This sweet and savory Skillet Brown Sugar Glazed Pork Chops recipe is crazy delicious! It’s easy to make and equally perfect for entertaining and busy weeknights, and best of all, it’s ready in just 30 minutes!
Why It Works
These pork chops are cooked to perfection with a lightly sweet and savory brown sugar glaze. The combination is incredible, and it’s sure to please kids and grownups alike.
- Deliciously Unique: The flavor in the glaze comes from the combination of garlic, soy sauce, and brown sugar. It totally elevates the juicy, tender pork, making it something extra special.
- Easy to make: It only takes 30 minutes to make this dish! As an added bonus, the only equipment you’ll be dirtying is a single skillet! Hello, easy cleanup!
- Simple ingredients: You can use either boneless or bone-in pork chops, plus a few other simple and easy-to-find groceries.
Like Marinated Pork Chops, French Onion Pork Chops, and German Pork Chops, this is a great family-friendly, satisfying dish. It’s in our regular rotation and my kids ask for it often!
Ingredients
Ingredients Notes:
- Use boneless or bone-in pork chops in this recipe! I get mine from Porter Road & highly recommend them!
- I prefer to use dijon mustard, but any kind of mustard you have will work well!
- Make this recipe Paleo-compatible when you substitute backstrap molasses for brown sugar, and use coconut aminos instead of soy sauce.
Instructions
Step 1: Brown the pork chops.
First, pat the pork chops with a few paper towels on all sides to dry them. Season lightly with salt and pepper on both sides.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the pork chops and brown the pork chops for about 3-4 minutes per side, or until they are lightly browned and release easily from the skillet.
Remove the pork chops and set them aside on a plate.
Step 2: Make the brown sugar glaze.
Lower the heat to medium, then add the minced garlic, brown sugar, mustard, and soy sauce.
👉 Use a wooden spoon to scrape the brown bits from the bottom of the pan. This makes the glaze SUPER flavorful!
Step 3: Cook together and glaze the pork chops.
Add the pork chops back to the skillet.
Allow the sauce to simmer as the pork cooks over low heat for another 5-6 minutes, or until the pork chops cooked through (the time will depend on the thickness of your pork chop).
👉 As it cooks, stop a few times to spoon the simmering brown sugar glaze over the pork chops.
👉 Pork chops are cooked when the internal temperature reaches 145°F (63°C), per USDA. Use a meat thermometer to check, then remove the pork chops from the skillet, then allow them to rest for at least 3 minutes.
Expert Tips & Info
- To ensure even cooking, start with room temperature pork chops. Allow the pork chops to sit at room temperature for 20-30 minutes before you start cooking.
- Before browning, dry the pork chops by patting them with a few paper towels on all sides. This will help make sure each pork chop browns nicely and give you the best-tasting and best-looking meat.
- Spoon the sauce over the pork chops as they simmer, and again when you serve.
- The glaze will thicken and reduce by about 1/3 when it simmers. If the brown sugar sauce reduces too much, whisk in 1-2 tablespoons of water or vegetable broth at a time.
- The thickness of the pork chop will determine the exact cook time. To avoid overcooking and drying out the meat, use a meat thermometer to determine when the pork chops are done cooking, then let them rest.
- To store leftovers, transfer the pork chops and any leftover glaze to an airtight container and refrigerate for up to 4 days, per USDA.
More Skillet Recipes
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Skillet Brown Sugar Pork Chops
Equipment
Ingredients
- 1.5 lbs. pork chops boneless or bone-in
- 1 Tablespoon olive oil
- 1/4 cup brown sugar packed
- 3 Tablespoons soy sauce or substitute coconut aminos
- 1 Tablespoon dijon mustard or any mustard you enjoy
- 3 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Pat the room-temperature pork chops with a few paper towels on all sides to dry them. Season lightly with salt and pepper on both sides. Heat the oil in a skillet over medium-high heat. Add the pork chops and brown them for about 3-4 minutes per side, or until they are lightly browned and release easily from the skillet. Remove the pork chops and set them aside on a plate.
- Lower the heat to medium, then add the minced garlic, brown sugar, mustard, and soy sauce. Saute until it simmers, using a wooden spoon to scrape the brown bits from the bottom of the pan.
- Add the pork chops back to the skillet. Allow the sauce to simmer as the pork cooks for another 5-7 minutes, depending on the thickness of the pork chops, stopping a few times to spoon the brown sugar glaze over the pork chops. Once the pork chops are cooked through to 145°F (63°C), remove them from the pan and allow them to rest for at least 3 minutes.Spoon the glaze from the pan over the pork chops and serve right away.
Video
Notes
- You can use bone-in or boneless pork chops.
- To ensure even cooking, start with room temperature pork chops. Allow the pork chops to sit at room temperature for 20-30 minutes before you start cooking.
- Before browning, dry the pork chops by patting them with a few paper towels on all sides.
- Spoon the sauce over the pork chops as they simmer, and again when you serve.
- The glaze will thicken and reduce by about 1/3 when it simmers. If the brown sugar sauce reduces too much, whisk in 1-2 tablespoons of water or vegetable broth at a time.
- Use a meat thermometer to determine when the pork chops have reached 145°F (63°C), then remove them from the skillet and let them rest.
- To store leftovers, transfer the pork chops and any leftover glaze to an airtight container and refrigerate for up to 4 days, per USDA.
