Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in pork chops, 1-inch thick (about 8 oz each)
- 1 1/4 tsp kosher salt
- 3/4 tsp black pepper
- 1 tbsp neutral oil (avocado, canola, or grapeseed)
- 1 tbsp unsalted butter
- 1/4 cup packed light brown sugar
- 3 tbsp low-sodium soy sauce
- 1 tbsp apple cider vinegar (or rice vinegar)
- 2 tsp Dijon mustard
- 3 cloves garlic, finely minced
- 1/2 tsp ground ginger (or 1 tsp freshly grated ginger)
- 2 tbsp water
Do This
- 1. Pat chops dry; season with salt and pepper.
- 2. Mix glaze: brown sugar, soy sauce, vinegar, Dijon, garlic, ginger, and water.
- 3. Sear chops in hot skillet with oil: 3–4 min per side.
- 4. Lower heat; add butter, then pour in glaze.
- 5. Simmer and baste 2–4 min until glossy and caramelized; cook to 145°F.
- 6. Rest 5 minutes; spoon pan glaze over top and serve.
Why You’ll Love This Recipe
- Big flavor, simple ingredients: brown sugar + soy creates a savory-sweet, steakhouse-style glaze.
- Juicy pork chops: a quick sear plus a short glaze-baste finishes them without drying out.
- Pan sauce magic: the glaze caramelizes right in the skillet and clings to the meat.
- Weeknight-friendly: ready in about 25 minutes, no fancy tools required.
Grocery List
- Produce: garlic (3 cloves), fresh ginger (optional)
- Dairy: unsalted butter
- Pantry: light brown sugar, low-sodium soy sauce, apple cider vinegar (or rice vinegar), Dijon mustard, neutral oil, kosher salt, black pepper, ground ginger (if not using fresh)
Full Ingredients
For the Pork Chops
- 4 bone-in pork chops, 1-inch thick (about 8 oz each; total about 2 lb)
- 1 1/4 tsp kosher salt
- 3/4 tsp freshly ground black pepper
For the Brown Sugar Soy Glaze
- 1/4 cup packed light brown sugar
- 3 tbsp low-sodium soy sauce
- 1 tbsp apple cider vinegar (or rice vinegar)
- 2 tsp Dijon mustard
- 3 cloves garlic, finely minced
- 1/2 tsp ground ginger (or 1 tsp freshly grated ginger)
- 2 tbsp water
For Cooking
- 1 tbsp neutral oil (avocado, canola, or grapeseed)
- 1 tbsp unsalted butter
Step-by-Step Instructions
Step 1: Dry and season the pork chops
Pat the pork chops very dry with paper towels (this helps you get a better sear and reduces splattering). Season both sides evenly with 1 1/4 tsp kosher salt and 3/4 tsp black pepper.
Let the chops sit at room temperature for 10 minutes while you mix the glaze. (If your kitchen is very warm, keep them on the counter for only 5 minutes.)
Step 2: Mix the brown sugar soy glaze
In a small bowl, whisk together:
1/4 cup light brown sugar, 3 tbsp soy sauce, 1 tbsp apple cider vinegar, 2 tsp Dijon mustard, 3 minced garlic cloves, 1/2 tsp ground ginger (or 1 tsp fresh), and 2 tbsp water.
Set the glaze next to the stove so it’s ready to go (once the pork is seared, things move quickly).
Step 3: Sear the pork chops
Heat a large heavy skillet (cast iron works especially well) over medium-high heat for 2 minutes. Add 1 tbsp neutral oil and swirl to coat.
Add the pork chops in a single layer. Sear undisturbed for 3–4 minutes on the first side, until deeply golden. Flip and sear for 3–4 minutes on the second side.
If your chops have a fat cap, use tongs to stand them on their edge for 30–60 seconds to render and brown the fat.
Step 4: Lower the heat and start the glaze
Reduce the heat to medium-low. Add 1 tbsp butter to the skillet and let it melt, swirling the pan to combine with the drippings.
Pour in the prepared glaze. It should begin bubbling gently within 20–30 seconds. If it boils aggressively, lower the heat slightly to prevent scorching (sugar can go from caramelized to burnt quickly).
Step 5: Baste until glossy and cook to temperature
Use a spoon to continuously baste the chops with the bubbling glaze for 2–4 minutes, flipping the chops once or twice so both sides get coated.
The glaze will thicken and look shiny as it reduces. Cook until the thickest part of each chop reaches an internal temperature of 145°F (63°C) on an instant-read thermometer.
Timing note: Total cook time will vary by thickness and starting temperature. For 1-inch chops, most will finish within the basting window. If your chops are thicker than 1 inch, keep the heat low and baste a bit longer, checking temperature every 1–2 minutes.
Step 6: Rest, then spoon on extra pan glaze
Transfer the pork chops to a plate and let them rest for 5 minutes. Resting keeps the meat juicy and lets the glaze set.
While the chops rest, keep the pan on low heat for up to 1 minute, stirring the glaze to keep it smooth and glossy (add 1–2 tsp water if it becomes too thick).
Spoon the caramelized glaze over the chops right before serving.
Pro Tips
- Pat dry = better sear: moisture is the enemy of browning. Dry chops brown faster and more evenly.
- Use medium-low for the glaze: once sugar hits the pan, keep the heat controlled so it caramelizes instead of burning.
- Thermometer wins: pull at 145°F, then rest 5 minutes. Overcooking is the main reason pork chops turn dry.
- Don’t crowd the pan: if your skillet is small, cook in two batches. Crowding makes the chops steam instead of sear.
- Fix a too-thick glaze: stir in water 1 tsp at a time over low heat until it’s spoonable and glossy.
Variations
- Spicy-sweet: add 1/4 tsp red pepper flakes or 1 tsp sriracha to the glaze.
- Citrus lift: add 1 tsp orange zest and replace the water with 2 tbsp orange juice.
- Bourbon brown sugar glaze: replace the water with 2 tbsp bourbon; simmer gently and baste as directed.
Storage & Make-Ahead
Refrigerate: Store leftover pork chops (with any extra glaze) in an airtight container for up to 3 days.
Reheat (best method): Warm in a covered skillet over low heat with a splash of water (1–2 tbsp) until heated through, about 4–6 minutes. This helps loosen the glaze and keeps the pork from drying out.
Make-ahead: Whisk the glaze up to 3 days in advance and refrigerate in a sealed container. Stir well before using.
Freeze: Freeze cooked chops for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Nutrition (per serving)
Approximate (based on 4 servings): 390 calories, 38 g protein, 18 g fat, 18 g carbs, 16 g sugar, 780 mg sodium.
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