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Raw, thick-cut boneless pork chops seasoned with salt and pepper on a wooden cutting board, ready to be cooked for the brown sugar pork chops recipe.

Brown Sugar Pork Chops (Simple, Juicy & Irresistible!)

These Brown Sugar Pork Chops are the perfect weeknight dinner! Juicy, pan-seared pork chops are coated in a sticky, sweet and savory garlic brown sugar glaze and are ready in under 30 minutes. A one-pan masterpiece!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 pork chops
Course: Dinner, Main Course
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless pork chops, 1 to 1.5 inches thick About 6-8 oz each
  • 1/2 cup light brown sugar, packed
  • 1/4 cup low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper freshly cracked

Equipment

  • 1 Large Skillet (Cast-Iron Recommended)
  • 1 Small Bowl
  • 1 Meat Thermometer

Method
 

  1. Pat the pork chops completely dry with paper towels. Season both sides generously with salt and pepper.
  2. In a small bowl, whisk together the packed brown sugar, low-sodium soy sauce, and minced garlic. Set aside.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Once shimmering, add the pork chops in a single layer. Sear for 4-5 minutes per side, until a golden-brown crust forms and they are nearly cooked through (internal temp around 140°F).
  4. Reduce the heat to medium-low. Pour the brown sugar mixture over the pork chops. Cook for 2-3 minutes, spooning the sauce over the chops as it bubbles and thickens into a glaze.
  5. Check that the internal temperature has reached 145°F. Remove the pork chops from the skillet and let them rest on a cutting board for 5 minutes before serving with extra glaze spooned over the top.

Notes

Tip 1: Using a meat thermometer is the best way to avoid overcooking the pork. Pull them from the heat right at 145°F for maximum juiciness.
Tip 2: Ensure your pork chops are truly dry before seasoning; this helps create the best possible sear in the pan.
Tip 3: If the glaze becomes too thick, you can add a splash of water or chicken broth to thin it out to your desired consistency.