new recipe : Glazed Pork Chops That’ll Make Your Kitchen Smell Amazing

Alright, Let’s Talk Glazed Pork Chops (and a Slight Detour)

You know how some recipes just kind of stick with you, like that catchy jingle you can’t shake? That’s me with these glazed pork chops. The first time I made them, I sorta panicked halfway through because I realized I was out of brown sugar and had to raid my neighbor’s kitchen—shoutout to Sally for always having backup supplies! Anyway, these pork chops have turned into our rainy day comfort food. There’s something about the sticky-sweet glaze that makes the whole house smell like you’re at a proper family gathering (and sometimes, my dog starts lurking around the kitchen hoping for a dropped bit…she’s sly like that).

Why I Keep Coming Back to This Recipe

I make these when I need dinner that feels a little special but isn’t a complete faff to pull off. My family goes crazy for this because the glaze gets all caramelized and the pork stays juicy (unless I get distracted and overcook it, which—full disclosure—has happened more than once, oops). Actually, on second thought, sometimes I make it just because I’m craving leftovers for lunch the next day. The flavor deepens overnight, I think. Or maybe that’s just me?

Here’s What You’ll Need (and What I Sometimes Swap)

• 4 pork chops (bone-in or boneless—honestly, whatever’s on sale or in your freezer. My grandma swore by bone-in but I think either is fine)
• 1/2 cup brown sugar (I’ve used honey in a pinch—it’s a bit runnier but does the trick)
• 1/4 cup soy sauce (low-sodium is what I usually grab. Regular works, just go easy on the salt)
• 2 tablespoons Dijon mustard (or yellow, or even a spoonful of whole grain if you’re feeling fancy)
• 1 clove garlic, minced (ok, sometimes I use the pre-minced jar, don’t @ me)
• Black pepper to taste (sometimes a little cayenne just for a kick)
• 1 tablespoon oil (I tend to use whatever’s closest—olive, veg, even butter in a wild moment)

How I Actually Make These (With a Few Tangents)

1. First things first, pat those pork chops dry with a paper towel. If you skip this, they don’t sear as nicely, so just do it, trust me. Sprinkle both sides with black pepper (and salt if your soy sauce isn’t super salty).
2. Heat up a big skillet—cast iron if you’ve got one, but any decent pan will do—over medium-high. Splash in the oil. When it’s hot, lay in the chops. Don’t crowd them or they’ll steam and not brown, which is always a bit disappointing.
3. Sear for about 3-4 minutes on each side. You want a good golden color. This is usually where I sneak a tiny taste (no shame). Don’t panic if they look a bit blotchy; the glaze will cover a multitude of sins.
4. Whisk together brown sugar, soy sauce, mustard, and garlic in a small bowl. If you’re feeling lazy, honestly, just dump it straight into the pan (I’ve definitely done this, and it’s fine).
5. Once the chops are nicely browned, pour the glaze over. It’ll bubble like mad—don’t worry, just turn the heat down to medium-low and let it simmer. Flip the chops a couple times, spooning the glaze over them. You want it to get thick and sticky, like jam. Takes about 5-7 minutes.
6. Check the temp (I aim for 145°F, but you do you). If you don’t have a thermometer, slice into one—it should be juicy, not pink. And if the glaze looks too thick, splash in a bit of water. Too runny? Let it bubble a minute more.

Some Notes I’ve Learned the Hard Way

• If you walk away from the stove at the end, it can go from perfect to burnt in a flash. Ask me how I know.
• Pork chops shrink more than you’d think—don’t freak out, just serve with extra sides if you’re feeding a crowd.
• I once tried making this with maple syrup instead of brown sugar. Tasted…odd. Not bad, just not quite the vibe.

Variations (Some Winners, One Not So Much)

• I’ve swapped in chicken breasts for the pork—worked surprisingly well, maybe even a bit juicier if you don’t overcook.
• Added a splash of apple cider vinegar once—made it tangier, which my husband loved (I was on the fence).
• Tried a chili garlic sauce instead of mustard. It was, uh, intense. Proceed with caution if you try that route.

