These sticky honey soy pork chops are an easy dinner. Marinate in the morning, cook up in 20 minutes at night.
For as much as I love bacon, it’s a rare day that pork chops make their way into my shopping cart. It’s an even rarer day, when I make them at home and can say I truly enjoyed them.
Although these pretzel crusted pork chops defy that – they’re so easy and tasty!
They’re usually just a non-red meat alternative when I’m sick of chicken kinda thing. 9 times out of 10 the chicken wins.
Although, at least there aren’t any chances of heads still being attached when dealing with pork.
These chops were calling my name though. They were boneless (cutting around the bone = super annoyance. Also, a mess since cutting never works and then I’m left shoving a pork bone into my mouth not so dissimilarly to a dog), thicker than a filet mignon and on sale.
Although, I do make one exception for bone-in pork chops and that’s when making these simple skillet pork chops – the bone helps keep them juicy and tender in the skillet and locks in that flavor!
The result was something like that mall Chinese food court honey soy chicken taken up a million notches just on pork.
And eerily similar to this homemade version of Chinese boneless spare ribs– finger licking deliciousness!
It’s sticky, sweet, gingery with a hint of spice and makes pork anything but boring.
This would be that 1 time the pork wins. Like shut-out wins. Pork 10 million, chicken 0.
Looking for more ways to enjoy pork? Try one of these healthy pork recipes:
Grilled Pork Chops with Grapes and Fennel
Instant Pot Coconut Pork with Turmeric Ginger Rice
Harissa Rubbed Grilled Pork Chops with Tomato Peach Salad
Spice Rubbed Pork Chops with Mango Peach Chutney
20 Minute Ramen Stir Fry with Sweet and Spicy Pork
- 2 thick boneless pork chops (about 1-1.5 lbs total)
- 1/3 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 1-2 (depending on heat preference) chili peppers, minced
- juice of 1 lime
- Combine all ingredients besides pork in a small bowl and whisk together.
- Place pork chops in a sealable plastic bag and pour sauce into the bag.
- Turn the pork chops over a few times to coat with sauce and seal bag.
- Refrigerate for 30 minutes up to 4 hours.
- Preheat oven to 350 degrees.
- In a skillet over medium-high heat, brown each side of the pork chops.
- Pour sauce from the bag over the pork chops in the pan once browned and transfer to the oven in the skillet.
- Bake for 10-15 minutes until just cooked through (the timing will depend on the thickness of your chops).
- Remove from oven, plate chops and spoon the thickened sauce over top.
- Garnish with green onion.