Brown Sugar Pork Chops (Juicy, Easy, Never Dry!)

Brown Sugar Pork Chops with sauce in a cast iron skillet

Brown Sugar Pork Chops (Juicy, Easy, Never Dry!)

Golden, deeply seared on the outside and unbelievably juicy on the inside, these brown sugar pork chops are everything you want in a comfort dinner.

Course Main Course

Cuisine American

Keyword pork chop recipes

Prep Time 20

Cook Time 40

Brine Time 30

Total Time 1 30

Servings servings

Calories 466kcal

Author Kathleen

Ingredients

4 boneless pork chops, 1 1/2-inch thick
4 cups water, divided
1/2 cup + 1 teaspoon kosher salt, divided
1/4 cup + 6 tablespoons brown sugar, divided
1 teaspoon paprika
1 teaspoon black pepper
1-2 tablespoons avocado oil
1/2 cup apple cider vinegar
1 cup water
6 tablespoons brown sugar
2 teaspoons minced garlic
2 bay leaves
1 tablespoon corn starch

US Customary - Metric

Instructions

Place 3 cups of water, 1/2 cup of salt, 1/2 cup of brown sugar, and the pork chops (4) in a gallon-sized resealable bag. Leave the pork chops in the brine for at least 30 minutes, or overnight.
Remove the pork chops from the brine and place them on a paper-towel-covered baking sheet. Use a paper towel to dry the pork chops completely. Using a sharp knife, cut 2-4 slits into the fat in 1 to 2-inch increments—only cutting the fat and not the meat.
Mix 1 teaspoon of salt, paprika (1 teaspoon), and black pepper (1 teaspoon) in a small bowl. Rub both sides of the pork with the mixture.
Add avocado oil (1-2 tablespoons) to a skillet; a cast-iron skillet is preferred. Heat the skillet on high heat until the oil is smoking hot and you can see ripples in the oil (and maybe whisps of smoke), at least 450°F (232ºC). Turn the skillet down slightly to medium-high heat and add the pork chops. Sear the meat without moving it for 4-6 minutes. As soon as the meat releases from the pan and can be turned, flip the pork chops to the second side. Sear on the second side for only 1-2 minutes, until it starts to sear.
Turn off the heat and remove the meat from the pan. Place it on a dish for a moment while you use a paper towel to dab out the excess oil, leaving the cooked bits on the skillet. While the skillet is on medium-high heat, replace the pork chops (browned side and add the apple cider vinegar (1/2 cup), 1 cup of water, 6 tablespoons of brown sugar, garlic (2 teaspoons), and bay leaves (2) around the meat. Poach the pork chops over medium to medium-high heat, simmering until they reach an internal temperature of 145°F, approximately 30-40 minutes.
Remove pork chops, place them in a container, and cover with aluminum foil. Allow to rest for at least 5 minutes. Remove the bay leaves and mix 1 tablespoon of cornstarch (more or less, depending on the desired thickness) with a little water. Add to the sauce. Cook, stirring constantly for a couple of minutes, until it thickens. Dip the rested pork chops in the sauce, place brownedside up, and serve.

Notes

Brining adds moisture. Salt helps the meat retain juices during cooking.
High heat builds flavor. A proper sear creates a rich, golden crust.
Gentle finishing protects texture. Lower heat keeps the meat from tightening and drying out.
Resting locks in juices. Cutting too soon lets all that moisture escape.

Nutrition