Simple Garlic Honey Pork Chops

honey garlic pork chops

It occurred to me a couple of days ago that I haven’t posted a RECIPE for quite awhile. I’m not exactly sure why, but I figured it was time to remedy that!  We had these delicious pork chops Sunday afternoon and even though it turned out too chilly to eat them outdoors, they were thoroughly enjoyed indoors. I’ll just have to make them again soon so we can enjoy them al fresco as well, because this is a perfect summertime meal!

There are a couple of things I really LOVE about this recipe. First of all, I love a recipe that I almost always have all the ingredients on hand for, without having to make a special trip to the store!  This is one of those recipes, and it’s one of my favorite pork chop recipes.

honey garlic pork chops

I almost always have boneless pork chops in the freezer because they are a go-to meat in our house.

honey garlic pork chops

Honey, garlic, soy sauce, and olive oil are no-brainers…ALWAYS have those.

honey garlic pork chops

Fresh lemons and/or limes I ALMOST always have on hand. Very rarely do I find myself having to reach for the bottle of the “fake” stuff in the refrigerator, but I keep it there nonetheless, JUST IN CASE. :-) It has SAVED me on more than one occasion!

The other things I love about this recipe can be summed up in two words. Simple and Flavorful! Two of my favorite words when it comes to cooking. :-)

honey garlic pork chops

Simple Garlic Honey Pork Chops

Ingredients

  • 6 pork loin chops
  • 1/4 c. lemon juice
  • 1/4 c. honey
  • 2 tbsp. soy sauce
  • 2 cloves minced garlic
  • 2 tbsp. olive oil or sesame oil
honey garlic pork chops

Add all of the above ingredients to a resealable plastic bag and “mix” by squeezing the bag a few times with your hand.

honey garlic pork chops

Then add the pork chops to the bag and seal it up. Refrigerate 1 to 2 hours (or as long as overnight).

honey garlic pork chops

Grill the chops for approximately about 15 minutes, turning once. Baste with extra marinade while cooking.

I don’t know what it is about pork loin chops…but, for me, they always turn out moist and tender! Combine that with this flavor-packed marinade and you’ve got a winning combination.

honey garlic pork chops
spinach salad

My family will gladly eat these any day of the week. Especially when served with a yummy spinach salad on the side. :-)

An easy, breezy summer dinner to enjoy outdoors or in.

honey garlic pork chops

Simple Garlic Honey Pork Chops

Jill Nystul
The other things I love about this recipe can be summed up in two words. Simple and Flavorful! Two of my favorite words when it comes to cooking.
4.88 from 8 votes
Prep Time 2 hours 10 minutes
Cook Time 15 minutes
Refrigerate 2 hours
Total Time 2 hours 25 minutes
Course Main dish
Cuisine American
Servings 6 servings
Calories 287 kcal

Ingredients
  

  • 6 pork loin chops
  • 1/4 c. lemon juice
  • 1/4 c. honey
  • 2 tbsp. soy sauce
  • 2 cloves minced garlic
  • 2 tbsp. olive oil or sesame oil

Instructions
 

  • Add all of the above ingredients to a resealable plastic bag and “mix” by squeezing the bag a few times with your hand.
  • Then add the pork chops to the bag and seal it up. Refrigerate 1 to 2 hours (or as long as overnight).
  • Grill the chops for approximately about 15 minutes, turning once. Baste with extra marinade while cooking.

Nutrition

Serving: 6servingsCalories: 287kcalCarbohydrates: 9gProtein: 29gFat: 14gSaturated Fat: 3gCholesterol: 89mgSodium: 340mgPotassium: 520mgSugar: 8gVitamin C: 4.1mgCalcium: 11mgIron: 0.8mg

What is your favorite meal to cook on the grill in the summertime?

 

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Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

MORE IDEAS FROM

Food & Recipes

  • I wanted to add this to my meal plan next week but the recipe is gone with the proportions. It says [amd-zlrecipe-recipe:66] but there is nothing there. Would love to try this if you have a chance to fix it :)

  • What about substituting orange juice for lemon??? My daughter is craving an orange chicken… thought this might be a good recipe to tweak? ? Any thoughts??

  • I have to say that I agree all these ingredients are things that are normally on hand right in my kitchen as well. I usually don’t use a lot of soy sauce because it’s very high in sodium but there’s not too much in this recipe and there’s so many good things in it that I gave myself permission to splurge a little :). I love that this is so simple and I definitely agree it’s perfect for the summer.

  • Hi. I just discovered your website and love it.

    I found this recipe under your gluten free recipies, and sadly soy sauce is not gluten free. I know you can buy it gluten free, however I live in a small town that sells nothing gluten free, the nearest place I could shop to get gluten free would be 80 plus miles away, so it is not an option. :)

    I was wondering if you had ideas for an alternative to the soy sauce that would give this recipe a similar flavor. I know that it is not a ton of soy sauce in the recipe, but being sick daily for six years from gluten, I am not even going to try it :)

    Thank you so much for the wonderful blog and the wonderful ideas.

  • We purchased a new grill today and the first thing we made was this recipe. It was wonderfully easy and delicious. I used lemon and lime in the marinade. Our company was impressed with this tasty recipe.

    Thanks for another winner…luvya Jillee!

  • I used this on chicken – delicious. I reduced the left over marinade on the stove and used it as a dipping sauce. Next time I will make more marinade so there is more dipping sauce available. Fantastic!!

