These Garlic Brown Sugar Pork Chops are such a delicious blend of flavors, and are sure to be a new family favorite!
These Garlic Brown Sugar Pork Chops are full of flavor and oh so juicy. They come together super fast, like my Honey Garlic Shrimp and Broccoli which makes it perfect for a busy weeknight dinner. Sure to be a huge hit with your family.If you love pork ribs check out my Oven Baked BBQ Ribs popular all year long!
I have never been a huge fan of pork chops in the past. Honestly, I just think I have always overcooked my pork chops which left them dry and blah! Making sure you cook them to 145 degrees ensures that they are tender and juicy. Searing 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.
With 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.
Looking for more easy recipes?
- Easy Pork Schnitzel
- Honey Butter Garlic Chicken
- Pan-Seared Garlic Rib-Steak
- Skillet Burger with Caramelized Onions
- Sweet Chili Shrimp Stir Fry
- Spicy Shrimp Ramen Bowls
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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!
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
- Preheat oven to 400 degrees. Season pork chops with salt and pepper.
- 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
- 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.
- Place oven safe skillet in the oven and bake 8-10 minutes or until internal temperature of pork chops reaches 145F
- Remove pork chops and let rest 5 minutes. Garnish with fresh chopped parsley and serve!
Notes
If you don't have an oven-safe pan then transfer everything to a baking dish.
If you're using a thinner pork chop just cut back on the cooking time a minute or two.
Nutrition Information
Yield
2Serving Size
2 ServingsAmount 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.
I put 1/4c beef stock and deglazed the pan before placing the chops back into the pan. Made an awesome gravy!!
Yay Ann, I'm so happy you loved it 🙂
Hands down the best pork chops we have ever made! Moist, delicious, absolutely the best pork chop ever! We almost gave up trying to cook pork chops. Didn’t change a thing! Keeper recipe!
Very awesome, I use less garlic not a real garlic person. While the pork chop was cooking , I sauté carrots, onion, celery with salt and pepper and a dash of garlic powder after veggies were soften i add some leftover wild rice and some chicken broth cook until broth was gone
After taking the pork chop out of the oven I put on top of the wild rice to rest. In the pan were the pork chop was I threw some chopped pecan in for 30 seconds and sprinkle on top of the pork chop. And had cooked fresh green beans on the side.
We tried it last night and it was yum. Next time we will cook some rice noodles to have with the sauce and asparagus. We used boneless pork and it was very yummy thank you
Amazing! Turned out perfect and so delicious! Would also recommend folks use a cast iron pan and bake asparagus at the same time.