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Pat the pork chops dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

In a medium bowl, whisk together the honey, low sodium soy sauce, minced garlic, rice vinegar, sesame oil, grated fresh ginger, and red pepper flakes (if using) until well combined. Set aside.

Heat the olive oil in a large skillet (preferably cast iron or oven-safe) over medium-high heat until shimmering. Carefully place the seasoned pork chops in the hot skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until a golden-brown crust forms.

Reduce the heat to medium-low. Pour the prepared honey garlic glaze over the pork chops in the skillet. Bring the glaze to a gentle simmer, then spoon the glaze over the chops repeatedly for 5-7 minutes, or until the glaze thickens and coats the chops beautifully. Ensure the internal temperature of the pork reaches 145°F using a meat thermometer.

Remove the pork chops from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tender and juicy chops.

Spoon any remaining glaze from the skillet over the rested pork chops. Garnish with chopped fresh parsley or cilantro and toasted sesame seeds, if desired. Serve immediately.


Pat the pork chops dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

In a medium bowl, whisk together the honey, low sodium soy sauce, minced garlic, rice vinegar, sesame oil, grated fresh ginger, and red pepper flakes (if using) until well combined. Set aside.

Heat the olive oil in a large skillet (preferably cast iron or oven-safe) over medium-high heat until shimmering. Carefully place the seasoned pork chops in the hot skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until a golden-brown crust forms.

Reduce the heat to medium-low. Pour the prepared honey garlic glaze over the pork chops in the skillet. Bring the glaze to a gentle simmer, then spoon the glaze over the chops repeatedly for 5-7 minutes, or until the glaze thickens and coats the chops beautifully. Ensure the internal temperature of the pork reaches 145°F using a meat thermometer.

Remove the pork chops from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tender and juicy chops.

Spoon any remaining glaze from the skillet over the rested pork chops. Garnish with chopped fresh parsley or cilantro and toasted sesame seeds, if desired. Serve immediately.
