Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in pork loin chops (1-inch thick, 8 oz each)
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp neutral oil (avocado, canola, or grapeseed)
- 3 tbsp unsalted butter
- 3 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Do This
- 1. Pat chops dry; season with salt, pepper, garlic powder, and smoked paprika.
- 2. Heat a large skillet over medium-high heat for 2 minutes; add oil.
- 3. Sear chops 3–4 minutes per side until deeply browned.
- 4. Reduce heat to medium-low; add butter and thyme and let butter melt.
- 5. Stir in honey, Dijon, and vinegar; baste chops 60–90 seconds, until glossy.
- 6. Remove when pork hits 145°F in the thickest part; rest 5 minutes and spoon glaze over.
Why You’ll Love This Recipe
- Big steakhouse-style flavor with simple, everyday ingredients.
- The honey butter glaze turns into a glossy, sweet-savory coating in minutes.
- One skillet cooking means minimal cleanup and maximum browning.
- Juicy results every time when you cook to 145°F and rest.
Grocery List
- Produce: Fresh thyme (optional but highly recommended)
- Dairy: Unsalted butter
- Meat: Bone-in pork loin chops (1-inch thick)
- Pantry: Honey, Dijon mustard, apple cider vinegar, neutral oil, kosher salt, black pepper, garlic powder, smoked paprika
Full Ingredients
Pork Chops
- 4 bone-in pork loin chops (1-inch thick, about 8 oz each)
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp neutral oil (avocado, canola, or grapeseed)
Honey Butter Glaze
- 3 tbsp unsalted butter
- 3 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Optional Finish
- Flaky salt, to taste
- 1 tbsp chopped fresh parsley (for a fresh contrast)
Step-by-Step Instructions
Step 1: Dry and season the pork chops
Pat the pork chops very dry on all sides with paper towels. This is the easiest way to encourage a deep, golden-brown crust.
In a small bowl, mix together the 1 1/2 tsp kosher salt, 3/4 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika. Sprinkle the seasoning evenly over both sides and the edges of each chop, pressing lightly so it adheres.
Step 2: Preheat the skillet properly
Place a large, heavy skillet (a 12-inch cast iron skillet is ideal) over medium-high heat for 2 minutes. Add the 1 tbsp neutral oil and swirl to coat the pan.
The oil should shimmer but not smoke aggressively. If it starts smoking heavily, reduce the heat slightly and give it 30 seconds to settle.
Step 3: Sear the first side until deeply browned
Lay the pork chops in the skillet in a single layer. You should hear a strong sizzle; if you don’t, the pan likely needs another 30–60 seconds of preheating.
Sear the first side for 3 to 4 minutes without moving the chops. This uninterrupted contact is what builds that flavorful crust.
Step 4: Flip and cook the second side
Flip the chops and sear the second side for 3 to 4 minutes, again without fussing with them too much.
Check the temperature with an instant-read thermometer inserted into the thickest part (avoid touching the bone). At this point, many 1-inch chops will be in the 125–135°F range and ready to finish gently with the glaze.
Step 5: Lower the heat and build the honey butter glaze
Reduce the heat to medium-low. Add the 3 tbsp butter and the thyme to the pan. When the butter is mostly melted, stir in the 3 tbsp honey, 1 tsp Dijon mustard, and 1 tsp apple cider vinegar.
Stir and swirl the skillet until the glaze looks smooth and glossy. Keeping the heat lower here is important so the honey doesn’t scorch.
Step 6: Baste to finish cooking and coat the chops
Using a spoon, continuously baste the chops with the honey butter glaze for 60 to 90 seconds. The glaze will thicken slightly and cling to the meat, creating a sweet, rich coating.
Remove the chops from the skillet when the internal temperature reaches 145°F. If they’re not there yet, keep basting and checking every 30 seconds until they reach the target temperature.
Step 7: Rest, then serve with extra glaze
Transfer the pork chops to a plate and let them rest for 5 minutes. Resting keeps the juices in the meat and finishes the cook gently.
Spoon any remaining honey butter glaze from the pan over the chops. If you like, finish with a pinch of flaky salt and a sprinkle of chopped parsley.
Pro Tips
- Use a thermometer: Pork goes from juicy to dry quickly. Pull at 145°F and rest for 5 minutes.
- Don’t rush the sear: A properly preheated skillet and dry pork are the keys to deep browning.
- Lower the heat before adding honey: Honey can burn fast. Medium-low keeps the glaze glossy and sweet, not bitter.
- Choose the right thickness: This method is designed for 1-inch thick chops. Thinner chops cook too quickly and can overcook before the glaze is ready.
- Want more sauce? Double the glaze ingredients (butter, honey, Dijon, vinegar, thyme) and keep the heat low while it thickens.
Variations
- Spicy honey butter: Add 1/4 tsp crushed red pepper flakes or 1/2 tsp hot sauce with the honey.
- Garlic-herb version: Add 2 minced garlic cloves right after the butter melts; stir for 20 seconds before adding honey (keep heat low).
- Maple swap: Replace honey with 3 tbsp pure maple syrup for a deeper, woodsy sweetness.
Storage & Make-Ahead
Store leftover pork chops in an airtight container in the refrigerator for up to 4 days. Store any extra glaze with the chops so the meat stays moist.
To reheat, place chops in a covered skillet over low heat with 1–2 tbsp water (or chicken broth) for 4–6 minutes, flipping once, until warmed through. Avoid microwaving on high power, which can dry them out; if using a microwave, use 50% power in short bursts.
Make-ahead tip: Mix the salt, pepper, garlic powder, and smoked paprika up to 3 days ahead and keep it in a sealed jar.
Nutrition (per serving)
Approximate, per 1 pork chop with glaze: 520 calories, 41 g protein, 32 g fat, 14 g carbohydrates, 13 g sugars, 620 mg sodium.
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