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 like my Shake and Bake Pork Chops. 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
MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, AND PINTEREST FOR ALL MY LATEST RECIPES.
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.
They won't take as long to cook because there isn't a bone.
What changes should I make should I go with boneless pork chops?
Yay Helen! Thanks for the great review 🙂
These were wonderful! I accidently used smoked, fully cooked pork chops and they still came out wonderful. My husband really liked them.
Yay Margaret! Don't be nervous, you can do it one meal at a time. You can always send me an email if you have any questions 🙂
This chop chop was fantastic. I am a nervous cook. I don't have a lot of confidence in my cooking. This recipe was fantastic.
Awesome Robyn! So happy it was a hit!
Just made these for a late lunch for my husband and I, and they were delicious! Made some German fries to go along with them. I'll be making these for company soon!
Had to use thin cut, it was the only chop available with bone-in, which is my choice. They cook so fast hardly had time to absorbed the flavor. I air fried sweet potatoes and carrots and put the juice over them, delicious. I will try again with thicker chops.
When this happens it usually means your pan was too hot when you added the sugar, or you didn't whisk it right away, So it didn't have time to dissolve with the butter.