Thick-Cut Pork Chops
The most important ingredient in this recipe for easy brown sugar glazed pork chops is… you guessed it, the pork chops! So many people complain that they find pork dry and tough, but if you start with the right pork chops, there’s no reason why you can’t make delicious, juicy and tender chops, along with a very simple glaze in about ten minutes. The key to the chops is the thickness. Chops that are at least one-inch thick will take longer to cook through than thin chops, and that time is needed to properly sear the outside of the meat. If you try to make the recipe with thin pork chops, the interior can easily be over-cooked by the time the outside has browned. So… buy good thick cut pork chops! Having said that, if thin chops are all you have (or what you prefer), reduce the cooking time to 4 to 5 minutes once you’ve put the lid on the pan and then remove the chops and proceed with making the glaze. They may not be quite as brown on the outside, but they should still be moist inside.
Four Ingredient Glaze for Pork Chops
One of the reasons this recipe is so very simple is that the ingredient list is really kept to a minimum. Even so, there’s no compromising on flavor. Seasoning and dredging the chops with flour, salt, freshly ground black pepper and smoked paprika adds great flavor to the chops before we even get started. The spice rub not only seasons the chops properly, but also helps to brown them on the outside as well. You could also use brined pork chops for this recipe if you really want to ensure a flavorful and moist result. You can see how to brine the pork chops here.
The glaze is made of just four ingredients: brown sugar, white wine vinegar, Dijon mustard and soy sauce. That’s it! It’s a simple combo of acid and sugar and it works. You’ll need a good whisk to get the Dijon mustard and brown sugar to completely dissolve in the pan. I like to use my favorite flat whisk for this task.