Crispy pork chops coated in a crunchy crust, drenched in a sticky honey garlic sauce made with fresh garlic, soy sauce, and spices. The perfect dinner recipe!
You know how sometimes you just get bored with dinner? That’s exactly how this recipe happened for me.
It was one of those busy weeknights where I’d already defrosted pork chops but had zero inspiration. The usual? Salt, pepper, maybe a dash of garlic powder, and done. But I wanted something more—something crispy, a little sticky, with that sweet-savory thing going on.
So, I started playing around. Honey? Check. Garlic? Always. A crispy, golden coating? Obviously.
The result? These pork chops with a crunchy honey garlic sauce—crispy on the outside, tender inside, and dripping with a garlicky sauce that honestly tastes like something you’d get at a fancy bistro. My husband took one bite, raised his eyebrows, and went back for seconds without a word. (That’s the sign of success around here.)
It’s now a permanent part of our dinner rotation, especially when we want a “fancy but not too fancy” meal.
Why You’ll Love This Pork Chops with a Crunchy Honey Garlic Sauce Recipe?
Let me break this down—because these pork chops? They’re not your average weeknight dinner.
- Insanely Crispy: The double dredge technique makes that crust extra crunchy. You’ll hear it.
- Sweet and Savory Perfection: Sticky honey sauce with just enough soy sauce and garlic for balance.
- Weeknight Approved: Ready in about an hour but feels fancy enough for date night.
- Versatile: Works for family dinners or when you’re out to impress.
- Flavor Explosion: Cayenne, nutmeg, ginger, and paprika make this way more interesting than your usual pork chop.
Ingredient Notes:
This recipe is all about letting a few simple ingredients shine.
- Pork Loin Chops: Bone-in or boneless works here, but thicker cuts stay juicier.
- Eggs + Water: The magic glue for the crunchy coating.
- Flour: The base for the crispy crust.
- Spices: The real MVPs. Salt, black pepper, cayenne, nutmeg, ginger, sage, thyme, and paprika. Sounds like a lot, but trust me—it works.
- Garlic: Fresh garlic is non-negotiable. Seriously, jarred just won’t give you the same flavor punch.
- Honey: Sweet and sticky—it balances the spices perfectly.
- Soy Sauce: Adds a little savory depth to balance the sweetness.
- Olive Oil + Canola Oil: Olive oil for the sauce, canola for frying (neutral and great for crisping).
How To Make Pork Chops with a Crunchy Honey Garlic Sauce?
This recipe’s all about layering textures and flavors. Here’s how you make it happen:
Step 1. Make the Coating:
Grab a bowl and whisk together the flour, salt, black pepper, cayenne, nutmeg, ginger, sage, thyme, and paprika. Honestly, it smells amazing already—like you’re about to make something good.
Step 2. Whip Up the Egg Wash:
In a separate bowl, whisk the eggs with water. This part’s important for making sure that coating sticks.
Step 3. Coat the Pork Chops:
Here’s the secret to next-level crunch. Dip each pork chop in the flour mix, then the egg wash, then back into the flour. Press gently so the coating really sticks.
Step 4. Fry the Pork Chops:
Heat a good layer of canola oil in a skillet. Not too much—we’re not deep frying, just enough for a shallow fry.
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Cook the pork chops for about 5-6 minutes per side until gorgeous and golden brown. No peeking! Let them do their thing so the coating stays crisp. Once done, move them to a wire rack to keep them from getting soggy.
Step 5. Make the Honey Garlic Sauce:
While the pork chops rest, grab a small saucepan. Add the olive oil and garlic, letting it sizzle just until fragrant (not burnt!). Then stir in the honey, soy sauce, and black pepper. Let it bubble gently—it should thicken slightly into a glossy, sticky sauce.
Step 6. Coat the Pork Chops:
Time for the best part! Dip each pork chop into the honey garlic sauce, making sure they’re totally coated. The sauce will cling to the crunchy crust—it’s beautiful.
Step 7. Serve:
Plate them up and watch everyone’s eyes light up. Serve with something simple like mashed potatoes or a salad—this dish is the star.
Storage Options:
These pork chops are so good fresh, but they’re still great as leftovers:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze individually wrapped chops for up to 2 months.
- Reheating: Reheat in the oven at 350°F for 10 minutes to keep the crunch. Microwaving will make them soggy—just saying.
Variations and Substitutions:
Feeling creative? Here’s how to switch it up:
- Spicy Kick: Add more cayenne or a pinch of red pepper flakes to the sauce.
- Chicken Swap: Boneless chicken thighs work beautifully with this same method.
- Gluten-Free: Use gluten-free flour and tamari instead of soy sauce.
- Baked Instead: Want a lighter option? Bake the coated chops at 400°F for 25 minutes, flipping halfway.
- Extra Crunch: Toss some panko breadcrumbs into the flour mix for an even crispier crust.
What to Serve with Pork Chops with a Crunchy Honey Garlic Sauce?
This dish has big flavors, so let the sides keep things balanced:
- Mashed Potatoes: Perfect for soaking up that extra sauce.
- Roasted Veggies: Green beans, carrots, or asparagus.
- Steamed Rice: Simple and soaks up the sauce perfectly.
- Garlic Bread: Because why not soak up every drop of sauce?
Frequently Asked Questions:
Can I make these pork chops ahead of time?
Totally! Fry the chops and store the sauce separately. Reheat and coat just before serving.
How do I keep the coating from falling off?
Double dredging helps! Also, letting the chops sit for a few minutes after coating helps the flour stick.
Can I use bone-in pork chops?
Absolutely! Just cook them a bit longer since bone-in takes more time to cook through.
This Pork Chops with a Crunchy Honey Garlic Sauce recipe has become a forever favorite in my house. It’s got just the right balance of crispy, sticky, sweet, and savory—basically everything you want in a dinner.
If you give this one a try, let me know how it turns out! Did you spice it up? Try a new side dish? I’d love to hear how you made it your own.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pork Chops with a Crunchy Honey Garlic Sauce
Ingredients
- 6 Pork Loin Chops trimmed
- 2 eggs beaten
- 4 tablespoons water
- 1 cup flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon ground sage
- 1 ½ tablespoons ground ginger
- 1 tablespoon nutmeg
- 1 tablespoon paprika
- 1 teaspoon Thyme
Sauce:
- 4 cloves garlic freshly minced
- 2 tablespoons Olive Oil
- 1 cup Honey
- ¼ cup Soy Sauce
- 1 teaspoon black pepper
Instructions
- In a mixing bowl combine the flour, salt, black pepper, nutmeg, ginger, sage, thyme, cayenne pepper and paprika. Whisk together until all the ingredients are well mixed.
- In a bowl beat the eggs. Then add water. Stir everything together to create an egg wash.
- Take each pork chop and first dip it into the flour mixture. Then coat it with the egg wash before returning it to the flour mixture. Gently press down to ensure that the coating sticks well.
- Heat a skillet, over medium heat. Add 2 tablespoons of Canola Oil.
- Place the pork chops in the skillet. Fry them for approximately 5 to 6 minutes, on each side until they turn golden brown and crispy. Once done frying place them on a wire rack to drain any oil.
- In another bowl combine minced garlic with Olive Oil, honey, soy sauce and black pepper. Stir everything together thoroughly for a blend of flavors.
- After draining off any grease from the pork chops on the wire rack dip each chop into the tantalizing garlic and honey sauce so that they are generously coated with it.
- Arrange your glazed pork chops on a plate. Serve them alongside your side dish. Savor the combination of flavors and textures!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
