Brown Sugar Pork Chops with Rosemary (Juicy and Easy)

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These brown sugar pork chops are seared until caramelized on the outside and juicy inside, using a quick 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 natural sweetness of pork works beautifully with a brown sugar and rosemary rub. Add a side of the crispiest smashed potatoes an simple dinner.

Why this recipe works

• Fast seasoning, big flavor: A simple brown sugar spice rub seasons the pork chops in just 15 minutes, so you get plenty of flavor without planning ahead.
• Stovetop sear and oven finish: This is one of those simple chef techniques that most home cooks skip — and it’s the easiest way to avoid dry pork chops: Starting the chops in a hot pan builds a caramelized crust, and finishing them in the oven ensures they cook evenly without drying out.
• Juicy pork, not dry: Salt and sugar work together to help the pork retain moisture as it cooks, keeping the meat tender and tasty.

Let’s talk ingredients

You likely have everything you need for this simple brown sugar rub. It comes together quickly and works on both bone-in and boneless chops.

• Pork chops: I recommend using thick-cut rib or loin chops (about 1½ inches). They stay much juicier than thin-cut chops, which cook too quickly and tend to dry out.
• Brown sugar: I use light brown sugar — it melts and caramelizes as the pork chops cook, creating a sweet-savory crust that locks in moisture and flavor.
• Granulated 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 bitter.
• Herbs: Rosemary pairs especially well with pork, adding a woodsy, aromatic note. You can swap in thyme, oregano or a dried herb blend if that’s what you have.

How to cook brown sugar pork chops

Why I sear first, then finish in the oven

Searing the pork chops in a hot pan creates a golden brown crust which starts building flavor right away. Finishing them in the oven lets the heat circulate more gently, so the meat cooks evenly without drying out.

It’s a simple restaurant technique that gives you the best of both worlds, a caramelized exterior and juicy, tender meat.

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Brown Sugar Pork Chops with Rosemary (Juicy and Easy)

Karen Tedesco

These brown sugar pork chops use a simple spice rub and a quick sear-and-oven finish for juicy, flavorful results in about 30 minutes.

Print SaveSaved

4.84 from 37 ratings

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Meat

Cuisine American

Servings 4 servings

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 3 tablespoons light brown sugar
• ▢ 1 tablespoon kosher salt, Note: 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 3 tablespoons light brown sugar1 tablespoon kosher salt, 1 tablespoon chopped fresh rosemary, 1 teaspoon garlic powder and ½ teaspoon freshly ground black pepper in a small bowl. Sprinkle the mixture on both sides of 4 pounds thick-cut pork chops (1-½-inch), lightly 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 (but not burned) on one side, 3-5 minutes. Turn the pork chops over and transfer the skillet to the oven. 
• Bake 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 thick-cut (about 1-1/2-inch) pork chops if possible — they’ll be juicier.
• 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.
• 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 per serving

Calories: 773kcal Carbohydrates: 10g Protein: 98g Fat: 35g Sodium: 965mg Fiber: 0.3g Sugar: 9g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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Hey, I’m Karen

Creator of Familystyle Food

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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.