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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Sweet, spicy, crispy, and comforting—these hot honey pork chops bring big flavor to the dinner table, especially if you're in a hurry! Juicy boneless pork chops are coated in a crunchy panko crust, pan-fried until golden, and finished with a glossy drizzle of homemade hot honey that delivers just the right balance of heat and sweetness.
The star of the dish is the hot honey, which is simply honey gently warmed with hot sauce and cayenne so the flavors meld into something bold but not overpowering. (You can buy it pre-made at the store, too!) Drizzled over the golden pork, the honey seeps into every crispy nook and cranny, turning a simple skillet dinner into something truly crave-worthy. A sprinkle of salt at the end makes the flavors pop.
To add something fresh and colorful to the plate, I like to serve these chops with a quick broccoli slaw tossed with apple cider vinegar, dijon mustard, and dried cranberries. The tangy crunch is the perfect contrast to the rich pork. These chops are also great served with mashed potatoes, creamy grits, or roasted vegetables. Whether you’re feeding the family or cooking for guests, this recipe delivers that sweet-heat magic that makes everyone reach for another bite—and maybe a little extra hot honey on the side.
How spicy is this hot honey pork chop recipe?
The heat level is mild to medium and very customizable. This recipe balances honey’s natural sweetness with hot sauce and cayenne, giving the pork chops a warm kick without overpowering the dish. For less heat, reduce the cayenne; for more, add an extra splash of hot sauce.
Can you make hot honey pork chops ahead of time?
You can make the hot honey sauce and the broccoli slaw dressing ahead of time and store them in the refrigerator. For the best texture, bread and cook the pork chops just before serving so they stay crispy.
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Ingredients
- 1 cup plus 2 teaspoons honey
- 2 Tbsp. hot sauce
- 1 Tbsp. cayenne pepper
- 1/2 tsp. kosher salt, plus more to taste
- 1/3 cup apple cider vinegar
- 1 tsp. dijon mustard
- 1 cup olive oil
- 3/4 tsp. black pepper, plus more to taste
- 1 (12-ounce) package broccoli slaw (about 6 cups)
- 1/4 cup dried cranberries
- 1/2 cup all-purpose flour
- 2 tsp. seasoned salt (such as Lawry’s)
- 2 large eggs
- 1/4 cup half-and-half
- 1 1/4 cups panko
- 6 boneless pork chops (1/2 inch thick; 3 ounces each)
Directions
- Step 1Heat 1 cup of the honey, the hot sauce, cayenne and a pinch of kosher salt in a small saucepan over medium-low heat, stirring occasionally, until the honey is warm and infused with spice, 10 minutes. Let cool.
- Step 2Meanwhile, whisk together the vinegar, mustard, ⅓ cup olive oil, the remaining 2 teaspoons honey, ½ teaspoon kosher salt and ¼ teaspoon pepper in a large bowl.
- Step 3Add the broccoli slaw and cranberries to the bowl and toss to coat; set aside.
- Step 4Whisk together the flour, seasoned salt and the remaining ½ teaspoon pepper in a shallow bowl. Whisk together the eggs and half-and-half in a second shallow bowl. Place the panko in a third bowl. One at a time, dredge the pork chops in the flour mixture, dip in the egg mixture (letting the excess drip off), then press in the panko to coat; set aside on a rack set on a baking sheet.
- Step 5Heat the remaining ⅔ cup olive oil in a large cast-iron skillet over medium heat. Working in 2 batches, cook the pork until golden brown and cooked through, about 2 minutes per side.
- Step 6Transfer the pork to a clean rack set on a baking sheet and season with kosher salt. Drizzle the pork chops generously with the hot honey, turning to coat. Serve the pork with the broccoli slaw and more hot honey on the side.
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