Quick Pan Seared Brown Sugar Pork Chops
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When you want a quick and easy weeknight dinner, make Pan Seared Brown Sugar Pork Chops! This skillet pork chops recipe is savory, but balanced with sweetness, your kiddos will gobble it up. The best part? It cooks up in one pan on the stove top, and it’s a 30-minute meal, start to finish!
Weeknight dinners call for simple and flavorful recipes that I can have on the table in just minutes. These brown sugar pork chops are a winner! With a savory sweet glaze and a super easy cooking method, you can have flavorful and juicy pork chops ready in no time.
Pork chops are always an easy meal since there are so many different ways to prepare them. This is a skillet pork chops recipe, but Instant Pot Pineapple Pork Chops and Air Fryer Fried Pork Chops are just as easy to make.
Not only that, but compared to beef, pork is budget-friendly – very helpful when the economy isn’t working in your favor.
There is so much flavor in the brown sugar glaze, and cooking chops on the stove top keeps them from drying out. There’s nothing I hate more than meat that is dry and tough, so trust me when I say this is a fail-proof method to making the best pork chops.
This is one of my family’s favorite 30-minute meals.
Happy Kitchen Secrets
Here are my most important mom-tested cooking tips for making brown sugar pork chops! I’ve made this countless times to save you from a failed attempt.
- Allow the pork chops to sit at room temperature for 20-30 minutes before you start cooking. This helps them pan sear perfectly.
- Use paper toweling to pat the chops dry before you season and cook them.
- Heat the oil before adding the meat! Otherwise, you won’t create that nice brown crust.
- The meat will release from the pan when it’s ready to be flipped – don’t force it.
- Cook time will vary depending on thickness of chops, and whether they are boneless or bone-in.
- Use a meat thermometer to determine when the pork chops have reached 145°F (63°C) at the thickest part (do not let the probe touch the bone).
- As it simmers, the glaze will thicken and reduce by about 1/3. If it reduces too much, whisk in 1-2 tablespoons of water at a time until it reaches the consistency you want.
Ingredient Notes and Substitutions
You only need 6 ingredients to make the pan seared pork chops. Well, plus salt and black pepper.
pork chops: You can use either bone-in or boneless pork chops. Just keep in mind that bone-in chops and thick chops will take longer to cook.
brown sugar: Light, dark, or even a brown sugar substitute like Sugar in the Raw or Splenda.
soy sauce: If you’re avoiding soy, use coconut aminos as a substitute.
Dietary Substitutions
For a Paleo-compatible meal, substitute blackstrap molasses for brown sugar, and use coconut aminos instead of soy sauce.
To make the recipe gluten free, use a certified gluten-free soy sauce, or use coconut aminos instead of soy sauce.
How to Make Brown Sugar Pork Chops
Scroll down to the recipe card for the full step by step instructions! ⬇️
- About 30 minutes before you start cooking, remove the meat from the refrigerator. This way, it will be at room temperature when you start cooking.
- Use paper towels to pat the chops dry. This is key to creating a good pan sear!
- Heat the oil in a skillet over medium-high heat. When the oil is hot, add the meat. Sear the pork chops for a few minutes on each side.
- Make the pork chop glaze. First, remove and set the chops aside on a plate.
Reduce the burner 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 brown sugar glaze super flavorful!
- Finish cooking the pork and reduce the sauce. Return the pork chops to the skillet.
After a few minutes, the sauce will thicken into a glaze. As it does, spoon some of the glaze over the meat.
- Use a meat thermometer to determine doneness.
When the internal temperature of the pork is 145°F (63°C), remove the brown sugar pork chops from the skillet. Be sure to let the meat rest for at least 3 minutes before serving.
Serve with your favorite sides, like raw carrot salad, coleslaw, asparagus, or air fried sweet potatoes, and enjoy!
Storing Leftovers
Refrigerator: Transfer the leftover pork chops and any leftover glaze to an airtight container. Keep it in the fridge for up to 4 days, per USDA guidelines.
Freezer: You can also transfer leftovers into a freezer bag that is sealed tightly, or an airtight container, and freeze for 2-3 months. Allow to thaw before reheating.
For best results, reheat on the stove top with a bit of oil, or at 350°F. in the oven until heated through to 165°F.
FAQ
Nope! Since they are such a lean cut of meat, it is very important that you cook them for the correct amount of time. Any over-cooking and the pork chops will get pretty dried out and tough.
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.
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Pan Seared Brown Sugar Pork Chops
Equipment
Ingredients
- 1.5 lbs. pork chops room temperature, boneless or bone-in
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- ¼ cup packed brown sugar
- 3 tablespoons soy sauce or coconut aminos
- 1 tablespoon Dijon mustard or any mustard you enjoy
- 3 cloves garlic minced
Video
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 sear them for 3-4 minutes per side, 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. Sauté until the mixture 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 and type of pork chops. (Bone-in chops may take longer). Stop a few times to spoon the brown sugar glaze over the pork chops. When the pork chops are cooked to an internal temperature of 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.
Notes
- Allow the pork chops to sit at room temperature for 20-30 minutes before you start cooking.
- Cook time will vary depending on thickness of chops, and whether they are boneless or bone-in.
- Use a meat thermometer to determine when the pork chops have reached 145°F (63°C) at the thickest part (do not let the probe touch the bone).
- 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 at a time.
- To store leftovers, transfer the pork chops and any leftover glaze to an airtight container and refrigerate for up to 4 days, per USDA guidelines.
Nutrition
What to Serve with Brown Sugar Pork Chops
This meal tastes great with classic sides like mashed potatoes and green beans, or root veggies, like honey roasted parsnips and carrots.
You might whip up a quick leafy green salad or make some easy air fryer broccoli. Don’t forget some fluffy dinner rolls!
Other Easy Pork Recipes
- Air Fryer Italian Pork Tenderloin – ready in 25 minutes!
- German Pork and Sauerkraut
- Pork Chops with Onion Gravy
- Mexican Pork Chops
Very tasty!
Eleanor, Thank you so much for the lovely feedback! I’m so happy you enjoyed the recipe! 🙂 -Laura