Brown sugar and garlic glazed pork chops are insanely good and so easy they literally require a handful of ingredients and everybody loves them. If you don’t want to use pork chops, by all means, you can use chicken and it will be just as delicious. For this recipe, we ate going to use four pork chops about an inch thick, some chicken stock, brown sugar, seasoning, vegetable oil, and garlic. Pour some oil on your skillet and preheat that to medium heat to get a beautiful caramelized like seared color on the pork chops.
Season both sides of the pork chops with some salt and seasoning to give you the amazing flavor and that sweet brown sugar that is going to caramelize sauce and its just phenomenon. Take your seasoned pork chops and place them on the skillet nice and hot and then sear them for about three minutes on each side or until they try to have the really nice brown color. Remove them from the skillet then take the chicken stock, add in brown sugar, then add garlic. Mix them together then pour the sauce in the pan and bring it to a gentle bubble.
Put the pork back in and let them cook for about ten minutes until they are completely cooked through. Add some chopped parsley then serve and pour that thick brown glaze sauce on the pork chops. Sticky and sweet with a punch of garlic, this Brown Sugar Garlic Pork loin is sure to be a huge hit with your family. Serve it up with some roasted carrots and potatoes on the side for a healthy balanced meal.
- 2 lb pork loin trimmed of excess fat
- 4 garlic cloves minced
- 4 tablespoons brown sugar
- 1 tablespoon canola oil
- 2 lbs carrots peeled and sliced
- 2 lbs potatoes scrubbed and cut into 1-inch chunks
- 1/4 cup canola oil for vegetables
- salt and pepper to taste
- Preheat oven to 375 degrees.
- Mix 1/4 cup canola oil, salt, and pepper with sliced carrots and potatoes.
- Mix 1 tbsp canola oil, brown sugar, garlic and rub all over pork loin.
- On one large cookie sheet, put down some foil and add the carrots and potatoes.
- Spread apart the vegetables to make an opening in the pan for the pork.
- Add the pork to the pan.
- Roast the pork and vegetables for 40-50 minutes, or until a meat thermometer registers at 150 degrees in the center of the roast.
- Open your oven and remove the pork onto a plate or cutting board to let it rest and cover it with a piece of foil.
- Let the pork rest for 5-10 minutes, then remove the veggies from the oven once you are ready to serve the pork.
- This allows them to finish cooking while only using one pan and makes sure they are hot when the pork has rested.