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honey garlic pork chops with gravy
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Improved Honey Garlic Pork Chops Recipe

These honey garlic pork chops are brined for extra juiciness, then seared and finished in a rich honey garlic sauce for a flavorful skillet dinner.
Course Main Course
Cuisine American
Keyword Crock Pot Pork Chops, crockpot pork chops
Prep Time 20 minutes
Cook Time 20 minutes
Brining Time 2 hours
Total Time 2 hours 40 minutes
Servings 4 servings
Calories 490kcal
Author Kathleen

Ingredients

Brining Ingredients:

  • 2 cups water
  • 3 1/2 tablespoons Morton’s coarse Kosher salt (If using Diamond Crystal, increase to about 5 tablespoons. If using table salt, reduce to 2 tablespoons.)
  • 1/3 cup brown sugar, firmly packed
  • 4 cups ice
  • 4 pork chops bone-in or boneless, about 1 inch thick

Cooking Ingredients:

  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons garlic, minced, divided
  • 1 sprig fresh rosemary
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1/3 cup low-sodium chicken broth
  • 1/4 cup white wine, Sauvignon Blanc, Pinot Grigio, or Chardonnay (or substitute 1 tablespoon apple cider vinegar + 3 tablespoons additional broth for a tangy twist)
  • 2 teaspoons dark brown sugar
  • 1/4 cup honey
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon fresh lemon zest
  • 1 teaspoon Dijon mustard for extra depth of flavor
  • 1/2 teaspoon soy sauce
US Customary - Metric

Instructions

Brine Pork Chops:

  • In a medium saucepan, combine water (2 cups), salt (3 1/2 tablespoons), and brown sugar (1/3 cup). Heat over medium, stirring until dissolved.
  • Remove from heat and stir in ice cubes (4 cups) until melted. Brine must be completely cool before use.
  • Place pork chops (4) in a resealable bag or shallow dish. Pour brine over, ensuring chops are submerged.
  • Refrigerate for 30 minutes to 2 hours (2 hours is best).

Prepare the Pork Chops:

  • Remove pork chops 15-20 minutes before beginning. Pat dry thoroughly before cooking.
  • In a small bowl, whisk black pepper (1 teaspoon), garlic powder (1 teaspoon), and smoked paprika (1/2 teaspoon) until evenly combined. Evenly sprinkle both sides of each pork chop with seasoning mix. **No extra salt is needed — the brine has already seasoned the meat.**
  • Sear the Pork Chops: Heat olive oil (2 tablespoons) in a 12-inch skillet over medium-high heat. When the oil shimmers and just begins to ripple, add the pork chops. Sear for 3–4 minutes per side, until they develop a golden-brown crust. Transfer to a plate and set aside. The temperature will continue to rise a few degrees as they rest.
  • Bloom Garlic: Reduce heat to medium. Add butter (2 tablespoons) to the skillet and melt. Stir in half of the garlic (1 tablespoon) and the rosemary sprig (1); cook for 20–30 seconds until fragrant.
  • Deglaze: Add the white wine (1/4 cup) to the skillet and scrape up any browned bits from the bottom. Let simmer for about 30 seconds to reduce slightly, then add the chicken broth (1/3 cup), brown sugar (2 teaspoons), honey (1/4 cup), lemon juice (1 1/2 tablespoons), lemon zest (1/2 teaspoon), Dijon (1 teaspoon), soy sauce (1/2 teaspoon), and the remaining half of the garlic. Stir in thyme leaves (1 teaspoon). Bring to a gentle boil, then reduce to a simmer.
  • Simmer: Return pork chops (and any juices) to the skillet. Spoon sauce over the chops and simmer for 2–4 minutes, until heated through and an instant-read thermometer registers 145°F (63°C).
    *If you don’t have a thermometer, look for clear-running juices and a center that feels slightly springy (not soft or squishy) when pressed. Remove and discard the rosemary sprig.
  • Plate: Transfer pork chops to a plate and let rest for 7 minutes. Spoon the warm sauce over the pork chops just before serving. Garnish with fresh thyme and serve.

Notes

  1. Don’t Skip the Rest- Pull the pork chops at 145°F and let them rest for 7 minutes. Carryover cooking finishes the job and redistributes juices so they stay tender.
  2. ⭐Slight Pink Is OK- At 145°F, pork may have a faint blush in the center. That’s completely safe and keeps the texture juicy.
  3. Don’t Crowd the Pan- If the chops are too close together, they’ll steam instead of sear. Cook in batches if needed.
  4. For Thicker Chops, Finish in the Oven - After searing both sides, transfer the skillet to a 350°F oven until the internal temperature reaches 140–145°F, then finish in the sauce.
  5. Want a Thicker, Stickier Glaze? - Let the sauce simmer an extra minute before returning the pork, or whisk together 1 teaspoon cornstarch + 1 tablespoon water and stir it in while simmering.
  6. Control the Sweetness - If you prefer less sweetness, reduce the honey slightly or add a small splash of vinegar to brighten the sauce.
  7. Sauce Too Thin? - Let it simmer uncovered for an extra minute or two before returning the pork.
  8. Sauce Too Thick? - Add a splash of broth to loosen.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 41g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 105mg | Sodium: 6258mg | Potassium: 619mg | Sugar: 38g | Vitamin A: 332IU | Vitamin C: 5mg | Calcium: 60mg