These Easy Honey Garlic Baked Pork Chops are a treat! Tender pork chops are coated in a sweet and sticky honey garlic sauce that makes dinner feel special without much fuss.
I love how this dish fills the kitchen with a mouthwatering aroma! Just pop the chops in the oven and relax while they bake. Serve them with rice or veggies for a complete meal!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are my favorite for this recipe. The bone keeps the meat juicy. If you prefer boneless, just reduce the cooking time slightly.
Honey: This is vital for sweetness! You can use maple syrup as a nice substitute if you want a different flavor, or agave syrup for a vegan option.
Garlic: Fresh garlic cloves create the best flavor, but if you’re in a pinch, garlic powder can work too. Use about 1 teaspoon of garlic powder.
Soy Sauce: For a gluten-free option, use tamari instead. It has a similar taste but is made without wheat.
Apple Cider Vinegar: This adds tang. If you don’t have it, white vinegar or even lemon juice can do the trick.
Paprika: Smoked paprika adds a nice depth. If you don’t have it, regular paprika is fine, but you will miss the smokiness.
How Do I Achieve Juicy, Flavorful Pork Chops?
Getting perfectly cooked pork chops can be tricky, but with a few tips, you’ll get it right every time!
- Start by marinating for at least 30 minutes—this helps to infuse flavor and keeps the meat juicy.
- Make sure your oven is fully preheated to 400°F (200°C). This ensures even cooking.
- Use a meat thermometer. Cook until pork reaches 145°F (63°C) for perfect tenderness.
- Let the chops rest a few minutes after taking them out of the oven. This allows juices to redistribute, making them even juicier.
Easy Honey Garlic Baked Pork Chops
Ingredients:
- 4 bone-in pork chops (about 1 inch thick)
- 3 tablespoons honey
- 3 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional for a little heat)
- 1/2 teaspoon dried thyme or rosemary (optional)
For the roasted potatoes:
- 3 medium potatoes, sliced into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary or thyme
- Salt and pepper to taste
For the asparagus (optional side):
- 1 bunch asparagus, ends trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
Time Estimate:
This recipe takes approximately 30 minutes for preparation and marinating, plus about 40-45 minutes for cooking (including the time to bake the potatoes and pork chops). Overall, you can expect it to take around 1 hour and 15 minutes from start to finish, including marinating time!
Step-by-Step Instructions:
1. Prepare the marinade/sauce:
In a small bowl, whisk together honey, minced garlic, soy sauce, vinegar, olive oil, smoked paprika, black pepper, salt, and crushed red pepper flakes (if you like a bit of heat). This sauce will give the pork chops a wonderful flavor!
2. Marinate pork chops:
Place the pork chops in a ziplock bag or shallow dish. Pour half of the honey garlic marinade over them, ensuring each chop is well coated. Reserve the other half for later. Let the pork marinate for at least 30 minutes in the refrigerator (or up to 2 hours to enhance flavor).
3. Prepare potatoes:
Preheat your oven to 400°F (200°C). In a large bowl, toss the potato wedges with olive oil, rosemary or thyme, salt, and pepper. Spread them out evenly on a baking sheet lined with parchment paper or foil to prevent sticking. This will help them get nice and crispy!
4. Bake potatoes first:
Roast the potatoes in the preheated oven for about 20 minutes, until they start to become golden and tender.
5. Add pork chops:
Remove the baking sheet from the oven and push the potatoes to one side. Place the marinated pork chops on the other side of the baking sheet. Brush the pork chops with some of the reserved marinade to infuse extra flavor.
6. Bake together:
Return the baking sheet to the oven and bake for an additional 20-25 minutes. Turn the pork chops once halfway through cooking, brushing them with the remaining marinade. Cook until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are tender and golden brown.
7. Prepare asparagus (optional):
While the pork chops and potatoes are baking, you can prepare the asparagus. Toss the asparagus in olive oil, salt, and pepper. About 10 minutes before the pork chops are done, spread the asparagus on a separate baking sheet and roast for 8-10 minutes, until tender and bright green.
8. Serve:
Once everything is cooked to perfection, plate the pork chops alongside the roasted potatoes and asparagus. Don’t forget to spoon any extra pan juices over the pork chops for a burst of flavor. Enjoy your deliciously tender, sweet, and garlicky baked pork chops with crispy potatoes and fresh asparagus!
FAQ for Easy Honey Garlic Baked Pork Chops
Can I Use Boneless Pork Chops Instead of Bone-In?
Absolutely! Boneless pork chops will work well, but be sure to reduce the cooking time by 5-10 minutes since they typically cook faster than bone-in chops. Aim for an internal temperature of 145°F (63°C).
Can I Marinate the Pork Chops Overnight?
Yes, marinating overnight is a great option! It enhances the flavors even more. Just make sure to cover them well in the refrigerator to prevent any contamination.
What Should I Do If I Don’t Have Honey? Can I Use Something Else?
If you’re out of honey, you can substitute it with maple syrup or agave nectar for a similar sweetness. Alternatively, brown sugar mixed with a little water can work in a pinch!
How Do I Store Leftovers?
Store any leftover pork chops in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave or on a skillet over low heat until warmed through. Add a splash of broth or water to keep them moist as you reheat!
