These Delicious Brown Sugar Chops bring together the perfect balance of sweet, savory, and smoky notes in a quick, oven-baked pork dinner you’ll want to make again and again.
Why You’ll Love This Recipe
- Ready in under an hour—perfect for busy weeknights
- Oven-baked chops mean less mess and more me-time
- Brown sugar glaze caramelizes beautifully for a sweet crunch
- Family-friendly flavor that even picky eaters adore
- Budget-friendly pork chops dressed up like a gourmet entrée
- Simple ingredients you likely have in your pantry
- Express recipe: minimal prep, maximum flavor
- Adaptable for grilling or stovetop searing
- Great for meal prep—pair with veggies or salad
Ingredients
- 4 bone-in pork chops (about 6 oz each)
- 1/3 cup light brown sugar (packed; sub coconut sugar for paleo)
- 2 tbsp Dijon mustard (or whole-grain mustard)
- 1 tbsp olive oil (or melted butter)
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika (for smoky depth)
- 1/4 tsp kosher salt (plus more to taste)
- 1/4 tsp freshly ground black pepper
- 1 tbsp fresh parsley, chopped (optional garnish)
Directions
- Preheat the Oven
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment for easy cleanup. - Whisk the Glaze
In a medium bowl, whisk together brown sugar, Dijon mustard, olive oil, garlic, and smoked paprika until smooth. Tip: let the glaze sit for a minute to dissolve any lumps. - Season the Pork
Pat pork chops dry with paper towels; season both sides evenly with salt and pepper. This helps the glaze stick and locks in moisture. - Coat the Chops
Using a silicone brush or the back of a spoon, spread the brown sugar mixture over the top and sides of each chop. Don’t be shy—every inch deserves that caramel touch. - Bake to Perfection
Arrange chops on the prepared sheet pan, leaving space between each. Bake for 18–22 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). - Broil for Extra Caramelization (Optional)
For a golden, slightly crisp top, switch to broil on high for 1–2 minutes—watch closely to avoid burning. - Rest and Garnish
Remove chops from the oven, tent loosely with foil, and let rest 5 minutes. Sprinkle with fresh parsley before serving for a pop of color and freshness.
Servings & Timing
Yield: 4 servings
Prep Time: 10 minutes
Marinate/Rest Time: 20 minutes (can be done while oven preheats or up to overnight for deeper flavor)
Cook Time: 20 minutes
Total Time: About 50 minutes (10 min prep + 20 min marination + 20 min cook)
Variations
- Swap brown sugar for maple syrup and add a splash of soy sauce for an Asian-inspired glaze.
- Stir in ½ tsp cayenne or red pepper flakes to give your chops a spicy kick.
- Use boneless chops or chicken thighs—adjust cooking time accordingly.
- Grill instead of baking for charred flavor; cook 4–5 min per side over medium heat.
- Mix in a tablespoon of balsamic vinegar for tangy depth.
- Top with toasted pecans before baking for extra crunch.
Storage & Reheating
Refrigerator: Store cooked chops in an airtight container for up to 3 days.
Freezer: Freeze in a heavy-duty bag for up to 2 months; thaw overnight in the fridge.
Reheating: Warm covered in a 325°F oven for 10–12 minutes or microwave on medium power to retain juiciness.
FAQs
Q: Can I use boneless pork chops?
A: Absolutely—just reduce bake time by 2–4 minutes and watch the internal temperature.
Q: What if my glaze is too runny?
A: Let it sit 5 minutes to thicken, or stir in 1 tsp more brown sugar until you reach your desired consistency.
Q: Is it safe to broil at the end?
A: Yes, keep a close eye—broiling for just 1–2 minutes adds caramel without burning.
Q: How can I tell when the pork is done?
A: Use an instant-read thermometer; 145°F in the thickest part ensures juicy chops.
Q: Can I prepare this ahead?
A: Marinate overnight, then bake just before dinner; chops stay moist and flavorful.
Q: What sides pair well?
A: Roasted veggies, mashed potatoes, or a simple green salad balance the sweet glaze nicely.
Q: Can I make this dairy-free?
A: Yes—this recipe is naturally dairy-free as written.
Q: How do I avoid dry chops?
A: Don’t overcook—remove at 145°F and allow a 5-minute rest to redistribute juices.
Conclusion
These Delicious Brown Sugar Chops are the kind of easy, family-friendly dinner that feels special yet comes together in under an hour. With a caramelized brown sugar glaze and minimal cleanup, you’ll keep this express recipe on your regular rotation. Give it a try, leave a comment below, and don’t forget to explore more of my favorite oven-baked pork and glaze ideas!
Delicious Brown Sugar Chops
Ingredients
- 4 bone-in pork chops about 6 oz each
- 1/3 cup light brown sugar packed (sub coconut sugar)
- 2 tablespoons Dijon mustard or whole-grain mustard
- 1 tablespoon olive oil or melted butter
- 2 cloves garlic minced
- 1/2 teaspoon smoked paprika optional
- 1/4 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground, to taste
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment paper.
- Whisk together brown sugar, Dijon mustard, olive oil, garlic, and smoked paprika in a bowl until smooth.
- Pat pork chops dry and season both sides with kosher salt and freshly ground black pepper.
- Brush the brown sugar glaze evenly over each pork chop, covering all sides.
- Arrange the glazed chops on the prepared sheet pan and bake for 18–22 minutes or until the internal temperature reaches 145°F.
- Switch to broil on high for 1–2 minutes if you want extra caramelization—watch closely!
- Remove from oven, let the chops rest for 5 minutes, then garnish with fresh parsley and serve warm.
Notes
Nutrition
