Brown Sugar Garlic Pork Chops
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read our disclosure policy
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.
More pork recipes
Let’s stay connected! 🍴Follow Butter Your Biscuit for cozy comfort food inspiration
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
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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!
The sauce should thicken up a bit. There is a video in the post that will show you the steps for a visual.
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.
So happy you loved it Susana! 🙂
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.
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.
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.
Very good recipe! Really enjoyed! Thanks so much!
Woohoo Kim! I'll have to try this on my grill 🙂
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!
Yes it should be fine just make sure you pour all the caramelized saucy bits over the pork chops.