Honey Garlic Pork Chops
Juicy pork chops in a sticky, sweet-and-savoury honey garlic glaze, on the table in 20 minutes. We use lean boneless chops and thicken the glaze with a splash of cornflour so it clings to every bite without needing a pile of butter. A weeknight winner with over 40g of protein.
Method
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Pat the chops dry and season with salt and pepper. Heat the oil in a large pan over medium-high and sear the chops for 3 to 4 minutes each side until golden and just cooked through. Remove and set aside to rest.
💡 Tip: Dry chops and a hot pan give you a proper golden crust. Do not crowd the pan. -
Lower the heat to medium and add the garlic, cooking for 30 seconds until fragrant. Add the honey, soy sauce, vinegar, and chili flakes and let it bubble for a minute.
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Stir in the cornflour slurry and cook for another minute until the glaze thickens and turns glossy.
💡 Tip: The slurry is what gives you a clingy glaze without extra butter. -
Return the chops and any resting juices to the pan, turning to coat them in the glaze. Serve with the extra sauce spooned over.
Notes
Lean boneless loin chops keep this high in protein and lighter in fat. Do not overcook them, pull them at 145F and let them rest.
Thickening the glaze with a little cornflour means you get that glossy, clingy sauce without loads of butter or extra honey.
Let the chops rest for 5 minutes before serving so the juices settle back into the meat.
A pinch of chili flakes in the glaze balances the sweetness. Add more if you like a kick.
Nutrition Information
| Calories | 308kcal |
| Total Fat | 13g |
| Total Carbohydrates | 15g |
| Protein | 32g |
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Frequently Asked Questions
Can I use bone-in chops?
Yes. Bone-in chops stay a touch juicier but take a few minutes longer to cook. Just make sure they reach 145F in the middle before resting.
How do I stop pork chops drying out?
Do not overcook them. Pull them off the heat at 145F, let them rest for 5 minutes, and they will stay juicy. A meat thermometer takes the guesswork out.
What should I serve alongside?
Rice or mash to soak up the glaze, plus a green vegetable like broccoli or green beans. Cauliflower rice keeps it lower carb.
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