Brown Sugar Baked Pork Chops

Brown Sugar Baked Pork Chops are covered in a spice rub, seared, and baked to perfect tenderness in garlic, brown sugar, and balsamic sauce. They are always a winner at the dinner table!

Remember those sweet, crispy pork chops your grandma used to make when you were a kid? Well, I improved that recipe! These sweet and savory chops are crispy on the outside and tender and juicy on the inside. I rub them with my signature spice rub before searing them and then coat them in my outstanding brown sugar sauce, making this recipe a seriously scrumptious dish.

Brown Sugar Baked Pork Chops are moist, fork-tender, coated in a delicious garlicky brown sugar glaze you’d want to spoon over everything! So easy to make, yet so tasty. You see, I’ve eaten my fair share of pork that was so overcooked, it felt like I was chewing on shoe leather. Thats why I make sure to develop the best, fool-proof recipes for you! So you always get great meals at home.

As long as you choose thick pork chops, rub them before searing them in oil, and cook at the correct temperature for the right amount of time, these are going to be the BEST pork chops you have ever had. The kids are going to want these for dinner every night because they are a great combination of sweet and savory.

The rub does contain a bit of a spicy mixture, so if you or someone you are serving is sensitive to spicy food, you can leave out the cayenne pepper and maybe even the mustard powder. You could also substitute them with chipotle powder and Dijon mustard for a milder spiciness. Either way, this dish is delicious. The meat is so tender that you do not need a knife.

This is a great meal to double or triple when you are having company. You could even multiply it more if you have a big get-together or barbecue. I made a big pan of these for the family BBQ in the park, and they asked for more once they were gone! They go great with any side dish, too. I prefer a big bowl of broccoli salad it add some nice texture and chewiness when paired with the tender meat.

Why you will love this recipe

• It’s easy to make: Simply rub, sear, and pop them in the oven.
• They’re fast: In about 30 minutes, you can have these on the table.
• The kids really love them: They taste like dessert!
• Easy on the wallet: Pork is cheap. You can feed the fam for less than $20.

What you’ll need to make brown sugar baked pork chops

Special items:

• Baking pan – 10×13 baking pan for baking the pork chops.
• Skillet – To brown the chops. 
• Bowls – For mixing the rub and sauce.

Ingredients:

Main ingredients:

• Pork chops – I use bone-in pork chops that are about one inch thick.
• Oil – I like canola oil in this recipe because it has almost no taste to interfere with the ingredients.

For the rub:

• Paprika – I like sweet paprika for this recipe, but you can use smoky or spicy.
• Mustard powder – Adds a sharp and spicy hot taste.
• Cayenne pepper – For a kick of extra spiciness. Leave out if you do not like spicy food.
• Rosemary – Dried rosemary presents a woodsy background with a hint of peppery lemon flavor.
• Italian seasoning – I use my own blend of Italian herbs for this recipe.
• Black pepper

For the sauce:

• Brown sugar – I use light brown for a mellow, rich sweetness.
• Ketchup – Use your favorite brand.
• Garlic – Mince your garlic for a robust garlic flavor without the bitter aftertaste.
• Balsamic vinegar – Adds a deep sweet and tangy taste.
• Molasses – Smoky, sweet, with a thick and gooey texture.
• Worcestershire sauce – For salty and savory flavors that include anchovies, garlic, tamarind, and onion.
• Soy sauce – Another salty taste, this ancient Asian sauce has an umami background you cannot describe easily.
• Rosemary – Chopped fresh rosemary for a bit of flowery flavor.

How to make brown sugar baked pork chops?

1. Prepare the oven. Set to 350F and preheat.
2. Cover the meat with the spice rub. Combine your rub ingredients. Pat the meat dry. Press the rub all over the surface.
3. Sear the meat. Heat oil in a skillet. Brown the meat in small batches, until a golden-brown crust develops. 
4. Make the brown sugar sauce. Whisk the ingredients together.
5. Bake. Place the meat at the bottom of the baking pan. Cover with the prepared brown sugar sauce. Sprinkle rosemary on top. Bake for around 30 minutes until 145F internal temp is reached.
6. Serve. Sprinkle with chopped parsley. Plate individually with sides or serve family-style.

Expert tip

Bringing meat to room temperature

There are some tips you hear that make sense and some that don’t. This one does. If you cook your meat ice cold when it first comes out of the refrigerator, the outside cooks faster than the inside, right? That may be good for a porterhouse or ribeye that you are grilling to be rare, but it would not be right for these brown sugar-baked pork chops. You want these to cook evenly so the inside and the outside cook simultaneously.

In this recipe, it may be less critical because you are searing it first. That gives your meat more time to warm up. However, cold meat leaks juices when it hits a hot pan. This is one reason why searing it makes sense. The juices go right back up in there as it cooks. If you were going to season it and put it in the oven, the outside would get brown way faster than the inside.

If you decide to bring your meat to room temperature, do it safely. Take it out about 30 minutes to an hour before cooking it. At most 90 minutes for extra-thick pork chops. Keep it safely packaged and covered where it is not in direct sunlight or heat. Then, when you are ready to cook, follow the directions as usual.

