Pork chops get a bad rap because most pork chop recipes result in dry, tough, hockey-puck-like pieces of meat that no one gets excited about. But these Glazed Pork Chops are different. They’re tender, juicy, and done in just a few minutes, which makes them perfect for weeknight dinners. What’s the secret? Cooking fast and coating the pork chops in a smoky, spicy, sugar glaze, which helps hold in the moisture. So you can stop looking. You’ve found the last pork chop recipe you’ll need!
It’s All About the Spice Rub…
For these glazed pork chops, I made a basic rub out of brown sugar, garlic, paprika, cayenne, black pepper, and a little salt for good measure. This rub is super easy, FULL of flavor, and naturally creates a sticky sweet glaze in the pan. This awesome rub works equally as well on chicken!
What is the Best Pork Cut?
I find this recipe works best with center cut boneless pork chops that are between 1/2 to 1-inch thick. Thin-cut pork chops will cook too quickly and will likely dry out. Bone-in pork chops take much longer to cook, and the glaze may burn by the time the chops cook through. So, stick to center-cut boneless for best results! You can also do something similar with pre-cooked ham steaks. See my Glazed Ham Steaks recipe for reference.
What to Serve with Glazed Pork Chops
Pork chops are a classic comfort food, so comfort food side dishes are a natural match. Comfort food recipes like Garlic Herb Mashed Potatoes, Mac and Cheese, Green Bean Casserole, or Mustard Greens would be awesome. If you want to go with something lighter, Roasted Asparagus and Tomatoes would be great, as would Roasted Broccoli, Honey Mustard Broccoli Salad, Grilled Vegetable Pasta Salad, or even an Apple Dijon, and Kale Salad.
Sweet and Spicy Glazed Pork Chops
Servings 4Ingredients
- 1/4 cup brown sugar ($0.12)
- 1/2 tsp cayenne powder ($0.05)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp paprika ($0.05)
- 1/2 tsp salt ($0.05)
- 1/4 tsp black pepper ($0.05)
- 2 Tbsp olive oil ($0.32)
- 4 thick cut boneless pork chops ($5.97)
Instructions
- Preheat the oven to 350ºF. In a small bowl, combine the brown sugar, cayenne pepper, garlic powder, paprika, salt, and black pepper.
- Remove the pork chops from their package and rub the seasoning mixture over all sides of each chop. The moisture from the meat will help the seasoning to adhere to the surface.
- Heat olive oil in a large, oven-safe skillet over a medium flame. When the oil begins to shimmer, add the pork chops. Cook the chops for about 5 minutes on each side, until nicely browned.
- If your chops are greater than one-inch thick, transfer the skillet to the preheated oven for another 5-10 minutes to finish cooking. Test the chops with a meat thermometer to make sure the internal temperature has reached 145ºF. Cook longer if needed.
- Dredge the chops through the thick sauce in the bottom of the pan just before serving.
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Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Look at that juicy, glazed goodness… 🤤
Check out this glaze used with chicken in my Sweet and Spicy Glazed Chicken Thighs.
How to Make Glazed Pork Chops – Step By Step Photos
In a small bowl stir together 1/4 cup brown sugar, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and some freshly cracked pepper.
Rub the spice mix over both sides of four thick-cut boneless pork chops. The moisture from the meat will dissolve the sugar and help the spices adhere to the surface.
Heat 2 Tbsp olive oil in a skillet over medium heat until the oil is shimmering. Place the chops in the pan and cook on each side for about 5 minutes or until browned.
Depending on the thickness of the chops, you may need to transfer the skillet to the oven (only if using an oven-safe skillet) to finish cooking. These chops were about an inch thick and were cooked through once browned on both sides. Any thicker and you may need to finish in a 350 degree oven for 5-10 minutes to make sure the internal temperature reaches 145 degrees Fahrenheit.
Dredge the chops in the glaze that has formed in the skillet before serving. You can also tilt the skillet and scoop it up with a spoon, then drizzle it over the chops.
😍😍😍 These glazed pork chops have me mesmerized!
I added a little chopped parsley just for kicks (or color, actually), but it’s not necessary.
I don’t have brown sugar can I use white sugar if not what can I substitute
Hi Megan, To make your own light brown sugar, mix 1/4 cup of granulated white sugar with 1 teaspoon of molasses or maple syrup. If you don’t have those, try pancake syrup or honey.
Wow that rub was delicious. I cooked it on the BBQ. I left out the cayenne though, too spicy for my toddler. When he’s older I’ll put the cayenne in.
Yummy 😋
I’ve loved every recipe from this website except for this one. It’s just a recipe for burnt sugar, should have realized before attempting.
Thumbs up for this recipe. My family enjoyed the pork chops with roasted potatoes and cauliflower. Thank you
This is the #1 requested option for chops at my house! And thank you for putting the recipe toward the top for those of us who want to just check the ingredients list quickly and the “jump to recipe” button doesn’t always work for me
My family said that these pork chops were amazing. I cooked mine in my electric skillet, bone-in pork chops. Thank you
Your Pork chops looks very good, but I am always somewhat disappointed when I can see you have garnished your dish with a fresh herb, but you neglect to mention what the herb is you have used.
Hi Marcy, I often add parsley just for visual appeal just because I have it on hand, but it’s not something I would have bought specifically for that recipe. If it’s not something I’ve added to actually flavor the dish, I will not list it in the ingredient list so that people won’t think that they need to buy it for the recipe. Feel free to garnish your recipes with whatever you have on hand!
Is there some way these can be done completely in the oven? I’m wondering if a preheated cast iron pan would work. I have breathing issues which makes stove top frying/browning (and resulting smoke) a problem.
You can absolutely do this in the oven, though you should be very careful not to burn yourself, especially with heavy cast iron. When flipping the chops, take the whole pan out of the oven and close the door ASAP. Opening an oven door, even for a few seconds, can significantly decrease the temperature, by up to 50 degrees or more. XOXO