Description
A quick and comforting dish featuring caramelized brown sugar garlic pork chops paired with roasted sweet potatoes, perfect for easy weeknight dinners.
Ingredients
Scale
- 4 pork chops (bone-in or boneless, 6 to 8 ounces each)
- 2 tablespoons packed brown sugar
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional)
- A few sprigs fresh thyme or rosemary (optional)
- 1 teaspoon apple cider vinegar or lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and cut 2 medium sweet potatoes into 1-inch cubes. Toss with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and smoked paprika if using. Spread evenly on a rimmed baking sheet and roast for 25-30 minutes, turning halfway through, until golden and tender.
- While the potatoes roast, mix 2 tablespoons packed brown sugar, 3 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon apple cider vinegar or lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl to make the glaze.
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Pat pork chops dry and season with salt, pepper, and smoked paprika if using. Sear pork chops for 3-4 minutes per side until golden brown.
- Lower heat to medium and brush glaze generously over each pork chop. Cook 2-3 minutes per side, spooning more glaze as it caramelizes to form a sticky crust. Avoid burning by keeping heat moderate.
- Optional: For thicker chops, transfer skillet to preheated oven and cook for 5-7 minutes until internal temperature reaches 145°F (63°C).
- Rest pork chops for 5 minutes before serving.
- Serve pork chops alongside roasted sweet potatoes, garnished with fresh thyme or rosemary if desired.
Notes
Pat pork chops dry before searing to get a golden crust. Keep heat medium when glazing to prevent burning. Rest pork chops after cooking to keep them juicy. Bone-in chops are preferred for juicier results. Leftovers store well for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with roa
- Calories: 475
- Sugar: 10
- Sodium: 600
- Fat: 21
- Saturated Fat: 3.5
- Carbohydrates: 27
- Fiber: 4.5
- Protein: 37
Keywords: pork chops, brown sugar, garlic, roasted sweet potatoes, easy dinner, quick recipe, savory, comfort food, weeknight meal