searing helps to seal in the juices.
- Don’t cook your chops right out of the refrigerator! Let them warm up a bit – 15 – 20 minutes out of the fridge. If the chops are too cold, the outside overcooks before reaching the ideal internal temperature.
- How you finish cooking the pork chops depends upon whether or not you make a sauce.
- No sauce? Finish cooking the chops in the oven.
- Making a sauce? Finish cooking the chops in the sauce on the stove.
- With thick pork chops, if you cook them entirely on the stovetop without a sauce, they will dry out!
Pork chops should be cooked to an internal temperature of 145 degrees.
To measure the temperature, insert a calibrated meat thermometer into the side of the pork chop until the tip is in the center of the pork chop.
Yes! Color isn’t a great indicator of doneness. As long as the internal temperature of the pork is 145 degrees, the pork is safe to consume – even if it’s pink!
Other pork recipes you might enjoy:
- Pork with ginger apples and parsnips
- Ras al Hanout Grilled Pork Skewers
- Juicy and Tender slow cooker pulled pork tacos
- Baked Bourbon Maple Pork Chops with Sweet Potatoes and Apples
- Sheet Pan Miso Glazed Pork Chops with Broccolini.
If you enjoyed this recipe, I’d love for you to rate it!!! Cheers! Nancy
Pan Seared Pork Chops with Honey Garlic Sauce
- 1 lemon juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper freshly ground
- 3 garlic cloves, minced
- 4 Tablespoons olive oil
- 4 pork chops center cut, approx. 3/4 inch thick
- 1 1/2 Tablespoons honey
- 1/2 cup low sodium chicken stock
- 3 Tablespoons dry white wine
- 3 bay leaves
- 4 cloves whole
- 1 cinnamon stick
- 2 Tablespoons italian parsley minced
- In a casserole large enough to hold the chops, combine the lemon juice,2 Tablespoons of the olive oil, minced garlic cloves, salt and pepper.
- Add the pork chops, stirring to coat the chops. Cover and refrigerate for 2 hours.
- Remove chops from the marinade and scrape off the excess and reserve. Blot the chops dry with a paper towel.
- Heat a large skillet over medium-high heat. Add the remaining 2 Tablespoons olive oil and swirl to coat the pan. Add the chops. Let cook for 3 to 5 minutes. Test the chops by lifting with a pair of tongs. If the chops release easily they are ready to be turned. If not, wait another 30 seconds and try again. Turn the chops and cook for another 3 – 5 minutes.
- Remove the chops from the pan. Add the cloves, cinnamon stick and bay leaves. Stir for 1 minute until you can smell the spices. Add the honey, white wine, chicken stock and reserved marinade to the pan. Stir, scraping up the browned bits on the bottom of the pan.
- Add the pork chops back to the pan, cover and cook for another 5 minutes or until the chops reach an internal temperature of 145 degrees. Remove the pork chops and cover with foil. Boil the sauce for 2 -3 minutes until it becomes thick and syrupy. Remove the cloves, cinnamon stick and bay leaves. Return the chops to the pan and turn to coat with the sauce. Tasted and adjust the seasonings if needed.Place the chops on a serving platter and pour the sauce over. Sprinkle with parsley and serve.