These soy and honey glazed pork chops bring Asian flavors to the table to create a delicious sweet and salty main dish.
You all know that I am a sucker when it comes to any sort of Asian food with a sweet and salty combination! Put soy sauce and a sweetener together and you just KNOW that you are in for a good time.
I was browsing Pinterest the other day and saw a similar pork chop recipe that sparked a craving in me. I couldn’t get it out of my mind. My most popular recipe on Apple of My Eye is actually this one for my family’s Best-Ever Sticky Asian Ribs, and I loved the idea of trying something similar with pork chops instead of ribs. I ran to my grocery store, picked up some thick-cut ‘chops, and got to work!
The result? All my favorite flavors in one easy-to-make dish! Kyle and I are taste-buds (pretty much my favorite pun ever) and are pretty much always on the same page when it comes to what foods we like best. Between the two of us, these were devoured!
- 4 pork chops (thick, not thin cut)
- 1 tbsp honey
- 2 tbsp brown sugar
- ¼ cup soy sauce
- 4 cloves garlic minced
- 1 tsp ginger minced
- 1 tbsp sesame oil
- Green onion (optional)
- Sesame seed (optional)
- Preheat oven to 400 degrees.
- Mix together the honey, brown sugar, soy sauce, garlic, and ginger in a large ziplock bag. Add in the pork chops and shake to coat the pork chops evenly. Let marinade for 20-30 minutes.
- Heat the sesame oil in a large skillet on medium heat. Add in the pork chops, reserving the marinade, and cook for about 3-5 minutes until a golden brown color. Flip the pork chops and cook the other side until a similar color.
- Add the skillet into the oven and cook for 6-10 minutes, or until no longer raw. *You don't want to overcook them so they become dry!*
- While the pork chops are cooking, add the reserved marinade into a small pot and bring it to a boil. Reduce heat and let simmer for 2-3 minutes or until thickened, stirring occasionally.
- Serve the pork chops over rice with plenty of the thickened marinade drizzled on top. Garnish with sesame seeds and green onion.