30-Minute Brown Sugar Pork Chops (One Pan)

When dinner needs to be fast, flavorful, and made with everyday ingredients, these 30-Minute Brown Sugar Pork Chops are a lifesaver. Made in just one pan, they deliver juicy, tender pork chops with a sticky-sweet glaze that caramelizes beautifully — all in under half an hour.

Inspired by the balance of savory and sweet found in Southern kitchens and midweek dinner favorites, this recipe brings a bold glaze made from pantry staples like brown sugar, garlic, and Dijon mustard. The sauce thickens into a golden glaze that clings to the seared pork chops for a dinner that looks (and tastes) like you spent hours in the kitchen.

No oven needed, no fancy tools — just a skillet and 30 minutes.

Ingredients Overview

Each ingredient in this recipe has a role in building flavor and texture without overcomplicating your grocery list.

Pork Chops

• Bone-in or Boneless
  Thick-cut boneless chops are fastest to cook and easiest to serve, but bone-in chops stay juicier and are slightly more forgiving. Choose ¾ to 1-inch thick chops for best results.

• Pork Quality Tip
  Look for pork that’s pale pink with fine marbling. Avoid chops that are overly lean or thinly sliced, as they dry out quickly.

Brown Sugar

• The star of the glaze. It caramelizes in the skillet, giving the sauce that glossy, sweet depth. Use light brown sugar for a milder molasses flavor or dark for a bolder taste.

Dijon Mustard

• Balances the sweetness with tang and adds a subtle punch. You can substitute with whole grain or yellow mustard in a pinch.

Garlic

• Fresh garlic cloves are ideal for the most aroma and flavor. Garlic powder works too but won’t offer the same intensity.

Apple Cider Vinegar

• Adds acidity to cut through the sweetness of the glaze and helps deglaze the pan. White vinegar or lemon juice can be used as substitutes.

Chicken Broth

• A splash of broth prevents the glaze from burning and loosens all the browned bits from the pan.

Seasonings

• Salt and Black Pepper for basic seasoning

• Paprika (optional) adds warmth and color

• Crushed Red Pepper Flakes (optional) for a subtle heat contrast to the sweetness

Step-by-Step Instructions

Step 1: Prep the Pork Chops

• Pat pork chops dry with paper towels.

• Season both sides with salt, pepper, and a pinch of paprika.

Let the pork sit at room temperature while you prep your sauce. This helps them cook more evenly.

Step 2: Sear the Pork

• Heat 1–2 tablespoons of olive oil in a large skillet over medium-high heat.

• Once hot, add the pork chops. Sear for 3–4 minutes per side until golden brown. You’re not fully cooking them yet — just getting a crust.

Remove chops from the pan and set aside. Don’t wipe out the pan — all that flavor stays in the sauce.

Step 3: Make the Brown Sugar Glaze

• Reduce heat to medium. Add:

  • 2 cloves minced garlic

  • ¼ cup brown sugar

  • 1 tbsp Dijon mustard

  • 1 tbsp apple cider vinegar

  • ½ cup chicken broth

• Stir and simmer for 2–3 minutes, scraping the bottom of the pan with a wooden spoon to lift the fond.

The glaze will begin to thicken and bubble slightly.

Step 4: Return the Chops

• Add the seared pork chops back to the pan.

• Spoon the glaze over them.

• Reduce heat to low and cover. Let simmer for 5–8 minutes, depending on thickness, until the internal temperature reaches 145°F.

Uncover and cook for an additional 1–2 minutes to allow the sauce to thicken and coat the chops.

Step 5: Rest and Serve

Remove from heat and let the pork chops rest in the pan (off heat) for 5 minutes. This helps lock in juices.

Spoon extra sauce over the top just before serving.

Tips, Variations & Substitutions

Expert Tips

• Don’t Overcrowd the Pan: Sear in batches if needed to get a good crust.

• Let It Rest: Resting the pork before slicing keeps it juicy.

• Deglaze with Care: Use the broth to loosen the flavorful bits after searing.

Variations

• Herb-Infused: Add fresh rosemary or thyme sprigs to the sauce for a savory herbal note.

• Maple Swap: Substitute maple syrup for brown sugar for a slightly different sweetness.

• Spicy Kick: Add a pinch of cayenne or chili flakes to the glaze.

Substitutions

• No Dijon? Use yellow or spicy brown mustard.

• No Vinegar? Lemon juice works well.

• Gluten-Free: Ensure your mustard and broth are certified gluten-free.

Serving Ideas & Occasions

These pork chops pair well with:

• Mashed Potatoes: The glaze acts like a built-in gravy.

• Steamed Green Beans or Asparagus: For freshness and crunch.

• Roasted Sweet Potatoes: A sweet-on-sweet pairing that’s still balanced.

• Creamy Polenta or Cauliflower Mash for a low-carb option.

Ideal for:

• Quick weeknight dinners

• Date-night meals without fuss

• Holiday dinners on a tight timeline

• Meal prep — leftovers reheat beautifully

Add a crisp salad or a slice of crusty bread, and you’ve got a complete meal in one skillet.

Nutritional & Health Notes

This dish balances protein and flavor without being overly indulgent:

• Protein: ~30g per pork chop

• Calories: ~320–380 per serving (depending on chop size and glaze amount)

• Carbs: Moderate, mainly from the brown sugar

• Fats: Can be reduced by trimming excess pork fat and using less oil

To lighten it up:

• Use center-cut pork chops

• Go easy on the sugar (try 2 tbsp instead of 4)

• Serve with roasted vegetables or greens

FAQs

Q1: Can I use bone-in pork chops?

Yes, bone-in chops work beautifully and often stay juicier. Just increase the simmer time slightly and ensure internal temp reaches 145°F.

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Q2: Can I double the sauce?

Absolutely. If you like extra glaze to drizzle over sides like potatoes or rice, doubling the sauce is a great idea.

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Q3: How do I keep pork chops from drying out?

Avoid overcooking. Use a meat thermometer and pull them at 145°F. Resting for a few minutes after cooking helps lock in juices.

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Q4: Can I make this recipe ahead of time?

Yes. Cooked pork chops reheat well. Store with the sauce in an airtight container and gently reheat on the stovetop with a splash of broth to loosen the glaze.

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Q5: What type of skillet works best?

A heavy-bottomed skillet like cast iron or stainless steel is ideal for getting a great sear and deglazing the flavorful bits.

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Q6: Can I make this with chicken instead?

Yes! Use boneless chicken thighs or breasts. Adjust cook time and ensure chicken reaches 165°F internally. The glaze works perfectly with chicken.

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Q7: Is this recipe kid-friendly?

Definitely. The glaze is sweet and savory without being spicy. For very young eaters, you can skip mustard or use a mild version.

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