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
- 1 tbsp (15 ml) honey
- 2 tbsp (30 g) brown sugar
- 1/4 cups (60 ml) soy sauce
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp (15 ml) sesame oil
- Green onion, chopped
- 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.
Made these on a weeknight and the soy-honey glaze was wonderful, sticky lacquered crust the way I’d been chasing on chops!
Sweet-and-salty soy-and-honey on pork chops is my Tuesday dinner now, the marinade penetrated through twenty minutes the way the recipe says. Cast iron sear three minutes a side, then ten in the oven at 400. Genuinely incredible juicy crust, that lacquered finish I want from sticky ribs.