This 4-ingredient oven burgundy glazed thick-cut pork chop recipe is what I reach for when I want the whole house to smell cozy and comforting without a lot of work. Everything bakes together in one dish, and the burgundy glaze turns glossy and caramelized around the edges, giving you that rich, Sunday-supper flavor on a busy weeknight. It’s very Midwestern in spirit—simple pantry ingredients, hearty portions, and a warm, homey feel.
These pork chops are wonderful with creamy mashed potatoes or buttered egg noodles to soak up the extra burgundy glaze pooling in the pan. Add a simple green side like steamed green beans, roasted Brussels sprouts, or a tossed salad to brighten the plate. Warm dinner rolls or crusty bread are great for sopping up every last bit of sauce, and if you’d like a drink pairing, a glass of the same red wine you used in the glaze or a sparkling grape juice keeps things cozy and family-friendly.
4-Ingredient Oven Burgundy Glazed Thick-Cut Pork ChopsServings: 4
Ingredients
4 thick-cut bone-in pork chops (about 1 to 1 1/2 inches thick each, 8–10 oz each)
1 cup dry burgundy or other dry red wine
1/2 cup packed brown sugar (light or dark)
2 tablespoons soy sauce (regular or low-sodium)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white baking dish or similar shallow casserole dish so the chops don’t stick and the glaze can bubble and caramelize.
Pat the pork chops dry with paper towels and trim any excess thick fat if needed, leaving a little for flavor. Lay the chops in a single layer in the prepared baking dish, leaving a bit of space between each one so the glaze can run around them.
In a small bowl or liquid measuring cup, whisk together the burgundy wine, brown sugar, and soy sauce until the sugar is mostly dissolved. This is your simple burgundy glaze—it will look thin now but will thicken and turn glossy in the oven.
Pour the burgundy glaze evenly over and around the pork chops, turning each chop once with tongs to lightly coat both sides. Arrange them back in a single layer with the meatiest side facing toward the center of the dish, where the heat is most even.
Cover the baking dish tightly with foil and place it on the center rack of the preheated oven. Bake covered for 25 minutes to let the pork cook gently and start to absorb the flavors of the glaze.
After 25 minutes, carefully remove the foil (watch for steam). Spoon some of the pan juices over the tops of the chops. Return the dish to the oven, uncovered, and continue baking for another 20–30 minutes, basting once more halfway through, until the chops are cooked through and the glaze is dark, glossy, and starting to thicken.
Start checking the internal temperature of the pork chops after about 40–45 minutes total cooking time. Insert an instant-read thermometer into the thickest part of a chop, avoiding the bone. You’re aiming for 145°F (63°C). Once they reach 145°F, turn the oven to broil on high for 2–4 minutes, watching closely, just until the glaze is bubbling and the edges of the chops are slightly charred and caramelized, like a deep burgundy lacquer.
Remove the baking dish from the oven and let the pork chops rest in the glaze for 5–10 minutes. The sauce will thicken a bit more as it cools. Spoon the rich burgundy glaze from the edges of the dish over the tops of the chops so they are fully glistening before serving.
Serve the pork chops hot right from the baking dish, with extra glaze spooned over each portion. If you’d like, slice the meat off the bone for kids or picky eaters and drizzle with a bit more sauce so every bite is juicy and flavorful.
Variations & Tips
For picky eaters, you can cut the pork into thick boneless chops or even use thick-cut boneless pork loin slices; they’ll cook a bit faster, so start checking the temperature closer to 30–35 minutes. If your kids are sensitive to wine flavor, you can use half burgundy and half beef broth or apple juice to soften the taste while still getting a lovely glaze. For a slightly sweeter, more barbecue-style feel, swap half of the brown sugar for honey and add a small splash (about 1 tablespoon) of ketchup—still keeping the ingredient list simple. If you don’t have soy sauce, you can use Worcestershire sauce in the same amount; it will be a touch less salty and a little more tangy. To make the glaze a bit thicker for serving, pour the pan juices into a small saucepan after baking and simmer for a few minutes on the stovetop until syrupy, then spoon back over the chops. For a lower-sodium version, choose low-sodium soy sauce and avoid adding extra salt; the brown sugar and wine will still give you plenty of flavor. FOOD SAFETY TIPS: Always thaw pork completely in the refrigerator, never on the counter. Patting the chops dry helps them brown better and reduces splatter. Use an instant-read thermometer and remove the chops from the oven when they reach 145°F (63°C) in the center; letting them rest for at least 5 minutes keeps them juicy and brings them to a safe, tender finish. Refrigerate leftovers within 2 hours, store in a covered container for up to 3–4 days, and reheat gently in a 300°F oven or in a covered skillet with a splash of water or broth to keep the meat from drying out.
