Brown Sugar Glazed Pork Loin Chops
photo by sleepycat
- Ready In:
- 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.
- 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.
- 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.
- * This can easily be doubled. I use 2 tbsp of butter to brown the chops, but only 1 tbsp of butter to make sauce.
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.
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.
My entire family loved this! I did have to change it a little because I can't have red wine. I used Marsala wine and added a touch of soy to tone down the sweetness of the wine. The brown sugar mixture was amazing. We liked the pork before the wine but after the wine was a complete different level of flavor. We will be definitely be making this again.