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This juicy honey soy sauce pork chops recipe is fast, easy to make, and has the perfect savory and sweet sauce! It’s a pantry meal that you’ll definitely put on repeat.
You may also like my Honey Lemon Chicken or Honey Baked Drumsticks next.
Why you’ll love it
If you’ve tried my Honey Garlic Soy Sauce Chicken and wondered if the tasty pan sauce would be good with pork, you’d be right! This honey garlic pork chops recipe actually predates the chicken version. It’s been a favorite pantry meal of mine for years.
Along with perfectly golden, tender pork chops, we’ve got a buttery and irresistible sauce with honey, garlic, and soy sauce. This recipe is ridiculously simple to make, and you’re likely to have all the ingredients on hand already. Not bad for a 30-minute meal, right?
What you’ll need
- Pork chops – we’re using boneless pork chops. You could use bone-in pork chops instead, but you may want to work in two batches when browning them to avoid overcrowding.
- Pepper – to season the meat directly
- Flour – to get that delicious browned crust on the pork
- Butter – it adds richness to the sauce
- Olive oil – for pan frying
- Low-sodium chicken broth – the base of the sauce
- Low-sodium soy sauce – it gives depth and umami flavor for balance
- Honey and garlic – our tasty sweet ‘n savory combo
- Cornstarch – to thicken up the sauce
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Pork is really easy to overcook. A bit of pink in the middle is fine! Pork is safe to eat at 145F, and I highly recommend getting an instant read meat thermometer. The temperature of meat continues to rise after cooking, so if it’s just a little bit under 145F when you test, stop cooking it and let it rest for a few minutes.
- Here is the skillet I use, and you may want a splatter guard to help with clean-up.
- Mince the garlic fast with a garlic press.
How to make honey soy sauce pork chops
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Season the pork with pepper, then dredge in flour. Heat up the oil and half the butter in a skillet. Sear the chops on both sides until golden, then transfer to a plate.
Take the pan off the heat, and stir in the remaining ingredients (except for the cornstarch). Return to the stove, and cook for a minute or so. Make a cornstarch slurry, and add to the sauce. Return the pork, and simmer until cooked through.
Pro tip
I tested regular soy sauce and chicken broth, and I found it was too salty (even for me, and that’s saying something!), so I strongly suggest using the low-sodium versions or serving this dish with unsalted side dishes.
Substitutions and variations
- Add in a teaspoon of grated fresh ginger for zing or some crushed red pepper flakes for heat.
- Skip the flour if absolutely needed, but it does ensure the exterior of the meat gets a great browned crust.
- If you don’t have any honey, maple syrup is an easy swap.
What to serve with these pork chops
- The garlic sauce is perfect when drizzled over my Cream Cheese Mashed Potatoes, or you could definitely make rice. An Easy Baked Potato works too.
- Try steamed veggies or my Easy Roasted Cauliflower or Roasted Brussels Sprouts.
- For a salad that goes with everything, I recommend my Parmesan Arugula Salad.
Leftovers and storage
- Store leftover pork chops for 3-4 days in the fridge in a covered container.
- Reheat over a low heat until warmed through, taking care to not overcook them.
- I’m not a fan of freezing this one because the pork will dry out over time, and the crust texture will likely soften.
If you made this honey soy pork chops recipe, please leave a star rating and review below! You can also tag me on Instagram if you made this or any other S&L recipe.
Honey Soy Sauce Pork Chops
Ingredients
- 4 boneless pork chops
- Pepper to taste
- Flour for dredging
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 1/2 cup low-sodium chicken broth or stock
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 4 cloves garlic minced
- 1/2 teaspoon cornstarch
Instructions
- Sprinkle the pork chops with pepper, and then dredge them in the flour.
- Add 1 tbsp of the butter + the olive oil to a skillet over medium-high heat. Once the pan's hot, add the pork. Sear the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick), then transfer them to a plate.
- Take the pan off the heat and add the chicken broth, soy sauce, honey, garlic, and remaining butter. Return the pan to the heat and cook for about a minute.
- In a small bowl, mix the cornstarch with 1 teaspoon of cold water, then pour it into the skillet and give it a stir.
- Add the pork chops back to the pan (along with any juices on the plate) and continue cooking until the sauce has reduced a bit and the pork is fully cooked through, about 3-5 minutes. You may need to reduce the heat so it's not bubbling furiously. Serve immediately.
Notes
- I used boneless pork chops, but you could definitely use bone-in ones. If there’s large, you may want to brown them in 2 batches.
- You can skip the flour dredge if needed, but it does help the meat brown quickly, keeps them juicy inside, and also helps thicken the sauce a bit (the cornstarch does most of the thickening work, however!).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on November 15, 2018. It’s been updated with new photos and better instructions but is the same great recipe!
These were delicious and saucy! These will be on our dinner rotation.
Wonderful! Thank you!
Excellent recipe! The whole family loves it. Easy and delicious!
That’s wonderful to hear, Lea!! Thank you!
Fantastic recipe! Simple and delicious. I doubled the sauce and made basmati rice with it. Can’t wait to make this again! Thank you!
You are very welcome, Lea!!
This has become my favorite way to prepare pork chops! Love this recipe, it’s so easy! The sauce is delicious and pairs well with rice and vegetables on the side. I like adding some red pepper flakes to the sauce to give an extra kick. We love pouring some of the sauce onto the rice as well. Thank you for this recipe!
I’m thrilled it’s a favorite, Tay!! You’re very welcome!
Easy and delicious!!!!!!
Thank you so much!
I love the simplicity of your recipes, using everyday basic ingredients makes weeknight cooking a breeze.
That’s great to hear, thanks so much! XO
Excited to try this! We usually just do the shake and bake style, so this will be a nice change. And its all stuff I have on hand, so I don’t have to go to the store, which is a huge plus!
I hope you enjoy it, Emily! 🙂 Let me know!