Brown sugar pork chops baked in a rich and indulgent sauce flavoured with loads of garlic and fresh thyme is the perfect midweek dinner.
Preparation for this dish takes around 10 minutes and it cooks in right around 20-25 minutes.
Oven baked Pork Chops in a Sweet & Savoury Sauce
I adore pork chops, I don’t care how they are cooked or how they are flavoured, it’s just a cut of meat that always feels special!
I’ve got Normandy pork chops cooked with cider and apples, sweet and sour pork chops with pineapple, I’ve even got an Instant Pot pork chop recipe with red cabbage and prunes and a slow cooker pork chop recipe with peppers.
These brown sugar pork chops use my favourite middle-cut chops that are cut nice and thick.
They are seared in a pan and set aside for a few minutes whilst garlic, shallots and thyme mingle with some butter to form the basis of a sauce.
Then it’s in with a bit of stock, the brown sugar then it all gets thrown into the oven for 15 minutes. It really is that simple!
Frequently Asked Questions
Can I use boneless pork chops?
Yes, they work just as well in this recipe, but just be sure not to get thin-cut chops because they cook far too quickly.
Do I have to sieve the sauce?
No not at all, feel free to leave it a little chunky if you like.
Can I use onion rather than shallot?
You could, but you would only need a little, so there may be some waste.
Onions are also quite often more difficult to very finely dice than shallots, which means they will need cooking longer.
Can I use dried thyme?
Yes, you will need between half and one teaspoon depending on how “fresh” it is.
Can I make this in advance?
I would not reheat pork chops because it is very difficult to reheat them without overcooking them. Overcooked pork chops are never fun to eat!
The combination works wonderfully for timing a complete meal, you can throw the broccoli in the oven at the same time as the pork chops. If you start the celeriac just before you heat the pan for the chops, they will be ready to mash just before you dish up.
If mash ain’t your thing then some buttered boiled potatoes would work really well.
If you want something really left-field but delicious, serve this on top of a big slice of roasted savoy cabbage, it’s magic!
I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- 28cm or 11″ frying pan.
- Kitchen tongs and stirring spoons.
- Chopping board.
- Kitchen knife.
- Weighing scales and or a combination of a measuring jug, cups and spoons.
These quick and easy bone-in pork chops are seared and then baked in a brown sugar sauce loaded with garlic and they taste divine!
- 2 Thick Cut (300g each approx) Bone in Pork Chops
- 1 (35g) Banana Shallot
- 4 Garlic Cloves
- 2-3 Sprigs Fresh Thyme
- 50g (3 Tbsp) Butter
- 3 Tbsp Dark Brown Sugar
- 175ml (¾ Cup) Chicken Stock
- 1-2 Tsp Rapeseed (Canola) Oil
- 1 Tsp Salt
- ½ Tsp Black Pepper
- 1 Tsp Cornflour
- 1 Tsp Water
- Trim the rind from the pork chops and "score" the fat on the top edge a little, then set them aside whilst you prepare the remaining ingredients.
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Peel the garlic cloves and dice them as finely as you can.
- Rub the pork chops with olive oil and then generously season them with the salt and pepper.
- Heat a 28cm or 11" frying pan or skillet over a high heat, then sear the pork chops all over (1-2 minutes a side), making sure you pay attention to the fat! Then remove and set aside.
- Reduce the heat to medium and add the butter, when it begins to foam add the garlic, shallots and thyme and cook for a minute or two, take care not to burn these ingredients. If the pan is too hot remove it from the heat.
- Add the chicken stock and brown sugar and stir to create a sauce.
- Return the pork chops, flipping them over to get a nice coating, then transfer them to the oven and cook them for 12-15 minutes at 170°C or 340°F.
- Remove the chops and let them rest and return the pan to a medium heat. Mix the cornflour with the water, stir it into the sauce and cook for a minute or two to thicken.
- I like to strain the sauce through a fine mesh sieve before serving, but that is optional.
Amount Per Serving: Calories: 799Total Fat: 51gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 245mgSodium: 1546mgCarbohydrates: 24gFiber: 1gSugar: 19gProtein: 60g
Calorific details are provided by a third-party application and are to be used as indicative figures only.