Easy Glazed Pork Chops

This easy method for cooking pork chops in a skillet is hands down the best way to cook pork chops. The results are super juicy and tender pork chops with a flavorful glaze that only takes minutes to make.

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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.

Ingredients for brown sugar pork chops on a wooden cutting board - flour, paprika, salt and pepper, mustard, vinegar, soy sauce and brown sugar.

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. 

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Four seasoned pork chops in a saute pan with a lid askew.

How to Cook Thick Cut Pork Chops

There are a number of ways to cook pork chops. I believe this method is really the easiest and guarantees moist results. Sear the chops in the pan over medium-high heat. Don’t flip the chops too soon. Give them a solid two minutes on each side. That, incidentally, is longer than you think. Count to 120 before you even think about touching them. Then, pop a lid on the pan and lower the heat to medium-low. This turns the sauté pan into an oven of sorts, helping to trap the steam around the pork chops and letting them cook more evenly without losing their moisture. An alternative would be to transfer the pan to a 375ºF oven, but honestly it will take longer to cook in the oven and that just gives the pork more time to potentially dry out. We’re going with easy in this recipe, so a lid and lower heat works like a charm. 

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Four pork chops turned over and glazed in a saute pan.

Glazed Pork Chops

Once the pork chops have cooked through and register 145ºF on an instant read thermometer, set them aside and loosely tent with foil. Then make the glaze by simply adding the four ingredients mentioned above and whisking to dissolve. It will only take a minute or two for everything to dissolve and come to a boil. Then, return the chops to the pan and turn them over a few times to coat all sides of the chops with the glaze. Another minute to make sure everything is nice and hot and that’s it!! 

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A white dinner plate with a pork chop, some potatoes and asparagus, along with a bottle of wine, salt and pepper shakers and a red napkin.

Air Fryer Pork Chops

Don’t feel like cooking on the stovetop? Yes, you can convert this recipe to your air fryer, although the chops might not get as brown. (Learn more about how to convert recipes to the air fryer here.) Dredge the chops with the seasoned flour and then spritz all sides of the chops with oil. Air-fry at 400ºF for 10 minutes, flipping them over halfway through the cooking time. While the chops are air-frying, combine the glaze ingredients in a small saucepan over medium heat and bring to a boil, whisking to dissolve the mustard and brown sugar. Brush the glaze on the chops and air-fry for another 2 minutes, flipping the chops and glazing again halfway through. Et voilà – easy air fryer brown sugar glazed pork chops!

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Easy Brown Sugar Glazed Pork Chops 

  • Prep Time: 5 m
  • Cook Time: 20 m
  • Total Time: 25 m
  • Servings:
    4

Ingredients

  • 4 bone-in thick cut pork chops
  • 2 tablespoons flour
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • Olive oil
  • tablespoons white wine vinegar
  • 3 teaspoons soy sauce
  • 3 tablespoons brown sugar
  • 3 teaspoons Dijon mustard

Instructions

  1. Pat the pork chops dry with a clean kitchen towel. Combine the flour, smoked paprika, salt and freshly ground black pepper in a shallow dish. Dredge all sides of the pork chops with the seasoned flour.

  2. Heat a large skillet over medium-high heat. Add a glug or two of olive oil to the pan and sear the pork chops until evenly browned, about 2 minutes per side. Sear the edges of the pork chops as well.
  3. Reduce the heat to medium-low and cover the pan with a lid. Cook the pork chops over low heat for 6 to 10 minutes until they reach an internal temperature of 145°F with an instant read thermometer inserted into the center of the chops. (Timing will depend on the thickness of the pork chops.)Transfer the chops to a plate and cover them loosely with aluminum foil.

  4. Turn the heat under the pan up to medium and add the white wine vinegar, soy sauce, brown sugar and Dijon mustard. Whisk the ingredients together and bring the mixture to a boil. Lower the heat and return the pork chops to the pan. Coat both sides of the pork chops with the glaze and cook for another minute. Season with freshly ground black pepper.

  5. Serve immediately.
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Comments (9)Post a Reply


  1. Made this tonight with thick boneless center cut pork loin chops. Turned out fabulous! I usually have trouble getting a glaze to “glaze” but this worked perfectly. Definitely a “repeater” in my kitchen. Thanks!!

    1. With only four ingredients in the glaze, I wouldn’t leave it out. There is a little tang to the chops, but it won’t taste like vinegar. If you like BBQ sauce, you’ll like this glaze.

  2. Made the pork chops tonight and they really are delicious. Also made the potatoes drizzled with a tiny bit of glaze. Yum! Loved them.

  3. This was the best recipe ever for Pork Chops!! Followed your recipe exactly and they came out perfect. Had oven roasted asparagus and roasted garlic/olive oil Couscous. We drizzled the glaze over all and it was amazing!!


  4. Fixed this for dinner this evening. It was very easy to put together and was delicious. I only did two pork chops but didn’t cut the amounts for the dredge or the glaze. I served it with wild rice and a salad. I’ll be making it again.


  5. I made these last night with thick bone-in pork loin chops. So delicious – and easy! The glaze was wonderful! Will definitely make again. I didn’t have an instant read thermometer though and need to get one. Any suggestions on a good one?

  6. We made this last night. It was DELICIOUS!! Only cooked two large chops but had a full batch of glaze. Great. Would recommend highly. Thank you.


  7. I have a picky husband and he LOVED these. I would never have thought of this combination. Very easy to put together. Thanks.

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