Brown Sugar Pork Chops with Garlic and Herbs

Brown Sugar Pork Chops with Garlic and Herbs

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Brown Sugar Pork Chops with Garlic and Herbs are tasty and 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.

How to make Brown Sugar Pork Chops with Garlic and Herbs

Brown Sugar Pork Chops with Garlic and Herbs | Pinterest
  • Brine
  • To brine the pork chops dissolve salt in hot (not to 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 are the results.
  • Pork Chops
  • Heat up the oven to four hundred degrees F
  • Heat up oil or ghee in the oven proof skillet
  • Pat dry the 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 (140F to 145F) 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.

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Ingredients

  • 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

Serving size: 2

Calories: 546

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