Brown Sugar Glazed Pork Chops

Equipment

• Large skillet or cast-iron pan
• Tongs
• Measuring cups and spoons
• Small bowl
• Meat thermometer
• Serving platter

Ingredients

For the Pork Chops

• 4 bone-in or boneless pork chops (about 1 inch thick)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme

Brown Sugar Glaze

• ¼ cup packed brown sugar
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon apple cider vinegar
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon crushed red pepper flakes (optional)

Garnish

• Fresh parsley, chopped
• Fresh thyme sprigs
• Lemon wedges

Instructions

Step 1: Season the Pork

1. Pat the pork chops dry with paper towels.
2. Mix together the salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.
3. Rub the seasoning evenly over both sides of each pork chop.

Step 2: Sear the Pork

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the pork chops and cook for 4–5 minutes per side until golden brown.
3. Transfer to a plate.

Step 3: Make the Glaze

1. Reduce the heat to medium.
2. Melt the butter in the same skillet.
3. Add the garlic and cook for about 30 seconds until fragrant.
4. Stir in the brown sugar, Dijon mustard, soy sauce, apple cider vinegar, cinnamon (if using), and red pepper flakes.
5. Cook for 2–3 minutes until the glaze thickens slightly.

Step 4: Glaze the Pork

1. Return the pork chops to the skillet.
2. Spoon the glaze over each chop repeatedly.
3. Cook for another 3–5 minutes, turning occasionally, until the pork reaches an internal temperature of 145°F (63°C) .

Step 5: Rest

1. Transfer the pork chops to a serving platter.
2. Allow them to rest for 5 minutes before serving.
3. Spoon any remaining glaze over the top.

Nutrition

Calories: 390 · Protein: 32 g · Fat: 23 g · Carbohydrates: 13 g · Saturated Fat: 8 g · Sugar: 11 g · Sodium: 480 mg