Brown Sugar Glazed Pork Chops

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I love quick and easy meals that turn out fantastic. It tasted as great as ordering it from a restaurant. The brown sugar glaze over these pork chops gave it such amazing flavor. It has a little sweet too it but the spices in it helped to balance it to give it the perfect flavor. This meal was definitely a win for our family and so easy to put together!

Brown sugar glazed pork chops with mashed potatoes and a green salad on a white plate.


Brown Sugar Glazed Pork Chops

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A delicious sweet spice rub glaze that give your pork chops amazing flavor.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Alyssa Rivers
Servings: 4 Servings


  • 4-5 pork chops boneless
  • 1/4 cup light brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoons olive oil


  • In a small bowl, combine brown sugar, garlic powder, paprika, salt and pepper.
  • Rub your sugar/spice mix on both sides of each pork chop, using all of the spice mix.
  • Heat olive oil in a skillet over medium/high heat.
  • After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through. Enjoy!


Serves: 4

Calories324kcal (16%)Carbohydrates14g (5%)Protein29g (58%)Fat16g (25%)Saturated Fat4g (20%)Cholesterol90mg (30%)Sodium359mg (15%)Potassium518mg (15%)Fiber1g (4%)Sugar13g (14%)Vitamin A123IU (2%)Calcium21mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Keyword brown sugar glazed pork chops, pork chops, pork recipes
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Just had this for dinner tonight and I’m already excited for leftovers tomorrow! It was so quick and easy to make, super juicy and great flavour!

  2. This was so easy, really juicy and delicious
    I put a slice of vidalia onion on top of each chop which browned nicely when I turned chops over, and I usually cover them if they are extra thick. This is definitely one of my favorite recipes

  3. If I have dark brown sugar can I just add 1/8 cup dark brown sugar and 1/8 cup white sugar? Because brown sugar is just white sugar with molasses and dark brown just has more molasses….

  4. I just happened upon your blog looking for a glazed pork chop recipe (picked up thin pork chops at Aldi) a few hours ago and needed a quick one here in Massachusetts.. I also saw your Mongolian Beef recipe that I plan to make next week, as my daughter loves that dish after spending her mission trip time in Mongolia. I sent both recipes to my sister. The family here loved the pork chops and my sister in Illinois already texted a pic of the Mongolian Beef she has in her crock pot. It sounds like it’s not too spicy for our Littles! I’m grateful to you for the great recipes and plan to try more!

  5. I made these with rice/peppers and onions. It was great. I took a little of the mixture and added in with my peppers and onions as I sautéed them.

  6. I have made these several times and they are always amazing. I pan fry mine just enough to caramelize the brown sugar then bake it in the oven to finish cooking. They turn out so tender I can never just eat one. It is just myself in the house so I use a thicker cut chop ones that are about a 1 1/2 – 2 inches thick and just use 2 just as good the next day. 🙂

  7. Delicious! If you are cooking with gas I would recommend pan frying on medium-low heat so that you don’t burn the sugar. Next time I will also add more spice into the mix to give it an extra kick!

    1. Hey, I had that happening to me, too, and I found that turning the heat down a bit (keeping it on a medium-ish), and keeping it well oiled (adding more olive oil when necessary) prevented it from going black. 🙂

  8. Love this recipe! Made it once already.
    But I was wondering, would this recipe work if I were to grill it on a grill,?

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