What You Need (And What to Do If You Don’t Have Everything)

• A sturdy skillet (cast iron is dreamy, but a nonstick works too—just watch the glaze doesn’t stick)
• Small bowl for mixing the glaze (if you’re not a chaos-cooker like me and just mix it right in the pan)
• Tongs—though a fork works if you’re careful, I’ve done it and just had to dodge a few hot splatters

How to Store (Though It Never Lasts Long)

I pop leftovers in an airtight container in the fridge. They’re fine for 2-3 days, but honestly, in my house, it never lasts more than a day! Sometimes I’ll slice the pork chop over rice for lunch—it’s even better cold, weirdly enough.

Serving Ideas: My Go-To Sides

Mashed potatoes and steamed green beans, every time. My kids ask for mac and cheese with it sometimes—or if I’m feeling nostalgic, I’ll make buttered noodles (here’s a great basic recipe). Oh, and a hunk of crusty bread for mopping up the glaze. That’s non-negotiable for me.

Pro Tips (Aka Lessons From My Oops Moments)

• I once tried rushing the glaze—turned it all up to high and burnt the sugar. Regretted it, made the whole house smell like burnt caramel for a week. Go low and slow when thickening!
• Actually, I find it works better if you let the chops rest a couple of minutes before serving. The juices seem to settle in.
• Oh, and if you’re doubling the recipe, the pan gets crowded, so do it in batches or you’ll end up with pale, steamed pork. Not the end of the world, but not really what we want, right?

FAQ (Because My Friends Always Ask…)

• Can I make this in the oven instead?
  Yeah, you can! Sear the chops first, then pop the whole pan in the oven at 400°F for about 8-10 minutes. Just watch the glaze—it’ll cook faster in there.
• Is there a good way to make this gluten-free?
  Just swap the soy sauce for tamari. Works a treat. I’ve tried it myself for a friend’s celiac kid, and no one noticed.
• What if I don’t eat pork?
  Chicken or even thick slices of tofu (if you’re into that) are pretty tasty with this glaze. Tofu’s a bit trickier to sear, but it’s do-able; just press it really well.
• Can I freeze this?
  Technically yes, though the glaze gets a little runny when thawed. Still tastes good though. Here’s a guide I like if you want to read up on freezing cooked meats: how to freeze cooked meat.
• Why do my pork chops sometimes turn out tough?
  Ah, the age-old dilemma! Usually it’s just overcooking—try pulling them off the heat a tiny bit sooner. Or grab a meat thermometer if you can swing it. They’re not that pricey (I got mine off Amazon for under 15 bucks).

Anyway, that about covers it. If you end up with a splatter on your shirt or a sticky spoon stuck to the counter, just know you’re in good company. And if you discover a new twist on this, let me know—I’m always up for a kitchen experiment (even if it’s a bit dodgy). Happy cooking!

★★★★★ 4.30 from 82 ratings

Glazed Pork Chops

yield: 4 servings

prep: 10 mins

cook: 20 mins

total: 30 mins

Juicy pork chops seared and coated in a sweet and savory glaze, perfect for a quick and delicious dinner.

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Ingredients

• 4 boneless pork chops (about 1-inch thick)
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. 1
   Pat the pork chops dry with paper towels and season both sides with salt and black pepper.
2. 2
   Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for 3-4 minutes per side until golden brown. Remove pork chops and set aside.
3. 3
   In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Stir in brown sugar, soy sauce, Dijon mustard, and apple cider vinegar. Bring the mixture to a simmer.
4. 4
   Return the pork chops to the skillet and spoon the glaze over them. Reduce heat to medium-low and cook for 6-8 minutes, turning occasionally, until the pork chops are cooked through and the glaze has thickened.
5. 5
   Serve the glazed pork chops hot, drizzled with extra glaze from the skillet.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320cal

Protein: 32 gg

Fat: 14 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 18 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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