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thick boneless baked pork chops coated with a thin glossy honey-garlic glaze and a little brown sauce in a plain shallow baking dish
Andre Lewis

Baked Honey Garlic Pork Chops

Give the pork a head start before brushing on the honey glaze so the garlic and sugar spend less time against the hot pan. The sauce is a small batch, thickened just enough to cling rather than run off the chops. Brush it in thin layers. A dark edge is fine, but a black patch of sugar won't taste better under more sauce. Check the meat itself for doneness and stop baking when it reaches its temperature, even if the glaze looks less dramatic than a barbecue coating.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless pork loin chops 1 inch thick, about 1 1/2 lbs total
  • 1 tsp neutral oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 3 tbsp honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 3 garlic cloves finely grated
  • 2 tbsp water
  • 1/2 tsp cornstarch

Method
 

  1. Heat the oven to 400°F and lightly oil a shallow baking dish. Pat chops dry, season with salt and pepper and arrange in one layer.
  2. Bake for 12 minutes. Meanwhile, whisk honey, soy sauce, vinegar, garlic, water and cornstarch in a small saucepan and simmer for 1 to 2 minutes until lightly thickened.
  3. Brush half the glaze over the chops and bake for 5 minutes. Brush with remaining glaze and return to the oven.
  4. Bake for 3 to 8 minutes more until the thickest part of each chop reaches at least 145°F; remove ready chops individually so they do not overcook.
  5. Rest for at least 3 minutes and spoon a little hot sauce from the baking dish over the pork to serve.