My brown sugar pork chops are super tender and juicy, drizzled with a sweet and savory sauce! I love this recipe for busy weeknights when I still want to enjoy a nice dinner with my family.
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My Easy Recipe for Brown Sugar Glazed Pork Chops
The first time I made brown sugar pork chops, I wasn’t planning on making anything fancy. Leah’s practice ran late, everyone was hungry, and I just wanted to get an easy dinner on the table.
I knew I had some pork chops in the refrigerator that needed to be eaten, so I seasoned them up, gave them a good sear, and stuck the whole skillet in the oven. While they baked, I decided to stare into the pantry and see if any sauce ideas came to me.
I’m not really sure what made me grab the brown sugar and soy sauce together, but sometimes, it all just works. That’s what happened with this glaze! And it smelled so good, I didn’t even have to call my family to dinner… they all just appeared!
Now, my 3-ingredient brown sugar pork chops are a busy weeknight staple. No matter how tired we all are, everyone will happily sit around the table for this dish!
For more amazingly delicious pork chop recipes, be sure to check out my honey garlic pork chops, smothered pork chops, air fryer pork chops, pork chop casserole, and air fryer boneless pork chops!
Baked Pork Chops Ingredients
- Pork chops – I use thick-cut bone-in chops because they have more flavor, but boneless pork chops will work too.
- Seasonings – I use onion powder, garlic powder, and paprika to complement the brown sugar.
- Salt and pepper – Enhance the flavors of the pork chops and seasonings.
- Oil – I typically use either vegetable oil or olive oil to sear the pork chops.
- Brown sugar – I call this the star of the glaze that adds caramelized sweetness to the dish.
- Soy sauce – Balances the sweetness and adds savory depth.
- Water – Keeps the glaze from becoming too sticky. I also use chicken broth or veggie broth if I have any leftover I need to use.
- Worcestershire sauce – Adds a tangy, umami-rich flavor.
- Lemon juice – Brightens the glaze and balances the sweetness.
- Butter – Gives the glaze a rich, smooth consistency.
How to Make Brown Sugar Pork Chops
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 375 degrees F.
STEP TWO: Combine the seasonings in a small bowl and season both sides of each pork chop plus the edges evenly with salt, black pepper, onion powder, garlic powder, and paprika.
STEP THREE: Heat 1 tablespoon of oil in a hot skillet or cast iron skillet over medium high heat and sear the pork chops for 3–4 minutes per side.
STEP FOUR: Place the skillet with the pork chops in the oven and bake for 8–10 minutes or until their internal temperature reaches 145 degrees F using an instant-read thermometer.
STEP FIVE: Remove the pork chops from the oven and let them rest on a plate.
STEP SIX: While the pork chops rest, return the skillet to medium heat and add 4 tablespoons of butter, brown sugar, soy sauce, water, Worcestershire sauce, and lemon juice.
STEP SEVEN: Stir and cook for 2–3 minutes until the brown sugar sauce is well combined and slightly thickened.
STEP EIGHT: Return the pork chops to the skillet and drizzle the brown sugar glaze over each one.
Tips for the Best Pork Chops in the Oven
- Searing the pork chops first is my trick to locking in the juices and developing a golden-brown crust. This step is definitely worth it!
- I avoid overcrowding the skillet to make sure all the pork chops can sear properly. I’ll work in batches if necessary.
- Chicken broth adds more flavor to the glaze than water, so if I have any on hand, I will use that.
- Use a meat thermometer to make sure the brown sugar glazed pork chops are fully cooked. I know they’re ready to come out of the oven when the internal temperature reaches 145 degrees F at the thickest part.
- I always rest the baked brown sugar pork chops before slicing into them so they can reabsorb their juices. While they sit, I whip up the brown sugar glaze so everything will be ready at the same time!
Baked Pork Chops Variations and Substitutions
- For a thicker glaze, I’ll simmer the ingredients for slightly longer. For a thinner glaze, I’ll add a touch more water or chicken broth.
- I like to sprinkle chopped parsley or green onions over my brown sugar baked pork chops for a pop of color.
- If I don’t have brown sugar on hand, I’ll use regular sugar or coconut sugar instead and add a little molasses to the recipe if I have some.
- For a gluten-free option, I swap out the soy sauce for Tamari or coconut aminos. I can’t even taste the difference in my pork chops with brown sugar glaze!
- To really deepen the flavor, I’ll omit the garlic powder and sauté minced garlic in the skillet before searing the pork chops.
What to Serve with Brown Sugar Baked Pork Chops
I’m a huge fan of pork and potatoes. I love serving baked brown sugar pork chops with twice baked potatoes, sliced potatoes, garlic mashed potatoes, or even 4 ingredient potato soup!
I also really enjoy pairing brown sugar glazed pork chops with sweeter sides like Instant Pot carrots or cinnamon applesauce.
Brown Sugar Pork Chops FAQs
What type of pork should I get at the supermarket?
I always go for bone-in pork chops that are about an inch thick. They stay juicy and flavorful, even after baking, and searing helps lock in all those juices! Boneless pork chops work as well, but there’s just something extra about the flavorfulness of the bone-in variety.
Why are my baked pork chops dried out?
Overcooking is the biggest culprit of dry pork chops. I always use an instant read thermometer to make sure I pull the brown sugar pork chops from the oven as soon as they hit an internal temperature of 145 degrees F.
How should I store leftover brown sugar pork chops?
I let my leftover 3-ingredient brown sugar pork chops fully cool, then transfer them to an airtight container and store them in the refrigerator. They’ll stay fresh for up to 3 days.
More Easy Dinner Recipes
- Pork tenderloin in the oven
- London broil
- Pulled pork in the crock pot
- Baked chicken cordon bleu
- Chicken carbonara
Easy Brown Sugar Pork Chops
Ingredients
For the Pork Chops:
- 2 bone-in pork chops about 1-inch thick
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon oil vegetable or olive oil
For the Brown Sugar Glaze:
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon water or chicken broth for extra depth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 4 tablespoons butter
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine the salt, black pepper, onion powder, garlic powder, and paprika in a small bowl and season both sides of each pork chop as well as the edges evenly.
- Heat 1 tablespoon of oil in a hot skillet or cast iron skillet over medium high heat and sear the pork chops for 3–4 minutes per side.
- Transfer the skillet with the pork chops to the oven and bake for 8–10 minutes, or until their internal temperature reaches 145 degrees F (63 degrees C) using an instant-read thermometer. Remove them from the oven and let them rest on a plate.
- While the pork chops rest, return the skillet to medium heat. Add 4 tablespoons of butter, brown sugar, soy sauce, water, Worcestershire sauce, and lemon juice. Stir and cook for 2–3 minutes, until the brown sugar sauce is well combined and slightly thickened.
- Return the pork chops to the skillet and drizzle the delicious brown sugar glaze over the top.
- Plate the juicy pork chops and drizzle more of the brown sugar glaze over the top.
Notes
- Searing the pork chops locks in the juices and develops a golden-brown crust. This step is definitely worth it!
- Avoid overcrowding the skillet to make sure all the pork chops can sear properly.
- Swap the water for chicken broth for a little added flavor.
- Always rest the pork chops before slicing into them so they can reabsorb their juices. Use that time to whip up the brown sugar glaze so everything will be ready at the same time!
- Store any leftovers in an airtight container and store them in the refrigerator for up to 3 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
