Thin and crispy Chinese restaurant-style honey garlic pork chops use common ingredients to bring you an uncommonly exciting flavor everyone will love for dinner! {Gluten-Free Adaptable}
Pork is one of my favorite proteins to use when creating recipes. In Chinese and many Asian dishes in particular, it creates new and unique dining experiences, breaking away from the boring and expected.
You can check out my other pork chop recipes – Salt and Pepper Pork Chops, Chinese Fried Pork Chops, and Instant Pot Pork Chops with Black Bean Sauce.
And now, you can add my honey garlic pork chops to your list of delightful pork recipes. If you’ve ever had it at your favorite Chinese restaurant, you might be surprised to know you can make it at home with common pantry staples. By simply putting these things together, you get a crispy pork chop with a heavenly honey garlic sauce. It’s so incredibly delicious and is sure to be a new favorite dinner at your home.
Why this recipe
This honey garlic pork chop is different from other recipes because:
- It uses ultra-thin pork chops pounded very thin to create the extra crunchy crispy result. I then cut the pork into bite-size pieces so it will have more crispy surfaces, like nuggets.
- The quick marinade helps get the maximum flavor.
- My recipe uses tons of fresh aromatics to create a balanced and rich sauce.
- You will even satisfy your sweet tooth with only two tablespoons of honey without any other added sugar!
Honey garlic pork chop ingredients
What cuts of pork to use
The best cut of pork chop is the thin bone-in cut, about 1/4” (1/2 cm) thick. You don’t need to remove the bones when you cut up the pork.
The next best choice is boneless chops that are around 1/2” (1 cm) thick. For this cut, you will need to pound them a bit more and the pork pieces will come out a bit thicker, but will still be very crispy.
I would avoid super thick chops that are more than 1/2” (1 cm) thick.
Shaoxing wine
Shaoxing wine is an essential ingredient for Chinese pantry. You can read more about it here.
In this recipe, I used it to marinate the pork and make the sauce. It helps to eliminate the gamey taste from the pork and add a rich umami to it.
If you want to make a non-alcoholic dish, you can skip the wine from the marinade, and use soy sauce as a replacement in the sauce.
Mise en place
When you’re ready to cook, your table should have the ingredients well prepared:
- Pork chop, pounded and cut
- Mixed marinade
- Mix sauce
- Chopped aromatics (garlic & green onions)
Cooking process
- Pound the pork chop thin
- Cut the pork chop into bite-sized pieces, then marinate
- Coat the pork with starch right before cooking
- Shallow fry the pork until crispy
- Gather the fried pork with aromatics and sauce before stir frying
- Cook the aromatics to release the fragrance
- Add the sauce and reduce until thickened
- Add the cooked pork for the final mix
Frying method
You can use a bit more oil to shallow-fry the pork chops for that extra crispy crust and juicy texture just like you’d get at a Chinese restaurant. You can also coat the pork with a generous amount of oil spray and cook it in your air fryer if you prefer, then finish up the sauce in a pan separately.
Afterthoughts
This dish was my childhood favorite and I think it was extra special since my dad made it for special occasions. I always keep pork in my freezer (and you should too!) as it is so versatile and allows an escape from ordinary flavor.
These honey garlic pork chops are wonderful on top of steamed rice or noodles. Serve them with some blanched veggies and you’ll have a delicious treat and full meal to enjoy!
Other delicious takeout recipes
- Chinese Curry Chicken
- Walnut Shrimp
- Beef Lo Mein
- Chicken Fried Rice (鸡肉炒饭)
- Easy Mongolian Meatballs
- Chicken Mei Fun
Honey Garlic Pork Chops
Ingredients
- 1 lb (450 g) bone-in thin cut pork chops , about 4 pork chops (*Footnote 1)
Marinade
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons all-purpose flour
Sauce
- 2 tablespoons honey
- 1 teaspoon light soy sauce (or soy sauce)
- 1 teaspoon Shaoxing wine (or dry sherry)
- 1 teaspoon lemon juice (or rice vinegar)
- 1/2 teaspoon sesame oil
- Pinch of white pepper
- Pinch of black pepper
- 2 tablespoons water
Fry
- 1 cup vegetable oil (or other neutral oil) (*Footnote 2)
- 4 cloves garlic , minced (*Footnote 3)
- Sliced green onion and / or fried garlic , for garnish (Optional)
Instructions
- Pound the pork chops with a tenderizer or the back of a heavy knife until 1/4” (1/2 cm) thick. Cut the pounded pork into bite-sized pieces and transfer to a medium-sized bowl.
