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–+ servings
Cast iron pan with cooked pork chops and a sprinkle of parsley.

Easy Brown Sugar Pork Chops

Samantha Erb
My brown sugar pork chops are seared to perfection, then finished with a rich, buttery brown sugar glaze. Sweet, savory, and incredibly juicy for an easy, delicious weeknight dinner!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner Recipes
Cuisine American
Servings 2
Calories 621 kcal

Equipment

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

Calories: 621kcalCarbohydrates: 17gProtein: 37gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 177mgSodium: 1474mgPotassium: 746mgFiber: 1gSugar: 13gVitamin A: 968IUVitamin C: 2mgCalcium: 71mgIron: 2mg

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.

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