Go Back

Brown Sugar Pork Chops

Brown sugar pork chops with a crackling, caramelized brown sugar crust that stays sticky-sweet while keeping the centers juicy. Pan-seared in a single skillet with a quick spice rub, finished with butter-basted caramelized pan sauce.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
resting 3 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Brown sugar spice rub
  • 3 tbsp brown sugar packed
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
  • salt to taste
  • black pepper to taste
Pork chops
  • 4 boneless pork chops 1 inch thick
  • 2 tbsp olive oil
  • 1 tbsp butter
  • lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the rub and coat
  1. In a small bowl, mix brown sugar, garlic powder, smoked paprika, cayenne, salt, and black pepper until evenly combined.
  2. Pat the boneless pork chops dry, then coat thoroughly on both sides with the brown sugar spice rub so it adheres.
Sear, baste, and finish
  1. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
  2. Add pork chops and sear for 4 minutes without touching, until caramelized on the bottom.
  3. Flip the pork chops carefully and cook 3–4 more minutes, adding butter as it melts and basting with the caramelized pan sauce, until the internal temperature reaches 145°F.
Rest and serve
  1. Transfer pork chops to a plate and rest for 3 minutes to let juices redistribute.
  2. Serve with lemon wedges and drizzle any pan sauce over the top.

Notes

For the best caramelized crust, press the rub onto the pork chops firmly after patting them dry, and avoid moving them during the first 4-minute sear. Refrigerate leftovers in a covered container for up to 3 days; reheat gently to avoid drying. Freezing is not recommended for best texture. Dietary swap: use bone-in pork chops and increase the final cook time slightly to reach 145°F if needed.