You know those days when you crave something that feels like a warm hug? These brown sugar pork chops are exactly that, whispering sweetly of cozy evenings and the promise of satisfied smiles around the dinner table. I mean, who would’ve thought a sprinkle of sugar could transform a simple chop into a masterpiece worthy of applause—or at least a content sigh?
Steps
- In a small mixing bowl, combine brown sugar, soy sauce, water, apple cider vinegar, Dijon mustard, and Worcestershire sauce. Whisk until fully blended and set aside.
- Season the pork chops with smoked paprika, garlic powder, salt, and black pepper, ensuring they are evenly coated.
- Heat a large pan over medium-high heat and add a drizzle of olive oil. Once the oil is hot, place the pork chops in the pan and fry for about 3 minutes on each side, forming a crust.
- Stack the chops with the fat strips aligned and sear on the edges until the fat is deep golden and rendered down. Remove the chops from the pan and let them rest.
- Reduce the heat to medium and melt butter in the same pan. Re-whisk the glaze mixture and pour it in, stirring and simmering for 4-5 minutes until it thickens.
- Add the resting juices from the pork chops into the sauce and simmer for an additional 30 seconds to re-thicken.
- Return the pork chops to the pan, coat them thoroughly in the glaze, and serve with extra glaze drizzled on top. Enjoy your meal!
Ingredients
- 75g / 1/3 cup Light Brown Sugar
- 2 tablespoons Light Soy Sauce
- 2 tablespoons Water
- 1.5 tablespoons Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- 4 boneless Pork Loin Chops, 5oz/150g each, brought to room temperature
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 3 tablespoons / 45g Unsalted Butter
- Drizzle of Olive Oil
Nutritional Values
Calories: 1452kcal | Carbohydrates: 79.04g | Protein: 138.16g | Fat: 62.32g | Saturated Fat: 30.13g | Polyunsaturated Fat: 4.39g | Monounsaturated Fat: 23.34g | Trans Fat: 1.54g | Cholesterol: 488mg | Sodium: 2620mg | Potassium: 2656mg | Fiber: 1.2g | Sugar: 73.8g | Vitamin A: 1668IU | Vitamin C: 0.8mg | Calcium: 128mg | Iron: 4.88mg
FAQ
- What ingredients are needed for the brown sugar glaze?
- The glaze requires light brown sugar, soy sauce, apple cider vinegar, Worcestershire sauce, Dijon mustard, and water. These ingredients create a balanced sweet, salty, and tangy flavor profile.
- How do I prepare the pork chops before cooking?
- Bring the pork chops close to room temperature to relax the meat, season them with smoked paprika, garlic powder, salt, and pepper, and score the fat if it’s thick to prevent curling during cooking.
- What is the best method to cook the pork chops?
- Fry the pork chops in a hot pan to form a crust on both sides, sear the fat to render it, and allow the chops to rest after cooking. This helps to lock in the juices and enhance the flavor.
- How is the brown sugar glaze incorporated into the dish?
- After cooking the pork chops, melt butter in the pan, pour in the pre-whisked glaze mixture, and simmer until it thickens. Add the resting juices and pork chops back into the pan, coating them with the glaze before serving.
- What side dishes pair well with brown sugar pork chops?
- These pork chops can be served with a variety of side dishes, such as rice, green beans, or mashed potatoes, to complement the sweet and savory flavors of the glaze.
Tips
- Bring Pork Chops to Room Temperature: Allow the pork chops to come close to room temperature before cooking. This helps the meat relax and ensures even cooking throughout.
- Score the Fat: If the pork chops have a thick strip of fat, score it with a sharp knife. This will help prevent the chops from curling up in the pan during cooking.
- Form a Crust: Focus on forming a flavorful crust on both sides of the pork chops. This not only enhances the taste but also helps lock in moisture.
- Rest the Pork: After cooking, let the pork chops rest. This prevents the juices from spilling out when you slice into them, keeping the meat juicy and tender.
Equipment
- Large Pan
- Tongs
- Small Mixing Bowl
- Whisk
- Wooden Spoon
