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!
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!
Made these tonight. Yum! I used chili powder instead of cayenne pepper. made au gratin potatoes and green beans as sides.
Wow, these were so easy and delicious! I could (and probably will) eat the sauce left in the pan with a spoon. Will definitely be making these again!
Hi! Super excited to try this recipe! I am wondering if it’s possible to cook the pork chops coated with the sugar/spice rub using a sous vide machine and just finish it on the pan?
I’m not sure, unfortunately I’ve never used the sous vide method, so I’m not sure how it would turn out.
Perfect balance of sweet and spicy and very delicious! Adding this as a staple to my meal plan. Thank you!!!
Stellar!! I have tried many recipes and this was the best!! I had 2 inch thick bone in chops. The best I ever had!! Thank you!!
Best time I made this was with 2 inch boneless pork chops which worried me because I normally get 1 inch. I seared each side for 4 mins in a skillet then put in a large tin pan and sprinkled extra seasoning and put them in the grill to finish cooking at 450 indirect heat. However, these were really thick and not cooked inside so I put on the actual grill for a few mins on each side direct heat until cooked then back in the pan with the juices for a few more mins. The pork chops were so juicy and flavorful. I highly recommend doing this. Especially if you don’t like to use your oven in the summer. Delicious!! Highly recommend!
THIS IS THE BEST RECIPE FOR PORK CHOPS I HAVE EVER MADE!! This is how I will make pork chops from now on. It is absolutely amazing and so tasty!! Thanks so much for sharing this!
Made these, best pork chops ever!!
Delicious! Family favorite. Question: didn’t have much glaze… any thoughts on how to fix for next time?
I always make extra seasoning. Save some and after your are done cooking in skillet, put in a tin pan and sprinkle the extra seasoning on it. Put in the oven or grill for a few mins and a good amount of sauce / juice will go to the bottom of the pan and you will have more then enough. It is hard to get a good amount of sauce just cooked in a skillet.
Family favorite 😋
We loved these!!!
The pork came out nice and tender, but the only problem was that the sauce began to caramelize too quickly before the meat was done, leading to the sauce burning in the pan. I had to finish them in the oven; the sauce with all the flavor burned leaving me with nothing to top the pork with. Be sure to use a nonstick pan for this.
This was so good, easy and budget friendly. Loved it
shit was good
I’m trying this recipe based on your review only lmao
Finally a real review haha
I was iffy about this until I read your review. Now I’m definitely trying it! 😂
indeed Elijah, the shit was really good. I second this opinion.
This sold me on it!
Easy to make extremely tasty.
This is excellent!! Used this on chicken breast because that’s just what I had, and it was absolutely delicious. So easy, highly recommend!!