Pan Seared Brown Sugar Pork Chops

For a quick & easy weeknight dinner, make Pan Seared Brown Sugar Pork Chops! This skillet pork chops recipe takes just 30 minutes to make!

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 361kcal

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.

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.