Easy • comfort food
Brown Sugar Garlic Pork Chops
Juicy pan-seared pork chops glazed with a sticky brown sugar and garlic butter — ready in 20 minutes flat.
- Prep
- 5 min
- Cook
- 15 min
- Servings
- 4
- Level
- Easy
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These pork chops are proof that simple dinners can be the best dinners. A hot pan, a quick sear, and a glossy brown sugar and garlic butter that thickens into a sticky-sweet glaze right in the skillet. The chops stay juicy, the sauce is glossy, and the whole thing is on the table in 20 minutes. Mashed potatoes or buttered noodles are very welcome here.
Ingredients
Yield: 4 servings
- 4 boneless pork chops, about 1-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 3 tablespoons light brown sugar
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
- Fresh thyme or rosemary, optional
Preparation
Step 1
Pat the pork chops very dry and season both sides with salt and pepper. Let them sit at room temperature while you heat the pan.
Step 2
Heat the olive oil in a large skillet (cast iron is ideal) over medium-high heat until shimmering. Add the chops and sear undisturbed for 3 to 4 minutes per side, until deep golden brown and just cooked through (145°F internal).
Step 3
Transfer the chops to a plate and tent loosely with foil.
Step 4
Reduce the heat to medium. Add the butter to the skillet and let it melt. Add the garlic and cook 30 seconds, until fragrant.
Step 5
Stir in the brown sugar, soy sauce, and Dijon. Whisk until the sugar dissolves and the sauce is smooth and glossy, about 1 minute.
Step 6
Return the chops and any resting juices to the pan. Spoon the sauce over the top, scatter with herbs if using, and serve immediately.
Tips
- Bone-in chops work too — add 1 to 2 minutes per side.
- Don't skip the resting step; it keeps the chops juicy.
- The pan sauce doubles as a glaze for roasted carrots or sweet potatoes.