Description
These Easy 30-Minute Brown Sugar Pork Chops are incredibly flavorful and quick to make, perfect for a busy weeknight. A simple brown sugar and spice rub creates a delicious caramelized crust on juicy, pan-fried pork chops.
Ingredients
Scale
- 4 boneless pork chops, about 1 inch thick
- 2 tablespoons packed brown sugar (light or dark)
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon Cajun seasoning (or Creole seasoning)
- 1 teaspoon paprika
- 1 teaspoon garlic powder (granules or powder)
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Spice Mix: In a small bowl, combine the brown sugar, chili powder, dried oregano, Cajun seasoning, paprika, and garlic powder. Mix well.
- Prepare Pork Chops: Pat the pork chops completely dry with paper towels. Season both sides generously with salt and pepper.
- Apply Rub: Rub the brown sugar spice mixture evenly over all sides of each pork chop, pressing gently to help it adhere.
- Heat Pan: Heat the olive oil in a large skillet (cast iron recommended for a good sear) over medium-high heat until the oil is hot and shimmering.
- Cook Pork Chops: Carefully place the seasoned pork chops in the hot skillet. Cook for 4-5 minutes on the first side, undisturbed, until a nice crust forms. Flip the pork chops and cook for another 4-5 minutes on the second side, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer. Adjust cooking time slightly based on the exact thickness of your chops.
- Rest Pork Chops (Crucial): Remove the pork chops from the skillet and transfer them to a plate or cutting board. Let them rest for 5 minutes before slicing or serving. Resting allows the juices to redistribute, ensuring a tender and juicy pork chop.
- Serve
Notes
- Pork Chop Thickness: This recipe works best with 1-inch thick boneless pork chops. If using thinner chops, reduce the cooking time slightly. If using thicker or bone-in chops, increase the cooking time and rely on a meat thermometer for doneness.
- Pat Dry: Drying the pork chops well before seasoning helps create a better crust.
- Spice Level: Adjust the amount of chili powder or Cajun seasoning to your preference. Be aware that some Cajun seasonings contain salt, so adjust added salt accordingly.
- Pan Heat: Ensure the pan is properly heated before adding the pork chops for a good sear. The brown sugar can burn if the heat is too high for too long, so monitor closely and adjust heat if needed.
- Doneness: The USDA recommends cooking pork chops to an internal temperature of 145°F (63°C) followed by a 3-minute rest. Avoid overcooking, as pork can become dry quickly.
- Serving Suggestions: Serve with mashed potatoes, roasted vegetables, mac and cheese, or a simple salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.