These brown sugar pork chops are proof that weeknight dinner doesn’t have to taste like you gave up. These take only twenty minutes from package to plate, and feature a fabulous sweet glaze that caramelizes into something deliciously different.
Have you been disappointed with sad, pre-marinated pork chops from the grocery store? Yeah, me too. That’s why I love this recipe. You just mix together a few pantry staples, and the brown sugar creates an actual crust that seals in the pork’s juices while making a glossy glaze.
The brown sugar glaze acts like insurance against dryness, and at 20 minutes total, you’d have to actively try to overcook them. That first cut releases steam and reveals juicy meat with a crust that’s sweet, savory, and slightly sticky.
Add a bagged salad and microwave some mashed potatoes (the glaze tastes fabulous spooned over mashed potatoes), and you’ve got a complete dinner that looks like you planned it. These pork chops work with whatever sides you have energy for.
Let me show you exactly how to get these brown sugar pork chops on your table tonight. Once you nail this technique, and you will, because it’s basically foolproof, you’ll be amazed at how a few simple ingredients turn pork into something spectacular.
Looking for more quick dinner recipes? Try my recipes for pumpkin pasta, maple mustard chicken thighs, or air fryer Italian sausages with veggies.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Boneless pork chops: Look for chops about 1 inch thick. Too thin and they’ll dry out before they caramelize; too thick and the outside will burn before the inside cooks through.
- Brown sugar
- Seasoning: You will need paprika, garlic salt, oregano, chili powder, and Cajun seasoning.
- Vegetable oil: You need an oil with a high smoke point. Vegetable, canola, or avocado oil all work great.
How to Make Brown Sugar Glazed Porkchops
- Combine the brown sugar, paprika, garlic salt, oregano, chili powder, and Cajun seasoning in a small bowl.
- Use a paper towel to pat the pork chops completely dry on both sides. Once they’re dry, rub the seasoning mixture all over each chop, making sure to coat both sides generously.
- Add the vegetable oil to a large skillet and crank the heat to medium-high. Let it heat up for a few minutes, until the oil is shimmering but not smoking.
- Carefully place the pork chops in the hot pan, making sure not to overcrowd it. Let them cook undisturbed for 5 minutes, then flip them over and cook for another 5-7 minutes.
- Your pork chops are ready when they reach an internal temperature of 145°F and have a beautiful golden-brown, slightly caramelized exterior. If you don’t have a meat thermometer (and honestly, you should get one!), the pork should feel firm to the touch, and the juices should run clear.
- Transfer the pork chops to a plate and let them rest for a couple of minutes. This lets the juices redistribute so every bite is tender and moist. Drizzle the glaze from the pan right over the top of your pork chops.
Serving Ideas
I love serving these brown sugar pork chops with roasted vegetables. Throw some broccoli, bell peppers, or Brussels sprouts on a sheet pan with a bit of olive oil and salt, and put them in the oven while your pork chops cook. The slight char on the veggies goes well with the sweet glaze.
Mashed potatoes are another winner. Creamy, buttery mashed potatoes soak up all that caramelized pan sauce, as if they were made for this exact moment. And if you’re short on time, grab a container from the store. I won’t judge, and neither will your hungry family.
For something lighter, make a simple green salad with a tangy vinaigrette or a crisp coleslaw. The acidity balances out the sweetness and makes you feel less guilty about how quickly dinner came together.
How to Store
Store any leftovers in an airtight container in the refrigerator for 2 to 3 days. When you’re ready to eat them again, reheat them gently in a skillet over medium heat for a few minutes, until they warm through without drying out. You can also microwave them, but the skillet method keeps them juicier.
Tips & Tricks
Be sure to check out the step by step instructions
- Don’t overcrowd your skillet. If you add too many pork chops, they steam rather than sear, and you’ll miss out on that gorgeous golden-brown crust. So if you don’t have a large skillet, cook them in batches of two or three, giving each chop enough space to breathe.
- Make sure your pork chops are completely dry before you add the seasoning. Moisture is the enemy of a good sear. When the surface is dry, the seasoning sticks better, and you’ll get that caramelized crust that makes these chops so irresistible.
- Your skillet needs to be hot before those pork chops hit the surface. Heat it over medium-high heat for a couple of minutes with the oil already in there. You’ll know it’s ready when the oil shimmers and moves easily around the pan.
- The internal temperature of your pork chops should reach 145°F to be safe to eat. Use a meat thermometer to make sure you take them off the heat when they are done.
- If you’re cooking for kids or anyone sensitive to heat, you can dial back the chili powder and Cajun seasoning. The brown sugar will still give you that gorgeous caramelization and sweetness. On the flip side, if you like things spicy, add a pinch of cayenne pepper to the rub.
Reader Questions
Sure. Bone-in chops actually have more flavor, though they’ll need a few extra minutes of cooking time. Plan on 7-9 minutes per side, depending on thickness, and always check the internal temperature to make sure they’ve hit 145°F.
For thinner chops (under ¾ inch), reduce your cooking time to 4-5 minutes per side. Thicker chops (over 1 inch) might need 8-10 minutes. When in doubt, use a meat thermometer rather than guessing.
No. Resist the urge to flip your meat constantly. Let each side cook undisturbed for the full 5-7 minutes to develop that caramelized crust. Flipping too often prevents proper browning and can make the coating fall off.
Overcooking is usually the culprit. Pork doesn’t need to be cooked to oblivion anymore. At 145°F, it’s perfectly safe and will still be juicy. Also, letting your chops rest for 3-5 minutes after cooking allows the juices to redistribute, making them more tender.
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Brown Sugar Glazed Porkchops
Ingredients
- ¼ cup brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 teaspoon Cajun seasoning
- 4 boneless pork chops
- 2 tablespoons vegetable oil
Instructions
- In a small bowl, add the brown sugar and seasonings and stir. Pat the pork chops dry, then rub the seasoning all over them, on both sides.¼ cup brown sugar, 1 teaspoon paprika, 1 teaspoon garlic salt, 1 teaspoon oregano, 1 teaspoon chili powder, 1 teaspoon Cajun seasoning, 4 boneless pork chops
- In a large skillet, add the oil and heat the pan on medium to high heat. Once the pan is hot, add the pork chops and cook for 4-6 minutes per side, or until they reach 145 degrees F internally and are golden brown.2 tablespoons vegetable oil
- Serve and drizzle the leftover glaze from the pan over top!
Notes
- For thinner chops (under ¾ inch), reduce your cooking time to 4-5 minutes per side. Thicker chops (over 1 inch) might need 8-10 minutes. Use a meat thermometer to test for doneness rather than guessing.
- Don’t overcrowd your skillet. If you add too many pork chops, they steam rather than sear, and you’ll miss out on that gorgeous golden-brown crust. So if you don’t have a large skillet, cook them in batches of two or three, giving each chop enough space to breathe.
- Make sure your pork chops are completely dry before you add the seasoning.
- Your skillet needs to be hot before those pork chops hit the surface. Heat it over medium-high heat for a couple of minutes with the oil already in there. You’ll know it’s ready when the oil shimmers and moves easily around the pan.
- The internal temperature of your pork chops should reach 145°F to be safe to eat. Use a meat thermometer to make sure you take them off the heat when they are done.
- If you’re cooking for kids or anyone sensitive to heat, you can dial back the chili powder and Cajun seasoning. The brown sugar will still give you that gorgeous caramelization and sweetness. On the flip side, if you like things spicy, add a pinch of cayenne pepper
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
