These Pan-Seared Boneless Pork Chops with Honey Garlic Sauce are a weeknight dinner winner! They’re incredibly flavorful, with a perfectly seared crust and a sticky-sweet, savory, and slightly tangy honey garlic sauce. I love how this recipe is both quick and easy to make, using simple ingredients and requiring minimal effort. It’s a perfect meal when you’re short on time but still craving something delicious and satisfying.
Why You’ll Love These Pan-Seared Pork Chops
- Quick and Easy: Ready in under 30 minutes, these pork chops are perfect for busy weeknights.
- Flavorful Honey Garlic Sauce: The combination of honey, garlic, apple cider vinegar, and a touch of cayenne creates a delicious and addictive sauce.
- Tender and Juicy: Searing the pork chops before adding the sauce ensures they stay moist and tender.
- Versatile: Serve them with your favorite sides for a complete meal.
Ingredients for Pan-Seared Boneless Pork Chops
Here’s what you’ll need to make this delicious dish. The full list with measurements is in the recipe card below.
Pork Chops and Seasoning
- Center cut boneless pork chops (Meat)
- Salt (Seasoning)
- Ground black pepper (Spice)
- Vegetable oil (Oil)
- Unsalted butter, melted (Fat)
- Garlic, minced (Aromatic)
- Italian Parsley
Honey Sauce
- Honey (Sweetener)
- Warm water (Liquid)
- Salt (Seasoning)
- Apple cider vinegar (Acid)
- Cayenne pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Pan-Seared Boneless Pork Chops as is, but here are a few ideas for variations:
- Make it Spicy: Add more cayenne pepper or a dash of hot sauce to the sauce.
- Add Ginger: Add some grated fresh ginger to the sauce for a warm, aromatic flavor.
- Use Different Herbs: Garnish the finished dish with chopped fresh chives, thyme, or rosemary instead of parsley.
- Add Soy Sauce: Add a tablespoon of soy sauce or tamari to the sauce for an umami boost.
- Use Bone-In Pork Chops: You can use bone-in pork chops, but you’ll need to adjust the cooking time accordingly.
How to Make Pan-Seared Boneless Pork Chops
Let me show you how easy it is to make these Pan-Seared Boneless Pork Chops with Honey Garlic Sauce:
Season Pork Chops
- I season both sides of the pork chops generously with salt and ground black pepper.
Make the Honey Sauce
- I combine all the ingredients for the Honey Sauce (honey, warm water, salt, apple cider vinegar, and cayenne pepper) in a bowl, stirring thoroughly to mix.
Sear the Pork Chops
- I heat a cast-iron skillet over high heat. (A cast-iron skillet is great for getting a good sear, but you can use any heavy-bottomed skillet.)
- I add the vegetable oil and 1 tablespoon of butter to the hot skillet.
- I place the pork chops in the skillet and pan-fry each side without moving for 3-4 minutes, or until they develop a golden brown crust.
- I flip the pork chops and repeat on the other side.
Add Garlic and Sauce
- I push the pork chops to one side of the skillet.
- I add the remaining butter to the empty space.
- Once the butter is melted, I add the minced garlic and sauté for about 10 seconds, until it just starts to turn light brown.
- Then, I pour in the Honey Garlic Sauce.
- I cook the mixture.
Finish and Serve
- I spoon the sauce over the pork chops.
- I turn off the heat, garnish with chopped Italian parsley, and serve immediately.
Tips and Tricks for the BEST Pork Chops
Here are my secrets for making these pork chops truly exceptional:
- Use a Cast-Iron Skillet: A cast-iron skillet provides even heat distribution and helps to create a nice sear on the pork chops.
- Don’t Overcrowd the Pan: Cook the pork chops in a single layer to ensure they brown properly. Work in batches if necessary.
- Don’t Overcook: Overcooked pork chops will be dry. Cook them until they’re just cooked through and still slightly pink in the center.
- Use a Meat Thermometer: For perfectly cooked pork chops, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C).
