Sweet and Spicy Glazed Pork Chops
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!
Post updated 5-26-16
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!
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
Ingredients
- 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.
Nutrition
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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 make these quite often, my family loves them!! Such a wonderful and easy dish!!
This recipe is amazing! I doubled the cayenne and black pepper amounts and we loved it. It was so fast and easy. Will be part of our meal rotation, thank you for this great recipe!
I have made these chops twice! This is the 3rd time! They have always turned out tender and juicy!! Thanks for the recipe!!
So effortlessly delicious!! Took next to nothing to prepare and would definitely be one of the few pork chop dinners I’d consider impressing company with! Thanks for another hit, Beth!
I made this last night and they were the best pork chops I ever made! Usually I dry them out but so moist and delicious, I followed the recipe as is except I let the chill in a brine in the frig for 30 minutes. I get mine extra thick from Costco so I had to bake in the oven for 5 or 6 minutes. Thanks!
Serra…when making extra glaze, will you please explain what you mean by put in an extra tin pan? It sounds like a great idea but I’m not that handy in the kitchen and your response has me a bit confused. ALSO, does extra liquid of some sort, need to be added during the process of making extra glaze?
I think she just means a thin metal pan. And if you want extra glaze, adding a bit of water to your metal pan and then kinda of “stirring” everything a bit in the pan to mix the water in with the juices that are already in the pan would probably get the job done. I would add about a fourth of a cup at a time, maybe. And if your chops are done and you don’t have enough juice in the pan, take the chops out of the pan and cover them before adding the extra water. Then you can either put the skillet back on the stove or into the oven/grill without have to worry about cooking them too much.
*That’s just what I’d do, and I’m just a basic follow the recipe kind of cook.*