Brown Sugar Garlic Pork Chops

Brown sugar garlic pork chops are pan-seared pork chops coated in a quick sweet and savory glaze made with brown sugar, garlic, butter, soy sauce, and a little mustard. The sauce becomes glossy in the pan, the pork stays juicy, and the whole recipe works well for a fast weeknight dinner, a Sunday meal, or a simple family plate with potatoes and vegetables.

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Temps de préparation 10

Temps de cuisson 15

Durée totale 25

Catégorie Main Dish

Cuisine Canadian-American

Portions 4 servings

Calories 390 kcal

Ingrédients

4 pork chops about ¾ to 1 inch thick
1 tablespoon vegetable oil
½ teaspoon black pepper
¼ teaspoon salt or to taste
3 tablespoons butter
4 cloves garlic minced
¼ cup brown sugar
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar or lemon juice
2 tablespoons water only if needed
1 tablespoon chopped parsley optional

Instructions

Pat the pork chops dry with paper towels. Season both sides with black pepper and a small amount of salt.
Heat the oil in a large skillet over medium-high heat. Add the pork chops and sear for 3 to 4 minutes per side, until well colored. Reduce the heat to medium.
Add the butter and garlic to the pan. Stir for 30 seconds, without burning the garlic.
Add the brown sugar, soy sauce, Dijon mustard, and apple cider vinegar or lemon juice. Stir the sauce around the pork chops and spoon it over the meat as it bubbles.
Cook for 3 to 5 more minutes, depending on the thickness of the chops, until the pork is cooked through and the glaze is glossy. If the sauce thickens too quickly, add 1 to 2 tablespoons of water.
Remove from the heat and let the pork chops rest for 3 minutes. Spoon the glaze over the top and finish with parsley if desired.

Notes

FAQ

Can I make brown sugar garlic pork chops with thin pork chops?

Yes, but you need to reduce the cooking time. Thin pork chops cook very quickly. Sear them briefly, remove them from the pan, make the sauce, then return them just long enough to coat and finish.

Can I use bone-in pork chops?

Yes. Bone-in pork chops are excellent here because they usually stay juicier. They may need a little more cooking time than boneless chops, depending on thickness.

Can I bake these pork chops instead?

You can, but the skillet gives better control over the glaze. If baking, sear the chops first, make the sauce in the pan, then finish in the oven until cooked through. Spoon the glaze over before serving.

Why did my brown sugar sauce burn?

The heat was probably too high. Brown sugar can go from glossy to burnt quickly. Once the sauce ingredients go into the pan, keep the heat around medium or medium-low and add a splash of water if it reduces too fast.

Can I make this recipe ahead of time?

It is best fresh, but leftovers reheat well if you go slowly. Reheat in a covered skillet over low heat with a splash of water so the glaze loosens without drying out the pork.

What is the difference between this and maple pork chops?

Brown sugar gives a deeper caramel flavor, while maple syrup gives a more distinct maple taste. Both work, but this version is more pantry-friendly for a quick weeknight dinner.

Mots clés Pork Chops, Skillet Recipe, weeknight dinner