I know pork chops get a bad rap for being dry, tough, hockey-puck-like pieces of meat that no one gets excited about, but my Glazed Pork Chops recipe is guaranteed to change your mind. These boneless pork chops are tender, juicy, and done in just a few minutes, which makes them perfect for weeknight dinners. What’s my secret? Cooking the pork fast and coating it in a smoky, spicy sugar glaze, which helps hold in the moisture. So you can stop looking. I promise you’ve found the best pork chop recipe and the last one you’ll ever need!
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“This recipe is very tasty and a big hit with my family of 8. I want to commend the creator for their perfect measurements. I’ve never had such a well crafted recipe before. No waste, and everything is coated evenly.”
Chase
I find that this glazed pork chop recipe works best with center-cut boneless pork chops that are about ¾ inch thick. Thin-cut chops will cook too quickly and will likely dry out. Bone-in pork chops take much longer to cook, and the glaze will likely burn by the time the meat is cooked through. So, I recommend sticking to center-cut boneless chops for best results!
If you don’t like pork chops, you can make a similar recipe with pre-cooked ham steaks or chicken thighs. See my glazed ham steaks recipe and sweet and spicy chicken thighs for reference.
Glazed Pork Chops Recipe
Servings 4 servingsIngredients
- 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 freshly cracked black pepper ($0.04)
- 2 Tbsp olive oil ($0.44)
- 4 thick cut boneless pork chops ($8.10)
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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Equipment
- Stainless Steel Pots and Pans
- Color Cutting Boards
- Measuring Cups Spoons
Notes
- I use boneless pork chops for this recipe. This ensures they’ll cook through in the quick cook time and before the glaze burns. Aim for chops that are about ¾-inch thick.
Nutrition
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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. If any thicker you may need to finish in a 350ºF oven for 5-10 minutes to make sure the internal temperature reaches 145ºF.
Dredge the pork 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.
I added a little chopped parsley to the brown sugar glazed pork chops just for kicks (or color, actually), but it’s not necessary for flavor!
Air Fryer Glazed Pork Chops
I’ve tested this brown sugar glazed pork chop recipe many times now. It’s undoubtedly best cooked in a hot skillet, as the direct contact with the hot pan creates a perfect thick glaze, but you can make them in an air fryer if needed. Just keep in mind that the glaze won’t be as thick and sticky as the pan fry method.
To make these boneless pork chops in an air fryer, follow these instructions:
- Coat the pork in a thin layer of oil before coating in the spice mix.
- Preheat the air fryer to 420ºF for five minutes.
- Add the pork chops and cook at 420ºF for 7 minutes. Flip them and cook for an additional 8 minutes.
- Use a meat thermometer to make sure the internal temperature of the pork has reached 145ºF, adding additional time if needed.
Again, make sure to use boneless center-cut pork chops that are approximately ¾-inch thick. The cook time will increase with thicker pork chops and decrease with a thinner ones.
Serving Suggestions
For me, pork chops are a classic, budget-friendly comfort food. I usually pair them with other comfort foods because they’re such a natural match! A starchy side is always a good place to start, and my go-to’s are mashed potatoes, white rice, and mac and cheese. Then, I fill the rest of my plate with some veggies.Roasted broccoli is always an easy side to make, as are sauteed green beans or fried cabbage.
More Pork Chop Recipes
Our Glazed Pork Chops recipe was originally published 8/13/10. It was retested, reworked, and republished to be better than ever 2/20/25.
This sound really good. But my mother is allergic to peppers does anyone have suggestions what to substitute for the cayenne and paprika?
You could try chipotle chili powder if she’s only allergic to red peppers. It’s made from dried and smoked jalapeño peppers. If she is, you could just omit.
This recipe is so good. It’s getting hot again, so I paired it with a lemon white bean, lentil, and cucumber salad. 10/10
Amazing flavor and beautiful color!!!!
Delicious unique tasting chops! I actually cut the cayenne in half and it is still a little spicy, so this one is for the spice lovers! Next time I think I’ll sub smoked paprika for a little more dimension on the flavor. I made these with the roasted sweet potato rainbow salad from this site and it was a fantastic meal!
Love this
Can I make the seasoning in advance, say the night before?
That should be just fine!
The recipe was quick and easy to throw together but it didn’t have as much stickiness or sweetness considering how much brown sugar was used.
Family loved it… including the toddler! (I did leave the cayenne out for the toddler)
Beyond simple and delicious. My family loved it
Pretty good, actually. And easy to make as well.
Absolutely no flavour!
First time I made these they turned out like hockey pucks- my fault for cooking them too long. This time I subbed smoked paprika and was very careful with the cooking time I checked with a meat thermometer and pulled them right off at 145. I doubled the seasonings for extra sauce. They were delicious and actually juicy!
This recipe is very tasty and a big hit with my family of 8. I want to commend the creator for their perfect measurements. I’ve never had such a well crafted recipe before. No waste, and everything is coated evenly.
Used your recipe as a guidline.put my spin on it …I must say they were moist and tasty…sweet and spicy.i used hotter spices in mine.thanks for the idea..
Is there any way to prevent burning the sugar?
Sounds like the heat should be lowered a bit. :)