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Honey Soy Garlic Pork Chops

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Honey Soy Garlic Pork Chops

Sweet, savoury and garlicky with a caramelised finish, these pork chops are an easy option when you want plenty of flavour without much effort. The honey soy marinade works especially well with pork, helping the outside brown beautifully while keeping the chops juicy.

Serve them with steamed rice and something fresh on the side to balance the richness.

Honey Soy Garlic Pork Chops

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Prep 10 minutes
Cook 18 minutes
Marinating Time 4 hours
Juicy pork chops marinated in a savoury-sweet combination of soy sauce, honey, garlic and Shaoxing wine, then air-fried until caramelised on the outside and tender inside.
Servings 6

Ingredients

Marinade
  • 1.2 kg pork chops
  • 3 tbsp light soy sauce
  • 2 tbsp honey
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp neutral oil
  • 1 tsp sesame oil
  • 4 cloves garlic, finely minced
  • 1 tsp freshly ground black pepper
  • ½ tsp Chinese five-spice powder, optional

Equipment

  • Large bowl or container
  • Air Fryer
  • Tongs
  • Meat thermometer

Method

  1. Combine the light soy sauce, honey, oyster sauce, Shaoxing wine, neutral oil, sesame oil, garlic, black pepper and five-spice powder in a large bowl.
  2. Add the pork chops and turn until thoroughly coated in the marinade. Cover and refrigerate for 4–8 hours.
    3. For thick pork chops, several hours of marinating gives the seasoning time to flavour the surface of the meat. Turn the chops once or twice if they are not completely surrounded by the marinade.
  3. Remove the pork chops from the refrigerator about 15–20 minutes before cooking. Allow excess marinade to drip off, leaving a thin coating on the meat.
    4. Removing excess marinade helps the pork caramelise rather than steam. The honey and soy can also burn if a large amount of marinade is left clinging to the chops.
  4. Preheat the air fryer to 180°C. Arrange the pork chops in a single layer with space between each piece.
    5. Cook in batches if necessary. Crowding the basket reduces airflow and makes browning less effective.
  5. Air fry at 180°C for 8 minutes. Flip the pork chops and continue cooking for another 6–8 minutes, depending on their thickness.
  6. Check the internal temperature at the thickest part of the chop, avoiding the bone. Once nearly cooked, increase the air fryer to 210–220°C and cook for another 1–3 minutes to caramelise the exterior.
    7. Honey darkens quickly at high temperatures, so use the high-temperature stage only as a short finish and watch the pork closely.
  7. Cook the pork chops to an internal temperature of at least 63°C, then remove from the air fryer and rest for at least 3 minutes before serving.
    8. Check the temperature in the thickest part of the meat without touching the bone. Resting allows the juices to redistribute while completing the safe cooking process.
  8. Serve the pork chops whole or slice and serve with steamed rice, cucumber, tomato and pickled vegetables.

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About the Author

Gary
Creacipes started as a place to keep track of the recipes I actually want to cook again. These days, I rarely follow recipes exactly. Between cooking at home, experimenting with ingredients and running POP UP Dumpling Bar, I’ve learned to cook more by feel and adjust things to suit my own taste. If something turns out well, this is where I write it down.

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