Making food that’s full of flavor doesn’t have to be challenging. You just need to bring together the right combination to create the flavor profile you’re craving. This recipe is one of my favorites. It’s a sweet and savory glazed pork chop that only needs a handful of ingredients, but brings some of the best flavor possible to your menu.
Pork chops don’t have a lot of flavor on their own, and they are the perfect vessel for adding lots of additional spices and blends to them. But that doesn’t just mean pepper and salt. With this recipe, I used a package of Italian dressing mix and a bit of brown sugar to create a fantastic combination that will make every other pork chop recipe inferior.
I used boneless pork chops for this, but you could use bone-in. I like the boneless because they take less time to cook. But in all cases, you’ll want a lean cut. The blend of flavors really does well on a leaner cut and adheres well to the overall meat itself. You’ll find yourself licking your fork, and the kids may even feel the need to lick their plate.
I also encourage you to make some changes to the recipe to make sure your family enjoys it best. For example, I have skipped the traditional brown sugar and used a low-carb version instead. Same taste but without as many sugary carbs. You can also add in some additional spices that you enjoy. The bottom line is this recipe tastes good and is easy to make.
Why
- The blend of sweet and spicy makes this a powerhouse of flavor.
- There’s so much wonderful glaze that it’s the perfect way to add something special and elegant to your menu. I love serving this with mashed potatoes with a bit of that glaze replacing the gravy.
- The kids love them. They even think they are a treat. That’s due to the brown sugar, but they don’t know they are getting a low-carb alternative.
- They are great on the second day. Slice them up and top a salad with them, or even place them between your favorite slices of sourdough bread.
Sub
Pork chop: If you really want to go with chicken, you can. Use a chicken breast so that the flavor profile remains similar.
Italian seasoning: You could switch out the Italian seasoning for a ranch if you like, but the flavor profile will be significantly different.
Sugar: Opt for the low-carb sugar alternative, but stick with the brown sugar variety of the right flavor profile.
Tips
- The type of Italian dressing packet you use matters. Make sure it is one that you like and have used before. You don’t need anything that is too salty, but if you go with a low-sodium version, you may want to season your chop before.
- I like to pat the pork chops dry before applying the seasoning. This allows for better coverage and keeps the seasoning in place in the oven.
- Don’t crowd the pan either. You want there to be enough room for air to circulate well. Keep them flat on the pan.
- Don’t overcook them. Pork needs to cook to at least 165 degrees, but don’t let it go too much beyond that. You don’t want it to dry out the chop.
Storage
These are easy to store in the refrigerator. Just put them into an airtight container until you are ready to use them. They last well for 2 to 4 days. You can take them out, slice them, and add them to a stir fry or make them into a tasty sandwich.
You can also freeze them pretty easily. After you’ve allowed them to cool, place them on a baking sheet flat and freeze for at least an hour, but it’s better if it is longer. Then you can package them into an airtight bag or container for longer-term storage in the freezer, for up to 4 months. When you are ready to use them, take them out, warm them through, and use them as you wish.
Serving
There is a lot of flavor in these brown sugar pork chops, so the sides can be simple. There’s nothing better than a bit of that glaze over homemade mashed potatoes. It also works well with sweet potatoes. I like to make it with rice and veggies as well. It’s whatever we are in the mood for, really, since the pork chops are really the start of the show here.
Notes
I came up with this recipe when trying to do something different from pork chops. I’ve used Italian dressing to marinate them before, but I didn’t have a bottle at the time. I improvised with the dry package. The seasoning with brown sugar was just to add a bit of sweetness. It’s easily one of the best recipes for those who want sticky and sweet.
Super Sweet and Savory Glazed Pork Chops
Ingredients
- 6 Boneless pork chops thin-cut
- ½ cup Light or dark brown sugar packed
- 1 packet 0.7 oz. Dry Italian dressing seasoning mix
Instructions
- Preheat your oven to 400°F (204°C). Line a rimmed sheet pan with a sheet of heavy-duty aluminum foil or parchment paper for an easy cleanup later.
- In a small mixing bowl, combine the brown sugar and the dry Italian dressing seasoning packet. Use a fork or whisk to stir the two components together thoroughly, breaking up any stubborn sugar clumps until the spice baseline is uniformly blended.
- Remove your pork chops from their packaging and pat both sides completely dry with a clean paper towel. Stripping away the surface moisture is a critical step because it ensures the rub sticks securely to the meat rather than washing away into the pan.
- Press each pork chop firmly into the brown sugar seasoning blend, turning it over to coat both sides generously. Place the seasoned meat flat in a single layer on your prepared sheet pan, leaving a little space between each piece.
- Gather any remaining brown sugar mixture left in your bowl and sprinkle it evenly over the tops of the pork chops to guarantee a thick, caramelized crust.
- Place the sheet pan on the middle rack of the oven and bake at 400°F for 18 to 20 minutes. The pork is finished the exact moment an instant-read digital meat thermometer inserted into the thickest part reads 145°F (63°C).
- Remove the pan from the oven and transfer the pork chops onto a warm serving platter. Scraping up any hot, syrupy pan juices left on the baking sheet, spoon them directly back over the meat.
- Let the pork chops rest undisturbed for 3 to 5 minutes before cutting into them. This brief rest allows the internal muscle fibers to relax and redistribute the savory juices evenly through the meat, guaranteeing a moist bite. Garnish with a sprinkle of fresh parsley if desired and serve hot.
