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A close-up view of a boneless pork chop with a glossy brown sugar glaze, showing caramelized edges. (Brown Sugar Pork Chops)

Ultimate Brown Sugar Glazed Pork Chops

These Brown Sugar Pork Chops feature a thick, sticky glaze, caramelized edges, and a juicy interior. Topped with crispy bacon and fresh parsley, this easy dinner recipe is a perfect balance of sweet, savory, and smoky flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless pork chops, 1-inch thick
  • 1 tbsp Avocado or Canola Oil (15ml)
  • 1/2 tsp Kosher Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 1/2 cup dark brown sugar, packed (110g)
  • 3 tbsp low-sodium soy sauce (45ml)
  • 1 tbsp apple cider vinegar (15ml)
  • 2 tbsp unsalted butter (28g)
  • 1 tsp garlic powder (3g)
  • 4 slices bacon, cooked and crumbled
  • 2 tbsp fresh parsley, finely chopped (8g)

Equipment

  • 1 Large Skillet
  • 1 Tongs
  • 1 Small mixing bowl

Method
 

  1. In a large skillet over medium heat, cook the bacon slices until crispy. Remove to a paper towel-lined plate, then crumble once cooled. Finely chop the parsley. Set both aside.
  2. Pat pork chops completely dry and season both sides with salt and pepper. Increase skillet heat to medium-high. Add pork chops to the hot bacon fat and sear for 4-5 minutes per side, until a deep golden-brown crust forms. Remove from skillet and set aside.
  3. Reduce heat to medium-low. Add butter to the skillet. In a small bowl, whisk together brown sugar, soy sauce, apple cider vinegar, and garlic powder. Pour the mixture into the skillet and bring to a simmer, stirring for 1-2 minutes until it thickens.
  4. Return the pork chops to the skillet. Continuously spoon the simmering glaze over the chops for 3-4 minutes, until the pork is cooked through (145°F / 63°C) and the glaze is thick and sticky.
  5. Transfer pork chops to plates. Spoon remaining sauce over the top. Garnish immediately with crumbled bacon and chopped fresh parsley. Serve hot.

Notes

Pat The Pork Chops Dry: Moisture is the enemy of a good sear. A dry surface ensures you get those deeply caramelized, not steamed, edges.
Don't Crowd The Pan: If your skillet isn't large enough, sear the pork chops in two batches. Overcrowding lowers the pan's temperature and prevents browning.
Watch The Glaze Like a Hawk: The high sugar content means the glaze can go from perfect to burnt in a matter of seconds. Keep the heat on medium-low.
Use a Meat Thermometer: The number one way to guarantee juicy pork is to avoid overcooking. An instant-read thermometer ensures you pull the chops at the perfect moment (145°F / 63°C).