Baked Brown Sugar Pork Chops
Juicy, tender pork chops coated in a sweet and savory brown sugar-garlic rub that caramelizes into a sticky glaze right in the oven. A 30-minute weeknight dinner that tastes like you put in way more effort than you did.
Ingredients
- 4 boneless pork chops ¾ to 1 inch thick
- 3 tablespoons brown sugar light or dark
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F. Line a 9x13 inch baking dish with foil and lightly spray with cooking spray.
- In a small bowl, mix together brown sugar, garlic powder, smoked paprika, onion powder, salt, and black pepper until combined.
- Pat pork chops completely dry with paper towels. Rub a thin layer of Dijon mustard over both sides, then drizzle lightly with olive oil.
- Press the brown sugar rub generously onto both sides of each pork chop, coating evenly and firmly.
- Place chops in the prepared baking dish spaced slightly apart. Bake at 400°F for 20 to 25 minutes until internal temperature reaches 145°F and glaze is caramelized.
- Optional: Broil for 2 minutes at the end for deeper caramelization on top. Watch closely.
- Rest for 5 minutes. Spoon pan glaze over chops before serving.
Notes
Use thick-cut chops — at least ¾ inch — to prevent drying out before the glaze caramelizes.
Always line the pan with foil. Caramelized brown sugar is very difficult to clean off an unlined pan.
Pull chops at exactly 145°F for the juiciest result. Don't eyeball it — use a thermometer.
Add a tablespoon of soy sauce to the rub for a deeper sweet-savory flavor.
The dry rub can be made ahead and stored in a jar for up to 2 weeks.
Spoon all the drippings from the pan over the chops when serving — that's the best part.