Sharing is caring!

Craving something easy, cozy, and full of flavor? These Honey Garlic Pork Chops and Potatoes are my go-to for a quick, hearty dinner that makes everyone happy, no fuss, no stress, and barely any dishes!

Some nights, you just want dinner to be simple. Not “plain,” not “boring,” but easy, like throw-it-in-the-skillet-while-the-kids-are-yelling easy. That’s exactly what this recipe is for me. These Honey Garlic Pork Chops and Potatoes are sweet, savory, and sticky in the best possible way. Think garlicky soy-honey glaze coating golden pork chops and buttery little potatoes. That’s dinner. That’s it. And it’s SO GOOD.

Honestly, I wasn’t expecting these to be such a hit the first time I made them, but my husband asked for seconds (and thirds), my toddler actually ate more than just the potatoes, and even my picky eater dipped everything in ranch but still said it was “good,” which is a big win around here.

This is one of those recipes that feels fancy-ish but still comes together fast. We’re talking 30 minutes, one skillet, and ingredients you probably already have in your fridge. This is a no-brainer meal when you need something hearty, flavorful, and comforting without a ton of prep.

What Is Honey Garlic Pork Chops and Potatoes?

It’s exactly what it sounds like: boneless pork chops seared until golden and juicy, then tossed in a sticky, garlicky honey-soy glaze with tender baby potatoes. Everything is cooked in the same skillet, so the flavors really come together and cleanup is a breeze.

The sauce is a perfect balance of sweet and salty, with garlic for punch and a splash of vinegar to brighten things up. And the baby potatoes soak up every drop of that sauce, so you don’t even need a side dish.

Why You’ll Love This Dinner

• One pan = less mess. Busy nights call for easy cleanup, and this delivers.

• Fast, but feels special. It’s ready in 30 minutes, but the flavors taste like you cooked all day.

• Kid-friendly. Sweet and garlicky? Always a winner here.

• Budget-friendly. Pork chops and potatoes are super affordable, and you probably already have everything for the sauce.

• Customizable. You can tweak the glaze, swap the protein, or use whatever potatoes you’ve got.

When to Make It

• Weeknights. This is one of those rare unicorn meals that’s quick enough for a school night but satisfying enough to be a “real” dinner.

• Sundays after errands. You know, when you’re worn out but still need to feed people.

• Meal trains. This reheats like a dream and looks pretty too!

• Company coming over? Add a salad and a loaf of bread, and boom, instant dinner party.

• When you’re just over it. Honestly, this is my go-to “I don’t feel like cooking” dinner because it’s low effort but tastes like you tried.

Ingredients 

• 4 boneless pork chops
  I usually go for ¾-inch thick chops so they stay juicy. Thin ones work too, just adjust the cooking time.

• 1 pound baby potatoes, halved
  These get buttery-soft and soak up that glaze. I love red or gold potatoes for this.

• 1 teaspoon garlic salt
  Keeps it simple but flavorful. You could use regular salt and add a bit of garlic powder if that’s what you have.

• 1 teaspoon black pepper
  Freshly ground if you can, but any pepper works here.

• 6 cloves of garlic, minced
  Don’t skimp! The garlic is the star of the sauce.

• ½ cup honey
  Gives the sauce its sticky-sweet goodness. You can use less if you like it more savory.

• ½ cup chicken stock
  Adds richness and helps the sauce simmer down into something amazing.

• 2 ½ tablespoons apple cider vinegar
  A little tang to balance the sweetness, don’t skip this!

• 2 tablespoons soy sauce
  Just enough to add depth and umami without overpowering the honey.

• Parsley or green onions for garnish (optional)
  Not necessary, but it does make it look extra pretty.

• Butter or oil for browning
  Use whatever you have. I’ve done both and they work great.

How to Make Honey Garlic Pork Chops and Potatoes

1. Start with the potatoes

Bring a pot of water to a boil, toss in your halved baby potatoes, and boil them until just fork tender. Not mushy! Drain and set them aside.

2. Season the pork

Pat your pork chops dry (this helps with browning!), then season both sides with garlic salt and black pepper.

3. Sear the pork

Heat a big skillet over medium-high heat and add a little butter or oil. Once hot, sear your pork chops for 4–6 minutes per side, depending on thickness. You want a nice golden crust and an internal temp of 145°F. Remove them and set aside.

4. Make the glaze

In that same skillet (don’t clean it out, you want all that flavor), add the garlic, honey, chicken stock, vinegar, and soy sauce. Whisk it all together and let it simmer for 5–8 minutes, until it reduces and thickens a bit.

5. Bring it all together

Toss the boiled potatoes into the glaze and stir gently to coat. Add the pork chops back into the pan and spoon the sauce over everything. Let it cook for another minute or two to warm everything through and let the flavors meld.

