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Pork chops get a bad rap because most pork chop recipes result in dry, tough, hockey-puck-like pieces of meat thatno one gets excited about. Butthese Glazed Pork Chops are different. They’re tender, juicy, and done in just a few minutes, which makes them perfect for weeknight dinners. What’s the secret? Cooking fast and coating the pork chops in a smoky, spicy, sugar glaze, which helps hold in the moisture. So you can stop looking. You’ve found the last pork chop recipe you’ll need!
It’s All About the Spice Rub…
For these glazed pork chops, I made a basic rub out of brown sugar, garlic, paprika, cayenne, black pepper, and a little salt for good measure. This rub is super easy, FULL of flavor, and naturally creates a sticky sweet glaze in the pan. This awesome rub works equally as well on chicken!
What is the Best Pork Cut?
I find this recipe works best with center cut boneless pork chops that are between 1/2 to 1-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 may burn by the time the chops cook through. So, stick to center-cut boneless for best results! You can also do something similar with pre-cooked ham steaks. See my Glazed Ham Steaks recipe for reference.
Pork chops are a classic comfort food, so comfort food side dishes are a natural match. Comfort food recipes like Garlic Herb Mashed Potatoes, Mac and Cheese, Green Bean Casserole, Fried Cabbage, or Mustard Greens would be awesome. If you want to go with something lighter, Roasted Asparagus and Tomatoes would be great, as would Roasted Broccoli, Honey Mustard Broccoli Salad, Grilled Vegetable Pasta Salad, or even an Apple Dijon, and Kale Salad.
Sweet and Spicy Glazed Pork Chops
4.71 from 223 votes
These juicy Glazed Pork Chops are sweet, salty, and a little spicy. The sugar glaze helps keep the chops moist and tender!
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.
Check out this glaze used with chicken in my Sweet and Spicy Glazed Chicken Thighs.
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 Tbspolive 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. Any thicker and you may need to finish in a 350 degree oven for 5-10 minutes to make sure the internal temperature reaches 145 degrees Fahrenheit.
Dredge the 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.
😍😍😍These glazed pork chops have me mesmerized!
I added a little chopped parsley just for kicks (or color, actually), but it’s not necessary.
A brine introduces more salt to your pork chops than a marinade, which can make the meat more tender and juicy. A brine is usually thinner and imparts less flavor to your meat. This is great if you plan to make a pan sauce, a gravy, or if you just like your pork chops simple.
Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.
While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.
Apple cider vinegar: Adds a little tanginess and helps to tenderize the pork. Without it, the pork tastes flat. Adding the vinegar wakes everything up. Fish sauce or Worcestershire: Seasons our cooking liquid and adds a nice burts of umami, which makes the pulled pork even more delicious.
Brining is a method of soaking meat in salt water that is largely intended for increasing juiciness and flavor. It's a popular alternative to marinating that requires fewer ingredients. However, brining also offers a mild tenderizing effect that is great for all kinds of boneless pork chops. What is this?
Vinegar and citrus tenderize the pork, and the spices and dried herbs add loads of flavor. Marta has 25 years of experience in the food service industry and has been developing recipes for 3 years. She is the author of Taste & See Cooks: Recipes to Inspire, Equip and Enjoy. Why Brine Pork Chops?
Wondering how long to bake pork chops in the oven? Our recipe developers find that 15 to 20 minutes is a good guideline, but the exact timing will vary based on the size and thickness of your chops and temperature fluctuations in your oven. That's why we use an instant-read thermometer to check for doneness.
Bake your pork chops at 425 degrees for 10 minutes. If you want to add an extra step, sear your pork chops in a pan first and transfer to a baking sheet to cook for about 6-8 more minutes or until the internal temperature reaches 145 degrees.
As with my dad's pork chops, grilling is a high temperature cooking method. While I recommend cooking low and slow, I emphasize the word slow. This will not be a fast cooking process, so try it when you aren't rushed. I put them in the oven, covered on the lowest bake setting, which happens to be 170 degrees.
How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.
On their own, pork chops are a lean, bland cut of meat. Seasoning with salt before cooking is an essential step in bringing out the meat's natural flavors. Season generously, and remember that even a very short brine (just 30 minutes) will improve the taste and texture of the meat.
Nosrat stressed the importance of making sure your chops are not cold right before you cook them. "I would say the most important thing is bringing your meat up to room temperature before you start cooking it," said Nosrat.
You may want to add a little oil so the chops don't stick. Once it is hot place the pork chops in the hot pan and sear them for about 2–3 minutes a side. Once this is done, add a 1/4 cup to a 1/3 of a cup of water and cover while it is steaming. Place in oven for 20 minutes.
Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.
Combine water, salt, and any additional seasonings in a large container. Stir well to dissolve the salt and sugar. Soak the pork chops in the brine solution, making sure they're fully coated. Refrigerate for at least 1 hour.
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Servings 4
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