Sticky Honey Garlic Pork Chops (Quick & Easy) Step-by-step instructions

Before you start

Before heating the skillet, gather all your ingredients and prep them fully. Mince the garlic finely, measure out the honey, and wash the fresh thyme sprigs.

Pat the pork chops dry with paper towels and let them sit at room temperature for about fifteen to twenty minutes. This removes the chill from the refrigerator, ensuring the meat cooks evenly throughout and sears beautifully when it hits the hot cast-iron pan.

Instructions

Preparation and Searing

1. 1Prep the pork chops
   Pat the pork chops dry with paper towels to ensure a good sear. Removing excess moisture from the surface of the meat is key to achieving a deep, golden-brown crust in the skillet.
   Look for The pork chops should be completely dry on all sides.
   Tip Bringing the meat to room temperature for about twenty minutes before cooking also helps it sear more evenly.
2. 2Sear the pork chops
   Heat the olive oil in a large cast-iron skillet over medium-high heat until it shimmers. Carefully place the pork chops in the skillet and sear without moving them for four to five minutes, or until a deep golden crust forms on the bottom. Flip the chops and sear the other side for another three minutes.
   Look for The chops will sizzle loudly and develop a beautiful caramelized exterior.
   Tip Do not crowd the skillet; if your pan is not large enough, sear the chops in batches to avoid steaming the meat.

By the end of this phase, the pork chops will have a deep, caramelized golden-brown crust on both sides. The skillet should be sizzling loudly, and the aroma of seared meat should fill the kitchen. The chops will not be fully cooked through yet, but the exterior is perfectly seared to lock in the juices.

Glazing and Basting

3. 3Simmer the honey garlic glaze
   Reduce the heat to medium. Add the minced garlic to the skillet, stirring constantly for about thirty seconds until fragrant but not browned. Pour the honey over and around the pork chops, allowing it to mix with the garlic and pan juices to form a bubbling glaze.
   Look for The honey will bubble rapidly and turn a rich, golden amber color.
   Tip Keep the garlic moving constantly so it does not burn in the hot oil, which would make the glaze bitter.
4. 4Baste and finish cooking
   Add the fresh thyme sprigs to the skillet. Use a large spoon to continuously baste the pork chops with the bubbling honey garlic glaze. Cook and baste for another two to three minutes, until the glaze is thick and sticky, and the pork chops reach a safe internal temperature of 145°F (63°C) when checked with a meat thermometer. Transfer the chops to a warm plate and let them rest for at least 3 minutes.
   Look for The glaze will look thick and glossy, clinging tightly to the caramelized meat.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Tilt the skillet slightly to pool the glaze, making it easier to spoon over the chops.

At this point, the garlic is fragrant and soft, and the honey has melted into a thick, bubbling, sticky glaze that clings to the pork chops.

Continuous basting has coated the meat in a glistening golden layer, and the thyme has released its herbaceous aroma into the sauce. The pork chops have reached their safe internal temperature.

Resting and Serving

5. 5Rest and serve
   Allow the pork chops to rest for at least three minutes before serving. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and juicy bite. Spoon the remaining warm glaze from the skillet over the pork chops and garnish with additional fresh thyme leaves if desired.
   Look for The pork chops will absorb some of the glaze, looking incredibly moist and glistening.
   Tip Serve immediately while the glaze is warm and fluid, as it will thicken further as it cools.

The pork chops are resting on a warm plate, allowing the fibers to relax and the juices to redistribute. The glaze has thickened slightly in the warm pan, turning into a rich, glossy sauce. When sliced, the meat is tender, moist, and perfectly coated in the sweet and savory honey garlic glaze.

Common mistakes

One common mistake is burning the garlic. Garlic burns very quickly in a hot skillet, which introduces a bitter flavor to the entire dish. To avoid this, reduce the heat to medium before adding the garlic, and keep it moving constantly.

Another mistake is overcooking the pork chops, which makes them tough and dry. Always use a meat thermometer to pull the chops from the heat as soon as they reach the safe internal temperature.

How to tell it’s done

The pork chops are perfectly cooked when they reach an internal temperature of 145°F (63°C) at the thickest part, not touching the bone. Let them rest for at least 3 minutes after removing them from the heat.

During this resting period, the temperature may rise slightly, and the juices will settle back into the meat, ensuring a tender and juicy texture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest