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!
These turned out GORGEOUS. I thought I didn’t like pork chops but they came out perfectly tender and the glaze is to die for. I tossed some broccoli in the leftover pan sauce and served over rice.
Sorry about second comment. I made the pork chops few days ago with this recipe and they were out of this world delicious. That’s why I was asking about using this same recipe for chicken. Thank you
Can this recipe also be used on chicken and cooked the same way?
It can, indeed! Sweet and Spicy Glazed Chicken
I made a couple tweeks but it came out DELICIOUS! I intended to grill the chops. I used the olive oil in the glaze to bind the ingredients into a paste. Just thought it might work better on the grill that way as I seared the chops before applying. Otherwise followed the recipe. So good. Best grilled chops ever!
So delicious! I brined my pork chops first (in 4 cups of water, 1/4 cup kosher salt) for a few hours in the fridge. I left out the cayenne but otherwise followed the recipe exactly. My 9-year old loved!
This was absolutely fantastic! My chops were just over an inch thick, so i browned one side and then flipped and stuck them right in the oven for about 6 minutes while i steamed veggies. My husband thoroughly enjoyed it and we agreed it’s going in the rotation!
My son prepared this dish and served in with asparagus and sweet red and yellow peppers over a bed of fluffy rice. It was delicious.
I’ve tried this recipe several times now and fail everytime. The sauce and idea of the sounds is amazing so I want to know what I’m doing wrong! My sauce comes out like a hockey puck everytime. The taste is there but its never a sauce to enjoy. It’s almost the second I spoon it out of the pan, its hard as a rock.
That sounds like the heat was a bit too high. :) What’s happening is that the sugars are cooking down too much and you’re basically making candy. That being said, this one doesn’t make much of a sauce, it should be more like a sticky glaze. Try lowing the heat a bit next time and see if that gives better results. Every piece of cookware transmits heat a little differently, so it can sometimes be a game of trial and error.
Made these tonight and hubby loved them-I’m a vegetarian. Thanks for helping me feed my family when I have to ask strangers in the grocery store how to select meat! Lol. Your recipes are my go to for vegetarian and non vegetarian 🥰
This is a different spin on pork chops that I love. I’ve also used this recipe on my country style spare ribs too. I was tired of the same flavoring every single time.
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.*