Brown Sugar Pork Chops

These sweet and savoury Brown Sugar Pork Chops are seared to golden perfection then coated in a buttery brown sugar glaze with just the right hint of garlic and spice. Pair them with your favourite sides—mashed potatoes, roasted veggies, or even a simple salad—for an easy yet impressive meal the whole family will love!

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Brown Sugar Pork Chops

When our kids were small, pork chops were always a family favourite dinner protein. They’re quick cooking, versatile, and easy on the wallet. The same rings true now that we’re empty nesters. In fact, I probably make them more often now that it’s just the two of us.

Bone in pork chops are easy to barbecue, pan fry, and especially slow cooker, air fryer, or oven baked pork chops are delicious. Furthermore, with the right recipe, it’s even easier to turn a simple pork chop dinner into something special every day. Some people collect chicken recipes; I collect easy delicious pork chop recipes!

Don’t let the addition of ‘brown sugar’ fool you, this recipe might sound sweet, but the sauce is the perfect balance between sweet and savoury. The balance between sweet brown sugar, acidic apple cider vinegar and tart Dijon mustard is incredible. You just have to try it for yourself!

From to start of prep time to the final step of making the sauce, this recipe takes just over 35 minutes to make. That’s just enough time to boil and mash potatoes and steam some broccoli or cauliflower to complete dinner.

While chicken is one of the world’s most popular proteins, the ‘other white meat’ is a close second. Lean cuts of pork are rich in B vitamins, zinc, and iron, all of which support energy production, immune function, and brain health. As a source of selenium and phosphorus, pork also promotes bone health and cell function.

Furthermore, pork is just as versatile as chicken. Besides pork chops, I enjoy cooking stuffed pork loin roasts, instant pot pork shoulder, and using ground pork in noodle dishes and in dumplings.

Ingredients in Brown Sugar Pork Chops

A good cast iron skillet and a flipper is all you need to cook these incredible pork chops. Start with bone in pork chops and create a delicious sauce out of brown sugar garlic, apple cider vinegar, and Dijon mustard. Use red chili flakes to add an element of spice or leave them out and enjoy the sauce as is.

• Pork Chops
• Olive Oil
• Salt
• Black Pepper
• Garlic Powder
• Butter
• Brown Sugar
• Dijon Mustard
• Apple Cider Vinegar
• Chicken Broth
• Garlic
• Smoked Paprika
• Red Pepper Flakes

If possible, use bone-in pork chops as they’re more flavourful and stay juicier compared to boneless pork chops, which can dry out faster. Try to use chops that are at least ¾ to 1 inch thick to prevent overcooking. Thin chops cook too quickly and may turn out dry.

Once the pork chops are seared, making the sauce is straightforward. Unsalted butter and minced garlic create the base along with the juicy pan bits, followed by Dijon mustard, Apple Cider Vinegar, Chicken Stock seasoned with Smoked Paprika and Red Pepper Flakes (optional).

Sometimes I’ll peel and dice an apple to sauté before I add the garlic because pork and apple are the perfect flavour duo!

How to Make Brown Sugar Pork Chops

Start by patting the pork chops dry with paper towels. Drying the meat helps to get a nice sear in the hot pan. Next, season both sides with salt, pepper, and garlic powder.

Pro tip: Use a Cast-Iron or Stainless-Steel Skillet: Both materials retain heat well and give the best caramelization.

Next, heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side until golden brown. Transfer to a plate and set aside (they don’t need to be fully cooked at this stage).

Make the Sauce

In the same skillet, reduce the heat to medium and melt the butter. Add the garlic and sauté until fragrant, about 30 seconds.

Next, stir in the brown sugar, Dijon mustard, apple cider vinegar, and chicken broth. Add the smoked paprika and red pepper flakes and scrape the bottom of the pan to lift any brown bits.

Cook the sauce for 3-5 minutes, stirring frequently, until it thickens slightly.

Return the pork chops to the skillet, spooning the sauce over them. Reduce the heat to low, cover, and let simmer for 6-8 minutes or until the pork chops are cooked through (145°F/63°C internal temperature).

Transfer the pork chops to a serving plate and spoon the sauce over them. Garnish with fresh parsley, if desired. Serve with mashed potatoes or buttered noodles and a side salad.

Got Leftovers?

Lucky you! Allow leftover pork chops and sauce to cool to room temperature. Store in an airtight container at or below 40 F (4 C) for 3-4 days. Reheat leftovers in a pan or in the air fryer.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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