Brown Sugar Pork Chops with Garlic and Herbs are delicious as they sound. The sweet sugar sauce is absolutely balanced by garlic and dried herbs, like thyme and oregano. A juicy pork chops dish that is so easy to make, and everyone will not get enough of it. It is that good.
- For the Brine
- 3 cups of water
- 3 tablespoons of salt, Kosher
- balsamic vinegar, garlic and lemon (optional)
- Pork Chops
- 2 pork chops with bones, about 1 inch thick
- 2 tablespoons of oil
- ¼ cup of brown sugar
- 4 cloves of chopped garlic
- ½ teaspoon of dried oregano
- ½ teaspoon of dried thyme
- 2 tablespoons of butter
- salt and pepper
How to make Brown Sugar Pork Chops with Garlic and Herbs
For the Brine
- To brine, the pork chops dissolve salt in hot (not too much) water, cool off to room temperature, and submerge the pork chops (make certain all meat is covered with brine; you’ll be able to either use a bowl or zip-lock bag)
- Brine the pork chops in a refrigerator for a minimum of ½ hour. The longer, the better the results.
For the Pork Chops
- Heat up the oven to 400 F
- Heat up oil or ghee in the oven-proof skillet
- Pat dry the pork chops and season with salt and pepper on each side of the pork chops.
- Sear the chops on both sides for around three minutes, then take them out.
- Take away the skillet from the heat, and add butter, brown sugar, cut garlic, and herbs. Combine it all together.
- Return the pork chops to the skillet and smother them with the sauce on both sides.
- Transfer the pan to the oven and roast the pork chops till cooked through to 145 F for about six to eight minutes, depending on the thickness of the pork chops.
- Once cooked, take away the pork chops from the skillet and let rest for about five minutes.
- Spoon the sauce on the pork and serve.
Serving size: 2