Dinner

Honey Garlic Glazed Pork Chops with Roasted Vegetables

Name: Honey Garlic Glazed Pork Chops with Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 bone-in or boneless pork chops; 2 tbsp olive oil; Salt and black pepper, to taste; 1/4 cup honey; 3 tbsp soy sauce; 3 tbsp apple cider vinegar; 4 garlic cloves, minced; 1 tsp 1 cornstarch + 1 tbsp water; 2 cups baby potatoes, halved; 2 large carrots, cut into sticks; 1 red bell pepper, chopped; 1 zucchini, sliced; 2 tbsp olive oil; 1 tsp dried thyme; Salt and pepper, to taste

August 29, 2025

Servings: 4 Total Time: 50 mins Difficulty: Beginner

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Introduction

Honey Garlic Glazed Pork Chops with Roasted Vegetables is the perfect balance of sweet, savory, and hearty flavors. The pork chops are seared to perfection, then coated in a luscious honey garlic glaze that caramelizes beautifully. Paired with oven-roasted vegetables, this dish is wholesome, comforting, and elegant enough for both family dinners and special occasions.

The beauty of this recipe lies in its simplicity—just a handful of pantry ingredients transform pork chops into a juicy, flavorful centerpiece, while the vegetables roast alongside for an easy, complete meal.

Why I Love This Recipe

I love this recipe because it’s fuss-free yet incredibly flavorful. The honey garlic glaze is sticky, sweet, and garlicky—everything you want to complement juicy pork chops. It’s also versatile—you can use any vegetables you have on hand, and the glaze works beautifully with chicken or salmon too.

Another reason I love it is the balance: protein, veggies, and sauce all in one dish. It’s a recipe that’s both weeknight-friendly and impressive enough to serve guests.

Why It’s a Must-Try Dish

This recipe is a must-try because:

It’s a one-pan meal that saves time and dishes.
The honey garlic glaze makes ordinary pork chops taste restaurant-quality.
The roasted vegetables are customizable and nutritious.
It’s quick, ready in under an hour, and budget-friendly.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories per serving: ~450–500 kcal (varies by chop size and vegetables used)
Cuisine: American (with Asian-inspired glaze)
Course: Main Course

Ingredients

For the Pork Chops:

4 bone-in or boneless pork chops (about 1-inch thick)
2 tbsp olive oil
Salt and black pepper, to taste

For the Honey Garlic Glaze:

1/4 cup honey
3 tbsp soy sauce
3 tbsp apple cider vinegar (or rice vinegar)
4 garlic cloves, minced
1 tsp cornstarch + 1 tbsp water (slurry, optional for thicker glaze)

For the Roasted Vegetables:

2 cups baby potatoes, halved
2 large carrots, cut into sticks
1 red bell pepper, chopped
1 zucchini, sliced
2 tbsp olive oil
1 tsp dried thyme (or rosemary)
Salt and pepper, to taste

Simple Cooking Directions

Roast vegetables in the oven until tender.
Sear pork chops until golden brown.
Prepare honey garlic glaze in the same pan.
Coat pork chops with glaze and finish cooking.
Serve pork chops with roasted vegetables on the side.

Step-by-Step Preparation Method

Step 1: Roast the Vegetables

Preheat oven to 400°F (200°C).
Toss potatoes, carrots, bell pepper, and zucchini with olive oil, thyme, salt, and pepper.
Spread evenly on a baking sheet.
Roast for 25–30 minutes, tossing halfway, until tender and golden.

Step 2: Prepare the Pork Chops

Pat pork chops dry with paper towels. Season both sides with salt and pepper.
Heat 2 tbsp olive oil in a skillet over medium-high heat.
Sear pork chops for 3–4 minutes per side until golden brown (they don’t need to be fully cooked yet). Remove and set aside.

Step 3: Make the Honey Garlic Glaze

In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
Stir in honey, soy sauce, and vinegar.
Simmer for 2–3 minutes until slightly thickened.
If desired, whisk cornstarch slurry into the sauce for a thicker glaze.

Step 4: Finish the Pork Chops

Return pork chops to the skillet and spoon glaze over them.
Cook for another 3–5 minutes until internal temperature reaches 145°F (63°C).

Step 5: Serve

Plate pork chops with roasted vegetables.
Drizzle extra glaze over the pork chops before serving.

How to Serve

Serve pork chops hot with roasted vegetables on the side.
Add mashed potatoes, rice, or a fresh green salad for a complete meal.
Garnish with chopped parsley or sesame seeds for extra flair.

Additional Recipe Tips

Use bone-in pork chops for extra juiciness, but boneless works too.
Don’t overcook pork chops—use a meat thermometer for accuracy.
Add a splash of chili flakes or sriracha to the glaze for a spicy kick.
Roast vegetables on a hot baking sheet to get extra caramelization.

Variations

Asian-Inspired: Add ginger and sesame oil to the glaze.
Spicy Honey Garlic: Mix in hot sauce or chili paste.
Vegetable Swap: Use broccoli, Brussels sprouts, or green beans.
Chicken Swap: Replace pork chops with chicken breasts or thighs.

Freezing and Storage

Refrigerator: Store cooked pork chops and vegetables in an airtight container for up to 3–4 days.
Freezer (Pork Chops Only): Freeze cooked pork chops with glaze in airtight containers for up to 2 months. Thaw overnight before reheating.
Reheating: Warm pork chops in a skillet over low heat with a splash of broth or water to keep them moist. Vegetables can be reheated in the oven at 350°F (175°C) until warmed.

Special Equipment Needed

Large skillet (cast iron recommended)
Baking sheet for vegetables
Mixing bowls
Meat thermometer

Conclusion

Honey Garlic Glazed Pork Chops with Roasted Vegetables is a flavorful, well-balanced meal that’s easy enough for weeknights yet elegant enough for entertaining. Juicy pork chops coated in a sticky, garlicky glaze pair perfectly with caramelized roasted vegetables, creating a dish that’s satisfying, wholesome, and guaranteed to impress. Once you try it, it’s bound to become a staple in your kitchen rotation.

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