Butter Your Biscuit

Simple... Savory... Sweet

Home » Garlic Brown Sugar Pork Chops

Garlic Brown Sugar Pork Chops

By 70 Comments

Sharing is caring!

These Garlic Brown Sugar Pork Chops are such a delicious blend of flavors, and is sure to be a new family favorite!

Garlic brown sugar pork chops

These Garlic Brown Sugar Pork Chops are full of flavor and oh so juicy. They come together super fast, which makes it perfect for a busy weeknight dinner. Sure to be a huge hit with your family.

I have never been a huge fan or pork chops in the past. Honestly I just think I have always over cooked my pork chops which left then dry and blah! Making sure you cook them to 140 degrees ensures that they are tender and juicy.

 

Garlic brown sugar pork chopsSearing the pork chops in a hot skillet first (I use a cast iron pan), not only gives it that fantastic caramelization, but adds to the savory flavor.

 

Garlic brown sugar pork chopsWith just a few pantry ingredients dinner will be on the table in 30 minutes. This is sure to be a new family favorite, even the kiddos will love this one.

 

Garlic brown sugar pork chopsLooking for more easy recipes?

 

Garlic brown sugar pork chops

MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST FOR ALL MY LATEST RECIPES.

 

 

Yield: 2

Garlic Brown Sugar Pork Chops

Garlic Brown Sugar Pork Chops

These Garlic Brown Sugar Pork Chops are such a delicious blend of flavors, and is sure to be a new family favorite!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 Bone in thick pork chops, about 1 inch thick
  • 3 tablespoons garlic minced
  • 2 tablespoons vegetable oil
  • 4 tablespoons butter
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons brown sugar
  • salt and pepper
  • fresh parsley chopped

Instructions

  1. Preheat oven to 400 degrees. Season pork chops with salt and pepper.
  2. Heat vegetable oil in a oven safe skillet (I use cast iron) on medium high heat. Sear the pork chops for 3 minutes on each side. Remove and set aside
  3. In the same skillet reduce heat to low and add butter, garlic, brown sugar, red pepper, and whisk until combined, simmer 2-3 minutes. Add pork chops back into the pan and coat with sauce.
  4. Place oven safe skillet in the oven and bake 8-10 minutes or until internal temperature of pork chops reaches 145F
  5. Remove pork chops and let rest 5 minutes. Garnish with fresh chopped parsley and serve!

Notes

If you're using a thinner pork chop just cut back on the cooking time a minute or two.

Nutrition Information

Yield

2

Serving Size

2 Servings
Amount Per Serving Calories 735Total Fat 54gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 28gCholesterol 193mgSodium 424mgCarbohydrates 21gFiber 0gSugar 16gProtein 41g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.

© Wendie
Cuisine: American / Category: Dinner

 

Comments

  1. Wendie says

    The sauce should thicken up a bit. There is a video in the post that will show you the steps for a visual.

  2. Tavis says

    I’m 17 and my mom told me I had to make dinner 😂 this saved me and was actually a better recipe then I thought it would be. It was tasty but it was a bit to liquidy, is it supposed to caramelize? My sauce just seemed to thin.

  4. Susana says

    I have made these numerous times and they come out delicious! And it’s super easy and quick. Try it! It has become a go to meal for my family.

  5. Wendie says

    Sounds like there was just to much oil. No need to add more oil in the pan to sear the chops. Or else your pan was way to hot when you added in the brown sugar which caused it to separate.

  6. Heather W says

    I made this for the first time tonight and I had really high hopes for it because it seems so easy. I doubled the recipe because I made 4 bone in pork chops. I only used 3 tablespoons of oil when I seared the pork chops rather than 4 because it seemed like a lot. I am not sure if maybe I should have emptied the remaining oil out of the skillet. I had to use a full stick of butter since I doubled the recipe and I even added a bit extra of brown sugar. As much as I whisked it the 2 just kept separating and stayed liquidy. I even added some flour to try and get it to thicken up which it slightly did. After the 8 minutes in the oven it was just super oily and greasy. Not sure what I did wrong or should have done differently. Sadly dont think I will be repeating this one.

