Homestyle Garlic Soy Glazed Pork Chops

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick, 8–10 oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp neutral oil (canola, avocado, or vegetable)
• 2 tbsp unsalted butter
• 4 cloves garlic, finely minced
• 1/3 cup low-sodium soy sauce
• 1/2 cup low-sodium chicken broth
• 1 tbsp rice vinegar (or apple cider vinegar)
• 2 tsp honey (for a mild, not-sweet glaze)
• 1 tsp toasted sesame oil (optional)
• 1 1/2 tsp cornstarch + 1 1/2 tbsp cold water
• 1 tbsp sliced scallions (optional, for serving)

Do This

• 1. Pat chops dry; season with salt, pepper, and garlic powder.
• 2. Heat a large skillet over medium-high; add oil. Sear chops 3–4 minutes per side.
• 3. Reduce heat to medium; add butter and garlic. Cook 30 seconds.
• 4. Add soy sauce, broth, vinegar, and honey; simmer 2 minutes.
• 5. Stir in cornstarch slurry; simmer 1–2 minutes until glossy.
• 6. Return chops to sauce; cook to 145°F internal, 1–3 minutes.
• 7. Rest 3 minutes; spoon glaze over and serve (scallions optional).

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Why You’ll Love This Recipe

• Big savory flavor, not sugary: soy, garlic, and a tiny touch of honey give depth without turning it into a candy glaze.
• Weeknight-friendly: one skillet, simple steps, and dinner in under 30 minutes.
• Juicy pork chops: a quick sear plus a gentle finish in the glaze helps prevent drying out.
• Homestyle flexible: great with mashed potatoes, rice, or roasted vegetables.

Grocery List

• Produce: garlic (4 cloves), scallions (optional)
• Dairy: unsalted butter
• Pantry: low-sodium soy sauce, low-sodium chicken broth, rice vinegar (or apple cider vinegar), honey, cornstarch, neutral cooking oil, garlic powder, kosher salt, black pepper, toasted sesame oil (optional)

Full Ingredients

For the Pork Chops

• 4 bone-in pork chops, about 1 inch thick (8–10 oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp neutral oil (canola, avocado, or vegetable)
• 2 tbsp unsalted butter

For the Mild Garlic Soy Glaze

• 4 cloves garlic, finely minced
• 1/3 cup low-sodium soy sauce
• 1/2 cup low-sodium chicken broth
• 1 tbsp rice vinegar (or apple cider vinegar)
• 2 tsp honey (keeps it savory and mild)
• 1 tsp toasted sesame oil (optional, for a gentle nutty finish)
• 1 1/2 tsp cornstarch
• 1 1/2 tbsp cold water

Optional for Serving

• 1 tbsp sliced scallions

Step-by-Step Instructions

Step 1: Prep and season the pork chops

Set the pork chops on a plate and pat them very dry with paper towels (this helps you get a better sear). Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder.

If you have time, let the chops sit at room temperature for 10 minutes while you measure the glaze ingredients. (This is optional, but it helps them cook more evenly.)

Step 2: Mix the slurry and measure the glaze ingredients

In a small bowl, stir together 1 1/2 tsp cornstarch and 1 1/2 tbsp cold water until completely smooth. Set aside.

Keep the rest of the glaze ingredients close to the stove: minced garlic, soy sauce, broth, vinegar, honey, and optional sesame oil. The cooking goes quickly once the pan is hot.

Step 3: Sear the pork chops

Heat a large skillet (cast iron or stainless steel works great) over medium-high heat for 2 minutes. Add 1 tbsp neutral oil and swirl to coat the pan.

Add the pork chops in a single layer. Sear without moving them for 3–4 minutes, until deeply browned. Flip and sear the second side for 3–4 minutes.

If the chops are thick and you have time, you can briefly sear the fat edge for 30–60 seconds by holding the chop with tongs.

Step 4: Add butter and gently cook the garlic

Reduce the heat to medium. Add 2 tbsp unsalted butter to the pan. When it melts, add the minced garlic and stir constantly for about 30 seconds, just until fragrant.

Keep the garlic moving so it softens but does not brown. (Browned garlic can taste bitter, and this recipe is meant to be mild and savory.)

Step 5: Build and simmer the mild garlic soy glaze

Pour in 1/3 cup low-sodium soy sauce, 1/2 cup low-sodium chicken broth, 1 tbsp rice vinegar, and 2 tsp honey. Scrape the bottom of the skillet with a wooden spoon to lift up the browned bits (that’s flavor).

Bring to a gentle simmer and cook for 2 minutes. If you’re using it, stir in 1 tsp toasted sesame oil at the end of this simmer for a subtle nutty aroma.

Step 6: Thicken the glaze to a glossy, spoonable sauce

Give the cornstarch slurry one more stir (it settles fast), then slowly pour it into the simmering sauce while stirring.

Simmer for 1–2 minutes, stirring frequently, until the glaze turns glossy and lightly thickened. It should coat the back of a spoon without becoming stiff or sticky-sweet.

Step 7: Finish cooking to temperature, rest, and serve

Return the pork chops to the skillet (along with any juices on the plate) and spoon glaze over the top. Cook just until the pork reaches an internal temperature of 145°F (63°C) in the thickest part, usually 1–3 minutes depending on thickness and starting temperature.

Transfer the chops to a plate and let them rest for 3 minutes. Spoon extra glaze over each chop. Sprinkle with 1 tbsp sliced scallions if you like.

Pro Tips

• Use a thermometer: Pork chops go from juicy to dry fast. Pull them at 145°F and rest 3 minutes.
• Keep it mild and savory: This recipe uses only 2 tsp honey. If you want it even less sweet, reduce to 1 tsp.
• Prevent burnt garlic: Add garlic after lowering the heat and stir it constantly for 30 seconds before adding liquids.
• Don’t over-thicken: If the glaze thickens too much, stir in 1–2 tbsp extra broth or water to loosen it.
• Best pan choice: Cast iron gives great browning; stainless steel gives excellent fond for a deeper sauce.

Variations

• Ginger-garlic version (still mild): Add 1 tsp freshly grated ginger with the garlic.
• Oven-finish for extra-thick chops: After searing, place chops on a sheet pan and bake at 400°F (205°C) until 145°F (typically 6–10 minutes), then finish in the pan with the glaze.
• Boneless chops: Use 4 boneless pork chops (about 6–8 oz each). Sear 2–3 minutes per side, then proceed as written and cook to 145°F.

Storage & Make-Ahead

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of broth or water (1–2 tbsp) until warmed through, or microwave at 50% power in short intervals to avoid drying out. You can mince the garlic and mix the sauce ingredients (except the cornstarch slurry) up to 24 hours ahead; store covered in the refrigerator, then cook fresh when ready.

Nutrition (per serving)

Approximate, based on 1 pork chop plus glaze (using 8–10 oz bone-in chops): 420 calories, 30 g protein, 28 g fat, 10 g carbohydrates, 2 g sugar, 900 mg sodium.