Avoid moving the chops around while they sear—let them develop a golden crust before flipping.
6. Use a Meat Thermometer
Cook the pork chops to an internal temperature of 145°F (63°C). This ensures they’re juicy and safe to eat without overcooking.
Insert the thermometer into the thickest part of the chop, avoiding the bone.
7. Don’t Overcrowd the Pan
Cook the pork chops in batches if your skillet isn’t large enough. Overcrowding can lower the pan’s temperature and prevent proper searing.
8. Deglaze the Pan
After searing the pork chops, use the same skillet to make the glaze. The browned bits left in the pan add incredible flavor to the sauce.
9. Adjust Glaze Consistency
If the glaze is too thin, let it simmer a bit longer to thicken.
If it’s too thick, add a splash of chicken broth or water to loosen it up.
10. Baste the Pork Chops
While the pork chops are cooking in the glaze, spoon the sauce over them occasionally. This helps them absorb more flavor and stay moist.
11. Let the Pork Chops Rest
After cooking, let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute, keeping them tender.
12. Double the Glaze
If you love extra sauce, consider doubling the glaze ingredients. It’s perfect for drizzling over sides like mashed potatoes or rice.
13. Add Fresh Herbs
Garnish with fresh herbs like parsley, thyme, or chives for a pop of color and freshness.
14. Experiment with Sweeteners
Swap brown sugar for honey, maple syrup, or coconut sugar for a different flavor profile.
15. Pair with Acidic Sides
Balance the sweetness of the glaze with sides that have a bit of acidity, like a lemon-dressed salad or pickled vegetables.
16. Make Ahead
The glaze can be prepared ahead of time and stored in the fridge for up to 3 days. Reheat it gently before using.
17. Use Leftovers Creatively
Shred leftover pork chops and use them in tacos, sandwiches, or salads for a quick meal the next day.
Storing your Brown Sugar Glazed Pork Chops properly ensures they stay fresh, flavorful, and safe to eat. Here’s how to store them:
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