Brown Sugar Glazed Pork Chops With Soy and Dijon Glaze
By Jonah Pike
Prep
5 min
Cook
15 min
Total
20 min
Servings
4
Level
Easy
These brown sugar-glazed pork chops are a fast meal I make when I want an easy dinner (I particularly enjoy the brown sugar-caramelized bits)․ Pork chops are browned and then reheated in a shiny sweet-and-sour sauce made with vinegar to balance the sweetness of the brown sugar․
I take pork chops out of the refrigerator about 30 minutes before cooking and score the fat cap with a sharp knife before cooking․ Scoring the fat helps keep the pork chops from curling while cooking․ Scoring the fat helps create a nicely browned crust on both sides before stacking the chops and browning the fat cap for added flavor in the sauce․
The glaze is prepared in a small bowl․ I whisk the glaze again before pouring it into a pan with butter․ The glaze simmers until it reaches a consistency similar to thin caramel․ I add the resting juices and let the glaze tighten again before adding the chops․ The chops are then returned to the pan once the sauce clings to them․ More glaze is served at the table․
Light brown sugar is what I use for caramel flavor․ Soy sauce provides a salty flavor to counteract the brown sugar․ Apple cider vinegar provides acidity to the sauce․ Dijon mustard and Worcestershire sauce provide additional flavors to the sauce to avoid a too-sweet flavor‚ I don't want a heavy glaze on the pork․
Why you'll love this recipe
- It feeds four with little cooking time and all in one pan except for glazing the pork․
- Sweet coatings for pork include vinegar and mustard‚ as well as soy sauce, These ingredients help the coating flavor pork differently from sugar․
- Rice and green beans would be good side dishes to serve with this recipe, Mashed potatoes would be a good side dish with the extra sauce․
- Rendered pork fat is an ingredient in the sauce pan and enhances the flavor of the glaze․
- Guests are served a pork chop covered with sauce, Cooking time is short․
- Boneless chops work well for this recipe, You can substitute bone-in pork chops if you like․
Ingredients
- •75 g light brown sugar (1/3 cup)
- •2 tbsp light soy sauce
- •2 tbsp water
- •1 ½ tbsp apple cider vinegar
- •1 tsp Dijon mustard
- •1 tsp Worcestershire sauce
- •4 boneless pork loin chops (5 oz/150 g each, brought close to room temperature)
- •½ tsp smoked paprika
- •½ tsp garlic powder
- •½ tsp salt
- •¼ tsp black pepper
- •3 tbsp unsalted butter (45 g)
- •olive oil (drizzle)
Instructions
- 1
Whisk the brown sugar, soy sauce, water, apple cider vinegar, Dijon mustard, and Worcestershire sauce together in a small bowl. Set aside.
- 2
Coat the pork chops with the salt, smoked paprika, garlic powder, and black pepper.
- 3
Heat a drizzle of olive oil in a large pan over medium-high heat. Fry the pork chops for around 3 minutes on each side, until they have a crust on both sides and are just about cooked through the centre. Stack the chops with the fat strips aligned, then sear the fat for a few minutes until deep golden and rendered down. Set the chops aside to rest and lower the heat to medium.
- 4
Melt the butter in the pan. Quickly whisk the sauce again, pour it into the pan, then stir and simmer for 4-5 minutes until it reaches a thin caramel consistency. Add the resting pork juices and simmer for a further 30 seconds to thicken again, then return the pork chops to the pan.
- 5
Coat the pork chops in the glaze and serve with more glaze drizzled over the top.
FAQ
Nutrition (per serving)
Calories
363
Protein
34.54g
Fat
15.58g
Carbs
19.76g
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