6. Garnish and serve

Top with parsley or green onions if you want to get fancy, and serve immediately.

 

Substitutions

• No baby potatoes? Dice up russets or Yukon golds, just make sure they’re cooked before adding them.

• Thick or bone-in chops? Totally fine, just adjust the sear time and make sure they’re cooked through.

• Low on honey? You can sub in maple syrup or even brown sugar in a pinch.

• Soy-free? Use coconut aminos or tamari instead.

• No apple cider vinegar? White vinegar or rice vinegar works too.

Variations

• Add veggies! Toss in green beans, broccoli, or bell peppers during the last few minutes of cooking.

• Make it spicy. Add red pepper flakes or a squirt of sriracha to the glaze.

• Go garlic crazy. Roast a head of garlic and mash it into the glaze for extra richness.

• Use chicken instead. Boneless thighs or breasts also work great with this sauce.

• Add a splash of Dijon. A teaspoon of Dijon mustard in the sauce adds a whole new flavor dimension.

Tips & Tricks

• Don’t overcrowd the pan. Sear in batches if needed to get that golden crust.

• Use a meat thermometer. Pork is perfectly done at 145°F and stays juicy.

• Simmer the glaze slowly. You want it to reduce and thicken slightly, it’ll coat the pork and potatoes beautifully.

• Let the pork rest. Even just a couple minutes after searing helps the juices redistribute.

• Double the sauce. If your family likes extra sauce (mine always does), go ahead and double the ingredients for the glaze.

FAQs

Can I make this ahead of time?
Yes! You can cook everything and store it in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Can I freeze leftovers?
You can, but I find the potatoes get a little mushy after freezing. If that doesn’t bother you, go for it! Otherwise, just freeze the pork and sauce.

What can I serve this with?
Honestly, it’s a full meal on its own! But if you want to stretch it, try a green salad or steamed veggies on the side.

Do I need to peel the potatoes?
Nope! I leave the skin on baby potatoes for texture (and laziness), but you can peel if you prefer.

Serving Ideas

• With crusty bread. Perfect for mopping up any leftover glaze.

• Over rice or noodles. Make that sauce go even further.

• With roasted veggies. Try carrots, Brussels sprouts, or asparagus.

• In a bowl. Slice the pork and pile it all into a big cozy bowl for a modern “bowl dinner.”

• With a simple green salad. Light, crunchy, and balances the rich sauce beautifully.

Storage and Make-Ahead Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Microwave or warm in a skillet over low heat, adding a splash of broth or water if needed.

• Make ahead: Boil the potatoes and mix the sauce earlier in the day. Then at dinnertime, all you have to do is sear, simmer, and serve.

Did you make these HONEY GARLIC PORK CHOPS AND POTATOES, tell me how you liked it in the comments! For more delicious family friendly recipes you can follow me on PINTEREST, INSTAGRAM OR FACEBOOK 

Looking for more delicious pork dinners that are easy to make and full of flavor? Here are five favorite recipes:

• Slow Cooker Sweet and Sour Pork
  Tender pork simmered with bell peppers, onion, and pineapple in a tangy-sweet sauce—easy, flavorful, and better than takeout.

• Slow Cooker Honey Balsamic Pork Loin
  Juicy pork slow-cooked in a rich blend of balsamic vinegar, honey, brown sugar, and ketchup—perfect over rice or mashed potatoes.

• Slow Cooker Green Chile Pork
  Shea-ingredient meal! Just green chiles, salsa verde, garlic, and pork—shredded and delicious in tacos, nachos, salads, and more.

• Slow Cooker Cranberry Pork Loin
  Pork loin slow-cooked in a flavorful combination of cranberry sauce, French dressing, and onion soup mix—rich and cozy.

• Slow Cooker Marry Me Pork Chops
  Pork chops in a creamy garlic sauce with sundried tomatoes—comfort food comforted with romance. Shreddable and spoon-worthy.

• BBQ Pulled Pork Crescents – Flaky crescent rolls stuffed with tender BBQ pulled pork and melted cheese, baked until golden for a savory, handheld treat perfect for parties or weeknight dinners.

Final Thoughts

This recipe is one of those “looks impressive, tastes amazing, but barely took any time” kind of meals and that’s my favorite kind. It’s perfect for busy nights, lazy weekends, or whenever you just need something warm and satisfying that the whole family will actually eat.

So if your dinnertime routine needs a little refresh, give this Honey Garlic Pork Chops and Potatoes recipe a try. I promise, it’ll go into your weekly rotation faster than you can say “pass the potatoes.”

Let me know if you make it! I love hearing how you all make these recipes your own!