Brown Sugar Baked Pork Chops

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 brown sugar-baked pork 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 mouthwatering brown sugar sauce, making this recipe a seriously scrumptious dish.

This is a great meal to double or triple when you are having company. I made a big pan of these for the family backyard dinner, and they asked for more once they were gone! They go great with so many side dishes, too. I prefer a big bowl of this creamy potato salad and this refreshing broccoli salad, which adds some nice texture and chewiness when paired with the tender meat.

Brown Sugar Baked Pork Chops are moist and fork-tender, coated in a sticky and glossy, garlicky brown sugar glaze you’ll want to spoon over everything! So easy to make, yet so tasty. You see, I’ve eaten my fair share of pork meat that was so overcooked, it felt like I was chewing on shoe leather. That’s 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 will want these for dinner every night because they are a great combination of sweet and savory.

Why you will love this recipe

• It’s easy to make: These take minutes to prepare with simple, budget-friendly ingredients, and then you just pop them in the oven and wait.
• Ideal for a weeknight or a fancy dinner: This pork chop recipe is easy to make on a busy weeknight, and it’s also so good you can count on it for special occasions.
• The kids really love them: The sweet-and-savory sauce is so good they even ask for seconds.
• Easy on the wallet: With this frugal, yet fantastic recipe, I can feed the family for less than $20.

What you will need

• Meat – I use bone-in pork chops about 1 inch thick.
• Oil – I like canola oil in this recipe because it has almost no flavor that would interfere with the ingredients.
• Rub – I use a mixture of sweet paprika, mustard powder, dried rosemary, Italian seasoning, cayenne pepper, salt, and pepper.
• Brown sugar sauce – This is a delicious mix of brown sugar, ketchup for tanginess, robust garlic, balsamic vinegar, sweet, thick molasses, Worcestershire sauce, soy sauce, and fresh rosemary.

How to prepare

Prepare the oven. I preheat the oven to 350°F, combine the rub ingredients in a bowl, and pat the meat dry with paper towels. After that, I press the rub mixture all over the meat to coat it evenly.

Sear the meat. I heat oil in a skillet and brown the meat in small batches until a golden-brown crust develops. In the meantime, I whisk the ingredients together for the brown sugar sauce and set it aside.

Bake. I place the meat in the bottom of a 9×13 baking pan and pour the prepared brown sugar sauce over it. I sprinkle rosemary on top and bake for about 22-28 minutes, until the internal temp reaches 145F.

Serve. I garnish the meat with chopped parsley and let it rest for 5 minutes before serving it.

Expert tip

Bringing meat to room temperature

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, out of direct sunlight and 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 the oven runs. Remember that bone-in pork chops may require an additional 2-5 minutes, depending on thickness.

For boneless 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 boneless 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 way to avoid under- or overcooking is to use an instant-read digital meat thermometer to check the meat’s internal temperature. According to USDA guidelines, it’s recommended to cook pork to an internal temperature of 145°F. Always rest the meat for 3-5 minutes after cooking before serving.

More tips to consider:

• 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.
• Use an instant digital thermometer to make sure you don’t overcook the pork chops.
• Searing pork chops first locks in juices and makes the meat more tender.

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 to be 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 to the rub. It can be your own mix.
• Spicy: Sweet and spicy go hand in hand; add some Buffalo sauce or Sriracha.

Serving suggestions:

Depending on the occasion, I pair this pork dinner with the appropriate mains. For a family gathering I usually go foe creamy scalloped potatoes on the side. When serving these for a weeknight dinner, I opt for creamy, crack-mashed potatoes or mashed sweet potatoes. The combination is so good, since the potatoes will absorb the sauce. When I crave something lighter, I add veggies such as steamed broccoli or roasted asparagus.

A light salad is also perfect for starting this copious meal. Try my caprese salad recipe. It looks fancy and tastes incredible, but only has five ingredients. Brown sugar pork chops pair well with fruity wines like Riesling wine, Pinot Noir, or Rosé. Since your main dish is sweet and savory, I make dessert a little lighter. Something airy and tart like lemon mousse or peach mousse.

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 up to 3 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. 

Frequently asked questions

More pork chop recipes to try: