These brown sugar pork chops are seared to golden brown perfection and bathed in a garlic, butter and brown sugar sauce. The absolute BEST way to eat pork chops!

Looking for a quick and easy way to use up those pork chops in your fridge? Pork chops in brown sugar sauce is a family favorite that always gets rave reviews! Serve your chops with side dishes such as roasted pumpkin, oven baked potatoes and sauteed cabbage for a memorable meal.

Brown sugar pork chops with garlic, butter and herbs in a frying pan.

I get asked all the time, what is the best way to cook pork chops? And I always respond by promising to send people the recipe for these amazingly delicious brown sugar pork chops! This recipe is quick and easy, and you probably have all the ingredients you need to make it sitting right in your kitchen.

Brown sugar pork chops ingredients

To make this recipe, you’ll need pork chops, olive oil, butter, salt, pepper, garlic, brown sugar, Italian seasoning and parsley.

How do you make brown sugar pork chops?

Start by searing the pork chops in olive oil until they are golden brown. Remove the pork from the skillet, then add butter, brown sugar, garlic and Italian seasoning. Return the chops to the pan, and spoon the sauce over the top. Bake until the internal temperature of the pork is at least 145 degrees F. Remove the pork from the oven, then add a sprinkle of fresh parsley and serve.

Browned bone in pork chops in a frying pan.

Tips for the perfect dish

  • For this recipe I prefer to use bone in pork chops cut about 1 inch thick. Bone in pork chops are great because the bone really helps to keep the pork juicy, and there’s less of a risk of it overcooking and becoming dry. That being said, you absolutely can use boneless pork chops here, just watch them carefully to make sure they don’t overcook!
  • Be sure to use an oven safe skillet so you can transfer the pork from the stove to the oven. If you don’t have a pan that can go in the oven, you can move the chops to a baking dish after they’re seared.
  • Leftover pork chops will stay fresh in the refrigerator in an airtight container for up to 3 days.
  • For extra tender chops, soak your pork in my pork chop brine before you sear them. You can also add more flavor with my pork chop marinade.
  • Serve your meat with a side of potatoes, and I also like to add a steamed vegetable or green salad.
Melted butter, brown sugar, herbs and garlic form the sauce for pork chops.

Recipe FAQs

What temperature should pork chops be cooked to?

Pork chops should be cooked to an internal temperature of 145 degrees F. The easiest way to gauge if your meat is done is to insert an instant read thermometer into the thickest part of the pork – be sure that the thermometer is not touching the bone! Once you’ve reached the correct temperature, remove the pork from the oven and let it rest for 3 minutes before you slice it.

Do you have to brown pork chops before baking?

While you can technically bake pork chops without browning them first, I do not recommend it. Browning the chops adds so much flavor and also the texture of the seared crust. It would take away from the flavor of the dish to put the pork in the oven without searing it.

What is the secret to making tender pork chops?

The most important step to tender pork chops is to make sure you don’t overcook them! A thermometer is critical for success. It’s also a good idea to introduce a sauce during the cooking process to help keep them moist, such as the butter sauce in this recipe.

Brown sugar pork chops on a bed of mashed potatoes.

Flavor Variations

While this recipe is fabulous as-is, you can add other ingredients to customize the flavors to your tastes.

  • Protein: No pork chops on hand? This technique will also work well with boneless skinless chicken breasts or thighs.
  • Vegetables: Feel free to saute some veggies in the garlic sauce before you add the pork chops back in. Some great options include spinach, chopped asparagus, or sliced mushrooms.
  • Flavorings: Amp up the flavor of the sauce with additions such as a splash of heavy cream, soy sauce, a little fresh lemon juice or lemon zest, green olives, capers, fresh herbs, or finish the dish with some parmesan cheese.

Even my kids adore these pork chops, they ask for them every week. Whether you’re a pro at cooking pork chops, or are just looking to branch out a little bit with your dinner time offerings, you’re sure to enjoy this recipe.

More pork recipes you’ll enjoy

4.99 from 72 votes

Brown Sugar Pork Chops

AuthorSara Welch
Brown sugar pork chops with garlic, butter and herbs in a frying pan.
These brown sugar pork chops are seared to golden brown perfection and bathed in a garlic, butter and brown sugar sauce. The absolute BEST way to eat pork chops!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course Main Course
Cuisine American
Serves 4


  • 4 bone in pork chops
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 3 tablespoons butter
  • 2 teaspoons minced garlic
  • 3 tablespoons brown sugar
  • 1 teaspoon Italian seasoning
  • 1 tablespoon chopped parsley
  • lemon wedges and parsley sprigs for serving optional


  • Preheat the oven to 400 degrees F. Heat the olive oil in a large oven safe pan over medium high heat.
  • Season the pork chops on both sides with salt and pepper to taste.
  • Add the pork chops to the pan in a single layer. Cook for 4 minutes on each side or until browned.
  • Remove the pork from the pan and place on a plate. Cover with foil to keep warm.
  • Add the butter to the pan and melt. Add the garlic, brown sugar and Italian seasoning and cook for 30 seconds, stirring constantly.
  • Place the pork chops back in the pan and spoon the sauce over the top. 
  • Place the pan in the oven and bake for 10-12 minutes or until pork is cooked to at least 145 degrees F.
  • Spoon the sauce from the bottom of the pan over the pork chops and sprinkle with parsley. Serve, garnished with lemon wedges and parsley sprigs if desired.


