Hot Honey Pork Chops with Skillet Apples

Pork chops have a reputation for being dry and dull, and honestly, I understand why. For years I overcooked them, too. Then I learned two things that changed everything: sear them hard in a hot skillet, and stop cooking at exactly 145F. These hot honey pork chops put both lessons to work, with a sticky, spicy glaze and a pile of soft apples on the side.

Hot honey is simply honey infused with chili heat, and it is easy to make at home with honey, crushed red pepper and a splash of vinegar. It lands on the pork with a sweet start and a slow, warm finish. The apples bring tart juiciness that cools the heat and rounds out each bite.

Everything happens in a single 12-inch skillet, so cleanup is minimal. Serve the chops with mashed potatoes or a simple green salad, and you have a dinner that tastes like a restaurant special on a regular weeknight.

Why You Will Love This Skillet Dinner

Pork and apples are one of the oldest flavor pairings in the kitchen, and a little chili heat takes the combination in a fun direction. The glaze is sticky and glossy, the apples are tender but not mushy, and the meat stays tender thanks to a short cooking time.

• It is ready in 30 minutes from start to finish.
• Only one pan is needed for searing, glazing and cooking the apples.
• The hot honey can be mild or fiery, depending on how much chili you add.
• The method works for bone-in or boneless chops, thick or thin.

Ingredients

For the pork chops

• 4 bone-in or boneless pork chops, about 1 inch (2.5 cm) thick, 6 to 8 ounces each
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 tablespoon butter

For the hot honey glaze

• 1/3 cup honey
• 1 to 2 teaspoons crushed red pepper flakes, to taste
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced

For the apples

• 2 firm apples, cored and sliced into 1/2-inch wedges
• 1 small red onion, thinly sliced
• 2 sprigs fresh thyme
• 1/4 cup chicken broth or apple cider

How to Make Hot Honey Pork Chops

1. Take the chops out of the refrigerator 20 minutes ahead. Pat very dry and season on both sides with salt, pepper, garlic powder and paprika.
2. Warm the honey, red pepper flakes, vinegar and garlic in a small saucepan over low heat for 3 minutes. Do not let it boil. Set aside.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Sear the chops without moving them for 4 to 5 minutes until deeply golden.
4. Flip, add the butter, and cook another 3 to 4 minutes, spooning the butter over the top.
5. Check with an instant-read thermometer. When the center reads 140F to 142F (60C to 61C), brush each chop with hot honey and remove from the pan.
6. Rest the chops on a plate for 5 minutes. The temperature will rise to 145F (63C), and the juices will settle.
7. In the same skillet over medium heat, cook the onion and apples with the thyme for 4 minutes, stirring often, until browned at the edges.
8. Add the broth and scrape up the browned bits. Simmer 2 minutes, then drizzle in a spoonful of hot honey.
9. Return the chops to the skillet or serve on top of the apples. Brush with the remaining hot honey and serve right away.

How to Choose and Prepare the Chops

Thickness matters more than anything else when you buy pork chops. A chop that is 1 to 1 1/2 inches thick will develop a golden crust before the center overcooks. Thin chops, under 3/4 inch, dry out quickly, so reduce the cooking time to 2 or 3 minutes per side and pull them early.

Bone-in chops tend to be juicier and more flavorful, because the bone insulates the meat. Boneless center-cut chops cook faster and are easier to eat. Either works here. If your chops have a thick rim of fat, score it in two or three places so it does not curl as it cooks.

For the most tender result, consider a quick dry brine. Salt the chops, set them on a rack, and refrigerate uncovered for 1 to 2 hours, or even overnight. The salt pulls moisture to the surface, then the meat reabsorbs it, seasoning the pork all the way through and improving the sear.

Make Your Own Hot Honey

You can buy hot honey, but the homemade version costs less and lets you control the heat. Warm honey gently with chili flakes and vinegar, and let the flavors steep while you prep the other ingredients.

For a smoother glaze, strain out the flakes after steeping. For more texture and color, leave them in. Store leftover hot honey in a jar at room temperature for up to a month. It is wonderful on pizza, fried chicken and biscuits.

The Science of a Juicy Pork Chop

Modern pork is much leaner than it was a generation ago, which is why the old advice to cook it until gray is outdated. Lean meat has little fat to protect it, so the window between juicy and dry is only a few degrees wide. A reliable thermometer is the best tool you can own for this recipe.

