I just love quick and easy meals that turn out fantastic.
These brown sugar pork chops are one of them and they taste just like they would at the best restaurants, in my sorta humble opinion. Soft pork covered with a crispy brown sugar crust is just something that you have to try.
Besides giving your juicy tender pork a nice crunchy crust as a contrast, the brown sugar brings in some sweetness to balance out the savory.
I get asked all the time how to make killer pork chops. Well, the answer definitely has to be to give them a brown sugar glaze. It’ss quick, easy, and you probably have all the ingredients in your kitchen already.
So if you are tired of herbed or garlic pork chops and are looking for something new and exciting, I present to you these perfect brown sugar glazed pork chops!
Making Brown Sugar Glazed Pork Chops
Let’s first talk about pork chops.
If you’re a major steak fan, you may be tempted to overlook the beauty of a good pork chop, but the truth is, there are many reasons you might want to serve these babies instead of steak.
Pork chops are cheaper than steak, and they require less effort to prepare. Also, they tend to be incredibly tender and juicy, and are more likely to keep those qualities when cooked through than some lesser steaks.
Pork is much leaner than beef with less marbling that will keep the meat tender and moist.
There are just so many cuts, so many sizes, and boneless options (or not, if you like to keep it extra tender). So there’s lots of room to experiment.
For this recipe, I used pork chops on the bone, that are about 1-inch thick. I prefer this as the bone really helps to keep the meat juicy and there is a less of a risk of overcooking the pork.
That being said you can use the pork chops without the bone, if you prefer the ease of eating it this way. Just make sure you do not overcook them.
Tips and Tricks for the Best Brown Sugar Glazed Pork Chops
Pork chops are great for family gatherings, parties, and other social events, especially because they are so widely adored, relatively inexpensive (hey, they’re way cheaper than a steak dinner), and easy to prepare.
The main issue or mistake when preparing the pork chops is that some do not treat them as a proper meat cut. To get the best of the pork chops, give them a special treatment and they will get even with you.
The key is to treat them like a steak.
If you have ever pan-fried a steak in a hot skillet or cast iron skillet, then you know what a pleasure is to cook and eat one. The exterior develops a golden-brown crust, while the interior is cooked to a juicy, rosy perfection.
This method is applicable to your chops too. This searing method allows the pork chops to hold on to its juices so you will not need a drip of any sauce. The flavors from the pan and the brown sugar crust is all you will need.
As mentioned, I really love pork chops on the bone and it is not just a coincidence. For pan-frying, and to avoid dry pork chops, use the bone-in pork chops. As mentioned, the bone will prevent pork chops from overcooking.
Key Steps for the Perfect Pork:
- Tenderize the pork with a fork: Prick the pork chops few times with the fork. It will allow cooking juices to penetrate the pork better.
- Cook in a cast-iron skillet: If you are one of those lucky people that have a cast-iron skillet, make good use of it for your pork chops. Non-stick skillets are perfectly fine, but the cast iron skillet is another dimension. The cast-iron skillet is the best if you are trying to achieve a crispy shell and soft and juice inner part.
- Flip frequently: You have probably learned that you should not move meat too much. Well, for the pork chops you can forget about that! Repeated flipping cooks the pork more evenly, ensuring that every angle meets the pan, giving you that crispy outer shell. When moving the pork chops that are covered with brown sugar, use tongs instead of a fork or similar piercing cooking gadget.
- Add brown sugar: Brown sugar really elevates your chops. It adds a bit of moisture and locks in the natural moisture from the meat. When this meets with a heated skillet, perfectly juicy pork with a crunchy glaze is guaranteed.
Serving Your Brown Sugar Glaze Pork Chops:
Before serving check the inner temperature of your pork chops. The ideal temperature is 145F – the sweet spot of juiciness and rosy inner part.
Let the pork chops rest for about 5 minutes before serving. Serve pork chops with mashed potatoes, grilled or roasted veggies, or steamed asparagus.
How To Make Brown Sugar Glazed Pork Chops
Gather your ingredients.
Season the pork chops with salt and pepper.
In a bowl, combine brown sugar, garlic powder, and paprika.
Coat the pork chops with the brown sugar mix.
Heat olive oil in a skillet (cast iron is ideal) over medium-high heat. Add the pork chops.
Cook the pork for 10 minutes on all sides until fully browned and until brown sugar glaze is formed.
Let the chops rest for 5 minutes before serving. Enjoy!
- 2 pork chops, with bone
- 2 tbsp brown sugar
- ¼ tsp garlic powder
- ¼ tsp paprika powder
- Salt and pepper, to taste
- 1 tbsp olive oil
- Season the pork chops with salt and pepper.
- In a bowl, combine brown sugar, garlic powder, and paprika.
- Coat the pork chops with the brown sugar mix.
- Heat olive oil in a skillet (cast iron is ideal) over medium-high heat.
- Add the pork chops and cook for 10 minutes, on all sides, until browned and the crust is made.
- Let the chops rest for 5 minutes before serving.
Nutrition Information:Yield: 2 Serving Size: 1 pork chop
Amount Per Serving: Calories: 432Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 132mgSodium: 238mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 40g
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