1. Ingredients

For the pork chops

• 4 bone-in pork chops, about 1 inch thick

• 1 tbsp olive oil

• ½ tsp salt, adjusted to taste

• ½ tsp black pepper

• ½ tsp smoked paprika (optional)

For the brown sugar glaze

• 2 tbsp brown sugar

• 2 tbsp soy sauce

• 2 tbsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 2 tsp minced garlic (about 2–3 cloves)

• 2 tbsp chicken broth or water, if needed

• 1 tbsp butter (optional, for a richer sauce)

2. Full cooking instructions

Step 1 — Prepare the pork chops

Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, and smoked paprika if using.

Let them sit at room temperature for about 10–15 minutes while you prepare the glaze.

Step 2 — Mix the glaze

In a small bowl, whisk together the brown sugar, soy sauce, Dijon mustard, Worcestershire sauce, and minced garlic until the sugar begins to dissolve.

Set aside. The sauce will become glossy and caramelized as it cooks.

Step 3 — Sear the pork chops

Heat the olive oil in a large skillet over medium-high heat.

Add the pork chops in a single layer. Sear for approximately 3–4 minutes per side until they develop a deep golden-brown crust. Work in batches if necessary to avoid overcrowding the pan.

Step 4 — Add the brown sugar glaze

Reduce the heat to medium-low. Pour the prepared glaze into the skillet around the pork chops.

Turn the chops to coat both sides. Spoon the sauce over the meat as it bubbles gently.

If the sauce becomes too thick before the pork is cooked, add 1–2 tablespoons of chicken broth or water.

Step 5 — Simmer until cooked through

Continue cooking for approximately 5–10 minutes, depending on the thickness of the chops, turning occasionally and basting with the glaze.

Check the temperature with a meat thermometer inserted into the thickest part, away from the bone. Pork chops should reach 145°F (63°C), followed by at least a 3-minute rest.

Thicker chops may require additional time.

Step 6 — Make the sauce glossy

Once the pork is cooked, transfer the chops to a plate to rest. If desired, stir 1 tablespoon of butter into the sauce.

Simmer the sauce briefly until it becomes shiny and slightly syrupy. Keep the heat low because brown sugar can burn quickly.

Step 7 — Serve

Return the pork chops to the skillet and spoon the glaze over the top. Garnish with chopped parsley if desired.

Serve immediately with mashed potatoes, steamed rice, roasted vegetables, or green beans.

3. Nutrition information

4. Nut information and allergens

• Nuts: No peanuts or tree nuts are included in the recipe as written.

• Soy: Contains soy from the soy sauce.

• Wheat/gluten: Regular soy sauce and some Worcestershire sauces may contain wheat or gluten. Choose suitable labeled alternatives if needed.

• Mustard: Contains Dijon mustard.

• Check all packaged ingredient labels for additional allergens and cross-contact warnings.

5. Tips for the best pork chops

• Choose chops of similar thickness so they cook evenly.

• Pat the meat dry to help it brown properly.

• Use medium-low heat after adding the glaze to prevent the sugar from burning.

• Avoid overcooking; a thermometer is the most reliable way to keep the meat juicy.

• Let the chops rest for at least 3 minutes before serving.

• For a little heat, add a pinch of chili flakes to the glaze.

6. Storage and reheating

• Refrigerate leftovers within 2 hours in an airtight container.

• Store in the refrigerator for 3–4 days.

• Reheat gently in a covered skillet with a splash of broth until steaming hot.

• Freeze for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.

Serving suggestion: Pair these sweet-and-savory glazed pork chops with creamy mashed potatoes and roasted carrots for a comforting homemade dinner.