The Easy Pork Chops My Family Asks for Again and Again

Pork chops made frequent dinnertime appearances in my home growing up. So often that, once I started cooking for myself, I rarely cooked them. I felt like I had eaten enough pork chops for a lifetime.

That all changed when I discovered a new way of preparing them. In fact, this might be the best way of all—seared in a pan and glazed with a flavorful sauce. It’s quick, easy, and oh-so-tasty. The whole family will love it, especially when served over rice or mashed potatoes.

The Secret to Moist Pork Chops

The secret to moist pork chops is not overcooking them. Cook pork chops to an internal temperature of 145°F (63°C) and let them rest for a few minutes before serving. Dry brining also helps enhance both the moisture and flavor of the meat. This recipe has the pork sit at room temperature for 15 minutes to help the salt penetrate the meat before cooking.

What To Serve with Pork Chops

• Roasted Brussels Sprouts
  
• Crash Hot Potatoes
• Classic Glazed Carrots
• Cold Pea Salad
  
• Oven Roasted Broccolini

Dry brine the pork:

Pat the pork chops dry with paper towels and season evenly with the salt and black pepper. Let sit at room temperature for 15 minutes.

Meanwhile, make the glaze:

Whisk together the brown sugar, soy sauce, water, garlic, ginger, and red pepper in a medium bowl until combined and the sugar is dissolved.

Cook the pork chops:

Heat the oil in a large skillet over medium-high heat until it ripples across the pan when you tilt it. Add the seasoned pork chops and cook until browned on both sides and a thermometer inserted into the thickest part of the pork chops registers 135°F, 4 to 5 minutes per side, reducing the heat if pork darkens too quickly. Transfer to a plate.

Make the glaze:

Reduce the heat to medium. Add the glaze and bring to a boil. Cook, stirring occasionally, until slightly thickened, about 4 minutes. 

Glaze the pork chops:

Return the pork chops and add any accumulated juices to the pan. Cook, basting pork chops with sauce, until the sauce thickens to a glaze consistency, coats the pork chops, and a thermometer inserted into the thickest portion of pork registers 145°F, 3 to 4 minutes. 

Remove from the heat. Garnish with scallions and serve drizzled with any remaining glaze. 

Store leftovers tightly wrapped or in an airtight container in the refrigerator for up to 4 days.

Love the recipe? Leave us stars and a review below!