Pan-Seared Pork Chops with Honey-Garlic Glaze and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender pan-seared pork chops finished with a sticky honey-garlic glaze served alongside oven-roasted carrots and Brussels sprouts for a balanced, flavorful meal. This american-inspired pork ready in about 45 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 450 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 (about 6 oz each) bone-in pork chops
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 4 cloves, minced garlic cloves
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 4 medium, peeled and cut into 2-inch sticks carrots
• 12 oz, halved Brussels sprouts
• 1 tbsp, chopped fresh thyme

Instructions

1. Step 1: Preheat your oven to 425°F. Toss 4 peeled and cut carrots and 12 oz halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Step 2: While vegetables roast, pat dry 4 bone-in pork chops and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add pork chops to the skillet and sear for 4-5 minutes without moving until golden brown on one side. Flip and cook another 4 minutes until the internal temperature reaches 145°F. Remove chops and set aside on a plate.
4. Step 4: Lower heat to medium and add 4 minced garlic cloves to the same skillet with the remaining 1 tbsp olive oil. Sauté for 30 seconds until fragrant but not browned.
5. Step 5: Stir in 3 tbsp honey, 2 tbsp soy sauce, and 1 tbsp apple cider vinegar, cooking for 2-3 minutes until the glaze thickens slightly and coats the back of a spoon.
6. Step 6: Return pork chops to the skillet and spoon the honey-garlic glaze over them, cooking for 1-2 minutes to warm through and coat evenly.
7. Step 7: Remove from heat, sprinkle 1 tbsp chopped fresh thyme over the pork chops and roasted vegetables, and serve immediately.