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Brown Sugar Pork Chops

Brown sugar pork chops with a crackling, caramelized crust that turns sticky-sweet in a hot skillet. Quick pan searing keeps the center juicy until it reaches 145°F.
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Prep Time 5 minutes
Cook Time 15 minutes
resting 3 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork and glaze
  • 4 boneless pork chops 1 inch thick
  • 3 tbsp brown sugar packed
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
  • salt to taste
  • black pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the brown sugar rub
  1. In a mixing bowl, combine brown sugar, garlic powder, smoked paprika, cayenne, salt, and black pepper until evenly blended and looks like a dry spice rub.
Sear and caramelize the pork
  1. Pat the pork chops dry, then coat both sides thoroughly with the brown sugar rub so the surface looks fully covered.
  2. Heat the olive oil in a skillet over medium-high heat until shimmering, then lay the pork chops in the pan and sear for 4 minutes without touching until caramelized.
  3. Flip the pork chops carefully and cook until browned on the second side, using the crust as a guide for doneness.
  4. Add the butter and cook for 3–4 minutes, basting with the caramelized pan sauce, until the internal temperature reaches 145°F.
Rest and serve
  1. Remove the pork chops to a plate and rest for 3 minutes so the juices redistribute; the sugar crust may crackle slightly.
  2. Serve with lemon wedges and drizzle any pan sauce over the top for a sticky-sweet finish.

Notes

For maximum crackling caramelization, pat the pork dry and keep the chops undisturbed during the first 4-minute sear. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat to avoid burning the sugar crust. Freezing is not recommended because the sweet crust can become grainy after thawing. If you want a lower-sugar option, reduce the brown sugar and use an equal amount of a brown-sugar-style sugar substitute intended for cooking, then expect slightly less caramelized shine.