Description
A quick and easy weeknight dinner featuring thick-cut pork chops seared in a cast iron skillet and coated in a sticky, sweet, and savory brown sugar glaze. Ready in just 20 minutes with pantry staples.
Ingredients
Scale
- 4 pork chops (about 1-inch thick, bone-in or boneless)
- 2 tablespoons olive oil
- Salt and black pepper (generous amounts)
- 1 teaspoon garlic powder
- ½ cup brown sugar (packed)
- ¼ cup soy sauce (low-sodium recommended)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon rice vinegar
- 3 cloves garlic (minced)
- 1 teaspoon cornstarch
- 1 tablespoon cold water (for cornstarch slurry)
- ½ teaspoon red pepper flakes (optional)
- 2 stalks green onions (sliced, for garnish)
- 1 tablespoon sesame seeds (toasted, for garnish)
Instructions
- Pat pork chops dry with paper towels and season both sides generously with salt, pepper, and garlic powder. Let sit at room temperature for 10-15 minutes.
- In a small bowl, whisk together brown sugar, soy sauce, grated ginger, rice vinegar, and minced garlic. Set aside.
- In a separate tiny bowl, mix cornstarch with 1 tablespoon of cold water to create a smooth slurry.
- Heat olive oil in a cast iron skillet over medium-high heat. Once oil shimmers, add pork chops (cook in batches if necessary).
- Sear chops for 3-4 minutes on one side without moving, until golden-brown. Flip and cook for another 3-4 minutes until internal temperature reaches 145°F (63°C).
- Remove chops to a plate and tent with foil to rest.
- Reduce skillet heat to medium. Pour the glaze mixture into the same skillet and simmer for 2 minutes.
- Stir the cornstarch slurry again and pour it into the simmering sauce. Stir constantly until the sauce thickens and becomes glossy.
- Return pork chops to the pan and spoon the glaze over them. Let sit for 1 minute to soak up flavor.
- Transfer to plates, garnish with green onions and sesame seeds, and serve immediately.
Notes
Do not overcook the pork; aim for an internal temperature of 145°F to keep them juicy. Pat the meat dry before searing to ensure a good crust. Use fresh ginger for the best flavor. If using non-stick pans, be gentle with the sugar to avoid damaging the coating. Let the meat rest for 5 minutes after cooking to redistribute juices.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 pork chop with gla
- Calories: 320
- Sugar: 16
- Sodium: 450
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 18
- Protein: 28
Keywords: pork chops, brown sugar glaze, quick dinner, weeknight meals, cast iron skillet, sweet and savory, easy recipe, 20 minute meals