Flexible & versatile: Works for weeknights, casual holidays, or special dinners.
Adaptable for low carb or keto: Swap brown sugar for a sweetener and soy sauce for coconut aminos.
Ingredients
4 boneless pork chops, about 1 inch thick
3 tablespoons brown sugar
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon butter
Step-by-Step Instructions
Preheat & prep: Preheat your oven to 375°F (190°C). Lightly grease a baking dish if finishing in the oven, or heat a skillet for stovetop cooking.
Season the pork chops: Pat chops dry. Mix brown sugar, garlic powder, smoked paprika, onion powder, salt, and black pepper in a small bowl. Rub chops lightly with olive oil, then coat with the sugar-spice mixture.
Sear for flavor (optional): Melt butter in a skillet over medium heat. Sear pork chops 4–5 minutes per side until caramelized.
Add soy sauce: In the last minute, drizzle soy sauce over the chops and spoon pan juices on top.
Bake (if finishing in the oven): Transfer seared chops to the oven and bake 20–25 minutes, depending on thickness, until the internal temperature reaches 145°F (63°C).
Rest before serving: Let chops rest 2–3 minutes to allow juices to redistribute.
Tips & Variations
Skip searing: This is a true baked pork chop recipe—you can bake without searing.
Use thick-cut chops: Bone-in or boneless chops 1–1½ inches thick stay juicier.
Low carb/keto: Swap brown sugar with a sugar substitute, and use coconut aminos instead of soy sauce.
Flavor twists:
Spicy: Add red pepper flakes or cayenne to the glaze.
Honey garlic: Replace half the brown sugar with honey.
Apple cider glaze: Add a splash for a gentle, fall-inspired flavor.
Mustard glaze: Stir in 1 tsp Dijon mustard for tangy balance.
What to Serve With
Potatoes: Mashed, roasted, or baked wedges.
Vegetables: Roasted carrots, green beans, or steamed broccoli.
Cheesy sides: Scalloped potatoes, cauliflower bake, or veggie casserole.
Light options: Fresh salad, cucumber tomato salad, or vinegar slaw.
Bread & grains: Dinner rolls, cornbread, or rice.
Storage
Refrigerate: Up to 3 days in an airtight container.
Reheat: Oven at 300°F or in a covered skillet with a splash of water.
Freeze: Cool completely, freeze up to 2 months, thaw overnight.
These Brown Sugar Pork Chops are simple enough for weeknights, comforting enough for family dinners, and versatile enough for holidays. Sweet, savory, and irresistibly juicy—they’re a recipe that keeps everyone lingering at the table a little longer.