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Cooking:
- Pat dry the pork chops with paper towels to remove excess moisture. This helps in getting a good sear on the meat.
- Rub the spice mixture onto both sides of the pork chops, ensuring they are evenly coated. Let them sit for a few minutes to absorb the flavors.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops to the skillet. Depending on the size of your skillet, you may need to cook the chops in batches to avoid overcrowding.
- Sear the pork chops for about 3-4 minutes on each side until they develop a golden-brown crust. Adjust the heat if needed to prevent burning the spices.
- Remove the pork chops from the skillet and set them aside on a plate, covering loosely with foil to keep warm.
- In the same skillet, add butter and minced garlic. Cook for about a minute, stirring constantly until the garlic becomes fragrant.
- Pour in the chicken broth and Worcestershire sauce, using a spatula to scrape off any browned bits from the bottom of the skillet. Let the mixture simmer for a few minutes to reduce slightly and intensify the flavors.
- Return the pork chops back to the skillet, along with any juices that have accumulated on the plate. Spoon some of the sauce over the chops.
- Reduce the heat to medium-low, cover the skillet, and let the pork chops simmer in the sauce for an additional 5-7 minutes. This allows the flavors to meld together and ensures the chops are fully cooked through.
- Check the internal temperature of the pork chops using a meat thermometer. They should register at least 145°F (63°C) for safe consumption.
- Once cooked, transfer the chops to a serving platter. Spoon the sauce from the skillet over the pork chops and garnish with chopped fresh parsley, if desired.
Serve:
- Serve the Brown Sugar Chops hot alongside your favorite sides such as mashed potatoes, roasted vegetables, or a crisp salad. The flavorful sauce pairs wonderfully with the succulent pork chops.
Enjoy your delicious Brown Sugar Chops!
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