This was my childhood favorite. I was always begging my mom to whip it up.

Brown sugar pork chops are a delightful nod to the comforting flavors of the Midwest. This dish brings together the sweet, caramelized notes of brown sugar with the savory richness of pork, creating a meal that's both nostalgic and satisfying. It's a recipe that has been passed down through generations, often gracing the tables of family gatherings and Sunday dinners. The glaze is reminiscent of the simple yet profound flavors that defined my childhood, and it's a dish that invites you to slow down and savor each bite. Whether you're cooking for family or friends, these pork chops are sure to bring warmth and joy to your table.

These brown sugar pork chops pair beautifully with classic Midwestern sides like creamy mashed potatoes or buttery corn on the cob. A crisp green salad with a tangy vinaigrette can add a refreshing contrast to the sweet and savory flavors of the pork. For a truly traditional meal, serve with a side of homemade applesauce, which complements the caramelized glaze perfectly. Don't forget a warm dinner roll to soak up any extra sauce on your plate.

Servings: 4

4 bone-in pork chops, about 1 inch thick
1/2 cup brown sugar, packed
1/4 cup soy sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional for a bit of heat)

Preheat your oven to 375°F (190°C).

In a small bowl, mix together the brown sugar, soy sauce, olive oil, minced garlic, black pepper, salt, and cayenne pepper if using.

Place the pork chops in a baking dish and pour the brown sugar mixture over them, ensuring they are well coated.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the pork chops are cooked through and the glaze is caramelized.

Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.

For a different flavor profile, try adding a tablespoon of Dijon mustard to the glaze for a tangy twist. You can also substitute honey or maple syrup for the brown sugar if you prefer a different kind of sweetness. If you're cooking for a crowd, this recipe can easily be doubled. For a smokier flavor, consider grilling the pork chops instead of baking them, basting with the glaze as they cook.