These Delicious Brown Sugar Chops 2 take ordinary pork chops to a sweet-savory symphony that’s impossible to resist. With just a handful of pantry staples, you’ll have an easy, flavorful weeknight dinner on the table in under 30 minutes.
Why You’ll Love Delicious Brown Sugar Chops 2
- Ready in about 30 minutes—perfect for busy weeknights.
- Uses pantry staples like brown sugar and basic spices.
- No oven needed—just a skillet or grill pan.
- Sweet-savory flavor that pleases kids and grown-ups alike.
- Minimal cleanup with one pan for cooking.
- Customizable spice level—mild to a little kick.
- Great for meal prep or doubling for leftovers.
Ingredients for Delicious Brown Sugar Chops 2
- 4 boneless pork chops (6–8 oz each; about 1″ thick)
- ¼ cup packed brown sugar (light or dark; substitute coconut sugar if needed)
- 2 tablespoons Dijon mustard (or yellow mustard)
- 1 tablespoon soy sauce (use tamari for gluten-free)
- 1 teaspoon smoked paprika (regular paprika works too)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (or sea salt)
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil (or melted butter; adds richness)
- Fresh thyme sprigs or chopped parsley (optional garnish)
Directions for Delicious Brown Sugar Chops 2
- Mix the glaze. In a small bowl, whisk brown sugar, Dijon mustard, soy sauce, smoked paprika, garlic powder, salt, pepper, and olive oil until smooth. The texture should be syrupy—if it seems dry, add a teaspoon of water.
- Marinate the chops. Place pork chops in a resealable bag or shallow dish, pour ¾ of the glaze over them, and turn to coat evenly. Let them chill in the fridge for at least 15 minutes (up to 2 hours for deeper flavor).
- Preheat the pan. Heat a heavy skillet or cast-iron pan over medium-high heat for 3 minutes. When you see just a wisp of smoke, it’s ready—this ensures a gorgeous sear on the chops.
- Sear the chops. Remove chops from marinade, shaking off excess (reserve leftover glaze). Add chops to the hot pan and sear 4 minutes per side, until golden brown and an instant-read thermometer reads 145 °F at the thickest point.
- Create the glaze sauce. While chops rest on a plate (cover loosely with foil), add reserved glaze to the pan. Reduce heat to medium and simmer 1–2 minutes, stirring constantly, until it turns into a glossy sauce.
- Glaze and finish. Brush the hot glaze over each chop, flipping once to coat both sides—this double-dip trick makes the flavor pop.
- Rest and serve. Let the chops rest 3–5 minutes so juices redistribute. Garnish with fresh thyme or chopped parsley for a pop of color, then dig in!
Servings & Timing
Yield: 4 servings
Prep Time: 10 minutes (plus 15–120 minutes marinating)
Cook Time: 15 minutes
Total Time: About 30 minutes active time (plus marinating)
Variations
- Swap coconut sugar for brown sugar to keep it refined-sugar free.
- Add a pinch of red pepper flakes to the glaze for a spicy kick.
- Stir in 1 teaspoon Dijon honey mustard for a tangy-sweet twist.
- Top with sautéed apples and onions for an autumnal spin.
- Use bone-in pork chops—just add 2–3 minutes per side.
- Grill instead of pan-searing for that outdoor barbecue vibe.
Storage & Reheating
Store cooked chops in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of water or broth, covering to steam and keep them juicy. Avoid the microwave if you can—skillet reheating preserves that caramelized crust.
FAQs
Q: Can I use bone-in pork chops?
A: Absolutely—just sear an extra 2–3 minutes per side and check for an internal temperature of 145 °F.
Q: Is this recipe gluten-free?
A: Yes when you swap soy sauce for tamari or coconut aminos.
Q: How do I know when the chops are done?
A: A meat thermometer inserted into the thickest part should read 145 °F.
Q: Can I make this ahead of time?
A: You can marinate chops up to the night before; cook just before serving for best texture.
Q: My glaze burned—what went wrong?
A: Sugar burns quickly, so lower the heat when simmering leftover marinade and stir constantly.
Q: Any recommended sides?
A: Mashed potatoes, roasted green beans, or a crisp garden salad are fabulous.
Q: How can I reduce sweetness?
A: Cut the brown sugar to 3 tablespoons and add 1 teaspoon apple cider vinegar.
Q: Can I bake instead of pan-sear?
A: Sure—bake at 400 °F for 12–15 minutes, then brush on glaze and broil 1–2 minutes for caramelization.
Conclusion
Delicious Brown Sugar Chops 2 are your new secret to fuss-free, flavor-packed weeknight dinners—no fancy tools, just sweet-savory bliss. Give them a whirl, and drop me a comment to let me know how they turned out. Hungry for more? Explore my dinner recipes for even more crowd-pleasers.
Delicious Brown Sugar Chops 2
Ingredients
- 4 boneless pork chops 6–8 oz each, about 1" thick
- 1/4 cup brown sugar light or dark, packed
- 2 tablespoons Dijon mustard or yellow mustard
- 1 tablespoon soy sauce substitute tamari for gluten-free
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon olive oil or melted butter
- Fresh thyme or parsley optional garnish
Instructions
- In a small bowl, whisk brown sugar, Dijon mustard, soy sauce, smoked paprika, garlic powder, salt, pepper, and olive oil until smooth and syrupy.
- Place pork chops in a bag or dish, pour ¾ of the glaze over them, and turn to coat. Refrigerate 15 minutes to 2 hours for best flavor.
- Preheat a heavy skillet or cast iron pan over medium-high heat for about 3 minutes, until just smoking.
- Remove chops from marinade, shake off excess, and sear 4 minutes per side until golden and the internal temp reads 145°F.
- Add leftover glaze to the hot pan, reduce heat, and simmer 1–2 minutes, stirring constantly, until thick and glossy.
- Brush hot glaze onto each chop, flip, and repeat to coat both sides with that sweet-savory sauce.
- Let chops rest 3–5 minutes to lock in juices, then garnish with fresh thyme or parsley before serving.
Notes
Nutrition
