​Delicious Brown Sugar Chops

 

​A perfect blend of sweet, savory, and tangy with a beautiful caramelized crust.
​Prep time: 10 minutes
Cook time: 12–15 minutes
Servings: 4

​Ingredients

​4 Bone-in pork chops (about 1-inch thick)
​2 tbsp Brown sugar
​2 tbsp Soy sauce
​2 tbsp Dijon mustard
​1 tbsp Worcestershire sauce
​2 tsp Garlic (minced)
​1 tbsp Olive oil
​Optional: Salt and black pepper to taste

​Professional Instructions

​Prepare the Glaze:
In a small mixing bowl, whisk together the brown sugar, soy sauce, Dijon mustard, Worcestershire sauce, and minced garlic until the sugar has mostly dissolved and the mixture is smooth.
​Season the Chops:
Pat the pork chops dry with a paper towel (this is essential for a good sear). Lightly season both sides with salt and pepper, keeping in mind that the soy sauce already adds saltiness.
​Sear the Meat:
Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Once the pan is shimmering hot, place the chops in the pan. Sear for 3–5 minutes per side until golden brown.
​Apply the Glaze:
Reduce the heat to medium. Pour the brown sugar mixture over the pork chops. Flip the chops a few times to ensure they are thoroughly coated.
​Caramelize:
Continue cooking for another 2–4 minutes, spooning the thickening sauce over the meat constantly (this is called "basting"). Cook until the internal temperature reaches 145°F (63°C).
​Rest and Serve:
Remove the chops from the pan and let them rest on a plate for 5 minutes. This allows the juices to redistribute, ensuring the meat stays tender. Pour the remaining pan sauce over the chops before serving.
​Chef’s Tips
​The Pan: A cast-iron skillet is highly recommended to achieve those dark, caramelized grill marks shown in your photo.
​Don't Overcook: Pork chops can toughen quickly. Using a meat thermometer is the best way to keep them juicy.
​Variation: If you prefer a thicker sauce, you can add a teaspoon of butter to the pan right at the end to give the glaze a glossy, velvety finish.