These brown sugar pork chops are seared to golden brown perfection and bathed in a garlic, butter and brown sugar sauce. The absolute BEST way to eat pork chops!
Looking for a quick and easy way to use up those pork chops in your fridge? Pork chops in brown sugar sauce is a family favorite that always gets rave reviews! Serve your chops with side dishes such as roasted pumpkin, oven baked potatoes and sauteed cabbage for a memorable meal.
I get asked all the time, what is the best way to cook pork chops? And I always respond by promising to send people the recipe for these amazingly delicious brown sugar pork chops! This recipe is quick and easy, and you probably have all the ingredients you need to make it sitting right in your kitchen.
BROWN SUGAR PORK CHOPS INGREDIENTS
To make this recipe, you’ll need pork chops, olive oil, butter, salt, pepper, garlic, brown sugar, Italian seasoning and parsley.
HOW DO YOU MAKE BROWN SUGAR PORK CHOPS?
Start by searing the pork chops in olive oil until they are golden brown. Remove the pork from the skillet, then add butter, brown sugar, garlic and Italian seasoning. Return the chops to the pan, and spoon the sauce over the top. Bake until the internal temperature of the pork is at least 145 degrees F. Remove the pork from the oven, then add a sprinkle of fresh parsley and serve.
TIPS FOR THE PERFECT DISH
- For this recipe I prefer to use bone in pork chops cut about 1 inch thick. Bone in pork chops are great because the bone really helps to keep the pork juicy, and there’s less of a risk of it overcooking and becoming dry. That being said, you absolutely can use boneless pork chops here, just watch them carefully to make sure they don’t overcook!
- Be sure to use an oven safe skillet so you can transfer the pork from the stove to the oven. If you don’t have a pan that can go in the oven, you can move the chops to a baking dish after they’re seared.
- Leftover pork chops will stay fresh in the refrigerator in an airtight container for up to 3 days.
- For extra tender chops, soak your pork in my pork chop brine before you sear them. You can also add more flavor with my pork chop marinade.
- Serve your meat with a side of potatoes, and I also like to add a steamed vegetable or green salad.
FLAVOR VARIATIONS
While this recipe is fabulous as-is, you can add other ingredients to customize the flavors to your tastes.
- Protein: No pork chops on hand? This technique will also work well with boneless skinless chicken breasts or thighs.
- Vegetables: Feel free to saute some veggies in the garlic sauce before you add the pork chops back in. Some great options include spinach, chopped asparagus, or sliced mushrooms.
- Flavorings: Amp up the flavor of the sauce with additions such as a splash of heavy cream, soy sauce, a little fresh lemon juice or lemon zest, green olives, capers, fresh herbs, or finish the dish with some parmesan cheese.
Even my kids adore these pork chops, they ask for them every week. Whether you’re a pro at cooking pork chops, or are just looking to branch out a little bit with your dinner time offerings, you’re sure to enjoy this recipe.
INGREDIENTS
- 4 bone in pork chops
- 2 teaspoons olive oil
- salt and pepper to taste
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons brown sugar
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped parsley
- lemon wedges and parsley sprigs for serving optional
INSTRUCTIONS
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Preheat the oven to 400 degrees F. Heat the olive oil in a large oven safe pan over medium high heat.
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Season the pork chops on both sides with salt and pepper to taste.
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Add the pork chops to the pan in a single layer. Cook for 4 minutes on each side or until browned.
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Remove the pork from the pan and place on a plate. Cover with foil to keep warm.
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Add the butter to the pan and melt. Add the garlic, brown sugar and Italian seasoning and cook for 30 seconds, stirring constantly.
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Place the pork chops back in the pan and spoon the sauce over the top.
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Place the pan in the oven and bake for 10-12 minutes or until pork is cooked to at least 145 degrees F.
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Spoon the sauce from the bottom of the pan over the pork chops and sprinkle with parsley. Serve, garnished with lemon wedges and parsley sprigs if desired.
NOTES
- If you don’t have Italian seasoning, you can substitute equal parts of dried oregano, dried basil and dried thyme.
- Be sure to use an oven safe skillet so you can transfer the pork from the stove to the oven. If you don’t have a pan that can go in the oven, you can move the chops to a baking dish after they’re seared.
