Garlic Brown Sugar Pork Chops deliver caramelized sweetness balanced by savory heat, all in under half an hour.
Juicy bone-in chops, fragrant garlic, and rich brown sugar create a weeknight-friendly dinner worthy of company.
Star Ingredients for Garlic Brown Sugar Pork Chops
Thick-cut bone-in pork chops – provide moisture and rich flavor that stand up to high-heat searing.
Fresh garlic – releases pungent aromatics that perfume the butter glaze.
Brown sugar – melts into the pan drippings for a glossy, sweet crust.
Unsalted butter – adds nutty depth and helps the sauce cling to each chop.
Red-pepper flakes – a subtle kick that balances the sweetness.
Quick Path to Garlic Brown Sugar Pork Chops Perfection
Sear seasoned chops in hot oil for a golden crust.
Melt butter, garlic, brown sugar, and pepper flakes into the skillet until syrupy.
Return chops, baste generously, then finish in a hot oven until they hit 145 °F.
Rest briefly so juices redistribute before serving.
Recipe Tips
For the Deepest crust, pat chops dry before seasoning.
Cast-iron holds heat best, but any oven-safe skillet works. If using thinner chops, shorten oven time pull them the moment a thermometer reads 145 °F to avoid dryness.
A final spoonful of pan sauce over each resting chop intensifies flavor.
Storing
Cool leftovers to room temperature, then tuck into an airtight container.
Refrigerate up to three days; rewarm gently in a 300 °F oven, covered, until just heated through.
The brown-sugar glaze also freezes well wrap individual chops tightly and freeze for one month, thawing overnight in the fridge before reheating.
Garlic Brown Sugar Pork Chops FAQ
Can I use boneless chops?
Yes, but boneless cuts cook faster; begin checking temperature after five minutes in the oven.
Is white sugar an acceptable swap for brown?
Brown sugar’s molasses notes deepen the glaze; in a pinch, add ⅛ teaspoon molasses to each tablespoon of white sugar to mimic the flavor.
How spicy are these chops?
Red-pepper flakes add mild warmth. For zero heat, omit them; for more, double the amount or finish with a dash of hot sauce.
Do I need to flip the chops in the oven?
No—after the stovetop sear, oven heat circulates evenly. Simply baste once halfway through baking for an even glaze.
Perfect Pairings for Garlic Brown Sugar Pork Chops
Serve alongside creamy mashed potatoes to soak up the extra sauce, or lighten the plate with garlicky sautéed green beans.
A crisp apple-cabbage slaw echoes the sweet-tangy profile of the glaze and adds refreshing crunch.
Garlic Brown Sugar Pork Chops
Ingredients
- 4 tablespoons butter
- 3 tablespoons brown sugar
- 2 bone-in pork chops about 1 inch thick
- Salt and freshly ground black pepper to taste
- Fresh parsley finely chopped, for garnish
- 2 tablespoons vegetable oil
- ½ teaspoon red-pepper flakes
- 3 tablespoons minced garlic
Instructions
- Preheat the oven to 400 °F and season the pork chops on both sides with salt and pepper.
- Heat the vegetable oil in an oven-safe skillet over medium-high heat; sear the chops for roughly 3 minutes per side until richly browned, then transfer them to a plate.
- Reduce the burner to low, melt the butter in the same skillet, whisk in the garlic, brown sugar, and red-pepper flakes, and let the mixture simmer for 2–3 minutes until slightly thickened.
- Return the pork chops, turning to coat them thoroughly in the glaze, and place the skillet in the oven.
- Bake for 8–10 minutes, or until a digital thermometer inserted into the thickest portion registers 145 °F.
- Rest the chops for 5 minutes to allow the juices to settle, garnish with parsley, and serve immediately.