Easy Brown Sugar Garlic Pork Chops

5 from 50 votes

Easy Brown Sugar Garlic Pork Chops

These Brown Sugar Garlic Pork Chops are everything you’d want in a pork chop dish and more! Made with a deliciously spicy, sweet brown sugar marinade, each bite has a burst of flavor. By cooking this recipe in a tasty glaze, you’ll easily create juicy, tender pork chops.

Prep Time5

Cook Time20

Total Time25

Course: Main

Cuisine: Asian

Servings:

Author: Brianna May

Equipment

Ingredients

1 Tablespoon unsalted butter
½ cup light brown sugar
¼ cup soy sauce
¼ cup water or chicken broth
3 Tablespoons rice vinegar
10-12 cloves garlic, minced
1 teaspoon EACH smoked paprika & red pepper flakes*
2-2.25 pounds boneless pork chops (about 4)

Instructions

Preheat the oven to 425 degrees. In a large oven/stovetop safe skillet, stir together the butter, sugar, soy sauce, water, vinegar, garlic, paprika, and red pepper over medium heat.
1 Tablespoon unsalted butter, ½ cup light brown sugar, ¼ cup soy sauce, ¼ cup water or chicken broth, 3 Tablespoons rice vinegar, 10-12 cloves garlic, minced, 1 teaspoon EACH smoked paprika & red pepper flakes*
Bring to a rolling boil and cook for about 5 minutes, stirring continuously. The glaze should begin to thicken. Turn the heat off. Remove about 3 Tablespoons of glaze from the skillet and set aside.
Toss the pork chops in the skillet with the remaining glaze.
2-2.25 pounds boneless pork chops (about 4)
Bake for 10-15 minutes or until the internal temperature is at least 145 degrees. Adjust the time as needed depending on the thickness of your pork chops. Broil if desired for 2-3 minutes. Spoon a few tablespoons of the pan drippings into the glaze to loosen it. Brush each chicken thigh with the glaze mixture.

Notes

Red Pepper Flakes: This little bit of spice pairs well with the brown sugar. If you are sensitive to spice, reduce to ½ teaspoon or omit.
Pork Chops: You can use bone-in pork chops, but you will likely need to adjust the cooktime. Bone-in pork chops can take around 25 minutes to cook in the oven. Use a meat thermometer to determine when the boneless or bone-in pork chops are done.
Use fresh garlic. Fresh garlic offers a sweeter, bolder taste than garlic powder. I feel it adds a better taste to this brown sugar garlic pork chops recipe.
Reduce the brown sugar sauce on the stove first. If you do not reduce the glaze on the stove first, the consistency may be too thin after it cooks in the oven. As pork chops cook, they release juices, which can alter the glaze consistency. By creating the glaze first, you can ensure it’s not too thick or thin.
Reserve some glaze for serving. As the glaze cooks in the oven, it thickens and sticks to the oven-baked pork chops. So, once the dish is fully cooked, there won't be much glaze left for a topping. When you save glaze to the side, you ensure there's plenty to drizzle on top of the pork chops before serving them.
Allow the pork chops to rest for about 3 minutes. There are two reasons for allowing pork chops to rest after baking them. For one, the pork chops will keep cooking for three minutes after being removed from the heat. Allowing the pork chops to rest also allows the fibers in the meat to relax, which means a juicier, more tender bite when you eat them.

Nutrition