Ingredients
Main
- 4 bone-in pork chops (1 inch thick)
- Salt and pepper to taste
- 1 tbsp olive oil
Honey Glaze
- 3 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
Garnish
- Fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C). Pat the pork chops dry and season both sides with salt and pepper.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork chops 2-3 minutes per side until golden brown.
Whisk together honey, brown sugar, melted butter, minced garlic, Dijon mustard, and apple cider vinegar in a small bowl to make the glaze.
Brush the glaze generously over both sides of the seared pork chops. Pour any remaining glaze into the pan.
Transfer the skillet to the oven. Bake at 375°F (190°C) for 15-20 minutes until the internal temperature reaches 145°F (63°C). According to the USDA, this is the safe minimum with a 3-minute rest. Baste with pan juices halfway through.
Remove from oven and let rest 3 minutes. The glaze will thicken as it cools slightly. Serve with the pan sauce spooned over each chop, garnished with parsley.
Personal Tips
- Use thick bone-in chops — not thin cutlets. Thin pork chops overcook before the glaze can caramelize. I use 1-inch thick bone-in chops — the bone insulates the meat and the thickness gives you a window for the glaze to bubble and caramelize without drying out the pork.
- Sear first, then glaze. If you brush raw pork with honey glaze and put it straight in the oven, the sugar burns before the pork cooks through. I sear both sides first, then add the glaze — this way the meat gets a head start and the glaze caramelizes perfectly.
- Pull at 145°F and let it rest. The USDA updated their recommendation to 145°F (63°C) with a 3-minute rest — pork is safe to eat and slightly pink at this temperature. I used to cook it to 160°F and it was always dry. 145°F gives you juicy, tender chops every time.
- Baste halfway through baking. I open the oven once at the 10-minute mark and spoon the pan juices over the chops. This builds layers of glaze and ensures even caramelization on top.
- Don't skip the Dijon mustard. It seems like a small amount, but it adds a subtle tang that cuts through the sweetness and prevents the glaze from being one-dimensionally sweet. I've made it without and the flavor was flat.
Nutrition (per serving)
Nutrition (per serving): 1 pork chop with glaze | USDA FoodData Central, calculated estimates
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Frequently Asked Questions
How long do you bake honey glazed pork chops?
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Dietary Restrictions
Allergens
Not Suitable For
- Vegans
- Vegetarians
- Dairy-free dieters (unless modified)
Modifications
- Replace butter with olive oil or coconut oil for a dairy-free version. Omit Dijon mustard for mustard allergy (add 1 tsp apple cider vinegar for tang). Use tamari instead of Dijon for a gluten-free + soy-based variation.
