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!
Made these tonight , they are so delish!! Defiantly will be making these again!
Thank you
These were awesome, its a keeper…..I followed the directions exactly and they came out perfect.
thanks for posting…
Ive made this twice now for my father in law, who is the worlds PICKIEST eater. He loves it, which is a huge deal considering the only food he has ever professed love to is pancakes. He asked that I make the pork for dinner again tomorrow night. This is definitely a perfect man pleaser meal.
One of the only recipes I’ve seen on pintrest that I could follow exactly without changing anything and turned out perfect! Thanks for sharing, these were easy and a big hit with the kids!
First, I’ll tell you how much I utilize your website! I look up what’s on sale in the weekly ad of my grocery store and search your websites with the ingredients included in the recipes. Ohhhhhhh myyyyyy goodnesssssss, these pork chops are amazing. Everything I’ve made on your website (which is plenty) is tasty and amazing but these are perfection! Amazing simple recipe!
the med/high heat was too high for mine & I burnt them
Amazing!! So far only recipe that makes my family and I actually look forward to pork chops!!
I am teaching my 14 year old son to cook (8 in my family- 5 guys so meals can be challenging) We found your recipe and he was so excited, a recipe that wasn’t too complicated and versatile enough that he could season without help. He planned and executed dinner with the minimum of help from mom. He used brown sugar, Mediterranean Sea salt, ;a new acquisition he couldn’t wait to try :), smoked paprika, California style Garlic pepper, onion powder, BBQ seasoning, freshly ground black pepper, and chipotle seasoning for heat. (We love spicy), he added butter and peanut oil to the seasoning mix, I admit I was intrigued, it looked like a thick sticky mess. He spread half of the mixture on one side of the chops and kind of squished the chop onto a baking dish, then rubbed the other side down with the rub. He finished up by piling the excess on top of each chop. He covered them super tight and left them to “hang out for a while”. He followed the rest of the recipe to the letter. He finished dinner with homemade Mac and cheese, oven roasted brussel sprouts (his fav vegetable, go figure), and “Kings Hawaiian rolls” (his idea). JUST AMAZING” I know this post is long and a little rambling, I wanted to share how much you inspired my son. The chops were very thick ( I usually cut them myself), but so tender they almost melted in your mouth. So tender my husband took leftovers to work, not a usual thing. He works in a prison and guards can only bring in plastic utensils.
I can only only encourage people to give this a try, they were just so good.
Thank you- so we will be delving deep into your recipes, according to my son.
That was wonderful! Thank you for sharing it with me! :D
I don’t eat pork so what choice of meat would you say I could use in place of the pork chop?
This would probably be really good slathered over some boneless, skinless chicken thighs, then baked.
This is a really delicious recipe. Perfect as written! Thank you for posting it.
Made these tonight. They were delicious! Love your website!
Absolutely delish. The PERFECT chop. Moist, flavorful, quick. Thank you for sharing your amazing recipe.
This is a very good recipe. I make them with thick cut pork chop and they always come up perfect and juicy.
Made this tonight; literally a 15 minute meal. So delicious! Definitely a keeper!
I am trying not to use my oven do to a propane issue and was wondering if you think these could be cooked in a slow cooker or in the skillet?? They look so yummy!
You might be able to do them just in the skillet if you lower the heat and let it caramelize slower, so the inside has time to heat up. I wouldn’t recommend the slow cooker, though, because it will take far too long and cause them to turn out more like pulled pork.
You can definitely finish these in the skillet. I caramelized the chops more slowly then turned off the heat, put a cover on the skillet, and let them hang out for a bit. They cooked to perfection. These is one of my favorite chops recipes. I make certain to have enough for left overs. They are fantastic on a spinach salad.
This recipe looks wonderful but family and I are not spicy food people at all. Boring, I know. Would you suggest leaving out the cayenne pepper or using something else in it’s place?
Yes, I’d leave out the cayenne (that’s the only spice in the mix with heat) and maybe double the paprika. If you can, get smoked paprika because that will give a nice smoky flavor to make up for the lack of heat.