Honey Garlic Pork Chops are an easy, flavorful recipe for pork loin chops. Made with a simple 4 ingredient marinade, these lean pork chops are infused with flavor and then grilled or baked to tender, juicy perfection!
1poundpork loin chopsor pork loin roast cut into 1 inch slices
1tablespoonsoy saucereduced sodium
For Honey Garlic Marinade
Whisk together the honey, pineapple juice soy sauce and garlic until well combined.
To Marinate Pork Chops
Place pork chops in a storage bag or sealed container. Add in pork chops and marinade. Seal shut and shake to coat.
Marinate the pork loin chops for a minimum of 2 hours and a maximum of 24 hours, turning once in marinate half way through.
Grill Pork Chops
Preheat one side of the grill to medium-high heat and the other side to medium-low. Place marinated pork chops on direct heat for 1-2 minutes per side, or until seared nicely and able to flip easily. If the pork is resisting being turned, give it a minute longer before flipping. Once the meat is seared move the indirect side of the grill, cover and cook for 4-6 minutes longer, or until pork chops reach 145 degrees, or desired temperature. Let rest 5-10 minutes before serving.
Bake Pork Chops
Preheat your oven to 400 degrees. Remove pork loin chops from marinade a place in 9x13 baking dish and bake until pork reaches desired temperature--this is about 18 minutes for 145 degrees. Let rest 5-10 minutes before serving.
Pan-Fry Pork Chops
Preheat a heavy-bottomed skillet over medium-high heat. Add in 1 tablespoon oil and remove pork from marinade and wipe off excess marinade. Cook until browned one side (2-3 minutes per side) Turn pork chop over, cover, and reduce heat to medium. Cook for approximately 4-6 more minutes or until the pork loin chop reaches 145 degrees or desired temperature. Let rest 5-10 minutes before serving.
Pork Chops are juiciest when cooked to medium, or 145 degrees. Feel free to up to 165 degrees, or well done--just remember the pork chop will not be as juicy.
Medium Rare: 145 degrees
Medium: 150-155 degrees
Well: 160-165 degrees
If you need these Honey Garlic Pork Chops to be soy-free, omit the soy sauce and add 1 teaspoon kosher salt to the marinade or replace with Braggs Amino Acids
I love to use pineapple juice in the marinade, but apple juice or chicken stock works as well.
If you want to cook bone-in pork chops, the recipe will remain the same if the pork chops are still 1 inch thick.
It is very important to rest your pork chops for 5-10 minutes so they can retain their juices.
Money-Saving Tip: Ask the butcher to cut a pork loin up into a 1-inch pork loin chop--this is typically cheaper than purchasing pork chops in a package.Storing Leftovers: Pork chops are best served immediately, as they can dry out when reheated. If you do happen to have leftover pork chops, place them into a storage safe container once cooled. Store in the refrigerator for up to 3 days. The best way to reheat the pork chops is to heat ½ cup of chicken stock in a nonstick skillet until boiling. Turn off the heat and place the cold chops in the hot stock. Let it sit for 5 minutes. This will warm up the pork chops and add a bit of moisture to the pork.