Delicious Brown Sugar Pork Chops

Here’s a simple, hearty, no-emoji recipe for Delicious Brown Sugar Pork Chops — juicy pork chops seared and coated in a rich, caramelized brown sugar glaze with hints of garlic and spice.

---

Delicious Brown Sugar Pork Chops

Servings

4 servings

---

Ingredients

• 4 boneless or bone-in pork chops (about 1 inch thick)

• 2 tablespoons olive oil or butter

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika (optional, for color and flavor)

• ⅓ cup brown sugar, packed

• 2 tablespoons soy sauce

• 2 tablespoons apple cider vinegar or lemon juice

• 1 tablespoon Dijon mustard (optional, for depth)

• 2 cloves garlic, minced

---

Instructions

1. Prepare the Pork Chops

1. Pat the pork chops dry with paper towels.

2. Season both sides with salt, pepper, garlic powder, and paprika.

---

2. Sear

1. Heat olive oil or butter in a large skillet over medium-high heat.

2. Add pork chops and sear 2–3 minutes per side until golden brown.

3. Remove from the skillet and set aside on a plate.

---

3. Make the Brown Sugar Glaze

1. In the same skillet, reduce heat to medium.

2. Add minced garlic and sauté for about 30 seconds, just until fragrant.

3. Stir in brown sugar, soy sauce, and apple cider vinegar (and Dijon if using).

4. Simmer for 1–2 minutes, stirring, until the sauce starts to thicken slightly.

---

4. Combine and Cook

1. Return pork chops to the skillet, coating each side with the glaze.

2. Reduce heat to medium-low and cook for 4–6 minutes, or until pork reaches an internal temperature of 145°F (63°C).

3. Spoon glaze over the top several times while cooking to build a sticky coating.

---

5. Serve

• Remove from heat and let rest for 3–5 minutes before serving.

• Spoon extra glaze over the chops before plating.

---

Serving Suggestions

• Serve with mashed potatoes, roasted vegetables, or rice.

• The sweet-savory glaze pairs beautifully with green beans, carrots, or sautéed spinach.

---

Tips

• For extra caramelization, sprinkle a little more brown sugar on top during the last minute of cooking.

• Don’t overcook — pork chops dry out quickly; remove them from heat once they hit 145°F.

• Bone-in chops tend to stay juicier and more flavorful than boneless.

---

Would you like me to include an oven-baked version of this recipe for an easier hands-off option?