These dry brined brown sugar pork chops taste incredible and are so simple and easy to make. The dry brine does all the heavy lifting, creating tender, flavorful meat with a tasty pan sauce to drizzle on top. The best part is that they are ready in less than 30 minutes once you are ready to get cooking.
So, I have this friend, and she doesn’t like pork chops, and I am on a mission to get to like just one. I got close with my Garlic and Rosemary Pork Chops but I think these are a winner. The key was in the dry brine. The brown sugar and salt brine help tenderize the pork chop and you can even get these ready the day before. You get incredibly juicy pork chops without having to marinate and with very little effort.
Table of Contents
Key Ingredients for Perfect Dry Brined Pork Chops
Most of what you need is probably already in your pantry, though you’ll want to grab some good thick bone-in pork chops from the butcher or grocery store.
Brown sugar: The sugar helps balance out the salt while still drawing out the moisture to let it get absorbed. The darker the sugar the more intense the molasses flavor will become.
Kosher salt: Essential for the brining process and drawing out then redistributing moisture. Table salt works in a pinch but use about 25% less since it’s finer.
Smoked paprika: paprika and brown sugar are a power couple. The molasses flavors and smoked flavors make a perfect combination.
Herbs: You can use fresh or dried for this recipe. Feel free to get creative here and change it up with rosemary, oregano, chives, tarragon, and even cilantro.
Pork chops: The star of the show. Bone-in pork chops are the best and try and get them 1-2 inches thick.
Why should I dry brine pork chops?
It is my personal opinion that you should dry brine all proteins. The reason for this is that the salt and sugar draw the water out of the meat, in this case the pork chops. Then the water from the pork chops will dissolve the salt and sugar on the surface. With enough time the salty water will diffuse back into the pork chop. This also helps redistribute the water throughout the pork chop.
The salt will slightly alter the proteins, allowing them to store more water leaving you a nice juicy pork chop as well as helping intensify the flavor. The other bonus is that it leaves the outside coated in herbs, spices, and brown sugar that won’t just fall off when you move it.
Pro tip: Don’t wrap the chops during brining. Leaving them uncovered in the fridge helps the surface dry out, which gives you much better browning when you sear them.
Getting the Sear and Oven Finish Right
The key to pan seared pork chops is getting that initial crust without overcooking the interior. The key is to make sure your pan is hot, the easiest way to check is that the oil shimmers and the surface is no longer completely smooth. Once you place them down don’t move them around or press on them. You will need to let them sit for a full 3 to 4 minutes per side. This is also why a thicker cut pork chop is important.
Then the pork chops will be finished in a 400°F (205°C) oven, which gives you much more control over the final doneness. We want to do this since a bone in pork chops will cook more slowly around the bone. Using a food thermometer is helpful here to prevent overcooking. Take it off of the heat 5°F/2°C before the thickest pork chop reaches its ideal temperature for you.
Temperature targets for juicy bone-in pork chops:
- Medium rare (145°F/63°C): Light pink center, maximum juiciness
- Medium (150°F/66°C): Slight pink center, juicy and flavorful
- Medium well (155°F/68°C): Barely pink, still tender
- Well done (160°F/71°C): No pink, but still moist if you don’t overcook.
Time management tip: Get your pork chops out of the fridge about 30 minutes before you cook them. Cold meat hitting a hot pan can cause uneven cooking where the outside is done but the inside is rare, and you want every advantage for perfectly tender results.
Building the Perfect Pan Sauce
So, you know all those tasty bits at the bottom of the pan mixed with the fat from the pork chops? That is called the fond and it is pure gold. Much like you want to take all the drippings from the pan you roasted the turkey in to make the gravy. All you will need to do is deglaze the pan and then let the broth reduce.
This version uses chicken stock and apple cider vinegar, and the acidity cuts through the richness of the pork. Now, if you are like me and love to cook with bourbon, I got you! Take out half of the broth and replace it with bourbon and a little bit of brown sugar to tie it all together.
Pro tip: Add the butter off the heat and whisk it in one piece at a time. This creates an emulsion that gives the sauce a silky smoothness and richness without breaking.
What to Serve with Brown Sugar Pork Chops
Some of my favorite side to eat with these are my Herb Roasted Melting Potatoes and my Roasted Maple Brussels Sprouts. If you want something a bit simpler you can roast some of your favorite vegetables and get some crusty bread for all that delicious pan sauce.
If you’re looking for something lighter, try them with a Warm Kale Salad with Butternut Squash or some roasted acorn squash. This makes for a great fall themed meal that is perfect for effortless entertaining.
But honestly, use what you have or what sounds good to you. The joy is in the experimentation with flavors and sides.
Drink Pairings That Actually Work
A drink with a little warmth and complexity is perfect with these pork chops. A medium-bodied red wine like a Côtes du Rhône or Zinfandel is perfect here and it complements the sweetness in the brine.
