The first time I baked these on a chilly fall evening I was floored by how simple yet exceptional the flavors turned out. Now it is a staple for family dinners and always disappears fast.
Ingredients
- Thick cut pork chops: Choose ones about an inch thick for best juicy results and look for a little marbling for extra flavor
- Brown sugar: Go for dark brown sugar for a deeper molasses taste but light works too
- Butter: Use real unsalted butter for rich flavor and browning
- Soy sauce: Brings savory umami notes and helps balance the sweetness
- Worcestershire sauce: Adds tang and a complex boost that ties everything together
Instructions
- Set the Oven:
- Preheat to 350 degrees Fahrenheit or 175 degrees Celsius so it is ready for baking
- Arrange the Pork Chops:
- Place the pork chops in a single layer in a large oiled baking pan making sure they do not overlap for even cooking
- Add Brown Sugar:
- Spoon one tablespoon of brown sugar onto each chop pressing lightly to help it stick this will melt down into a caramel glaze as they bake
- Top with Butter:
- Cut the butter into four even pieces and add a tablespoon square right on top of each pork chop this melts and mixes with the brown sugar to make the glaze extra rich
- Drizzle Sauces:
- Pour the soy sauce and Worcestershire sauce evenly over all four pork chops focusing on the tops and a bit around the edges for flavor all over
- Cover and Bake:
- Use tinfoil to cover the pan sealing it as well as possible so the moisture stays in then bake for 40 minutes on the middle rack
- Finish and Caramelize:
- Remove the tinfoil and return the pan to the oven for another 20 minutes this time uncovered so the tops become golden brown and the glaze thickens
- Check for Doneness:
- The pork chops should look deeply brown and feel firm but juicy
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