Pork chops get a bad rap for being dry, tough, hockey-puck-like pieces of meat that no one gets excited about, but this 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 the secret? Cooking the pork chops fast and coating the pork chops in a smoky, spicy, sugar glaze helps hold in the moisture. So you can stop looking. You’ve found the best pork chop recipe and the last one you’ll ever need!
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Ingredients for Glazed Pork Chops
The best part about this pork chop recipe is the incredible flavor you get with just a few simple ingredients. Here’s what you’ll need to make this delicious and juicy boneless brown sugar glazed pork chop recipe:
- Pork Chops: You’ll need boneless pork chops for this recipe to make sure they cook through in the quick cook time and before the glaze burns. Aim for pork chops that are about ¾-inch thick.
- Brown Sugar: Brown sugar is the base of the spice rub and is the magic ingredient that transforms into a glaze when it combines with the pork juices and heat. Use dark brown sugar for this recipe.
- Spices: A simple mix of cayenne pepper, garlic, paprika, salt, and black pepper creates a deliciously savory and slightly spicy flavor that perfectly balances the sweetness of the brown sugar. You can use smoked paprika for an extra smoky finish!
- Olive Oil: You can use olive oil or your favorite cooking oil for this recipe. The oil helps the pork chops achieve a nice sear in the hot skillet.
What Kind of Pork Chops to Use
This pork chop recipe works best with center-cut boneless pork chops that are about ¾ 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 will likely burn by the time the pork chops cook through. So, stick to center-cut boneless pork 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.
Air Fryer Glazed Pork Chops
This brown sugar glazed pork chop recipe is undoubtedly best cooked in a hot skillet where direct contact with the hot pan creates a perfect thick glaze, but you can make these pork chops in an air fryer if needed. Just keep in mind that the glaze will not 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 chops 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 the pork chops 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.
Make sure to use boneless center-cut pork chops that are approximately ¾-inch thick. The cook time will increase with a thicker pork chop and decrease with a thinner pork chop.
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 Mashed Potatoes, Mac and Cheese, Green Bean Casserole, Fried Cabbage, or Collard Greens would be awesome. If you want to go with something lighter, Roasted Broccoli, Honey Mustard Broccoli Salad, Grilled Vegetable Pasta Salad, or even an Apple Dijon, and Kale Salad would be great.
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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Nutrition
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Look at that juicy, glazed goodness… 🤤
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 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.
😍😍😍 This glazed pork chops recipe has me mesmerized!
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!
I just made these ten minutes ago. I’m a novice cooker. If I can do it, you can. My pork chops were thin so I did 3 mins on each side and then 3 in the oven. They were amazingly tender. I can even describe how pleased I am with how they turned out.
Your tip to put water in the hot pan to aid in the clean up is the worst idea ever. Do not do this. It will warp your pan.
I think you read it wrong, she said to put water in the pan while it is WARM. Big difference.
Fantastic recipe! I love the bold flavors of the rub and my pork turned out moist and perfect! Huge hit with my husband and children.
Thanks for the recipe! It was great! I didn’t even over cook it! :) Your website has been a great blessing and source for us in the last year. Keep them coming!
Had these tonight, and the flavor was AWESOME, but my chops were tough… Do you suggest tenderizing them prior to, or any other suggestion?
They may have been a little over cooked. As meat cooks the protein fibers constrict and squeeze out moisture, making them dry and tough. So maybe a minute or two less will do the trick.
Made these tonight and the whole family lived them! Thanks for a great recipe I am adding to my arsenal. :)
I am a broke college student and made these tonight for Easter dinner. I followed the recipe to the letter and mine turned out dry and flavorless, to the point that my boyfriend and I could hardly saw through them. I’m wondering if my oven is just way out of whack and needs calibrating…so sad
Pork is a meat a lot of people overcook. That said you want your chops a little pink. If thick yes brown both sides but I say only a couple min then oven for 5/7 min. Let rest 5 min before serving. Bone in? Then DO NOT put in oven . Remember slightly pink is your goal! That way you will be insured a tender juicy chop.
These look great! And a quick and easy dinner dish that is something new, which in my house is always a plus. You said about price shopping for the pork chops, and I know this is an older post. But have you considered buying a big boneless pork tenderloin then cutting it up? I buy at Sam’s but just did that for the first time. Spent $15 on the tenderloin which was close to 2ft long and ended up getting 4 gallon sized freezer bags with 6 chops in each out of it. It’s cheaper in the long run because I was paying $12 for 6 originally.
looks delicious! Can I grill these?
Yes, that would probably be delicious!
I am going to make this again tonight ( will be at least my fourth time doing so). However, the first couple times, my hubby didn’t enjoy the heat of the red pepper. So I omitted it, and only put paprika in the second time. It was still spicy, probably spicier than before. What would you recommend for the person that does not like spicy food?
It sounds like you have “hot” paprika. Look for a “sweet” paprika, which has no heat to it (it may not be labeled with the word “sweet”, just “paprika”). The regular McCormick paprika is mild/sweet.
Sounds like such a great recipe, can’t wait to try it! Do you by any chance know how many calories each chop has?
Not sure anyone has already brought this up but the recipe doesn’t include the cost of the olive oil. I figured that part out but wasn’t sure if you wanted to adjust the recipe.
Making this for the 3rd time because it is so delicious, especially served alongside the smoky sweet potatoes on this site as well.
Oops, probably just forgot that when I typed it in. Thanks for the catch!
I havn’t made this yet but will substitute reg. paprika with smoked paprika, sounds good to me.
This sounds yummy! I was wondering can you use thin pork chops?
You can, but they will cook much faster and you won’t need the oven step.
Can you bake them in the oven? If so, what temp and how long?
You could, but you wouldn’t get that nice caramelization that happens in the hot skillet. I’d have to test it out to see how hot and how long you’d need to cook it.
When you switch to oven what temp should the oven be on?
350 and make sure it’s preheated! :)
I seriously don’t know how to cook and these turned out amazing! Thank you so much for all of these great recipes!
Was wondering if I could just bake in the oven instead of cooking on stove top first? And if so, how should I change the cooking instructions?? Thank you, can’t wait to try!!
Well, if you bake only, you won’t get the nice caramelization that happens in the hot skillet. I’d have to test it out in the oven to see how long it would actually take.
You definitely can! I have a recipe that calls for 1/4 c of brown sugar, packet of Italian seasoning, and boneless skinless chicken thighs. I cook it in the oven at 375 cor about 45 min. Nice caramelization. My daughter calls it “candy chicken”. Just make you use foil or parchment paper.
This recipe is definitely for thick Iowa chops! The outside looked great, but they were nowhere near done after baking.
The glaze is amazing, though. I’ll adjust for longer cooking!
I absolutely love this recipe. I substitute the pork chops for chicken every now and again- and it is so delicious. Thank you for sharing!