Sweet Glazed Pork Chops

This brown sugar pork chop recipe transforms ordinary pork into a caramelized, sweet and savory dinner that's both impressive and simple. The combination of brown sugar and butter creates a glorious sauce that coats each chop with a mouthwatering glaze while keeping the meat tender and juicy.

I discovered this recipe during a particularly hectic week when I needed something impressive but effortless. The first time I served these pork chops my husband requested them again the very next night which has never happened before in our fifteen years of marriage.

• 4 thick 1 inch pork chops choose bone-in for extra flavor and juiciness
• 4 tablespoons brown sugar packed brown sugar caramelizes beautifully and creates the perfect glaze
• 4 tablespoons butter use unsalted butter to control the saltiness of the final dish
• 1 tablespoon soy sauce adds depth and umami flavor that balances the sweetness
• 1 tablespoon Worcestershire sauce brings a subtle tanginess and complexity to the sauce

How To Make Brown Sugar Pork Chops

Preheat the oven

Set your oven to 350°F 175°C and allow it to fully preheat while you prepare the pork chops. This consistent temperature ensures even cooking throughout.

Arrange the pork chops

In a large oiled baking pan place your pork chops with a small space between each one. Make sure your baking dish has enough room so they aren't overcrowded which can lead to steaming rather than proper browning.

Add the sweet elements

Sprinkle one tablespoon of brown sugar evenly over the top of each pork chop making sure to cover the entire surface. The brown sugar will melt into the meat creating a caramelized crust.

Add the butter

Place a full tablespoon of butter directly on top of each pork chop centered on the brown sugar. As it melts in the oven the butter will combine with the sugar creating a rich buttery glaze.

Add the savory elements

Drizzle both the soy sauce and Worcestershire sauce evenly over all four pork chops. These ingredients add depth of flavor and balance to the sweetness of the brown sugar.

Cover and bake

Cover the baking dish completely with tinfoil creating a tight seal. Bake for 40 minutes which allows the pork to cook gently in the steam creating tender meat.

Uncover and finish

Remove the tinfoil carefully as hot steam will escape. Return the uncovered dish to the oven for an additional 20 minutes which allows the sauce to reduce and the tops to caramelize to a beautiful golden brown.

Rest and serve

Allow the pork chops to rest for 5 minutes before serving. The pork chops should have a gorgeous caramelized exterior with an internal temperature of 145°F for perfect doneness.

The Worcestershire sauce is actually my secret weapon in this recipe. I once accidentally doubled the amount and discovered it created an even more complex flavor profile that my family absolutely loved. Now I sometimes add an extra splash depending on who I'm cooking for.

Storage Tips

These brown sugar pork chops keep wonderfully in the refrigerator for up to 3 days in an airtight container. The flavor actually deepens overnight making the leftovers sometimes even better than the original meal. When reheating add a tablespoon of water to the container and cover loosely to preserve moisture. Microwaving on 70% power helps prevent the meat from becoming tough.

Perfect Sides For Brown Sugar Pork Chops

These sweet and savory pork chops pair wonderfully with sides that can soak up the delicious sauce. Creamy mashed potatoes are my favorite option as they complement the sweet and salty flavors perfectly. For a lighter option roasted green beans or asparagus provide a nice textural contrast. Apple based sides like homemade applesauce or baked apple slices also enhance the sweetness of the pork. For a complete meal I often serve these with a simple side salad dressed with a tangy vinaigrette to cut through the richness.

Make Ahead Options

You can prepare these pork chops up to the point of baking and store them covered in the refrigerator for up to 24 hours. Simply assemble everything in your baking dish add the brown sugar butter and sauces then cover tightly with plastic wrap instead of foil. When ready to cook remove from the refrigerator while your oven preheats replace the plastic wrap with foil and bake as directed adding about 5 extra minutes to the covered baking time since you're starting with cold meat.

Recipe FAQs

→ Can I use boneless pork chops instead?

Yes, you can substitute boneless pork chops, but you may need to reduce the cooking time by 5-10 minutes since they typically cook faster than bone-in chops. Check with a meat thermometer for an internal temperature of 145°F (63°C).

→ What can I serve with these brown sugar pork chops?

These pork chops pair wonderfully with roasted vegetables, mashed potatoes, rice pilaf, or a fresh green salad. The sweet-savory sauce also tastes great drizzled over the sides.

→ Can I prepare this dish ahead of time?

You can prepare the pork chops and sauce up to 24 hours ahead, storing them covered in the refrigerator. Add about 5 minutes to the covered baking time if cooking straight from the refrigerator.

→ Is there a substitute for Worcestershire sauce?

If you don't have Worcestershire sauce, you can substitute with equal parts soy sauce and a dash of vinegar, or use a combination of balsamic vinegar and a pinch of brown sugar to achieve a similar umami flavor.

→ How do I know when the pork chops are done?

The pork chops should reach an internal temperature of 145°F (63°C) when fully cooked. They'll appear golden brown on the outside, and the meat should be slightly pink to white in the center. Let them rest for 3 minutes after cooking.

→ Can I use dark brown sugar instead of light?

Yes, dark brown sugar works well in this recipe and will give an even richer molasses flavor to the glaze. The color of the finished dish will be slightly darker.