How long to cook pork chops in the oven:

It depends on two factors: meat thickness and how hot your oven runs. In my oven at 350F, it takes 25-30 minutes. Feel free to adjust according to these general guidelines:

For 1-inch thick cuts:

• 350F – 20 to 22 minutes
• 375F – 18 to 20 minutes
• 400F – 15 to 18 minutes
• 425F – 12 to 15 minutes

For 1/2-inch thick cuts:

• 350F – 10 to 12 minutes
• 375F – 8 to 10 minutes
• 400F – 7 to 8 minutes
• 425F – 6 to 7 minutes

Remember that these are just general guidelines, because every oven works differently. The most effective method to avoid under or overcooking your meat is to check the internal temperature.

What temperature should the pork chops be cooked to?

For the maximum amount of flavor and juiciness, cook the meat to an internal temp of 145F. Use a digital meat thermometer. You get an instant and accurate reading without having to open the oven too long.

What is the best way to cook pork chops? 

This is a versatile cut, and you can prepare it in many ways. I especially like crisping them up in the air fryer.

These Grilled Chops are a mainstay for the summer grilling season, and it won’t even take you an hour. An easy recipe for when you have guests over!

Want to use your crockpot or slow cooker instead? The teriyaki sauce in my Easy Slow Cooker Pork Chops is absolutely amazing. Equally easy are my Instant Pot Pork Chops. The creamy mushroom sauce in this one is restaurant-quality!

Recipe variations and add-ins:

• Hawaiian chops: Add some pineapple chunks on top and a sprinkle for a Hawaiian theme.
• Southwestern style: To give your pork chops a southwestern taste, use taco seasoning instead of Italian, and garnish with lime wedges, avocado slices, and guacamole.
• Add some bacon: Bacon seems everywhere nowadays. So, sometimes, I like to chop up some freshly cooked bacon bits and sprinkle them on top as a garnish. My husband loves this.
• Add more herbs: If you have your favorite herbs and spices, add them in with the rub. It can be your own mix.
• Spicy: Sweet and spicy go hand in hand, add some buffalo sauce into the sauce, or some Sriracha.

Serving suggestions:

• Potatoes always go with pork chops. I love this recipe for creamy scalloped potatoes recipe.
• Serving these over creamy crack mashed potatoes or mashed sweet potatoes is also really good, since the potatoes will absorb the sauce.
• Brown sugar pork chops pair well with fruity wines like Riesling wine, Pinot Noir, or Rose.
• Since your main dish is sweet and savory, make dessert a little lighter. Try lemon mousse or peach mousse.
• Salads are also perfect for starting a pork chop meal. Try my caprese salad recipe. It looks fancy and tastes incredible but only has five ingredients.
• Add veggies to the meal with steamed broccoli, rainbow roasted vegetables, or roasted asparagus.
• Serve some bread on the side, to soak all that delicious sauce.

Frequently asked questions

Do I have to sear my pork chops first?

I highly recommend searing these pork chops for this recipe if you want juicy, tender meat. After all, that is the whole point of this recipe. Each step is developed to ensure your chops are super moist on the inside and crunchy on the outside. Searing the meat locks in the flavor and juices to keep it tender and juicy while allowing the outside to get crispy. It also causes a Maillard reaction to add extra flavor as it browns.   

Do bones and fat really mean more flavor?

Although I prefer some meat to be lean, when I am searing my pork chops first, I like to get bone-in rib chops because they have some fat on their bones. Yes, the fat and the marrow from the bones add so much flavor. The marbling throughout the meat is another way to gain some extra juiciness as you sear them. You can only really get a Mailliard reaction if you have that fatty acid to cause it.

How long does it take pork chops to cook?

The cooking time depends on two things. First, the thickness of the meat. In this recipe, I use one-inch cuts. Then, you have to consider the temperature of your oven. I am cooking at 350 degrees F. With these choices, I would cook mine for 25 to 30 minutes. If I were to use 375, I would cook for 18 to 20 minutes, 400 degrees 15 to 18 minutes, and 425 degrees 12 to 15 minutes. For half-inch cuts, the times would be about half that. However, use a meat thermometer to be sure. 

What kind of meat thermometer should I use?

Many kinds of meat thermometers on the market now can do some pretty amazing things. Nowadays, you do not have to be in the room with your food. You can probe them and send the temperatures to your smartphone through Bluetooth. There is no need to get up and check dinner every few minutes to ensure it does not burn. You are supposed to eat pork chops when they are 145 degrees F, so I take mine out when they reach 135 degrees F, and they will continue to cook as they rest.

How to store leftovers:

• Refrigerate: Refrigerate your leftovers in a sealed container with any extra sauce for up to four days. 
• Freezing: You can freeze leftovers with sauce in a freezer-safe container for three months. 
• Defrost: Thaw overnight for the best taste and texture.
• Reheating: Place thawed pork chops in the microwave and reheat for one to two minutes. 

More pork chop recipes to try:

Recipe tips:

• Do not overcrowd the pan when searing to get the crunchy crust—just one or two pieces at a time.
• Try to find the thickest cuts. If using cuts thinner than one inch, shorten the cooking time.
• Leave meat out for 30 to 90 minutes to come to room temperature for even cooking.
• Use the right thermometer to make sure your pork chops do not burn.
• Searing pork chops first makes them juicier and more tender.