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Brown Sugar Pork Chops

Brown sugar pork chops with a crackling, caramelized crust made from a sticky-sweet rub and pan-seared in a skillet. The brown sugar glaze caramelizes fast for sweet-savory flavor while keeping the pork juicy inside.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Brown sugar rub
  • 3 tbsp brown sugar Packed for the thick, sticky crust.
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
  • 0.25 salt Use to taste; add to rub mix.
  • 0.25 black pepper Use to taste; add to rub mix.
Pork chops and cooking fat
  • 4 boneless pork chops About 1 inch thick for fast, even searing.
  • 2 tbsp olive oil
  • 1 tbsp butter For basting and glossy pan sauce.
  • 1 lemon wedges For serving to brighten the sweet-salty glaze.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For the crispiest, most crackly crust, pat the pork very dry and avoid moving the chops during the first 4-minute sear. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over low heat so the sugar crust doesn’t burn. Freezing is not recommended for best texture. Dietary swap: use bone-in pork chops cut to ~1 inch thick and cook to the same 145°F internal temperature.