Bone-in pork chops baked until nearly done, brushed with a sticky honey garlic butter glaze, then broiled until caramelized and golden. Juicy, full of flavor, and perfect for feeding a crowd. Makes 8 chops in one pan.
For the pork chops
- 8 bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the honey garlic glaze
- ½ cup unsalted butter
- 8 cloves garlic (minced)
- ½ cup honey
- ¼ cup soy sauce
- 2 tablespoons apple cider vinegar
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Preheat your oven to 400°F (200°C). Line 1 large baking sheet with parchment paper.
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Pat the 8 pork chops dry and rub them all over with the 2 tablespoons olive oil. Season both sides with the 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika.
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Arrange the chops on the baking sheets so they are not touching, which lets them brown instead of steam. Bake for 20 to 25 minutes, until they are nearly cooked through and reach about 140°F (60°C).
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While they bake, make the glaze. Melt the ½ cup butter in a saucepan over medium heat, add the 8 cloves minced garlic, and cook for 1 minute until fragrant. Stir in the ½ cup honey, ¼ cup soy sauce, and 2 tablespoons apple cider vinegar, then simmer for 3 to 4 minutes until slightly thickened.
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Brush the chops generously with the glaze and switch the oven to broil. Broil for 2 to 3 minutes, until the tops are caramelized and sticky and the chops reach 145°F (63°C).
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Let the chops rest for 5 minutes, then brush with any remaining glaze and serve.
- Pork chops: Bone-in, about 1 inch thick. Bone in keeps the meat juicy and forgiving, boneless will cook faster and dry out more easily if you’re not watching the clock closely.
- Internal temperature: Pull at 140°F before broiling, then 145°F after the rest. Carryover cooking handles the last few degrees for you. A meat thermometer is the only way to know for sure, don’t guess.
- Don’t crowd the pan: Give the chops space on the baking sheet. Too close together and they steam instead of brown, and a steamed pork chop is not what we’re going for here.
- The broil is fast: 2 to 3 minutes is all it takes to go from caramelized to burnt. Stay by the oven, this is not the step to wander off during.
- Glaze ahead: Make it up to a week in advance and store in the fridge. Reheat gently before brushing onto the chops.
- Boneless substitution: Works, but reduce the bake time and watch the temperature closely since boneless chops cook faster and have less margin for error.
- Leftovers: Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently, high heat will dry them out further.
Serving: 1servingCalories: 498kcal (25%)Carbohydrates: 20g (7%)Protein: 36g (72%)Fat: 30g (46%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 147mg (49%)Sodium: 965mg (42%)Potassium: 652mg (19%)Fiber: 0.3g (1%)Sugar: 18g (20%)Vitamin A: 489IU (10%)Vitamin C: 1mg (1%)Calcium: 47mg (5%)Iron: 1mg (6%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
