Go Back
+ servings

Brown Sugar Pork Chops

You will be AMAZED at just how easy and scrumptious these brown sugar pork chops are! The pork chops are spice rubbed and seared to golden glory, baked, then bathed in a garlic, herb, butter brown sugar sauce. The pork chops emerge seeping with intoxicating complex flavors and so tender and succulent you will be obsessed. Best of all, these brown sugar pork chops take less than 20 minutes of actual cooking time! I’ve also included tips and tricks on how to cook the juiciest pork chops EVER even if you’ve never made pork chops before. Serve your brown sugar pork chops with mashed potatoes and glazed carrots for a complete dinner with rave reviews.
Course Main Dish
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 4 servings

Ingredients

Pork

  • 4 bone-in-pork chops
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter cut into 4 pieces

Brine (optional but recommended)

  • 1/4 cup kosher salt NOT table salt
  • 4 cups warm water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 cup ice cubes

Spice Rub

Sauce

Instructions

  • BRINE (optional but recommended): Combine warm water and kosher salt together in a freezer bag or glass dish. Stir until the salt dissolves. Whisk in apple cider vinegar, brown sugar and ice then add pork. Let sit at room temperature for 20-30 minutes (see below).
  • Meanwhile, whisk seasonings together in a small bowl. Preheat the oven to 400 degrees F.
  • After 20-30 minutes, remove pork from the brine, rinse thoroughly in cold water and pat dry. Rub the spice mix all over both sides of the pork. Time permitting, let rest 15 minutes.
  • Heat two tablespoons olive oil in a large oven proof skillet over medium-high heat. Add pork chops and sear approximately 3 minutes or until golden, flip over then sear 2 minutes. Remove from heat and add 1/2 tablespoon of butter to the top of each pork chop. Before you transfer to the oven, make sure there is enough oil in the bottom of the skillet so the pork won’t burn – you may need to add an additional tablespoon or so.
  • Transfer the skillet to the oven and bake until the pork reaches an internal temperature of 145 degrees F, about 5-10 minutes depending on thickness. Transfer pork to a plate.
  • Whisk sauce ingredients into the remaining pan drippings. Simmer just until thickened, 1-2 minutes, stirring often.
  • Add pork chops back to the pan and coat with the sauce. Let rest 5 minutes before serving. Adjust sauce if desired by adding additional brown sugar for sweeter, lemon juice for less sweet/tangier. Season with additional salt to taste.

Notes

HOW TO STORE and REHEAT

  • Storage:  transfer brown sugar pork chops to an airtight container along with sauce.  Store in the refrigerator for up to five days.
  • Microwave:  transfer pork chops to a microwave safe plate. Microwave for 60 seconds then at 15 second intervals as needed.
  • Skillet:  drizzle some olive oil in skillet and heat to medium heat.  Add pork chops, cover and cook until warmed through, flipping once.
  • Oven: Transfer pork chops to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.

HOW TO FREEZE

  • Cool pork chops to room temperature then transfer to an airtight container or plastic freezer bag along with sauce. 
  • Squeeze out any excess air.
  • Freeze for 2 to 3 months. 

MAKE AHEAD

These brown sugar pork chops are easy to make, but you are welcome to do all of the prep beforehand:
  • Brine pork:  the pork can be brined, rinsed and patted dry and stored in an airtight container 24 hours before cooking.  You’ll still want the pork to rest at room temperature for 30 minutes before cooking.
  • Rub:  whisk the spice rub ingredients together.  Store in an airtight container for up to 6 months.
  • Sauce: whisk the sauce ingredients together and store in an airtight container in the refrigerator for up to 24 hours.