Brown Sugar Garlic Pork Chops
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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.
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 rib,s 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 a bone-in thick pork chop. You can certainly use boneless, but keep an eye on them so as not to overcook them.
- Butter: Salted butter works great here.
- Brown sugar: I use dar,k 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
Pork chops are done when they reach an internal temperature of 145°F. Let them rest for a few minutes before serving to keep them juicy.
They’re sweet and savory, not overly sweet. The garlic and seasoning balance the brown sugar so it’s family-friendly—even for picky eaters.
Yes, boneless pork chops cook a little faster, while bone-in chops tend to stay juicier. Just adjust the cooking time slightly depending on thickness.
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Garlic Brown Sugar Pork Chops
Equipment
Ingredients
- 2 Bone in thick pork chops about 1 inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 tablespoons butter
- 3 tablespoons garlic minced
- 3 tablespoons brown sugar
- 1/2 teaspoon red pepper flakes
- fresh parsley chopped
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Instructions
- Preheat oven to 400 degrees. Season pork chops with salt and pepper.
- Heat vegetable oil in a oven-safe skillet (I use ) on medium-high heat. Sear the pork chops for 3 minutes on each side. Remove to a plate 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. Add salt and pepper to taste and garnish with fresh chopped parsley and serve!
Awesome Tonya! I'm so glad you loved it 🙂
Made this today....EXCELLENT.....it’s a keeper!
Yay Christina! I'm so glad you loved it. Thanks for the great review 🙂
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.
Fantastic Rosemary! I'm so glad you both loved it. And thanks for the great review:)
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.
I've never made it with chicken. You'd definitely have to adjust the cooking time, according to which part your using. 🙂
Can you make this with chicken? We don’t eat pork chops often
Yay Marianne! Your addition of bourbon sounds delicious 🙂
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.