  • Have you ever heard of a good substitute for soy sauce in recipes? I’m allergic to soy, but I find so many recipes with soy sauce that sound amazing.

  • Awesome recipe! Please note that marinades should not be used for basting unless boiled first. Place the meat on a platter while grill is heating. Bring leftover marinade to a boil on stovetop or microwave for a few minutes. Then grill and baste away. Be sure to wash the platter, too, before placing cooked meat back on it. Avoid food-borne illness and have safe summer fun!

  • You’ve got most of what we Filipinos call the Holy Trifecta for marinating anything: soy sauce, lemon, and garlic. The honey just gives it a tiny pinch of sweetness (I’ve also substituted maple syrup) and the oil keeps it from sticking to the grill.

    Jillee, I wondered if you’ve tried the 2 ingredient banana pancake recipe. It’s gluten free and super healthy. Take one ripe banana and mash well. Add 1 egg and mix well together. Spray your pan with Pam or olive oil mist. Drop in batter to make small pancakes. They tend to be a bit runny, so let it sit and firm up well before flipping. OMG delicious. I eat them plain, but others I’ve seen have added vanilla or cinnamon. The ratio is always 1 egg = 1 banana, or 2 eggs = 2 bananas.

  • I quarter fresh lemons and limes and freeze them on a baking sheet until frozen, and then transfer them to freezer bags. I’ve kept them in my deep freezer for 6 months and they’ve been fine. I slice some too and freeze them so I always have them on hand for my water.

  • Sounds like a crowd pleaser!
    You asked about our favorite grilled foods: mine is red peppers. I cut off the top & bottom, clean out the “guts”, brush the inside with olive oil, flatten & tuck some sliced garlic inside; another quick brush of olive oil on the outside & grill.
    Also for when the weather doesn’t permit grilling outdoors, I use my Staub cast iron grill pan & press.

  • Looks like this is what’s for dinner tomorrow night (too much going on with the kids activities to do this tonight).
    My cousin sent me a bunch of lemons a while back. After zesting or peeling and then juicing, I have plenty of fresh frozen juice to use. Yummy…I can’t wait!

  • I pulled pork chops out to thaw this morning and thought, “I sure do wish I had a good marinade or flavoring for these!” I sat down to check my emails and FB and there was your marinade! Perfect timing. Also wondering, “Limes or Lemons?”

  • This sounds wonderful! I grill a lot of chicken…this sounds like it would be a good marinade for chicken too. I will Definately try this!

  • This is a dipping sauce for grilled pork chops that I learned in Asia, and it’s so simple and really brings out the flavor of a hot grill pork chop. In a tight sealing jar place 1/2 cup white vinegar, 1 lg or two small smashed & peeled garlic cloves, and 1 small fresh red chili pepper sliced in half lengthwise. This should be mixed up and allowed to meld flavors at least overnight, but if you wish to make a larger batch it can keep in the frig for months and just gets better as it ages. As you use up the vinegar just replenish the vinegar for 3-4 times before starting over. I dare you to give it a try.

  • This is the exact recipe I use for marinating chicken. It is seriously the BEST, hands down. The flavors definitely come out more when you marinate over night and grill it.
    I always make extras because the next day I slice the chicken breasts then add tomato and lettuce for a sandwhich. So yummy.
    I encourage everyone to try this marinade. I cannot rave enough about it.

  • Looks delicious! Will definitely try! Which is preferable, lemons or limes? I see the recipe says lemon juice, but you’re squeezing limes.

  • When I was growing up, we had a lemon tree. My mother used to squeeze the lemons into an ice cube tray, freeze and pop then ice cubes out into a freezer bag (“Baggies” back then). She’d use them for cooking and to make home made lemonaide.

    This way, we always had fresh lemons on hand

  • Great recipe, thank you for sharing. Although I’m not a pork eater that sounds like it would go perfectly with chicken too, so I’m going to have to try it.

  • Oh, this is inspirational. :) I haven’t marinated any meats for quite a while, maybe it’s time to do so. :) Pinning this! :)

    But here’s a related question. I often heard that honey turns toxic when heated. I tried to research the matter online but couldn’t find any reliable information – some sources say it’s true, others say it’s not but none of them seem to be based on any scientific research. So if anybody has some solid knowledge about it I’ll be interested to hear it.

    I suppose if honey is a concern this recipe will be just as good with Agave or maple syrup, but the question of heating honey has been bugging me for a while because I love honey and I would be happy to use it in and on everything, hot or cold. This post seemed like a good occasion to ask for opinions. :)

    • honey is heated during processing, or it wouldn’t be liquid. (truly raw honey is an opaque semi-solid) It’s just sugar, no toxic than any other.

    • I wouldn’t worry too much about the honey. The fuel used for grilling, especially coals, would be more worrisome, as far as toxicity is concerned. Just don’t grill too often and enjoy what you’re eating!

    • No, honey does not turn toxic when heated. It just loses it’s antibacterial properties and good enzymes when heated. It retains it’s flavor though.

  • This meal looks and sounds wonderful and simple! A winning combination of great, basic flavors. Thanks for sharing the recipe! Blessings…..

  • Don’t you love this!? I make basically the same thing with pork, chicken or beef on the grill.

    I love doing kebobs and it’s officially that season. I’m thinking we’ll have a few of those on tap for this weekend for sure!

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