Brown Sugar Pork Chops - Glazed and fried pork chops with lots of flavor! (2023)

you are handsomePork Ribs With Brown SugarThey might look fancy, but they're actually really easy to make! You'll definitely want to add these sweet and savory chops to your regular menu rotation.

An easy and juicy recipe for pork ribs!

Pork chops are a great dinner option. They are easier to cook than steaks and go well with so many flavors. Take a break from the same old chicken dishes and burger recipes and make these easy brown sugar glazed pork chops.

What is that? Do your pork chops keep drying out? Don't worry - this recipe features a simple brine that will load up the recipe with moisture and flavor. Plus, the skillet sauce adds even more moisture! This dish does not disappoint and is incredibly easy to make.

Ingredients

This dish consists of three parts: the brine, the pork chops and the sauce. Don't worry, everything is super easy! That's what you need for each one. (Remember, if you want the recipe card complete with servings and nutrition information, it's at the bottom of this post!)

Single

• Water:Warm the water a little so that the salt dissolves.
• Balsamic Vinegar:This hot and spicy ingredient adds extra flavor to pork chops.
• Sal:I like sea salt, but any salt will do.

Pork chops

• Pork chops:You will need raw cut bone-in pork chops, about 1 inch thick.
• Flour:All-purpose flour is fine.
• Spices:Salt, pepper, garlic powder and smoked paprika.
• Olive oil:To grill the pork chops.

for the sauce

• Butter:You can use unsalted butter or use salted butter and reduce the amount of soy sauce a little.
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• Brown sugar:Light brown sugar has a milder flavor, while dark brown sugar has a stronger flavor, more like molasses. You can choose what you like.
• I am willow:Or gluten-free tamari if you want a gluten-free version, or coconut aminos for a soy-free version.
• Chopped herbs:To decorate.

How to Make Brown Sugar Pork Chops

The salting in this recipe is simple, but the taste is tremendous! Toss the pork chops in the brine around noon and they'll be ready for dinner.

• Salt the pork chops.In a large bowl, combine warm water, balsamic vinegar and a tablespoon of sea salt. Stir them together until the salt dissolves. Add the pork chops to the brine, making sure they are completely submerged. Cover bowl with plastic wrap and refrigerate for at least 1 hour and up to 4 hours.

• Dip pork chops in seasoned flour.In a small bowl, combine flour, 1 teaspoon each sea salt and black pepper, garlic powder and smoked paprika. Remove pork chops from brine and pat dry with paper towels. Dip each pork chop in the seasoned flour mixture and shake off excess.

• Fry the cutlets.Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the pork chops to the pan and sear for 7-8 minutes on each side. When the pork chops are browned and cooked through (they should reach an internal temperature of 145°F), remove them from the pan and place them on a clean plate.
• Make the sauce.While the chops are hanging on the plate, take the pan you used to cook the chops and melt some unsalted butter. Add water, brown sugar and soy sauce. Stir to combine and bring the mixture to a boil. Cook the sauce for 1-2 minutes, or until the sauce has thickened slightly.

• Cook the pork chops in the sauce for a few minutes.Return the pork chops to the pan, pour the sugar sauce over them and cook for another 2-3 minutes. The pork chops will become translucent and the sauce will continue to thicken.
• Enjoy!Arrange the pork chops on a platter and garnish with chopped fresh herbs. Drizzle the sauce over the pork chops and serve.

tips for success

To make the juiciest and most delicious pork chops, check out these handy tips. This meal is sure to become a family favorite, especially if you have these tricks up your sleeve.

• Don't overcook:The most important thing for juicy pork is not to overcook it. Pork is very lean, so if you overcook it, it simply dries out.
• Use a meat thermometer:On that topic, the easiest way to ensure your chops are done without overcooking them? A good meat thermometer. I likeinstant read thermometersthe best.Pork should be cooked to an internal temperature of 145°F.
• Make the right pork chops:For this recipe, you want chops that are about an inch thick. Thinner cutlets cook much faster, so be careful with this. Bone-in chops tend to be juicier and more flavorful.

simple service tips

Serve these juicy pork chops with any side dish you like: rice, pasta, salad, green beans, whatever. Do you want something special? Try one of these delicious side dish recipes:

• Brussels sprouts:I love, love, love these little "mini cabbages" when cooked correctly. Roasting is probably my favorite method – it makes the sprouts crispy, caramelized and deliciously addictive. Try this easy recipeRoasted Brussels Sproutsand you will be a believer!
• Zucchini Tomato Gratin:A ratatouille-like recipe, so healthygratin tomato zucchiniis a comforting casserole of thinly sliced ​​zucchini, potatoes and tomatoes, cooked in a tomato sauce and herb oil. Delicious.
• Asparagus:Steam or blanch... or make fries! manufacturePanko Parmesan Fried Asparagusit's a great way to introduce (or reintroduce) this vegetable to picky eaters.

How to Store and Reheat Brown Sugar Pork Chops

• To keep your leftovers fresh and delicious, chill them and store them in an airtight container in the fridge. Make sure the gravy and pork chops are refrigerated together to keep the meat from drying out. Saved leftover pork chops3 to 4 days in the fridge.
• To reheat, place pork chops and sauce in covered skillet over low heat until pork is heated through. Do not overcook the chops or they will be tough.

Can I freeze this recipe?

• Clear! If you have leftover pork chops, freeze them in the sauce. I like to use a freezer bag or small, flat container to keep as much air in as possible. Less air means less chance of freezer burn.
• Preserving pork chopsin the freezer for up to three months.

More easy pork dinner recipes

• Instant pulled pork with coleslaw
• Roasted Pork Chops with Garlic and Parmesan
• Crispy Slow Cooker Pork Carnitas