Sticky Honey Pork Chops

Sticky Honey Pork Chops with caramelized baby carrots on a rustic ceramic plate — Sticky Honey Pork Chops — seared to golden perfection and served with tender honey-glazed carrots.

Sticky Honey Pork Chops is the ultimate answer to a weeknight dinner that’s quick, flavorful, and feels a little fancy — without the stress. Juicy, golden-seared pork chops meet buttery, caramelized honey-glazed carrots in a skillet that delivers maximum flavor with minimal cleanup. And yes, it tastes as good as it looks.

What makes this recipe so irresistible? It’s all in the balance. The pork chops are first seared to lock in flavor, then finished in a sticky glaze of honey, Dijon mustard, apple cider vinegar, and fresh thyme. Meanwhile, the baby carrots get their own moment of glory — slowly caramelized until tender and glossy with golden edges.

Interestingly, honey and pork have been a beloved combination since ancient Roman cuisine, prized for their sweet and savory harmony. Fast-forward to today, and we’re bringing that timeless combo to your table with a modern, rustic twist.

So whether you’re cooking for guests or craving something cozy and comforting, Sticky Honey Pork Chops will earn a permanent spot on your dinner rotation.

Recipe Yield: 4 servings

INGREDIENTS

4 bone-in pork chops, about 1-inch thick
1 tbsp olive oil
1 tbsp butter
½ tsp salt
½ tsp black pepper
1 tsp fresh thyme leaves
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
2 tbsp honey
2 cups baby carrots, halved lengthwise
1 tbsp butter (for carrots)
1 tbsp honey (for carrots)
½ tsp sea salt (for carrots)
1 tbsp chopped fresh parsley (optional, for garnish)

INSTRUCTIONS

1. Sear the Pork Chops:
Pat pork chops dry with paper towels and season both sides with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3–4 minutes per side until golden brown and almost cooked through. Transfer to a plate and cover loosely with foil.

2. Make the Honey Mustard Glaze:
Lower heat to medium. In the same skillet, add Dijon mustard, apple cider vinegar, honey, and thyme. Stir and simmer for 2–3 minutes, scraping up any browned bits.

3. Return & Glaze:
Return the pork chops to the skillet and spoon glaze over the top. Cook for another 2–3 minutes until the pork is fully cooked (internal temp should reach 145°F) and the glaze thickens slightly. Remove from heat and let rest.

4. Caramelize the Carrots:
In a separate skillet, melt butter over medium heat. Add carrots, honey, and salt. Cook, stirring often, for 10–12 minutes or until carrots are tender and edges are golden. Add a splash of water if needed to help soften them without burning.

5. Serve:
Arrange glazed pork chops on a platter with the caramelized honey carrots. Spoon extra glaze over the pork and garnish with chopped parsley if desired.

Helpful Tips to Perfect This Recipe

Use bone-in chops for flavor: Bone-in pork chops retain moisture better and develop deeper flavor when seared.
Don’t overcrowd the pan: Sear in batches if needed — spacing helps you get a better crust.
Carrots need attention: Keep stirring while caramelizing the carrots so the honey doesn’t burn; medium heat is key.

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