Sweet and Spicy Pork Chops
After blogging for almost 12 years, I have lots of old posts. Like this one. It was originally a Donna Hay recipe called Honey and Soy Cutlets with Asian Slaw, published in 2011. The funny part is that I didn't even like the pork chops, but I thought the slaw was good!
No sense in remaking pork chops that I didn't like, so I made up some that I did like. The original recipe called for honey and a lot of soy sauce. Since I was reusing the blog post url, I needed to keep some of the ingredients the same.
Honey and soy sauce sounded good, but what sounded even better was adding some sriracha sauce for some heat and a little sesame oil for even more depth of flavor.
So, without further ado, I bring you these amazing pork chops! If you're looking for the Asian Slaw, it's now it's own recipe post.
Ingredients
You only need 6 ingredients (not counting salt and pepper) to make these Asian pork chops!
- Sriracha Sauce - I really don't have a favorite, I like to try new kinds, so feel free to experiment. Peppers are on the list of items that should be bought organic, but honestly I don't stress about it when it comes to Sriracha sauce.
- Soy Sauce - try to buy organic or one that is labeled NON GMO.
- Honey - if possible buy local and support your bee keepers!
- Toasted Sesame Oil - I try to find one that is organic or expeller pressed. The less processing the better.
- Pork Chops - pasture raised and organic if possible.
- Salt, pepper, oil - not pictured.
Directions
It doesn't get much easier than these skillet pork chops!
We are going to sear them on the stove and finish in the oven, so preheat your oven to 375.
Begin by whipping up the tasty spicy sauce. In a small bowl whisk together the sriracha sauce, honey, soy sauce and sesame oil. This sauce has so much flavor there is no need to marinade the pork chops - yay for easy weeknight dinners!
If the chops are moist, blot them dry with a paper towel, this helps with the browning. Season them well on both sides with salt and pepper.
Drizzle a small amount of oil in a skillet (I love my cast iron) over medium-high heat. When the oil is simmering, add the chops. I like to cover with a splatter screen to make clean up even easier!
Brown on one side for 3-4 minutes and then turn over and brown on the other side for an additional 3 minutes.
Spoon the flavorful sriracha honey sauce over the pork chops. I don't even bother flipping them to coat both sides. The sauce drips off of the chops and works it's way on the underside of the chops without any extra effort on your part!
Place the skillet in the oven and roast for 6-8 minutes depending on how thick your chops are. My chops were a little over an inch and I went with 7 minutes. You can test the chops with an instant read thermometer - pork chops should be cooked to 145 degrees.
If you want the chops a little more browned, you can turn on the broiler and broil them for a minute or two. If you do that, you can take that time off of the roasting time. So, if I was going to broil them for 2 minutes, I would only roast them for 4-6 minutes.
These are so good! They are sweet and spicy, with just the right amount of heat! Starting on the stove and finishing in the oven keeps them from drying out and makes the chops tender and juicy!
What to Serve with Pork Chops
- Fried Apples
- Curried Mango Rice
- Instant Pot Sesame Ginger Rice
- or check out my other Side Dish Recipes
More Delicious Pork Chop Recipes
- Juicy Pork Chops with Black Olive Tapenade
- Pork Chops with Apple Cabbage Slaw
- Grilled Pork Chops with Espresso Cardamom Rub
- or check out all of my Pork Recipes
Honey Sriracha Pork Chops
Ingredients
Instructions
- Preheat oven to 375.
- Whisk together sriracha sauce, honey, soy sauce and toasted sesame oil.
- Season pork chops on both sides with salt and pepper.
- Heat the oil over medium high heat in an oven proof skillet.
- When oil is simmering, add the chops and brown for about 3-4 minutes on each side.
- Spoon the sauce over the chops and place the pan in the oven. Bake for 6-8 minutes.
Notes
Equipment
Video
Nutrition
This post was originally published in 2011 and has been updated for 2020!
martha green says
Can you grill these?
Pam Greer says
You might want to apply the glaze right at the end so that the honey doesn't burn.
MARY TOGNAZZINI says
I ALWAYS WONDER WHAT TO SERVE WITH RECIPES, THANK YOU FOR ADDING IDEAS.
Tammy Simpson says
Can you use pork chops that have been brined in salt and sugar for this recipe ? Or would they be too sweet?
Pam Greer says
I think they would still work, how sweet they are would just be a matter of taste.
Yasmin says
I wish you didn't stress the non-gmo/organic ingredients so much. I can't afford the more expensive ingredients, and I feel like you're poor-shaming me.
I'm tired of feeling like I'm being poor-shamed, so I started doing research. It sounds like certified organic produce actually uses herbicides that are more toxic?
Pam Greer says
It's not my intention to poor shame anyone. I try to point out what items are best to purchase organic if you can. For some items, like garlic and cabbage, it's not necessary to buy organic. I just want to give people options.
Bek says
I try to find products in my area that I can afford. I live in the Mediterranean so am not able to find exactly the same product. However I find that the finish product is still pretty nice. Thank you to Pam Greer who has given us the idea of what she has been inspired to make 🙂
Nicole says
Easy, healthy, delicious. Everybody in the fam loves these chops. Thank you!
Bintu | Recipes From A Pantry says
The flavour of these pork chops sounds absolutely incredible! I love that they take such little time too!
Jessica Robinson says
These pork chops look so delicious! Definitely will be trying this recipe.
Traci says
I am crazy about this scrumptious recipe and ALL the layers of sweet and spicy flavor. Great for my pork recipe collection...thank you!
Danielle says
I can't believe how quickly you can make these pork chops - that is exactly the recipe I have been looking for!
Andrea Metlika says
These look wonderful. The flavors in the sauce sounds so good. Can't wait to make this for my family.
grace says
sometimes i think i can tell it's gonna be a donna hay recipe before i read it--the dishes are always so clean and classy (or maybe it's just your interpretation of them that makes them so!). lovely work.
Chris says
Soy sauce is delightful but it definitely can be obnoxious when out of proportion.
The Asian slaw does sound terrific.
lostpastremembered says
OH Donna! Hay has done it again.. love honey and soy and the slaw to brighten it all up... the picture is just great... makes me smile with color.
kellypea says
Looks like something we'd enjoy -- I love Donna Hay's recipes. Fresh and uncomplicated. So I'm used to seeing your photos at Flickr :). Glad to have found your blog!
Big Dude says
These last two dishes look really good, especially the pasta - I wish I could get Bev turned on to goat cheese.
KarenP says
I often cook several items in a week from the same cookbook (or magazine). It's not lazy - it's just where you're at for the moment.
June says
You are too funny. Absolutely love the photo too and no, I'm not certain there are rules for "parenthetical" thoughts. It sounds to me that you write how you think..oh dear. That's supposed to be a compliment. Tee,hee.
Les says
I disagree. I think your writing is amazing. I can always count on you to entertain me. I just make sure not to have coffee or wine in my mouth while reading your posts.
BTW, I'm right there with you with parenthetical thoughts. 🙂
Joanne says
I feel like I write almost entirely in parenthetical thoughts. Just...without the parentheses. So I think you're good.
That honey soy combo sounds delicious!
Judi says
The slaw does sound delicious. I'm adding that to my list to try.
Parenthetical - good word:)
Melynda says
Wow, that is a lot of soy sauce (too much for me, also). The slaw sounds good, especially with the cilantro (but I could not find the cabbage listed). Personally I am a big fan of parenthesis because they can help you complete information in secret!