If you prefer beer, go with something malty like an Oktoberfest or brown ale.
For a cocktail, an Old Fashioned is obvious but perfect, since it is my go-to beverage of course I will give it a plug. In all seriousness I will make it with brown sugar, and it is a beautiful match. Spice it up with some fun bitters too.
For those avoiding alcohol, try sparkling apple cider with a cinnamon stick or even a good ginger beer with fresh lime.
Make-Ahead Strategy for Entertaining
These work perfectly as a weekend dinner when you want something special, but they’re also doable on a weeknight if you brine them the night before. And because we’re finishing them in the oven after the initial sear, you get that perfect edge-to-edge doneness without any guesswork.
You can brine the pork chops up to 24 hours in advance and they get better the longer they sit, as the salt has more time to penetrate. Since they cook in 20 minutes once your guests arrive you can start them about 30 minutes before you are ready to eat.
Store the brined chops on that wire rack setup, uncovered in the fridge. This keeps the surface dry for better searing while preventing any cross-contamination.
More Comfort Food Favorites You'll Love
If you’re enjoying this approach to elevated comfort food, you’ll definitely want to try my Maple and Bacon Wrapped Pork Loin because you know bacon makes everything better. You can also try something like the Sage Pork Chops with Bourbon Apples is another crowd-pleaser and fall themed recipe.
For fall entertaining, the Brown Sugar and Orange Glazed Chicken is a great contrast that still goes well with these flavors, and the Maple Fondant Sweet Potatoes makes an incredible side dish. My Bourbon Cardamom Pear Crisp or Bourbon Bread Pudding is the perfect way to end a meal like this.
Dry Brined Brown Sugar Pork Chops with Pan Sauce
Equipment
- Skillet or other oven safe pan
- Tongs
- Bowl
- Sheet pan with baking rack
Ingredients
Dry Brine:
- 3 tablespoons brown sugar packed
- 2 tablespoons kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground sage
- ½ teaspoon black pepper
- ½ teaspoon ground thyme
Pork Chops
- 4 pork chops bone-in, 1 to 1.5 inches thick
- 2 tablespoons olive oil
Pan Sauce
- 1 cup chicken stock
- 3 tablespoons shallot chopped
- 2 tablespoons apple cider vinegar
- 2 tablespoons butter unsalted, cold
- 1 tablespoon garlic minced
Bourbon Variation:
- ½ cup bourbon
- ½ cup chicken stock
- 1 tablespoon brown sugar packed
Instructions
Brine the pork chops (2-24 hours ahead):
- In a bowl add the salt, paprika, brown sugar, thyme, sage, and black pepper. Mix until well combined.3 tablespoons brown sugar, 2 tablespoons kosher salt, 1 teaspoon smoked paprika, ½ teaspoon ground sage, ½ teaspoon black pepper, ½ teaspoon ground thyme
- Pat the pork chops completely dry and rub brine mixture all over both sides.4 pork chops
- Place on a baking rack set over a sheet pan, uncovered in the fridge for a minimum 2 hours, ideally 4-24 hours.
Cooking the pork chops:
- Remove the pork chops from fridge 30 minutes before cooking and preheat oven to 400°F, 200C, or gas mark 6.
- Heat oil in a large oven-safe skillet over medium-high heat and sear the pork chops 3-4 minutes per side until golden brown.2 tablespoons olive oil
- Place the skillet in the oven and bake for 8-12 minutes until internal temp reaches desired doneness (see notes).
- Allow the pork chops to rest chops on a plate tented with foil for 5 minutes.
Making the pan sauce:
- Return skillet to stovetop over medium heat, watch out the handle will be hot. Add shallot and garlic, cook 1 minute until fragrant.3 tablespoons shallot, 1 tablespoon garlic
- Add the stock, vinegar, bourbon and brown sugar (if you are using). Scrape all brown bits, simmer 3-4 minutes until reduced by half.1 cup chicken stock, 2 tablespoons apple cider vinegar, ½ cup bourbon, 1 tablespoon brown sugar
- Remove from heat and whisk in cold butter one piece at a time. Season with salt and pepper to taste. Spoon the sauce over the pork chops.2 tablespoons butter
Notes
- Don't skip the resting time because it lets the juices redistribute in the pork chop.
- If you don't have an oven-safe skillet, transfer the pork chops to a baking dish for the oven portion
- The fall spices in the brine give this a seasonal feel perfect for autumn entertaining
- Internal Temperatures:
- Medium rare (145°F/63°C): Light pink center, maximum juiciness
- Medium (150°F/66°C): Slight pink center, juicy and flavorful
- Medium well (155°F/68°C): Barely pink, still tender
- Well done (160°F/71°C): No pink, but still moist if you don't overcook
Nutrition
