Honey Garlic Pork Chops

Make the glaze

Whisk together the honey, garlic, and soy sauce in a small bowl until combined. Set aside — the garlic will infuse as it sits.

Season the pork chops

Pat the pork chops dry with paper towels (this helps them sear rather than steam), then season generously with salt and pepper on both sides.

Sear the chops

Heat the olive oil in a large skillet or griddle pan over medium-high heat until shimmering. Add the chops and cook for 5–6 minutes per side, until deep golden brown and nearly cooked through. Avoid moving them too early — they'll release naturally once a good crust forms.

Glaze and finish

Reduce the heat to medium and pour the honey-garlic glaze over the chops. Cook for 1–2 minutes per side, spooning the glaze over as it bubbles and thickens, until the chops are glossy and caramelised and the internal temperature reaches 63°C (145°F). Remove from the heat and rest for 3 minutes.

Cook the green beans

While the chops rest, steam or boil the green beans for 3–4 minutes until bright green and just tender with a little bite. Season lightly with salt.

Serve

Plate the pork chops alongside the green beans and spoon any remaining glaze from the pan over the top.