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Brown Sugar Pork Chops with Garlic and Herbs are as delicious as they sound. The sweet brown sugar sauce is perfectly balanced by garlic and dried herbs, like thyme and oregano. A juicy pork chops dish that comes together in no time at all.
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This post may contain affiliate links. You can read my disclosure policy here.
Pork chops in brown sugar sauce are a quick and easy weeknight meal
These Brown Sugar Pork Chops with Garlic and Herbs is a perfect dish for a quick meal on a busy weekday. It really comes together in just 15 minutes.
However, if you want to make your meat even more tender and juicy, it’s recommended to brine it for at least 1/2 hour, but preferably overnight. With enough foresight, you can brine the meat the night before and the next day you’ll have the best pork chops dish ever. If you ever wondered how to brine pork chops here is an easy brine recipe.
To brine the pork chops you will need:
- 3 cups of water;
- 3 tablespoon of kosher salt;
- You can also add other ingredients, like 1 teaspoon of sugar, balsamic vinegar, some lemon slices, black peppercorn or garlic.
To make these delicious glazed Brown Sugar Pork Chops you will need:
- 2 to 4 pork chops on the bone;
- Ghee or cooking oil for frying;
- Brown sugar;
- Chopped garlic cloves;
- Dried thyme and oregano;
- Salt and pepper.
Easy steps to cook perfect Bone-In Brown Sugar Pork Chops
This recipe calls for bone-in pork chops, as they tend to be more juicy and tender. To make this dish you will need one ovenproof skillet. I use my cast iron skillet as it gives me a beautiful sear on my meat, and it can easily be transferred into the oven (remember the color on the meat equals the flavor).
- I start this dish on the stove by searing seasoned chops on each side until they’re a beautiful golden brown (about 3 minutes on each side). This step gives the pork chops a beautiful sear.
- Then I take the meat out and add brown sugar, garlic and herbs – mix it together so the flavors really infuse the meat.
- And then smother the chops on both sides with that medley and transfer the pan into the oven for 6-8 minutes to finish cooking. It creates beautifully glazed pork chops. The indirect heat from the oven helps to gently cook the meat inside without drying it out.
- That’s it. How simple was that?
One thing to keep in mind here is to make sure not to overcook your meat. The internal temperature of the meat should be at 145F. Make sure that your thermometer is in good condition. One time I followed my digital thermometer and I overcooked my meat. I’m not sure what went wrong but maybe the device wasn’t working properly. I would suggest using the tutorial by The Kitchn on How to Cook Tender & Juicy Pork Chops in the Oven.
What to serve these Brown Sugar Pork Chops with
And the sauce for pork chops is out of this world. You will eat meat but feel like you are actually eating a really good balanced dessert. This will pair beautifully with Homemade Dutch Oven Crusty Bread that you can dunk into the sauce and really indulge.
If you want to temper the sweetness of this dish I would suggest pairing it with this Cacio e Pepe Zucchini Noodles. It would make for a perfect gluten-free or paleo dinner. Alternatively, you can also go a little heavier and serve it with this amazing Potato Leek Casserole. You can also pair them with these Potato Cutlets with Asparagus. To me all of these suggestions to pair with this wonderful Brown Sugar Pork Chops with Garlic and Herbs are winners….so the choice is yours.
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This set of Cast Iron Skillets is the most used in my kitchen. You can use them to make these Brown Sugar Pork Chops with Garlic and Herbs as well as this Mushrooms Scallion Frittata with Parmesan Cheese.
This is a very popular recipe. Here are other most popular recipes on the Eating European website:
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Brown Sugar Pork Chops with Garlic and Herbs
- 3 cups water
- 3 tbsp Kosher or Himalayan Salt
- garlic, balsamic vinegar, lemon optional
- 2 pork chops - on a bone; about 1 inch thick
- 2 tbsp oil - cooking oil or ghee
- 1/4 cup brown sugar - light
- 4 cloves garlic - chopped
- 1/2 teaspoon oregano - dried
- 1/2 teaspoon thyme - dried
- 2 tbsp butter
- To brine the pork chops dissolve salt in warm water, cool off to room temperature and submerge the pork chops (make sure all meat is covered with brine; you can either use a bowl or ziplock bag)
- Brine the pork chops in a refrigerator for at least 1/2 hour. The longer the better.
- Preheat the oven to 400 degrees F;
- In the oven proof skillet heat up oil or ghee;
- Pat dry the the pork chops and season with salt and pepper on each side;
- Sear the chops on each side for about 3 minutes and then take them out;
- Remove the skillet from the heat, and add butter, brown sugar, chopped garlic and herbs. Mix it all together;
- Return chops to the skillet and smother them with the sauce on each side.
- Transfer the skillet to the oven and roast the pork chops until cooked through (140F to 145F) for about 6 to 8 minutes depending on the thickness of the meat;
- Once cooked remove the pork chops from the skillet and let rest for 5 minutes;
- Spoon the sauce on the pork and enjoy.
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