- Add all the marinade ingredients except the cornstarch and flour into the bowl with pork chops. Massage in the marinade with your hand. Marinate for 15 to 20 minutes.
- Combine the sauce ingredients in a small bowl and stir to mix well.
- Heat the oil in a heavy bottomed skillet until about 350°F (176°C).
- Meanwhile, add the cornstarch and flour to the bowl with marinated pork chop. Mix until the pork is evenly coated. Add the chops to the preheated oil. Fry until both sides are golden brown, 1 to 2 minutes per side. Remove the cooked pork onto a plate.
- Turn off the heat. Drain most of the oil from the skillet using a ladle, leaving about 1 tablespoon in the pan.
- Turn on the heat to medium. Add the garlic. Fry until fragrant and golden, about 1 minute.
- Pour in the sauce. Cook and stir until it reduces to a thin, syrupy consistency.
- Add the cooked pork back to the reduced sauce. Stir a few times until it is well coated. Transfer everything to a serving plate. Garnish with sliced green onions and more fried garlic chips, if using.
- Serve immediately as a main dish.
Notes
- You can either use bone-in or boneless pork chops.
- The result will be the best if you use a bit more oil to shallow fry the chops. Alternatively, you can spray the pork chops with a generous amount of oil and fry them in an air fryer.
- I fried some extra garlic chips to garnish the dish at the end. It adds a more savory taste to the pork. You can totally skip it or use store-bought fried garlic if you like.
Hello Maggie, this recipe was delicious however it didn’t come out very crispy. Can you think of any reasons why this might have been?
One reason is the temperature the pork is fried, it will be less crispy if the temperature is too low. The pork will become less crispy once it’s coated with the sauce. It helps to let the pork cool off a bit before mixing in the sauce. If you won’t eat immediately, you can also mix the sauce with the pork right before eating.
Thank you Maggie. I did not check the temperature of my oil so perhaps this was it.
Very tasty and satisfying.
I added scallions and peppers to the garlic after browning the meat.
Then added the sauce, then the pork.
Served over brown rice.
Quite satisfying ; thank you.
Made it tonight, and it was awesome, may add a little garlic Sriracha next time because I like a little heat and see how that works
Incredible, Im obsessed with the sauce! Soo quick, affordable and delicious! Perfect for a weeknight dinner
Fabulous recipe!! So delicious adding to my favourites recipe folder!!
Hi! Do you think the pork pieces could be baked in the oven instaed of fried (while I omit the starch)? Or would that be a bad idea taste and texture wise? Thanks!
I think frying the chop is very important. Actually I was trying to develop a pork chop recipe in the oven (and air fryer). Tried many times and the result was never good. The oven over cooks the meat and does not crisp up the surface. Even you omit the starch, I think it’s much better to cook this on the stove just so the pork won’t overcook like it does in the oven.
I figured. Thank you for the very quick reply! Btw, what type of oil do you suggest for the (shallow) fry and sauce? Apologies if it’s already been mentioned.
I like to use pure peanut oil for stir fry or anything I want to add a nutty flavor. For shallow fry or neutral flavor, I use avocado oil mostly because of its high smoking point and it’s quite healthy. Grapeseed oil, sunflower oil, and vegetable oil are also good options. I usually like to use grapeseed oil if not using avocado oil.
I don’t have the wine , what would be a good substitute?
Japanese sake is a great substitution. If you don’t have it, you can use some chicken broth to replace it.
Going to make. Looks great! Can I use pork tenderloin???
You can! Happy cooking and hope you enjoy the dish 🙂
Delicious! I used 2 boneless 1” thick pork chops. Next time I will double the sauce. I served with peas and rice. 😋 yielded 3 small/medium servings. I have really elevated my game with the recipes from Omnivore!
Thank you 🙏🏼
This was SO GOOD! Mine came out crispy and looked just like the photo. Easy instructions to follow, thank you!
Oh my gosh this is such a delicious recipe. Super simple to make. Just perfect
Messed up but still came out good! I added all the marinating ingredients but still was fine & didn’t wait long enough for oil to heat up… added sesame and courgette ribbons for veg…. Yum
Sooooo good!!! I didn’t pound my chop bc they were so thin already.