These brown sugar glazed pork chops are a masterclass in simplicity and flavor. With just three core ingredients—thick-cut pork chops, butter, and brown sugar—you create a dish that’s rich, savory, and beautifully caramelized. The image you shared captures the essence of this recipe: golden-seared chops glistening with a sweet glaze, their edges slightly crisp, their centers juicy and tender. This dish is perfect for weeknight dinners when time is short but flavor is non-negotiable. The glaze forms a silky coating that balances the natural saltiness of the meat with the deep molasses notes of brown sugar and the richness of butter. Whether served with mashed potatoes, roasted vegetables, or a simple salad, these chops are guaranteed to impress.
INGREDIENTS:
- 4 thick-cut pork chops (about 1 inch thick)
- 4 tbsp brown sugar, packed
- 4 tbsp unsalted butter
- Salt and black pepper, to taste
- Optional: garlic powder, smoked paprika, or chili flakes for added depth
INSTRUCTIONS:
- Prep the Pork Chops: Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper. If using additional spices, sprinkle a pinch of garlic powder or smoked paprika for extra flavor.
- Sear the Chops: Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and let it melt. Place the pork chops in the pan and sear for 3–4 minutes on each side until golden brown. You’re looking for a deep caramelized crust that locks in the juices.
- Make the Glaze: Reduce the heat to medium. Add the remaining butter to the pan and let it melt. Sprinkle the brown sugar evenly over the chops and around the pan. As the sugar melts, it will combine with the butter to form a glossy glaze. Spoon this mixture over the chops as they cook.
- Simmer & Glaze: Continue cooking the chops for another 5–7 minutes, turning occasionally and basting with the glaze. The sugar will thicken and cling to the meat, creating a sticky, flavorful coating. Be careful not to burn the sugar—keep the heat moderate and stir gently.
- Rest & Serve: Remove the chops from the pan and let them rest for 5 minutes. This allows the juices to redistribute and keeps the meat tender. Serve with a drizzle of the pan glaze and your choice of sides.
Serving Suggestions & Variations:
- Savory Pairing: Serve with garlic mashed potatoes or buttered rice to soak up the glaze.
- Vegetable Side: Roasted carrots, sautéed green beans, or a crisp apple slaw complement the sweetness.
- Spicy Kick: Add a pinch of chili flakes or cayenne to the glaze for heat.
- Herbal Touch: Finish with fresh thyme or rosemary for an aromatic lift.