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These brown sugar glazed pork chops are incredibly flavorful and delicious. Your family will love the salty pork smothered in a sweet brown sugar glaze. The crispy seared textured with the sweet sauce dripping down each bite will have you begging for more!
Reasons You’ll Love This Recipe
- Easy to Make: These pork chops come together in 30 minutes! They are perfect for busy weeknights but beautiful and delicious enough for special occasions.
- Family Friendly: Your family will love the bold combination of the savory pork and the sweet brown sugar glaze!
- Versatile: These pork chops pair well with so many different things! You could have them with my Dad’s famous mashed potatoes, grilled asparagus, and my one-hour rolls.
Ingredients For Brown Sugar Glazed Pork Chops
The ingredients list for this quick and simple pork chop recipe is not very long. In fact, you probably already have everything you need! Scroll to the bottom of the post for exact measurements.
- Pork Chops: The star of this dish! This is the perfect tender protein to get the crispy sear and absorb the sweet and savory glaze.
- Light Brown Sugar: Provides sweetness and allows the glaze to carmelize, adding to the incredible texture.
- Garlic Powder: Gives the dish a nice savory flavor.
- Paprika: Adds a hint of heat and a light smokiness to balance the sweetness.
- Salt: Enhances all of the flavors in the dish.
- Black Pepper: Gives a slight kick of heat and enhances the overall flavor.
- Olive Oil: Helps sear the pork and allow the brown sugar pork chops to stay juicy and tender.
Brown Sugar Glazed Pork Chop Recipe
This pork chop recipe is so simple you will be able to whip dinner up in no time on busy weeknights. Your kids will love the flavors and want you to make this all the time!
- Whisk: In a small bowl, whisk together the brown sugar, garlic powder, paprika, salt, and pepper.
- Coat: Rub each pork chop evenly with the sugar mixture. Heat the olive oil in a large skillet over medium-high heat.
- Cook: Place each pork chop carefully into the hot skillet and cook, undisturbed, for about 5-8 minutes on each side.
- Check for Doneness: The pork chops should have a nice brown sear on each side and an internal temperature of 145 degrees Fahrenheit.
- Rest and Serve: Remove the pork chops from the skillet and let them rest for a couple of minutes before serving.
Glazed Pork Chops Tips and Variations
- Cook Time: The cooking time will depend on the thickness of your pork chops. For instance, the ones I used were about 1 ½ inches thick and bone-in. On the other hand, boneless pork chops will take less time to cook. Therefore, be sure to adjust the cooking time according to the thickness of your chops and whether or not they have a bone.
- Grill Option: These pork chops are also great when they are grilled! Heat your grill to 400 degrees Fahrenheit, rub or spray some oil on the grates, and cook for about 5-8 minutes, flip them, then cook for another 5-8 minutes.
How to Store Leftover Glazed Pork Chops
If you have any leftovers or you make a couple of batches for meal prep, follow my instructions below.
- Refrigerator: Store leftovers in the fridge in an airtight container for up to 3 days.
- Freeze: Wrap each pork chop in plastic wrap and place in a freezer-safe container or bag. They can be frozen for up to 2-3 months.
- Reheat: To reheat, use a pan on low heat or bake in the oven at 325°F until warmed through. If frozen, let them thaw overnight in the fridge before reheating.
Different Ways to Prepare Pork Chops
I love how simple and affordable pork chops are. They taste great and can be so good if you prepare them properly. Here are a few ways of cooking pork chops you may not have tried before.
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Brown Sugar Glazed Pork Chops
Ingredients
- 4 pork chops
- 1/2 cup light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons olive oil
Instructions
- In a small bowl, whisk together the brown sugar, garlic powder, paprika, salt, and pepper.
- Rub each pork chop evenly with the sugar mixture. Heat the olive oil in a large skillet over medium-high heat.
- Place each pork chop carefully into the hot skillet and cook, undisturbed, for about 5-8 minutes on each side.
- The pork chops should have a nice brown sear on each side and temp out to 145 degrees Fahrenheit.
- Remove the pork chops from the skillet and let them rest for a couple of minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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….
I loved this tasty and simple recipe. It is definitely a keeper and one that I will go back to again and again!
Cast iron or non-stick skillet?
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!
I made them but I don’t see an option to post a pic. Rave reviews.
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.
I am going to try this in the crock pot. wish me luck. being a college student that’s all I am allowed.
Let me know how it turns out! I have an awesome slow cooker pork chop recipe here:https://therecipecritic.com/slow-cooker-creamy-ranch-pork-chops/
Have you tried making these ahead of time and freezing? Would that work out?
Delicious….and froze them. Still delicious thawed
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. 🙂
What temp how long. Thanks
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!
Just made these but the sugar caramelized and were black. This is a recipe worth learning to make!
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. 🙂
Made these tonight and they were awesome!
Excellent recipe! Chops were so glazed perfect outside and super moist inside.
These were delicious! As well as super fast and easy too!
Love this recipe! Made it once already.
But I was wondering, would this recipe work if I were to grill it on a grill,?
holy crap we are on the same wavelength!! Brown sugar everything today!