Brown Sugar Garlic Pork Chops are cooked in a buttery sauce that’s both sweet and spicy with lots of garlic flavor. Such a great way to cook pork chops.
The pork chops are first seared really well in a pan and then they finish cooking in the oven. The sauce is a simple mixture of butter, light brown sugar, garlic, crushed red pepper flakes, paprika, and thyme. So easy and so delicious!
What Kind of Pork Chops Are Best For This Recipe?
This recipe is best with thick-cut, bone-in pork chops. The bone not only adds flavor but helps keep the pork chop from drying out. I like rib pork chops. Look for ones that have a nice amount of fat. The fat will help keep the pork chops juicy.
How Do You Keep Pork Chops Moist and Tender?
Use bone-in pork chops that are at least 3/4-inch thick. Thinner pork chops thend to get dry and chewy. Make sure they have some fat marbling and that you don’t overcook them. Pork is done when it reaches an internal temperature of 145 degrees. Check with an instant-read thermometer.
Brown Sugar Garlic Pork Chops Recipe Tips
- Cooking time can vary greatly based on the thickness and size of your pork chops. Use the cooking time as an estimate. A quick read thermometer is really handy.
- Pork is done when it reaches an internal temperature 0f 145 degrees. You don’t want to overcook the pork chops or they will be dry and chewy.
If you use boneless pork chops, they will cook a little faster. - Rosemary can be used instead of thyme.
Try These Other Fabulous Pork Chop Recipes
- Buttermilk Parmesan Pork Chops
- Easy Oven-Barbecued Pork Chops
- Creamy Parmesan Pork Chops
- Honey Pecan Pork Chops
- Garlic Parmesan Stuffed Pork Chops
- Deviled Pork Chops
- Bourbon Apple Pork Chops
Brown Sugar Garlic Pork Chops
Equipment
Ingredients
- 5 bone-in thick-cut pork chops
- salt and pepper
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons butter
- 1/4 cup packed light brown sugar
- 3 garlic cloves,, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
Instructions
- Preheat oven to 400 degrees.Pat pork chops dry with paper towels and season both sides with salt and pepper.
- Heat oil over medium-high heat in an oven-proof skillet. (Cast iron or stainless steel)
- When the oil is hot, add pork chops. Cook for 5 minutes, flip over and cook for 4 minutes. Remove from skillet and cover to keep warm.
- Turn heat down to medium-low and add butter.
- When butter is melted, add brown sugar, garlic, red pepper flakes, paprika, and thyme.
- Cook for 1 minute.
- Return pork chops to skillet and spoon butter mixture over them.
- Bake for 10 to 14 minutes or until pork chops reach an internal temperature of 145 degrees.You can pull it out of the oven when it is a few degrees below 145. The temperature will rise a few degrees.
- Plate pork chops and spoon sauce over them.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Amazingly
This was a big hit with my family. I used boneless pork chops but left them in the oven a tad too long but they were still delicious! I’ll use bone in pork chops next time and use a thermometer. 😂. I’ll be making these again soon.
Easy to make. And yummy
Just done this recipe glad I did very tasty
Very good, I would turn the oven down some if your pork chops are not thick, but everything else excellent.
I was looking for something different to do with pork chops. I saw this recipe that sounded good, so I decided to try it for dinner tonight. I’ll let you know it turned out.
I made them last week and they were a big hit here! My son has requested these for his birthday dinner today! Definitely a keeper!
Just cooked this tonight using thick boneless center cut chops and it was a huge hit with the hubby. Definitely going in my collected recipe book
Made this tonight for the first time and it’s definitely going into my regular rotation. Hubby had two, he liked them so much. I need a bigger pan, too.
My husband loved these pork chops so much he requested them a week later.
Absolutely beautiful recipe. The pork was cooked so perfectly and the sauce is gorgeous! Even my Dad liked it, high praise indeed!