The sear is about flavor, not sealing in juices. Browning creates hundreds of savory compounds, and a deep golden crust is worth the extra minute in the pan. To get it, make sure the skillet is properly hot before the meat goes in, and leave the chops alone. If you move them too soon, they stick and tear.

Carryover cooking is the final piece. Even after you take the chops off the heat, residual warmth keeps moving toward the center, adding about three to five degrees. Pulling at 140F to 142F and resting five minutes lands you right at 145F (63C) with a tender, slightly rosy interior.

Finally, glaze late. Honey contains sugars that darken quickly, and exposed to a very hot pan they turn bitter. Brushing it on after the chops come off the heat keeps the flavor bright, sweet and spicy rather than burnt.

Troubleshooting and Tips

• Chops are tough: they were cooked past 150F. Use a thermometer and pull at 140F to 142F before resting.
• Honey burned: add the glaze at the very end, over medium or low heat. Honey scorches quickly in a screaming hot pan.
• No browning: the pan was crowded or the chops were wet. Use a 12-inch skillet and dry the surface thoroughly.
• Apples too soft: slice them thicker and choose a firm variety like Honeycrisp or Granny Smith.
• Too spicy: finish with a spoonful of plain honey or a squeeze of lemon to calm the heat.

Variations

• Pork tenderloin medallions: slice into 1-inch rounds and cook 3 minutes per side.
• Air fryer chops: cook at 400F (200C) for 10 to 12 minutes, flipping once, and glaze at the end.
• Pear and sage: use firm pears and fresh sage in place of the apples and thyme.
• Cider version: skip the honey heat and try my apple cider pork chops for a milder, tangy take.
• Mustard glaze: whisk a spoonful of dijon into the hot honey for tang.

What to Serve With Hot Honey Pork Chops

Pork and apples want something creamy or crisp on the side to soak up the pan juices. A few favorites:

• Creamy mashed potatoes or buttery egg noodles
• My crispy parmesan smashed potatoes for crunch
• Sweet, caramelized maple roasted root vegetables
• Steamed green beans, sauteed kale or a peppery arugula salad

A cold glass of dry cider or sparkling water with lemon balances the glaze nicely.

Storage, Reheating and Food Safety

Cool leftovers within two hours and refrigerate in an airtight container for up to 4 days. Store the apples and chops together so the juices keep the pork moist.

• Reheat in a covered skillet over low heat with a splash of broth for 5 to 7 minutes.
• Microwave at 50 percent power in short bursts to avoid toughening the meat.
• Freeze cooked chops for up to 2 months and thaw overnight in the refrigerator.
• Make the hot honey up to a month ahead to save time on busy nights.

Whole cuts of pork are safe at 145F (63C) with a 3 minute rest, as listed in the USDA safe temperature chart. Reheated leftovers should reach 165F (74C).

Frequently Asked Questions

If these hot honey pork chops land on your table, I would be so glad to hear about it. Leave a star rating and a comment below, and find more weeknight winners in my dinner ideas.

Hot Honey Pork Chops with Apples

Seared pork chops glazed with homemade hot honey and served with caramelized skillet apples and red onion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting 5 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

  

Pork

• 4 pork chops 1 inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 tablespoon butter

Hot honey

• 1/3 cup honey
• 1 teaspoon red pepper flakes more to taste
• 1 tablespoon apple cider vinegar
• 1 clove garlic minced

Apples

• 2 firm apples sliced
• 1 small red onion sliced
• 2 sprigs fresh thyme
• 1/4 cup chicken broth

Method

 

Prep

1. Season dry chops. Warm honey, pepper flakes, vinegar and garlic for 3 minutes.

Cook

1. Sear chops in hot oil 4 to 5 minutes, flip, add butter and cook 3 to 4 minutes until 140F to 142F.
2. Brush with hot honey and rest 5 minutes to reach 145F.
3. Cook onion, apples and thyme in the same skillet 4 minutes. Add broth and a spoonful of hot honey.
4. Serve chops over apples with remaining hot honey.

Notes

Pork is safe at 145F with a 3 minute rest. Hot honey keeps for a month in a jar at room temperature.

A good pork chop dinner is a quiet kind of victory, and this one is hard to beat: sweet heat, tender apples and a golden crust in half an hour. Grab your skillet and give it a try this week. Happy cooking, Chef Amber.