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Rosemary Brown Sugar Pork Chops

4.79 from 28 votes

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Super tasty and magically juicy pork chops with a quick 15-minute dry-brine. Sear the chops on the stovetop and finish in the oven.

Quick Dry-Brined Pork Chops with Rosemary and Brown Sugar

When it comes to cooking the best-tasting, juicy pork chops I’ve always been a huge advocate of brining.

But you know what?

Ever since I starting made this quick brown sugar dry-brine instead, my pork chop-cooking life has changed.

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.

Incredible Rosemary Brown Sugar Pork Chop Rub

How does a dry-brine work?

A dry brine works in basically the same way as a wet one:

Instead of immersing a piece of meat into 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!

Dry-Brined Rosemary Brown Sugar Pork Chops

The neutral, sweet taste of pork is so delicious with this brown sugar mixture, which also includes aromatic fresh rosemary and dehydrated garlic.

Most likely, you already have everything in your kitchen cabinet to make this dry-brine rub, with the possible exception of fresh rosemary.

Incredible Rosemary Brown Sugar Pork Chops

How to dry-brine pork chops with rosemary and brown sugar

First, use kosher salt (this is the only 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.

After combining the ingredients for the dry-brine in a small bowl, just rub the seasonings on the pork and let it sit at room temperature for 15 minutes or so.

If you’re lucky enough to be planning dinner in the morning before work or even the night before, even better!

Your chops will be perfectly tasty when seasoned up to 24 hours in advance.

Incredible Rosemary Brown Sugar Pork Chops

The rub includes a little bit of garlic powder.

While any food-obsessed person knows that fresh garlic is ALWAYS best when you’re cooking from scratch, there’s definitely a place for garlic powder in your spice cabinet.

Garlic powder is basically just dried garlic cloves in powdered form, more like a spice than a fresh seasoning.

The reason garlic powder comes in handy, especially when searing food at high temperature or barbecuing, is because fresh garlic can easily burn — which in turn will make your dish taste very bitter (in a bad way).

Cooking Tips:

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Incredible Rosemary Brown Sugar Pork Chops

Rosemary Brown Sugar Pork Chops

Karen Tedesco
Quick Dry-Brined Rosemary Brown Sugar Pork Chops recipe – learn the secret to 15-minute magically juicy pork chops. 
Print Pin
4.79 from 28 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Meat
Cuisine American
Servings 4 servings


  • 3 tablespoons light brown sugar
  • 1 tablespoon kosher salt* (reduce by half if using fine or table salt)
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • 2 pounds thick cut, 1 – 1-1/2-inches pork loin chops, about 4 bone-in or 6 boneless
  • 1 tablespoon extra-virgin olive oil


  • Heat oven to 425 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

Tips and serving:
  • Use 1- 1-1/2-inch thick pork chops.
  • Instead of fresh rosemary, use fresh thyme or 1-2 teaspoons dried herb blend such as Herbs de Provence or Italian seasoning.
  • Preheat a heavy pan (cast iron if you have it) to get the best sear.
  • Serve with wilted greens and roasted potatoes for a simple dinner.


Serving: 1serving | Calories: 458kcal | Carbohydrates: 13g | Protein: 29g | Fat: 94g | Saturated Fat: 18g | Sodium: 876mg | Potassium: 481mg | Fiber: 1g | Sugar: 9g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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  1. 5 stars
    These look amazing, I’m definitely going to try this recipe!

  2. 5 stars
    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.

    1. Mary, I’m so glad they were a hit! Great to hear from you 🙂

  3. 5 stars
    I have to share this with Scott! It looks so good and so easy! XO