Keep dinner simple with these 30-minute Pan-Seared Pork Chops, made with tender, juicy pork and a sweet and savory teriyaki glaze that caramelizes under the broiler.
Made with simple ingredients, this pork chop recipe adds a Japanese-inspired teriyaki glaze to give the usual pork chop dinner a sweet and savory twist. You still get the golden crust of pan-seared pork, with more flavor than basic seasoning alone. For another way to enjoy pork chops, try these Griddled Pork Chops.
Quick Look:
- ⏱️ Prep Time: 5 minutes
- 🔥 Cook Time: 25 minutes
- ⏲️ Total Time: 30 minutes
- 🍽️ Servings: 4
- 🥩 Pork: Boneless center-cut pork chops
- 🍯 Sauce: Teriyaki sauce with honey, garlic, and lemon juice
- 🍳 Cooking Method: Pan-seared in a cast-iron skillet and finished under the broiler
- 🧄 Flavor: Sweet, savory, garlicky, and slightly tangy
- ✨ Texture: Tender pork with a golden sear and caramelized glaze
- ⭐ Difficulty: Easy
- Why This Recipe Works: High heat gives the pork chops a golden crust while helping the center stay juicy. A brief broil caramelizes the glaze without overcooking the pork. If you like that lightly charred finish, my Easy Broiled Pork Chops use the broiler as the main cooking method.
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Ingredients
- Boneless pork chops - 4 center-cut chops. Choose chops of similar thickness to help them cook evenly and finish at about the same time.
- Garlic - 6 fresh cloves, minced. Fresh garlic adds savory depth to the glaze and only needs a brief cook before the sauce ingredients go into the skillet.
- Honey - ¼ cup. Honey sweetens the sauce and helps the glaze caramelize under the broiler.
- Teriyaki sauce - ¼ cup. Use a good-quality teriyaki sauce because it provides the sweet, salty, and savory base of the glaze. A gluten-free teriyaki sauce also works if needed.
- Fresh lemon juice - 2 tablespoons. Freshly squeezed juice adds acidity that balances the honey and teriyaki sauce without making the glaze overly sweet.
How to Make Pan-Seared Pork Chops
- Prepare the pork chops: Let the pork chops sit at room temperature for 30-60 minutes before cooking. Pat them dry with paper towels and season both sides with salt and black pepper. PIC. 1
- Sear the pork chops: Preheat the broiler. Heat a large cast-iron skillet over medium-high heat until very hot, about 5 minutes. Add 2 tablespoons of olive oil, then sear the pork chops for 4-5 minutes per side, or until golden brown. Transfer the pork chops to a plate. PIC. 2
Note: The pork chops will continue cooking during the final broil, so they don't need to be fully cooked at this stage. - Cook the garlic: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Scrape up the browned bits from the bottom of the skillet. Add the garlic and cook for about 30 seconds. PIC. 3
- Make the sauce: Add the honey, teriyaki sauce, and lemon juice. Increase the heat to medium-high and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly. PIC. 4
- Baste and broil: Return the pork chops to the skillet and baste them with the sauce. Transfer the skillet to the oven and broil for 1-2 minutes, or until the edges are lightly charred and the internal temperature reaches 145°F in the thickest part.
FAQs About Pan-Seared Pork Chops
For this recipe, sear the pork chops for 4-5 minutes per side over medium-high heat. Cooking time may vary depending on the thickness of the chops.
Yes. Bone-in pork chops can be used in place of boneless chops, but they may need more time to cook depending on their thickness and the size of the bone.
The sauce should lightly coat the back of a spoon but still be loose enough to spoon over the pork chops. Avoid reducing it too far because the honey will continue to caramelize under the broiler.
Yes. A heavy-bottomed, oven-safe skillet is a good alternative. Since the pork chops finish under the broiler, check that the skillet is broiler-safe before using it.
What to Serve with Pan-Seared Pork Chops
- Rice: Serve with white or brown rice to soak up the extra teriyaki glaze.
- Noodles: Pair with soba noodles for an easy side that works well with the sauce.
- Green salad: Add a crisp green salad for a fresh contrast to the sweet and savory pork chops.
- Vegetables: Add steamed or oven-roasted vegetables such as Roasted Delicata Squash for a simple vegetable side.
- Potatoes: Serve with a baked potato or Broccoli Gratin for a heartier meal.
- Bread: Add No Yeast Bread for soaking up the extra teriyaki glaze.
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Pan-Seared Pork Chops Recipe
Equipment
- cast iron skillet
- oven
- broiler
Ingredients
- 4 boneless pork chops, center-cut – at room temperature
- salt
- freshly ground black pepper
- 3 tablespoons olive oil
- 6 cloves garlic – minced
- ¼ cup honey
- ¼ cup teriyaki sauce
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Prepare the pork chops: Let the pork chops sit at room temperature for 30-60 minutes before cooking. Pat them dry with paper towels and season both sides with salt and black pepper.
- Sear the pork chops: Preheat the broiler. Heat a large cast-iron skillet over medium-high heat until very hot, about 5 minutes. Add 2 tablespoons of olive oil, then sear the pork chops for 4-5 minutes per side, or until golden brown. Transfer the pork chops to a plate.Note: The pork chops will continue cooking during the final broil, so they don't need to be fully cooked at this stage.
- Cook the garlic: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Scrape up the browned bits from the bottom of the skillet. Add the garlic and cook for about 30 seconds.
- Make the sauce: Add the honey, teriyaki sauce, and lemon juice. Increase the heat to medium-high and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
- Baste and broil: Return the pork chops to the skillet and baste them with the sauce. Transfer the skillet to the oven and broil for 1-2 minutes, or until the edges are lightly charred and the internal temperature reaches 145°F in the thickest part.
Recipe Notes
Storage and Reheating
Refrigerator: Store leftover pork chops in an airtight container in the refrigerator for 3–4 days. Freezer: Freeze leftover pork chops in an airtight container or freezer bag for up to 3 months for the best quality. Reheating: Reheat the pork chops in a covered oven-safe dish at 350°F, adding a small amount of water or broth to help keep them moist. Heat until the internal temperature reaches 165°F.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This tasted great with rice and some extra sauce spooned over the top.
Pork chops are pretty much my favorite cut of meat. This was mouthwatering, and the teriyaki sauce was perfect for this
So glad you enjoyed our pan-seared pork chops recipe. They are quick and easy to prepare and make a hearty dinner meal.
Pork chops are wonderful, aren't they? And yours look particularly good. Terrific flavors -- such a neat recipe. Thanks!
Now this is what a comfort meal looks like