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This easy, healthy and low carb boneless pork chops skillet with honey garlic sauce takes just 15 minutes to prepare and ranks among the best pork chop recipes, with only 5 main ingredients! Pair it with French mashed potatoes, sauteed asparagus for a perfect weeknight dinner.
Boneless Pork Chop Recipes
I have a deep appreciation for boneless pork chops; their versatility in cooking opens up a world of culinary possibilities.
Exploring the various ways to prepare pork chops is truly a joy for me. Whether it’s the tender juiciness of baked pork chops, the quick and convenient Instant Pot pork chops, or the rich, smoky flavor of grilled pork chops, each technique enhances them in its own delightful way.
This boneless pork chop recipe comes with an easy honey garlic sauce. I will teach you how to make an easy pan fried boneless pork chops recipe that takes only 15 minutes.
Why You’ll Love This Recipe
Let’s talk about one of my favorite dishes: the honey garlic pork chop recipe. Here are a few reasons why I always come back to this recipe. Once you try them, I assure you, you’ll be hooked!
- Rich flavor: Imagine juicy pork chops coated in a sticky-sweet honey glaze with a hint of savory garlic. It’s a burst of flavor! The honey adds just the right amount of sweetness, while the garlic brings a rich aroma and fragrance.
- Simple cooking: Cooking these is a breeze. You can pan-sear them for a perfect golden crust or bake them for a smoky char. Either way, they’re quick to cook, perfect for when you’re hungry and want dinner fast.
- Versatile pairing: Whether you pair them with creamy mashed potatoes, roasted veggies, or a simple salad, these pork chops complement any meal. They’re great for impressing friends at casual dinners!
- Nice presentation: They look fantastic on the plate! That honey garlic glaze gives them a glossy finish that’s not just delicious but also Instagram-worthy. Serving them up feels fancy, even though they’re easy to make.
Ready to spice up your dinner routine? Give honey garlic boneless pork chops a try. They’re easy, tasty, and sure to be a hit at the dinner table.
Recipe Ingredients
This best recipe calls for only 5 main ingredients:
- Center cut boneless pork chops.
- Honey.
- Minced garlic.
- Salt.
- Apple cider vinegar.
The seasonings above guarantees amazing taste, with juicy pork chops without the bones! See the recipe card for full information on ingredients.
How To Make Honey Garlic Pork Chops
Step 1: Season both sides of the pork chops with salt and ground black pepper. Combine all the ingredients for the Honey Sauce, stirring thoroughly to mix well.
Step 2: Heat a cast-iron skillet over high heat. Add vegetable oil and 1 tablespoon of butter. Place the pork chops in the skillet and pan fry each side without moving for 3-4 minutes, or until they develop a golden brown crust. Flip and repeat on the other side.
Step 3: Push the pork chops to one side of the skillet. Add the remaining butter to the empty space. Once melted, add the garlic and sauté for about 10 seconds, until it just starts to turn light brown. Then, pour in the Honey Garlic Sauce. Cook, stirring occasionally, until the sauce reduces to a thicker consistency and turns a rich amber brown color.
Step 4: Spoon the sauce over the pork chops. Turn off the heat, garnish with parsley, and serve immediately.
Helpful Tips For Home Cooks
- Use a cast-iron skillet (preferably) to pan-fry the boneless pork chops. Cast-iron skillets retain heat well and distribute it evenly, resulting in golden, perfectly pan fried pork chops. You can also use a non-stick or stainless steel skillet.
- Use a combination of vegetable oil and butter for pan frying the pork chops.
- Cook each side of the pork chops without turning for about 3-4 minutes, depending on their thickness. This step ensures that the pork chops achieve a golden brown color and are perfectly cooked.
- Use fresh garlic minced with a chef’s knife on your cutting board. DO NOT grate or blend the garlic.
Frequently Asked Questions
Yes, bone-in and boneless pork chops can generally be used interchangeably in recipes. Bone-in chops often have slightly more flavor due to the bone, while boneless chops can be easier to eat.
Yes, you can certainly bake pork chops in the oven. However, for this recipe, I don’t recommend baking because the honey tends to burn, resulting in less tasty results compared to cooking on a skillet. Baking also takes more time. This skillet pork chops recipe only takes 15 minutes from start to finish.
