Brown Sugar Chops Recipe

Brown Sugar Chops Recipe

These brown sugar garlic pork chops are sticky, sweet, and savory – an easy weeknight dinner bursting with flavor. The brown sugar glaze caramelizes beautifully in the oven for chops that are crispy on the outside and juicy on the inside. Serve over rice or roasted vegetables.

Can I use regular table sugar instead of brown sugar?

Yes, you can substitute regular white granulated sugar. The caramelization and flavor won’t be quite as deep and complex though.

What sides go well with these pork chops?

Tasty options include rice, roasted vegetables, greens, pasta salad, or fresh-baked rolls.

How should I adjust cooking time for thicker or thinner pork chops?

Thinner chops around 1/2-inch may only need 12-15 minutes while chops over 2 inches thick may need 25-30 minutes. Use an instant-read thermometer to test doneness.

Can I prepare the glaze in advance?

Yes! Simmer the glaze up to 3 days in advance. Let cool, then refrigerate until ready to use. Reheat gently before baking chops.

What temperature should pork be cooked to?

Cook pork to a minimum safe internal temperature of 145°F and allow to rest at least 5 minutes before serving. This carryover cooking will boost temps closer to 160°F.

Yield: 4 servings

Prep time: 10 minutes

Cook time: 20-25 minutes

Total time: 30-35 minutes


  • 4 boneless pork chops (about 1 1/2 lbs or 680g)
  • 1/4 cup soy sauce (60 mL)
  • 1/2 cup brown sugar, packed (100 g)
  • 2 tablespoons rice vinegar (30 mL)
  • 1/4 cup water (60 mL)
  • 1 tablespoon butter (14 g)
  • 10 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes


  1. Preheat the oven to 425°F (220°C). Ensure your skillet is oven-safe.
  2. In the oven-safe skillet over medium heat, combine the soy sauce, brown sugar, rice vinegar, water, butter, garlic, smoked paprika and red pepper flakes. Bring to a simmer, stirring frequently, until thickened to a glaze consistency, about 5-7 minutes. (source:
  3. Once thickened, remove pan from heat and set aside 2-3 tablespoons of the glaze in a small bowl for brushing later.
  4. Season both sides of the pork chops lightly with salt and pepper. Place them into the skillet and turn to coat evenly in the glaze.
  5. Transfer skillet to preheated oven and bake for 15-20 minutes, or until pork chops register 145°F (63°C) internally with an instant-read thermometer.
  6. Remove skillet from oven and let chops rest 5 minutes before serving. Brush reserved glaze over pork chops before serving.
  7. Enjoy immediately! Leftovers can be refrigerated for 3-4 days.


  • Choose bone-in or boneless pork chops for this recipe. Bone-in chops have more flavor, while boneless are quicker cooking and more convenient.
  • Use a skillet that is both stove-top and oven safe to save yourself from dirtying extra dishes. Cast iron or stainless steel pans work best.
  • Avoid burning the brown sugar glaze while it thickens on the stove. Whisk frequently and turn the heat down if it begins sticking or scorching.
  • Brush extra glaze onto the pork chops when serving for an extra hit of flavor. Keep leftovers stored in an airtight container.
  • Try thick-cut chops at least 1-inch thick for juicier results. Thinner chops can dry out easily in the oven.
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