Brown Sugar Pork Chops are one of those delightful dishes that perfectly blend sweet and savory flavors. Growing up in the Midwest, pork chops were a staple at our family dinners, and this version has become a favorite in my household. The brown sugar caramelizes beautifully, creating a delicious glaze that pairs wonderfully with the juicy pork. It’s a quick and easy recipe that feels like a special treat, perfect for a weeknight dinner or a casual get-together.
These Brown Sugar Pork Chops go wonderfully with a side of creamy mashed potatoes or roasted sweet potatoes to complement the sweetness of the glaze. A crisp green salad or steamed green beans add a fresh touch to the meal. If you’re feeling a bit more indulgent, a side of buttery corn on the cob would also be a fantastic addition.

Brown Sugar Pork Chops
Servings: 4

Ingredients
4 bone-in pork chops, about 1 inch thick
1/2 cup brown sugar
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon butter
Directions
Preheat your oven to 375°F (190°C).
Pat the pork chops dry with paper towels and season both sides with salt and pepper.
In a small bowl, mix together the brown sugar, garlic powder, and paprika.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Add the pork chops to the skillet and sear for about 3 minutes on each side, until they are golden brown.
Sprinkle the brown sugar mixture evenly over the pork chops.
Add the butter to the skillet and transfer it to the preheated oven.
Bake for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove from the oven and let the pork chops rest for a few minutes before serving.
Variations & Tips

For a spicy kick, add a pinch of cayenne pepper to the brown sugar mixture. If you prefer a more herbaceous flavor, try adding a teaspoon of dried thyme or rosemary. You can also use boneless pork chops, but reduce the cooking time slightly to avoid overcooking. For a more caramelized glaze, you can broil the pork chops for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.