brown sugar pork chops recipe
The Best brown sugar pork chops recipe
I love how versatile this recipe is. You can serve them with mashed potatoes, roasted veggies, or even a simple green salad. They hold up well on the plate, and the brown sugar gives them a nice depth of flavor that pairs well with almost anything. Plus, pork chops are leaner than some cuts, so they’re a healthier option than thick-cut steaks or fatty roasts. My family doesn’t even notice how lean they are—they just love the taste and the way they stay juicy and tender. It’s a recipe that’s as easy as it is delicious, and it always gets a big thumbs-up from everyone.
Caramelized Brown Sugar Pork Chops
Tender pork chops glazed with a rich brown sugar sauce for a sweet-and-savory dish that’s perfect for weeknight dinners. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 bone-in pork chops (about 1-inch thick)
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tsp smoked paprika
- ½ cup brown sugar
- ¼ cup unsalted butter
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
👨🍳Directions
-
1
Pat pork chops dry and season both sides with black pepper and smoked paprika. -
2
Heat olive oil in a skillet over medium-high heat. Sear pork chops for 3–4 minutes per side until golden brown. -
3
Reduce heat to medium and add brown sugar, butter, honey, vinegar, and thyme. Stir until the sugar melts and the glaze thickens (about 3–4 minutes). -
4
Transfer chops to a baking sheet and pour the glaze over them. Broil for 2–3 minutes until edges caramelize.
🔧Equipment
- Skillet
- Oven
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Caramelized Brown Sugar Pork Chops Works
❓ Frequently Asked Questions About Caramelized Brown Sugar Pork Chops
How long should I cook the pork chops to ensure they’re fully done?
Cook them until they reach an internal temperature of 145°F (63°C) on a meat thermometer, which usually takes about 15–20 minutes per pound, depending on thickness. For extra tenderness, let them rest for 5 minutes before serving.
Can I use regular sugar instead of brown sugar in this recipe?
You could, but brown sugar adds moisture and a deeper flavor. If substituting, use a mix of white sugar and molasses (about 1 tablespoon per cup of white sugar) to mimic its texture and caramelized notes.
What’s the best way to keep the pork chops moist while cooking?
Pat the chops dry before seasoning and searing them to form a crispy crust. After searing, transfer them to a low oven (275°F/135°C) to finish cooking—this helps retain juices better than high heat.
Do I need to thaw the pork chops if they’re frozen?
Yes, thaw them completely in the refrigerator overnight for even cooking. If short on time, use the cold-water method (submerge in cold water for 1–2 hours). Never thaw at room temperature.
Can I make these pork chops ahead of time?
Yes! Prep the marinade and mix the brown sugar glaze up to 2 days ahead. Cook the chops fresh, but store them in the fridge until ready to sear and finish in the oven.
