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!
I made these for dinner last night and they were a big hit. My entire family loved these pork chops and could not get enough of the delicious garlic brown sugar sauce. This is a simple, delicious recipe with ingredients you already have in your kitchen. Thank you for sharing this recipe.
I used boneless pork chops and used a bribe as another user suggested. I made double the sauce, placed a few sprigs of rosemary and thyme from my garden, and spooned it on the chops topped with the herbs.
I baked it t for the full 10 minutes and I think it was just a bit too long. I’ll bake it at eight minutes next time. My wife and granddaughter loved it.
So happy you loved them Ron! Thanks for the great review 🙂
Simply the best tasting pork chop I have ever eaten. Tasty, tender, easy, what more can you ask for?
These were moist and flavorful. Word of warning: Watch the sauce carefully when it is simmering in the pan. I gave mine only a minute too long and the gas flame on stovetop wasn't even high, but yet, it burned partially. I would have had more sauce and better sauce, had that not happened. I had no cast iron pan, so I did first part of recipe on stovetop, then transferred the pork chops to a foil-lined baking pan after covering them on both sides with some sauce. Worked fine.
Haha that's always a good sign Christina 🙂
Made this tonight for dinner ! Everybody loved it hubby was licking the plate lol ..... thanks for sharing with us ! 👍🏽😊
Made this tonight for dinner ! Everybody loved it hubby was licking the plate lol ..... thanks for sharing with us ! 👍🏽😊
I'm so glad to hear that even your picky little eater loved these. Thanks for sharing 🙂
I made these today for my family and even the picky 6 year old couldn't get enough. Only changes I made were doubling the glaze and I brined my pork chops beforehand, but that's cause I always brine pork every time I cook it (yields a more tender juicier chop)