Cooking time depends on the thickness of the chops and the cooking method. Generally, pork chops should be cooked until they reach an internal temperature of 145°F (63°C). You can use a meat thermometer to measure the internal temperature.
Absolutely! Honey mustard can be a great substitute for honey in this recipe. It adds a tangy and sweet flavor to the final dish.
This recipe is only 348 calories per serving. It’s healthy and loaded with protein!
What To Serve With This Recipe
This meal pairs beautifully with simple sides like rice and sautéed asparagus. Additionally, salads, carrots, and mashed potatoes complement pork chops excellently.
For a healthy meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Boneless Pork Chops Recipe
Ingredients
- 15 oz (425g) center cut boneless pork chops, 3 pork chops
- salt
- ground black pepper
- 1 tablespoon vegetable oil
- 2 tablespoon unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon chopped Italian parsley, for garnishing
Honey Sauce:
- 2 1/2 tablespoons honey
- 2 tablespoons warm water
- 1/4 teaspoon salt
- 1/2 teaspoon apple cider vinegar
- 3 dashes cayenne pepper
Instructions
- Season both sides of the pork chops with salt and ground black pepper. Combine all the ingredients for the Honey Sauce, stirring thoroughly to mix well.
- Heat a cast-iron skillet over high heat. Add vegetable oil and 1 tablespoon of butter. Place the pork chops in the skillet and pan fry each side without moving for 3-4 minutes, or until they develop a golden brown crust. Flip and repeat on the other side.
- Push the pork chops to one side of the skillet. Add the remaining butter to the empty space. Once melted, add the garlic and sauté for about 10 seconds, until it just starts to turn light brown. Then, pour in the Honey Garlic Sauce. Cook, stirring occasionally, until the sauce reduces to a thicker consistency and turns a rich amber brown color.
- Spoon the sauce over the pork chops. Turn off the heat, garnish with parsley, and serve immediately.
Video
Notes
- Use a cast-iron skillet (preferably) to pan-fry the boneless pork chops. Cast-iron skillets retain heat well and distribute it evenly, resulting in golden, perfectly pan fried pork chops. You can also use a non-stick or stainless steel skillet.
- Use a combination of vegetable oil and butter for pan frying the pork chops.
- Cook each side of the pork chops without turning for about 3-4 minutes, depending on their thickness. This step ensures that the pork chops achieve a golden brown color and are perfectly cooked.
- Use fresh garlic minced with a chef’s knife on your cutting board. DO NOT grate or blend the garlic.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like bone in pork chops, more flavor from the bone!!
Sure, you can use bone-in or boneless.
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Thanks for your sweet comment!
This honey garlic pork chops look scrumptious, will definitely give it a try. Thanks!
Yes, super delicious pork chops. Must try!
Hi Bee, the pork chops look amazing and so does the recipe. May I ask why not to grate the garlic as that is what I normally do? I guess in some way the flavour is not the same? It’s just easier so that’s why I do it on my Microplane.
It’s the texture…minced with hand is better so after cooking they still have the texture, as you can see from my photos. If you grate the garlic, they just become mushy. For me, it’s faster to just pound with cleaver, remove skin and then mince. :)
Where do the chicken thighs go in recipe? A typo perhaps?
Ooops, totally a typo, shouldn’t be there. Sorry.
Where do the chicken thighs go? A typo perhaps?
Ooops, totally a typo, shouldn’t be there. Sorry, recipe updated.
Are the chicken thighs a typo? Can’t figure out where they go in recipe
Ooops, totally a typo, shouldn’t be there. Sorry, recipe updated.
I don’t think you meant to list chicken as the first ingredient…
Lol, yes, you know working on this recipe at midnight was a bad idea. ;)
You need to delete the chicken from the ingredients.
YES! Thanks!
Patty: ???????? Chicken Thighs?????????
I don’t understand about the chicken thighs listed in ingredients. Barbara
I know right, silly me…
Thank you Rasa
Barbara, re-read the recipe again, it does not have “CHICKEN THIGHS IN IT”!!!! I READ IT TWICE….
It was a typo when the recipe was first written. As you can see in other comments, the author has updated the recipe and removed the error.