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Perfectly Cooked Pork Chops with Balsamic Brown Sugar Glaze

Tips on how to cook the perfectly cooked thick cut pork chop with a delicious balsamic brown sugar glaze.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Author Sharee

Ingredients

  • 4 pork chops with bone (1 inch thick)
  • Brine for Pork Chops:
  • 4 large garlic cloves roughly chopped
  • 2 cups water
  • 1 cup spiced apple cider or 1 cup of apple juice
  • 1/8 cup dark brown sugar
  • 1/8 cup kosher salt
  • 2 cups ice
  • Balsamic Brown Sugar Glaze:
  • 5 tablespoons dark balsamic vinegar
  • 1/4 cup dark brown sugar
  • (Make about 1/2 cup of glaze)
  • Cooking Process Ingredients:
  • Kosher Salt
  • Fresh Ground Black Pepper
  • Olive Oil

Instructions

  • First, you want to brine your pork chops overnight to help make the pork chops juicy, and add a hint of flavor.
  • In a medium sauce pan mix together the 2 cups of water, 1 cup of cider, 1/8 cup dark brown sugar, 1/8 cup kosher salt, and the chopped garlic. Bring these ingredients to a boil.
  • Remove the brine from the stove and let it cool for about 10 minutes.
  • Then, add the ice to the brine to help further cool the brine.
  • Place the pork chops in a plastic food storage bag (i.e. ziploc bags).
  • Next, pour the brine sauce over the pork chops.
  • Seal the bag and place in the refrigerator. Let the pork chops marinate in this brine at least 8 hours.
  • When ready to cook the pork chops, remove the pork chops from the brine, rinse the pork chops, and pat dry the pork chops.
  • Rub both sides of the pork chops with olive oil. Then, lightly season the pork chops with salt and pepper on both sides.
  • Let the pork chops rest for about 15 minutes to reach room temperature. (This allows for even cooking of the meat.)
  • Preheat the oven to 400 degrees.
  • While oven preheats, add about a tablespoon of olive oil to a large oven safe pan. Place this pan on a stove top, and allow the pan to get really hot using medium high heat.
  • Once the pan is nice and hot, add the pork chops to the pan.
  • Brown the pork chops on one side until you get a nice crispy brown coating on that one side you browned. This can take about 3 minutes.
  • Once you have browned one side of the pork chops, Place the pork chops on their fatty side in the pan, and brown the fatty parts of the pork chops. (This helps render the fat and add more flavor to the chops as they cook in the oven.)
  • Once you have browned the fatty sides of the pork chops, place the pork chops on their uncooked sides.
  • Then, place the pork chops in the preheated oven.
  • Cook the pork chops until the pork chop's internal temperature reaches 140 degrees when inserting your cooking thermometer.
  • Remove the pork chops from the pan.
  • Lightly cover the pork chops with foil and let the pork chops rest for about five minutes before serving. (This helps the pork chops to retain their moisture which also helps the chops to be juicy.)
  • While the pork chops rest after cooking, mix together the balsamic vinegar, and last 1/4 cup of brown sugar together in a small sauce pan. Bring the glaze to a boil, and remove the glaze from the heat source after bring the glaze sauce to a boil.
  • When ready to serve the chops, garnish/drizzle the glaze over the chops or use the glaze as a dipping sauce.