  1. If you don’t have Italian seasoning, you can substitute equal parts of dried oregano, dried basil and dried thyme.
  2. Be sure to use an oven safe skillet so you can transfer the pork from the stove to the oven. If you don’t have a pan that can go in the oven, you can move the chops to a baking dish after they’re seared.


Calories: 416kcal | Carbohydrates: 9g | Protein: 35g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 139mg | Sodium: 170mg | Potassium: 593mg | Sugar: 8g | Vitamin A: 260IU | Calcium: 50mg | Iron: 1.3mg

Hello! I’m Sara!

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4.99 from 72 votes (8 ratings without comment)

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Recipe Rating


  1. 5 stars
    It’s very rare that the whole family likes a recipe. This one we all loved and everyone was looking for more sauce. I shared this recipe with all my family and friends. Definitely a new staple!!

    1. I’d be concerned that the pork would get tough because it will cool completely, and then will need more time in the oven to cook from cold compared to a freshly seared chop!

  2. 5 stars
    Just recently moved into new house, and a lot of kitchen stuff still needed unpacked. I was surfing for a simple meal, and found this recipe. Local meat market had THICK boneless pork chops on special, so it seemed like a perfect match. My trusted cast-iron fry pan was no where to be found, so had to use plastic handled fry pan and an 8×8 pyrex baking dish to finish in oven (lined with foil for easy cleanup). Chops were so thick, had to cook an extra 10 minutes, but came out perfect!! Served over bed of rice. Family loved them! Will definitely make again! Next time, 1-pan convenience, and double ingredients. Everyone wanted more sauce to put on their rice.

  3. 5 stars
    This is my favorite way to have pork chops. My dad actually substituted the Italian seasoning for blackened Cajun seasoning, since we did not have any and it was really delicious!! Thank you!

  4. 5 stars
    This recipe always gets cheers and effusive praise from my kids! It is a favorite in our house for sure.

    1. AMAZING!! I’ve made these twice now! The 2nd time, however the butter completely separated from the sauce… 😞 Any thoughts on how to avoid this in the future?

  5. 5 stars
    This is the best pork chop recipe I’ve ever used! My husband and teenage son love them prepared this way. I use a large iron skillet and a Pampered Chef digital thermometer and they turn out perfectly every time!!! Garlic mashed potatoes and glazed carrots help make this an incredible meal! 👩🏼‍🍳

  6. 5 stars
    Absolutely amazing recipe! My wife said it tasted like we went out to a fancy restaurant, which is not a compliment I usually get. The flavors were incredible.

    I used too thin of pork chops and they got slightly overdone, but I cook for my family so over is better than under. Had baby red potatoes and sweet corn for sides and they went perfectly.

  7. 5 stars
    Oh my goodness. Thank you for this recipe. I did exactly as you said . I had very thick pork chops. This was perfect to ensure it was juicy and done. That brown sugar sauce was on point. I wish I could upload a picture.

  8. 5 stars
    Outstanding – great way to cook up some chops – and beyond easy = delicious – thank you – will make these for my next dinner party!

  9. My chops were slightly thinner than 1 inch, so I cut the cooking time down. 3 minute sear on each side, 5 minutes in the oven, and use your thermometer (because even that was more than enough!) . I also took the pan off the heat to melt the butter and make the glaze on my second attempt (after it burnt!). The glaze was very tasty over my mashed potatoes!(great suggestion!) and I snuck a little more for my steamed carrots. Yum! Will make again!

  10. 4 stars
    I made these last night and want to stress the importance of using a thermometer. I trust this site immensely so did it by time but but I had pretty thick bone in chops and they were sadly overcooked.

    The sauce was divine and you live and learn.

  11. 5 stars
    I’ve never been a big pork chop fan, but this was incredible! My kids and fiancé raved about the sauce and I was pretty impressed myself. Super simple and easy to make. The only thing I did difference was doubled the sauce and I’m so glad I did! This will definitely be a new staple recipe in our house. Thank you!

  12. 5 stars
    My family doesn’t always like pork recipes but they loved this one! Just caution that if you use thinner chops, sear less time so they don’t dry out. Sauce was delicious. My daughter said I should make this once a week!