Garlic Brown Sugar Pork Chops is a delicious dish that combines sweet and savory flavors and comes together in under 30 minutes. These pork chops will be your new family favorite juicy, tender, and bursting with flavor.
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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!
Why this recipe works
Brown Sugar Garlic Pork Chops are a simple dish to prepare, requiring only a few ingredients and a relatively short cooking time. Making sure you cook them to 145 degrees ensures that they are tender and juicy like my Shake and Bake Pork Chops. Searing both sides of 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.
Ingredients needed for these pork chops
- Pork chops: I like to a bone-in thick pork chop. You can certainly use boneless but keep an eye on them so as to not overcook them.
- Butter: salted butter work great here.
- Brown sugar: I use dark but light works fine too.
- Garlic: Freshly minced garlic for the best flavor.
- Red pepper flakes: Optional but highly recommended, cut back to 1/4 teaspoon if you prefer.
How to make this easy pork chop recipe
- Step 1: Pat the room temperature pork chops dry with paper towels and season pork chops with salt and pepper on both sides.
- Step 2: Heat vegetable oil in a large oven-safe skillet on medium-high heat. Place the pork chops into the skillet.
- Step 3: Flip the pork chops and sear the other side, remove to a plate.
- Step 4: Reduce heat and melt butter, add garlic, brown sugar, and red pepper flakes.
- Step 5: Whisk together until combined.
- Step 6: Place chops back into the pan, spread some of the sauce on top, and bake.
Recipe tips
- Once the pork chops are done cooking, let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, making it more tender and juicy
- This garlic pork chops recipe can easily be doubled.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Faq's
Choose thick cut pork chops that are at least 1 inch thick. A thinner chop can dry out quickly during cooking. Choose between bone-in pork chops or boneless pork chops based on your preference. Bone-in chops tend to have more flavor and don't dry out as quickly.
Garlic brown sugar pork chops go well with a variety of sides, such as my Green Beans, Creamy Mashed Potatoes, or a simple green salad.
These glazed pork chops should be cooked to an internal temperature of 145 degrees. I highly recommend using an instant-read thermometer.
I use a cast iron skillet for these juicy pork chops which works great to get a nice sear on the chops and can go right into the oven. If you don't have a large skillet that's oven safe you can transfer everything to a baking dish to finish the cooking process.
More pork recipes
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Garlic Brown Sugar Pork Chops
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 using a digital meat thermometer.
- Remove pork chops and let rest 5 minutes. Garnish with fresh chopped parsley and serve!
Yay Heidi, so happy you loved them 🙂
These were "over the top" delicious! Definitely a rotational recipe for my husband and I. Thanks for sharing!
Yes, they will cook faster.
Do you cook for less time if you have boneless chops? I’m going to make this for lunch today and I only have boneless.
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.