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.