How to Serve
These Pan-Seared Boneless Pork Chops with Honey Garlic Sauce are delicious served with:
- Mashed Potatoes: Creamy mashed potatoes are a classic pairing.
- Roasted Vegetables: Serve with roasted asparagus, Brussels sprouts, carrots, or your favorite vegetables.
- Rice or Quinoa: They’re also delicious served over rice or quinoa.
- Salad: A simple green salad or a Caesar salad would complement the pork chops nicely.
Make Ahead and Storage
Leftover cooked pork chops can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.
FAQs about Pan-Seared Boneless Pork Chops
- Can I use bone-in pork chops?
- Yes, you can use bone-in pork chops, but you’ll need to adjust the cooking time accordingly.
- Can I bake these pork chops instead of pan-frying them?
- Yes, you can.
- What if I don’t have apple cider vinegar?
- You can use other types of vinegar.
Enjoy these flavorful and easy-to-make Pan-Seared Boneless Pork Chops with Honey Garlic Sauce! They’re a perfect weeknight dinner that the whole family will love.
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Boneless Pork Chops with Honey Garlic Sauce
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 1x
- Category: Main Course
- Cuisine: American
Description
These pan-fried boneless pork chops are quick, easy, and incredibly flavorful. Seared to golden brown perfection and then coated in a rich, sweet, and savory honey garlic sauce, they’re a perfect weeknight meal.
Ingredients
Scale
- 15 ounces (425g) center-cut boneless pork chops (about 3 pork chops, approximately 1/2 to 3/4 inch thick)
- Salt, to taste
- Ground black pepper, to taste
- 1 tablespoon vegetable oil (or canola oil)
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh Italian parsley, for garnish (optional)
For the Honey Sauce:
- 2 1/2 tablespoons honey
- 2 tablespoons warm water
- 1/4 teaspoon salt
- 1/2 teaspoon apple cider vinegar
- 3 dashes cayenne pepper (or more, to taste)
Instructions
- Prepare Honey Sauce: In a small bowl, combine the honey, warm water, salt, apple cider vinegar, and cayenne pepper. Stir well until the honey is dissolved and all ingredients are thoroughly combined. Set aside.
- Season Pork Chops: Season both sides of the pork chops generously with salt and ground black pepper.
- Heat Skillet: Heat a large cast-iron skillet (or other heavy-bottomed skillet) over high heat.
- Add Oil and Butter: Add the vegetable oil and 1 tablespoon of the unsalted butter to the hot skillet. Let the butter melt.
- Sear Pork Chops: Place the seasoned pork chops in the skillet in a single layer. Sear for 3-4 minutes per side, without moving them, until they develop a golden brown crust.
- Prepare Garlic Butter: Push the seared pork chops to one side of the skillet. Add the remaining 1 tablespoon of butter to the empty space in the skillet.
- Sauté Garlic: Once the butter is melted, add the minced garlic. Sauté for about 10 seconds, or until fragrant and just starting to turn light brown. Be careful not to burn the garlic.
- Add Honey Sauce: Pour the prepared honey sauce into the skillet.
- Reduce Sauce: Cook, stirring occasionally, until the sauce reduces to a thicker consistency and turns a rich amber brown color. This will take a few minutes.
- Coat Pork Chops: Spoon the sauce over the pork chops, coating them evenly.
- Serve: Turn off the heat. Garnish with chopped fresh parsley, if desired. Serve immediately.
Notes
- Pork Chop Thickness: This recipe is designed for pork chops that are about 1/2 to 3/4 inch thick. If your pork chops are thicker or thinner, you’ll need to adjust the cooking time accordingly. Always use a meat thermometer to ensure the pork chops reach an internal temperature of 145°F (63°C).
- Cast Iron Skillet: A cast-iron skillet is recommended for its excellent heat retention and even cooking, but you can use another heavy-bottomed skillet if you don’t have one.
- Honey Sauce: The honey sauce will thicken as it cooks. Be sure to stir it occasionally to prevent it from burning.
- Serving Suggestions Serve these with rice.