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This honey garlic pork chop dish turns an everyday meal into a standout dinner with little work. The sticky sweet and savory coating browns just right on the grill, making juicy chops that vanish quickly from the table. I've tried countless marinades over the years, and this easy mix has become the most asked-for pork meal at my home.
I came up with this during a backyard cookout when I needed something fast that would make everyone happy. What began as a thrown-together solution has turned into our go-to dish that friends always ask for when they come over.
Ingredients
- Pork chops thick-cut bone-in ones stay juicier during cooking
- Ketchup gives that tomato punch and tang that cuts through the sweetness
- Honey makes that amazing brown crust and sticky finish
- Low sodium soy sauce brings richness without making things too salty
- Fresh garlic cloves add that smell and taste that makes everything better
How To Make Incredible Honey Garlic Pork Chops
- Get the grill ready
- Warm your grill to medium heat around 375°F. Make sure to oil the grates so nothing sticks. This heat lets the chops cook through without burning the sugary coating.
- Stir up the coating
- Put ketchup honey soy sauce and smashed garlic in a bowl. Mix well until it's all smooth. It should be thick enough to stick to a spoon but still easy to brush on.
- Start the meat
- Put pork chops on the hot grill and cook each side about 2 minutes. This first step without any sauce makes nice grill lines and locks in the juices.
- Brush on the sauce
- Cover each side with plenty of the honey garlic mix as they cook. Use several thin coats instead of one thick layer for better taste and browning.
- Finish cooking
- Keep grilling for 7 to 9 minutes on each side adding more sauce now and then. Check with a meat thermometer for 145°F inside. Let them sit for 5 minutes before eating.
Honey really makes this dish special. I like to use local wildflower honey for its light flowery taste in the sauce. My family always serves these chops at our first outdoor cookout of the year, marking when summer officially begins for us.
Do-Ahead Steps
You can mix up the sauce as far as three days before and keep it in a sealed container in the fridge. This actually makes it taste better as the garlic flavor spreads throughout. Just let it warm up before using. You can also season the meat with salt and pepper in the morning, which helps them stay juicy when cooked.
Great Side Dishes
These sweet garlicky pork chops go really well with simple sides that don't fight with the sauce. Smooth mashed potatoes are great for soaking up extra sauce. Grilled veggies like asparagus or zucchini can cook right next to the chops for an easy meal. Add a fresh green salad with a light dressing to balance out the rich meat.
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Cooking Without A Grill
Don't have a grill? These pork chops work great with indoor cooking too. For the stove, use a cast iron pan on medium-high heat. Cook the chops 2 minutes each side, then turn down to medium-low, add the sauce and keep cooking until done. For oven cooking, first brown them in an oven-safe pan, then brush with sauce and finish in a 375°F oven for about 15 minutes or until they reach the right temperature.
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Frequently Asked Questions
- → When are the pork chops fully done?
They're fully cooked when a thermometer checks 145°F (63°C) inside. It's okay if the center looks a little pink—that's safe to eat!
- → Can I bake these instead of grilling?
Sure can! Set your oven to 375°F (190°C), sear them in a skillet that can go in the oven, spread on the glaze, then bake for 8-10 minutes until the temperature inside hits 145°F.
- → What sides go best with these chops?
Try pairing them with mashed potatoes, salad, rice, or roasted veggies. The sweet and savory sauce goes great with tons of sides.
- → Can I prep the glaze ahead of time?
Yes! You can make the glaze and store it in your fridge for up to 3 days. Heat it a tiny bit to make spreading super easy.
- → What can I use instead of soy sauce?
If you want to skip soy sauce, go for tamari or coconut aminos. For less salt, pick low-sodium tamari or mix water into regular soy sauce.
- → How thick should the pork chops be?
A 1-inch thickness is ideal here. Thinner means quicker cooking but risks drying out, while thicker might take longer to fully cook through.