20 minutes and 7 ingredients are all you need to pull off these honey garlic pork chops on a weeknight. If you keep pork chops in the freezer, you probably have everything you need to make these juicy pan-fried pork chops tonight!

Because menu planning was never my strong suit, I often find myself with no idea what to make for dinner that night, and no time to shop. That's why pork chops are ALWAYS in my freezer.

How to make honey garlic pork chops:

It's basically the easiest thing in the world to stick them in the refrigerator in the morning to thaw and then whip up this simple honey garlic glaze.

I like to serve these pork chops over fluffy white rice or mashed potatoes The sweet sticky glaze makes even our pickiest eater happy!

What kind of pork chops do I need?

You can use any pork chops you like! The only thing that will vary is the cooking time. This time I used boneless pork loin chops that were cut very thick (a little over an inch). They took about 5 minutes per side to cook.

If you use the very thin chops, you will probably find that they cook in about half that time, or 2-3 minutes per side. You can also use bone-in chops, but they will take a little longer.

Your best bet is to check the temperature with a meat thermometer. Pork is done when it reaches 145 F.

If you use a meat thermometer, the best way to avoid over-cooked, dry chops is to take them off the heat when they reach 135 F, remove them to a plate and cover with foil, where they will continue to cook with the residual heat. They should still be a little pink inside for the juiciest chops.

How to pan fry pork chops:

Pork chops are easy to overcook and nobody likes a dry chop. Here are my favorite tips for perfect pan fried pork chops.

Take the chops out of the fridge 20-30 minutes before cooking. Pork chops cook more evenly and turn out juicier when the meat is allowed to warm up a bit before cooking.
Season them well. I season my pork chops with plenty of salt and fresh ground pepper before cooking. This helps them form a nice, flavorful crust when seared.
Fry in butter AND oil. I love the flavor of butter when frying, but butter burns quickly, so it's not great for searing meat at high temperatures. The solution is to add an equal amount of oil, which will help prevent the butter from burning. I use 1 tablespoon of butter and 1 tablespoon of oil.
Don't move them while they're searing. Although it's tempting to poke and shift the chops around, when searing meat it's important not to move it until it's time to flip so they form a proper crust.
Let them rest! This is also super important. Resting the meat for 10 minutes or so after cooking allows the juices to redistribute themselves throughout the meat. If you cut it too soon, the juices will just come out and the meat will be dry.

How to Make Honey Garlic Pork Chops

Take pork chops out of the refrigerator about 20-30 minutes before cooking and sprinkle liberally on both sides with salt and pepper.
Heat a large heavy skillet over medium high heat. Add 1 tablespoon olive oil and 1 tablespoon of butter to the pan. Once the butter is melted and sizzling add the pork chops and cook without moving them for about 5 minutes (less if they are thinner than 1 inch).

3. While the chops are searing, combine honey, cider vinegar and soy sauce in a small bowl.

4. Chop some garlic.

5. Reduce the heat to medium-low, flip the pork chops and sprinkle the garlic around them. Cook for 20-30 seconds until golden.

6. Pour the glaze over the chops and cook until the pork chops are cooked through and reach 145 F, about another 4-5 minutes.

7. Remove the pork chops from the pan, transfer to a plate and cover with foil. Set aside to rest. Increase the heat to medium and continue cooking the glaze until it is reduced and thickened a bit - about 5-7 minutes longer.

8. Spoon some glaze over the pork chops and sprinkle with green onions if desired.