Rosemary and Brown Sugar Pork Chops
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Super tasty and magically juicy, these brown sugar pork chops (boneless or bone-in) are seasoned with a sweet and savory dry-rub. They can be prepped up to one day ahead or cooked immediately for dinner. Sear the chops on the stovetop and finish in the oven to cook to the perfect temperature.
The neutral, sweet taste of pork is so delicious with a slightly sweet and savory brown sugar mixture, which also includes aromatic fresh rosemary and other dry seasonings. For a simple dinner, serve these pork chops with a side of crusty smashed potatoes.
When it comes to cooking juicy grilled pork rib chops I’ve always been a huge advocate of brining. But since I starting made this quick brown sugar dry-rub instead, my approach to cooking simple dinner recipes has changed for the better.
Brining pork chops
Brining is still an amazing method — especially for meat and poultry that would otherwise dry out — but let’s be real.
Planning ahead can be iffy, good intentions and all. The seasoning on these rosemary brown sugar pork chops takes just 15 minutes to work its magic.
That means you can prepare and cook a batch of dry-brined pork chops for dinner in less than half an hour.
How dry-rubs work
- A dry rub works in basically the same way as a wet one: Instead of immersing a piece of meat in a water-based solution, salt, sugar, and other seasonings are rubbed directly on the surface of the meat.
- As they dissolve, moisture and flavor molecules make their way into the cells of the meat. Magic!
About the ingredients
Most likely, you already have everything in your kitchen cabinet to make the dry-brine rub. Double or triple the batch and keep it in a jar for up to 6 months.
- Pork chops: Choose either rib or pork loin chops (boneless or bone-in) that are thick-cut, at least 1 1/2-inches thick. They’re much juicier than thin-cut pork chops, which tend to dry out more easily.
- Brown sugar: Light or dark brown sugar adds a hint of molasses flavor to the pork.
- Garlic: Instead of fresh garlic, the rub includes a little bit of garlic powder. Garlic powder is important to use when searing food at high temperature or barbecuing, because fresh garlic can easily burn — which in turn will make your dish taste very bitter.
- Salt: Use kosher salt (this is the brand I use for consistency) It has larger crystals and a less “salty” flavor than regular table salt or fine salt. If you don’t have kosher salt, reduce the amount in the recipe by half.
- Herbs: I love to pair rosemary with pork. Other woody fragrant herbs, such as thyme, tarragon or oregano are also good pairings. Or, use one teaspoon of dried herbs or an herb blend.
Recipe steps
- Combine the ingredients for the dry-brine in a small bowl. Rub the seasonings on the pork and let it sit at room temperature for 15 minutes or so.
- If you’d like to start prepping for dinner in the morning before work or even the night before, the chops can be covered and refrigerated up to 1 day ahead.
Expert cooking tips:
- Preheat your pan until it’s nice and hot to get a good sear – a cast iron skillet is the best, if you have one.
- Buy thick-cut pork chops, at least 1 1/2-inches thick, for juicier results.
Rosemary and Brown Sugar Pork Chops
Ingredients
- 3 tablespoons light brown sugar
- 1 tablespoon kosher salt* (reduce by half the amount if using fine or table salt)
- 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried herbs, such as thyme or oregano
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 4 pounds thick-cut pork chops (1-½-inch), bone-in or boneless
- 1 tablespoon extra-virgin olive oil
Instructions
- Heat oven to 425 (220 C) degrees.
- Combine the brown sugar, salt, rosemary, garlic powder and pepper in a small bowl. Sprinkle the mixture on both sides of the pork chops, rubbing it in. Let the chops sit at room temperature for 15 minutes or cover and refrigerate up to 24 hours in advance.
- Heat a heavy oven-proof skillet (cast iron is perfect) over medium-high heat until a drop of water sizzles instantly. Add the oil and the pork chops. Sear until nicely browned on one side, 5 minutes or so. Turn the pork chops over and transfer the skillet to the oven.
- Roast until the meat is cooked through and feels firm to the touch (140-145 degrees on a meat thermometer), 8-10 minutes. Let the pork chops rest 5 minutes before serving.
Karen’s Notes and Tips
- Use thick-cut (1- 1-1/2-inch) pork chops if possible — they’ll be juicier.
- Instead of fresh rosemary, use fresh thyme or 1-2 teaspoons dried herb blend such as Herbs de Provence or Italian seasoning.
- To make a quick pan sauce, add 1/4 cup chicken broth to the hot pan after removing the chops. Scrape up the browned bits, and boil 1-2 minutes.
- Preheat a heavy pan (cast iron if you have it) to get the best sear. You can also grill the chops on an outdoor grill.
- Serve with wilted greens and garlic roasted potatoes for a simple dinner.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
This recipe is one of my absolute favorite ways to make pork chops! My husband and I have used this recipe several times in the past, but we recently made this recipe with locally raised pork while entertaining. I seared my chops and served them over purple sweet potato purée with a side of braised carrots and steamed broccoletti. It was a smash hit! Thanks for writing such a delicious recipe.
Wow, Allison can I come for dinner next time?! Your meal sounds amazing! I’m glad you love the pork chops 🤩
My Daughter said she wanted to the lick the plate. Enough said!
These were amazing! Super quick and so flavorful. The rosemary is a great addition. Served with some sour cherries sauce. Thanks for a new favorite!
This recipe is amazing. It’s now part of my regular rotation. Very easy and incredibly flavorful! Perfect for a weeknight dinner.
These look amazing, I’m definitely going to try this recipe!
thanks Julie! I hope you enjoy 😉
Made this last night and it was fabulous! My midwestern chops were too big to fit four in a skillet, so I cooked them in two batches. Leftovers were great with scrambled eggs this morning. Thanks for making dinner delicious and easy.
Mary, I’m so glad they were a hit! Great to hear from you 🙂
I have to share this with Scott! It looks so good and so easy! XO
L