  9. Kim says

    I made these today on a grill and used a cast iron skillet (also on the grill) to mix the sauce. Before putting the chops on the grill I seasoned with salt and pepper. After searing one side of the pork chops I dipped each one in the sauce in the skillet before searing the other side, and did one more “dip” after they were done before moving them to the top rack for a bit. I removed the skillet before the butter could burn but dipped each chop one more time (coating each side) before moving the meat to a serving dish and the then poured the remaining sauce over the meat while on the serving bowl. It was a HUGE hit with the entire family (served with grilled asparagus, mashed potatoes and salad). Everyone is already asking me to make it again. Thanks so much for your website – everything I’ve made so far has been a keeper!

  11. Kimberly Wolf says

    Do you think it would still turn out okay if you transferred it to a baking dish? I do not have an oven safe frying pan.

  21. Wendie says

    Without actually seeing it, I would assume maybe your pan was to hot when you added the brown sugar and it caramelized to quickly.

  24. Dettie Walker says

    Absolutely fantastic. I made it last week and my husband is already requesting it again on ham steaks for dinner tonight.

  26. Crissy says

    This was amazing! We loved everything about this dish, I left out the crushed red pepper for my one year old but would love to try it next time! I doubled the recipe and can’t wait to make it again!

  34. Dennis Dahn says

    Very good. Will definitely do again. I don’t have a oven safe skillet so might have lost a little by transferring to a glass baking dish. Next time I am increasing the amount of glaze cause it’s a great dipping sauce

  36. Darlene says

    These came out great! The sauce carmelized a bit and melted all together. Very tasty and juicy. Will be nice addition to the dinner rotation. Thanks for sharing

  38. Laurie Benson says

    Ok these are a hit! Hate when people post that they basically change a recipe, but after the second time making these I added some panko bread crumbs on top of the chops before putting them in the oven and it put them over the top. Keeper for sure!

  40. Tina says

    Just made these for the first time,,,now to see what THE HUBBY thinks………cole slaw and corn on the cob too….

  41. Wendie says

    The recipe states to sear the pork chops in an oven safe skillet. Then place skillet in the oven for 8-10 minutes or until internal temp reaches145 degrees. There is a quick how to video to watch in the post also. Hope this helps Katie 🙂

  44. Pam Owen says

    5 stars
    Omgoodness I wanted to eat both chops! My friend had to say “Quit licking your fork!” Will always make chops this way from now on!

  45. Wendie says

    Oh Yay Royce! I’m so glad your family loved them. Thank you for taking the time to come back here to let me know, totally makes my day 🙂

  46. Royce Brown says

    Good Morning Wendie !!
    I made these Brown Sugar Garlic Pork Chops last week for the first time and my family went crazy on the taste & flavor of this recipe.

  50. Julie says

    This recipe looks delicious and quick which is a must in house. Since I was using boneless chops I just pan cooked them and they came out delicious. Thanks for the new recipe.

  54. Christina says

    5 stars
    I ran across this recipe while trying to figure out how I wanted to prepare my pork chops, for tonight’s dinner, and struck gold! So flavorful and the red pepper adds a nice spicy kick, though this could be because I don’t measure anything, and evened out some of the sweetness from the brown sugar.

  56. Rosemary H says

    5 stars
    My husband gave me his approval. He loved the sauce and the pork was very tender. The meal was so easy to make and will definitely make it again.

  57. Wendie says

    I’ve never made it with chicken. You’d definitely have to adjust the cooking time, according to which part your using. 🙂

  60. Marianne Ward says

    I just made these pork chops for dinner and they were delicious. I used boneless chops because that’s what I had on hand even though I prefer bone in. I should have brined them because without the bone they tend to dry out pretty fast. I made a few changes or additions to the recipe. I added a little dry mustard with the salt and pepper and about a half cup of good bourbon to the cooking liquid before I baked them. The sauce is to die for. I served them with Japanese yams and Ina Garten’s apple chutney. This recipe is a keeper. Fast , easy and delicious. Thank you.

  62. Jerry says

    I purchased two thick pork chops today. Plan on making your Garlic chop recipe tomorrow. I’m a widower so bear with me. I’ll let you know how they come out.

  63. Wendie says

    Hmmm Sorry to hear it didn’t work for you. The only thing I can think of is maybe it was way to hot, when you first added the brown sugar.

  64. Cheryl says

    I must have overcooked the sauce. It would not whisk. I added red wine vinegar and it smoothed out again.. However, it clumped up like a burnt mass in my cast iron pan while in the oven.. ugh!

  70. Kathy says

    5 stars
    These are so easy to make and delish !!!! Try this recipe pie you will not be disappointed

Leave a Reply

Your email address will not be published. Required fields are marked *

shares