Brown Sugar Glazed Pork Loin Chops

Total Time
25mins
Prep 10 mins
Cook 15 mins

This is an often-requested recipe in my home. The flavorful sauce tastes like you spent hours working on it, but it is one of the simplest dinner recipes that I prepare. I first came across the recipe in a Publix advertisement, but have tweaked it slightly.

Ingredients Nutrition

  • 3 fresh garlic cloves, peeled and crushed
  • 2 tablespoons light brown sugar
  • 2 teaspoons McCormick's Montreal Brand steak seasoning (can use reduced-sodium version)
  • 34 lb pork loin chop
  • 2 tablespoons butter, divided
  • 14 cup pompeian burgundy cooking wine or 14 cup red wine or 14 cup chianti wine

Directions

  1. Combine brown sugar, garlic, and Montreal steak seasoning. Divide mixture amongst the pork loin chops and press on both sides of each chop to season.
  2. Place 1 tbsp of the butter in a saute' pan and melt on medium heat. After butter is melted, put chops in pan and brown slowly on both sides. Remove meat from heat.
  3. Add remaining 1 tbsp of butter to pan and let melt. Mix with remaining garlic and brown sugar bits left from browning meat. Add wine. Bring to a boil and let simmer down to make a nice glaze. You can add meat back and keep spooning liquid mixture over meat or leave meat out of the pan and pour finished glaze over to serve.
  4. * This can easily be doubled. I use 2 tbsp of butter to brown the chops, but only 1 tbsp of butter to make sauce.
Most Helpful

5 5

This one was a winner, even with my incredibly picky 7 year old. I doubled the recipe and cooked it in my cast iron skillet. I think I kept the heat up too high, as I ended up with a bunch of burnt up brown sugar in the center of the pan. I didn't scrape up the center to make the sauce, and it came out great.

5 5

I made this tonight for dinner. I had 3 very thick 1" pork loin chops. I added 3 large rosemary fresh rosemary sprags while deglazing but removed them before serving. As the pork chops were so thick, I finished them off in the oven at 350 degrees for about 10 min until they were just cooked. They were absolutely amazing, tender and full of complex flavour from simple ingredients.