Pan-Seared Pork Chops with Ancho Chili Honey Glaze

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Juicy pan-seared pork chops finished with a sweet and smoky ancho chili honey glaze that creates a beautiful caramelized crust. This Mexican-inspired pork recipe, ready in about 25 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (1-inch thick) bone-in pork chops
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp honey
• 1 tsp ancho chili powder
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder

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Instructions

1. Step 1: Pat 4 bone-in pork chops dry and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 4-5 minutes per side until a golden brown crust forms and the internal temperature reaches 145°F.
3. Step 3: While the pork cooks, whisk together 3 tbsp honey, 1 tsp ancho chili powder, and 1 tbsp apple cider vinegar in a small bowl to create the glaze.
4. Step 4: During the last 2 minutes of cooking, brush the ancho chili honey glaze generously over each pork chop, turning once to caramelize the glaze without burning.
5. Step 5: Remove the pork chops from the skillet and let rest for 5 minutes before serving to allow juices to redistribute and glaze to set.