Brown Sugar Glazed Pork Chops

spoon drizzling brown sugar glaze over pork chop on white plate with rice and green beans

Print Recipe

5 from 7 votes

These brown sugar pork chops are the easiest and most delicious way to transform pork chops into something incredible!

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Small Bowl & Whisk
Large Pan & Tongs
Wooden Spoon

Ingredients

75g / 1/3 cup Light Brown Sugar
2 tbsp EACH: Light Soy Sauce, Water
1.5 tbsp Apple Cider Vinegar
1 tsp EACH: Dijon Mustard, Worcestershire Sauce
4x 5oz/150g boneless Pork Loin Chops, brought close to room temp (see notes)
1/2 tsp EACH: Smoked Paprika, Garlic Powder, Salt
1/4 tsp Black Pepper
3 tbsp / 45g Unsalted Butter
drizzle of Olive Oil

Instructions

In a small mixing bowl whisk together brown sugar, soy sauce, water, apple cider vinegar, Dijon mustard and Worcestershire sauce. Place to one side.
Coat the pork chops in salt, smoked paprika, garlic powder and black pepper.
Add a drizzle of oil to a large pan over medium-high heat. Once hot, add in the pork chops and fry both sides for around 3 minutes, or until they've built up a crust on both sides and are just about cooked through the centre. Stack them on top of each other with the strips of fat aligning, then sear for a few mins until deep golden with the fat rendered down. Rest the chops to one side and lower the heat to medium.
Melt in the butter, then give the sauce a quick whisk and pour it in. Stir and simmer for 4-5mins, or until it thickens to a thin caramel consistency. Pour in the resting juices from the pork and simmer for a further 30 seconds to re-thicken, then add the pork chops in.
Coat in the glaze then serve up with more glaze drizzled on top. Enjoy!

Video

Notes

a) Pork Chops - I recommend getting the pork chops out of the fridge 30mins or so before needed, just to help relax the meat and ensure it cooks through evenly. If the strip of fat is quite thick I recommend scoring it with a sharp knife. This will help prevent the chops curling up in the pan.

b) Cooking Times - This is dependent on how thick the chops are. In general, they probably don't need as long as you think. They'll carry on cooking slightly as the rest and when added back to the pan. For reference, the safe internal temp for pork is 63C/145F.

c) Serving - Here I've served with rice and Green Beans, but any sort of carb will work (Mashed Potatoes are also great!).

d) Calories - Whole recipe divided by 4 with no sides assuming 1/2 tbsp olive oil for frying.

Nutrition