I am a sucker when it comes to any sort of Asian-inspired 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.
This recipe came to me while watching an old BBC Food show, and I couldn’t get it out of my mind. I have often cooked sticky pork ribs with this flavor combination, and I got stuck on 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. 
How to Make Soy and Honey Glazed Pork Chops
Preparation:
- Marinade the Pork Chops:
- In a large ziplock bag, combine 1 tablespoon honey, 2 tablespoons brown sugar, 1/4 cup soy sauce, 4 minced garlic cloves, and 1 teaspoon minced ginger. Seal the bag and shake well to mix.
- Add the 4 pork chops to the bag, seal, and shake again to coat the pork chops evenly. Let them marinate in the refrigerator for 20-30 minutes.
Cooking:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Sear the Pork Chops:
- Heat 1 tablespoon sesame oil in a large oven-safe skillet over medium heat.
- Remove the pork chops from the marinade, reserving the marinade for later.
- Place the pork chops in the hot skillet and sear for 3-5 minutes on each side, until they develop a golden-brown crust.
- Bake the Pork Chops:
- Transfer the skillet to the preheated oven. Bake the pork chops for 6-10 minutes, or until they are cooked through and reach an internal temperature of 145°F (63°C). Be careful not to overcook to avoid drying out the meat.
- Prepare the Glaze:
- While the pork chops are baking, pour the reserved marinade into a small pot.
- Bring the marinade to a boil over medium-high heat, then reduce the heat and let it simmer for 2-3 minutes or until thickened, stirring occasionally.
Serving:
- Serve the Pork Chops:
- Remove the pork chops from the oven and let them rest for a few minutes.
- Serve the pork chops over rice, drizzling plenty of the thickened glaze over the top.
- Garnish with chopped green onion and sesame seeds if desired.
Recipe Notes:
- Marinating Time: Marinate the pork chops for at least 20-30 minutes, but you can marinate them for up to 2 hours for more intense flavor.
- Cooking Time: The exact baking time will depend on the thickness of the pork chops. Use a meat thermometer to ensure they are cooked to the correct internal temperature.
- Serving Suggestions: These pork chops pair well with steamed rice or quinoa and a side of steamed or roasted vegetables.
Soy and Honey Glazed Pork Chops
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and savory pork chops with an Asian-inspired glaze. Perfect for a weeknight dinner or a special occasion.
Ingredients
- 4 pork chops (4 pork chops) pork chops
- 1 tbsp (15 ml) honey
- 2 tbsp (30 g) brown sugar
- 1/4 cups (60 ml) soy sauce
- 4 cloves garlic, minced (4 cloves garlic, minced) cloves garlic, minced
- 1 tsp ginger, minced (1 tsp ginger, minced) ginger, minced
- 1 tbsp (15 ml) sesame oil
- Green onion, chopped (Green onion, chopped) Green onion, chopped
- Sesame seeds (Sesame seeds) Sesame seeds
Instructions
- Preparation:
- In a large ziplock bag, combine 1 tablespoon honey, 2 tablespoons brown sugar, 1/4 cup soy sauce, 4 minced garlic cloves, and 1 teaspoon minced ginger. Seal the bag and shake well to mix. Add the 4 pork chops to the bag, seal, and shake again to coat the pork chops evenly. Let them marinate in the refrigerator for 20-30 minutes.
- Cooking:
- Preheat your oven to 400°F (204°C).
- Heat 1 tablespoon sesame oil in a large oven-safe skillet over medium heat. Remove the pork chops from the marinade, reserving the marinade for later. Place the pork chops in the hot skillet and sear for 3-5 minutes on each side, until they develop a golden-brown crust.
- Transfer the skillet to the preheated oven. Bake the pork chops for 6-10 minutes, or until they are cooked through and reach an internal temperature of 145°F (63°C).
- While the pork chops are baking, pour the reserved marinade into a small pot. Bring the marinade to a boil over medium-high heat, then reduce the heat and let it simmer for 2-3 minutes or until thickened, stirring occasionally.
- Serving:
- Remove the pork chops from the oven and let them rest for a few minutes. Serve the pork chops over rice, drizzling plenty of the thickened glaze over the top. Garnish with chopped green onion and sesame seeds if desired.
Notes
- For a richer glaze, use maple syrup in place of some of the honey.
- To prevent the glaze from burning during simmering, reduce the heat to low once it comes to a boil.
- Leftover pork chops and glaze can be stored separately in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 pork chop
- Calories: 350
- Sugar: 15
- Sodium: 500
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 2
- Protein: 30
- Cholesterol: 80
If you liked this, you are going to LOVE these favorite pork chop recipes:
One-Pan Apricot and Honey Pork Chops
Mushrooms, Bacon and Pork Chops in a White Wine Cream Sauce
How to Reverse Sear for the Best Pork Chops of Your Life
Frequently Asked Questions
How long should I marinate the pork chops for the best flavor?
You should marinate the pork chops in the soy sauce, honey, brown sugar, garlic, and ginger mixture for 20-30 minutes in the refrigerator.
What should I do with the marinade after removing the pork chops?
You should reserve the marinade after removing the pork chops, as it can be used later to add flavor during cooking.
Can I use a different type of oil instead of sesame oil for searing?
Yes, you can use a different oil, but sesame oil is recommended for its unique flavor that complements the Asian-inspired glaze.
Has anyone tried marinating the pork chops overnight instead of just before cooking? Wondering if the flavors get more intense.
Anika, thanks for your question. In general, the longer you can marinate, the better. Overnight is fantastic, it will make it even tastier!!
Searing the pork chops over high heat for a couple of minutes on each side before glazing adds a nice caramelized crust. Worth a try!
Sprinkling a pinch of chili flakes at the end really balances the honey’s sweetness and soy’s saltiness. Worth trying for a touch of heat!
Fantastic chops.
This recipe was delicious! I will definitely be making this again & passing it on to my family!
So happy to hear that!!!
This recipe was delicious! I made it tonight with two very thick boneless pork chops. I browned the chops 4 minutes on each side and it took 9 minutes in the oven for the pork to be just the right doneness!! The glaze is amazing. The only omission I did was not using the green onions as I did not have green onions. I will definitely make this again and feel adding the green onions will be “the icing on the cake”!!!
That’s awesome to hear, glad it turned out so well!
Good call on the longer oven time for thick chops. I pull mine at 145F internal and let it rest — carryover gets it to about 150 and the meat stays juicy. A thermometer is basically non-negotiable for thicker cuts.
I am making these tonight for the third time in like two weeks. This truly qualifies as a favourite recipe these days, it is so good and always turns out fabulous. The glaze is fantastic!
OMG OMG OMG. This was truly OMG good!
Oh yeah, made this today and it was FIRE. So delicous!!!
Was looking for something relatively fast and different. Paired it with Quinoa and roasted broccoli and carrots. It was amazing!
I did substitute the sesame seed oil with olive oil
Great recipe, awesome, thanks!
Cooked this tonight and it was super delicious!