Sticky Sweet and Spicy Pork Chops

Just like chicken, pork chops are simple and quick meat to cook up for a weeknight meal. I usually throw some spices in a dry rub fashion and pan fry the chops (sometimes finishing them off in the oven) till they’re juicy and tender. That’s when I don’t plan ahead.  This time since I knew I wanted to do a recipe, I decided on marinating my pork chops in an asian inspired almost bbq sauce. But, even if you didn’t marinate these ahead of time, they’d taste great and a quick fix meal option for sure.

PTR Sweet & Spicy Pork Chop Close-up

I’m not a big fan of sweet foods, but my husband and daughter are. So I tried to make a sweet and spicy balanced marinade to make everyone happy.  And it turned out great. It wan’t overly sweet nor spicy which made them perfect for a family dinner. Using a grill pan I gave my chops some good grill marks and a charred flavor and then popped them in the oven to cook through evenly. I also basted the chops throughout the cooking process to keep them juicy and sticky. All in all a super easy recipe, I’ll be making again.

Here’s how you can make them…

Sticky Sweet & Spicy Pork Chops Recipe Part-1 Sticky Sweet & Spicy Pork Chops Recipe Part-2 Sticky Sweet & Spicy Pork Chops Recipe

Sweet and Spicy Pork Chops
Serves 4
A quick, easy and flavorful sticky sweet and spicy pork chops recipe that is perfect for a weeknight dinner.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
  1. 4 pork Chops
  2. 1/3 cup honey
  3. 1/4 cup ketchup
  4. 1/4 cup Soy Sauce
  5. 1/2 tsp cayenne (or paprika, if you want it less spicy)
  6. 1 tsp chili oil
  7. 3 cloves garlic
  8. 1/2 a chili pepper, de-seeded (I used a fresno)
  9. 2 tbsp Oil for frying
  10. 1 green onion for garnish
  1. – Make a marinade by mixing together the honey, ketchup, soy sauce, cayenne or paprika and chili oil. Grate in the garlic and finely dice the chili pepper and add it to the marinade. Stir everything well together.
  2. – Pour half of the marinade over the pork chops, making sure to get both sides.Let the chops sit in the marinade for atleast 20 minutes or even better still, for a couple hours. You can put it all in a ziploc bag and put in the fridge.
  3. – Then when it’s dinner time pre-heat your oven to 400F. Heat a skillet (preferably oven proof) on high with a couple tablespoons of oil.
  4. – Sear the pork chops well on both sides. Don’t worry about it cooking through, just a couple minutes on each side to get some color. Since I used a grill pan I tried to get a criss-cross pattern on the chops.
  5. – Baste the chops on both sides with some of the remaining marinade.
  6. – Pop the pork chops into the oven for about 15-20 minutes (depending on the size of the chops). Turn them over half way through the cooking and baste the chops with more marinade.
  7. – Garnish with some green onions (I totally forgot to do this till I was done taking my picture) and serve the chops with sauteed veggies or rice.
Adapted from
Picture the Recipe


    • Noreen says

      You can definitely cook them all the way through on the stove. I would turn the heat down to medium and use a cover on the pan once you’ve seared both sides. Then depending on the thickness of the pork chop, cook them about 10-15 mins on each side. To check just pierce the chop with a sharp knife and if the juices run pink, it’s about medium-well, if they run clear it’s well done.

  1. Matty says

    I had a go at these and they are so simple & taste delicious! I am not a good cook at all but breaking down the recipe so much, and the pictures of course, made it simple! Marinated overnight & was the first time I’d ever cooked pork! Followed it up with Raspberry Napoleon too!

  2. Steve Bryant says

    I used pork medallions, smokey pimento (vs paprika) and a dash of siracha. Some here don’t like too much heat so I used those Jalapenos that are only slightly hot – lots of earthiness. Easy and fast using a cast iron planch on the grill heated to smoking. It only takes a minute or 2 on each side and you can add some sauce as it sizzles.

  3. Paul Kane says

    Good recipe. For some for more tang, I added a tablespoon of rice wine vinegar and a tsp. of powdered ginger. I would have used fresh ginger but didn’t have any on hand. The recipe came out excellent!


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