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Sweet and Spicy Glazed Pork Chops

These succulent pork chops feature a delicious brown sugar and garlic glaze with a hint of spice, creating a perfect balance between sweet and heat. A fantastic and flavorful weeknight dinner.
5
30 min
TOTAL TIME
496
CALORIES
$1.19
PER SERVING
Sweet and Spicy Glazed Pork Chops
Ingredients
10 INGREDIENTS
4 SERVINGS
Garlic
3 cloves garlic
minced
Bone-in Thick Pork Chops
4 whole bone-in thick pork chops
Unsalted Butter
4 tbsp unsalted butter
Dried Thyme
1/4 tsp dried thyme
Salt
salt
to taste
Light Brown Sugar
1/4 cup light brown sugar
Red Chili Pepper Flakes
1/2 tsp red chili pepper flakes
Paprika
1/2 tsp paprika
Black Pepper
black pepper
To taste
Olive Oil
1 tbsp olive oil
Directions
9 STEPS
5 min
PREP TIME
25 min
COOK TIME
30 min
TOTAL TIME
1
Preheat your oven to 400°F.
2
Pat your pork chops dry with a paper towel. Season both sides with salt and black pepper to taste.
3
Heat the olive oil in a large oven-safe skillet over medium-high heat.
4
When the pan gets hot, add the pork chops and sear for 4 minutes on one side, then flip and brown the other side for 3 minutes.
5
In a small bowl, combine the light brown sugar, minced garlic, red chili pepper flakes, paprika, and dried thyme.
6
Reduce the heat on the skillet to medium-low and push the pork chops to one side. Add unsalted butter to the skillet in the empty space and let it melt. Add the sugar mixture to the melted butter and stir until combined.
7
Spoon glaze over the pork chops to coat them evenly, then transfer the skillet to the preheated oven.
8
Bake for 8-10 minutes or until the internal temperature of the pork chops reaches 145°F.
9
Remove from the oven, serve immediately, and spoon any remaining glaze in the pan over the top of each pork chop.
Health Info
Macros
13g
CARBS
29g
FAT
43g
PROTEIN
Contains these allergens
MILK
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?