Honey Garlic Pork Chops

Thin and crispy Chinese restaurant-style honey garlic pork chops use common ingredients to bring you an uncommonly exciting flavor everyone will love for dinner! {Gluten-Free Adaptable}

Pork is one of my favorite proteins to use when creating recipes. In Chinese and many Asian dishes in particular, it creates new and unique dining experiences, breaking away from the boring and expected.

You can check out my other pork chop recipes – Salt and Pepper Pork Chops, Chinese Fried Pork Chopsand Instant Pot Pork Chops with Black Bean Sauce.

And now, you can add my honey garlic pork chops to your list of delightful pork recipes. If you’ve ever had it at your favorite Chinese restaurant, you might be surprised to know you can make it at home with common pantry staples. By simply putting these things together, you get a crispy pork chop with a heavenly honey garlic sauce. It’s so incredibly delicious and is sure to be a new favorite dinner at your home.

Why this recipe

This honey garlic pork chop is different from other recipes because:

• It uses ultra-thin pork chops pounded very thin to create the extra crunchy crispy result. I then cut the pork into bite-size pieces so it will have more crispy surfaces, like nuggets.
• The quick marinade helps get the maximum flavor.
• My recipe uses tons of fresh aromatics to create a balanced and rich sauce.
• You will even satisfy your sweet tooth with only two tablespoons of honey without any other added sugar!

Honey garlic pork chop ingredients

What cuts of pork to use

The best cut of pork chop is the thin bone-in cut, about 1/4” (1/2 cm) thick. You don’t need to remove the bones when you cut up the pork.

The next best choice is boneless chops that are around 1/2” (1 cm) thick. For this cut, you will need to pound them a bit more and the pork pieces will come out a bit thicker, but will still be very crispy.

I would avoid super thick chops that are more than 1/2” (1 cm) thick.

Shaoxing wine

Shaoxing wine is an essential ingredient for Chinese pantry. You can read more about it here.

In this recipe, I used it to marinate the pork and make the sauce. It helps to eliminate the gamey taste from the pork and add a rich umami to it.

If you want to make a non-alcoholic dish, you can skip the wine from the marinade, and use soy sauce as a replacement in the sauce.

Set up

When you’re ready to cook, your table should have the ingredients well prepared:

• Pork chop, pounded and cut
• Mixed marinade
• Mix sauce
• Chopped aromatics (garlic & green onions)

Cooking process

1. Pound the pork chop thin
2. Cut the pork chop into bite-sized pieces, then marinate
3. Coat the pork with starch right before cooking
4. Shallow fry the pork until crispy
5. Gather the fried pork with aromatics and sauce before stir frying
6. Cook the aromatics to release the fragrance
7. Add the sauce and reduce until thickened
8. Add the cooked pork for the final mix

Frying method

You can use a bit more oil to shallow-fry the pork chops for that extra crispy crust and juicy texture just like you’d get at a Chinese restaurant. You can also coat the pork with a generous amount of oil spray and cook it in your air fryer if you prefer, then finish up the sauce in a pan separately.

Afterthoughts

This dish was my childhood favorite and I think it was extra special since my dad made it for special occasions. I always keep pork in my freezer (and you should too!) as it is so versatile and allows an escape from ordinary flavor.

These honey garlic pork chops are wonderful on top of steamed rice or noodles. Serve them with some blanched veggies and you’ll have a delicious treat and full meal to enjoy!

Other delicious takeout recipes

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Honey Garlic Pork Chops

Thin and crispy Chinese restaurant-style honey garlic pork chops use common ingredients to bring you an uncommonly exciting flavor everyone will love for dinner! {Gluten-Free Adaptable}To make the dish gluten-free, use dry sherry instead of Shaoxing wine. Use tamari instead of soy sauce. You should also replace the flour with the same amount of cornstarch. The pork will come out less golden, but very crispy nonetheless.

Author: Maggie Zhu

Course: Main

Cuisine: Chinese

Keyword: restaurant-style

Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 25 minutes minutes

Ingredients

• 3 to 4 bone-in thin cut pork chops about 1 lb / 450 g in total (*Footnote 1)

Marinade

• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sesame oil
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons all-purpose flour

Sauce

• 2 tablespoons honey
• 1 teaspoon light soy sauce (or soy sauce)
• 1 teaspoon Shaoxing wine (or dry sherry)
• 1 teaspoon lemon juice (or rice vinegar)
• 1/2 teaspoon sesame oil
• Pinch of white pepper
• Pinch of black pepper
• 2 tablespoons water

Fry

• 1 cup vegetable oil (or other neutral oil) (*Footnote 2)
• 4 cloves garlic minced (*Footnote 3)
• Sliced green onion and / or fried garlic for garnish (Optional)

Instructions

• Pound the pork chops with a tenderizer or the back of a heavy knife until 1/4” (1/2 cm) thick. Cut the pounded pork into bite-sized pieces and transfer to a medium-sized bowl.

• Add all the marinade ingredients except the cornstarch and flour into the bowl with pork chops. Massage in the marinade with your hand. Marinate for 15 to 20 minutes.

• Combine the sauce ingredients in a small bowl and stir to mix well.

• Heat the oil in a heavy bottomed skillet until about 350°F (176°C).

• Meanwhile, add the cornstarch and flour to the bowl with marinated pork chop. Mix until the pork is evenly coated. Add the chops to the preheated oil. Fry until both sides are golden brown, 1 to 2 minutes per side. Remove the cooked pork onto a plate.

• Turn off the heat. Drain most of the oil from the skillet using a ladle, leaving about 1 tablespoon in the pan.

• Turn on the heat to medium. Add the garlic. Fry until fragrant and golden, about 1 minute.

• Pour in the sauce. Cook and stir until it reduces to a thin, syrupy consistency.

• Add the cooked pork back to the reduced sauce. Stir a few times until it is well coated. Transfer everything to a serving plate. Garnish with sliced green onions and more fried garlic chips, if using.

• Serve immediately as a main dish.

Notes

1. You can either use bone-in or boneless pork chops.
2. The result will be the best if you use a bit more oil to shallow fry the chops. Alternatively, you can spray the pork chops with a generous amount of oil and fry them in an air fryer.
3. I fried some extra garlic chips to garnish the dish at the end. It adds a more savory taste to the pork. You can totally skip it or use store-bought fried garlic if you like.

Video

Nutrition

Serving: 1serving, Calories: 390kcal, Carbohydrates: 16.6g, Protein: 18.5g, Fat: 27.7g, Saturated Fat: 8.4g, Cholesterol: 68mg, Sodium: 358mg, Potassium: 300mg, Fiber: 0.2g, Sugar: 9.8g, Calcium: 30mg, Iron: 1mg