A hot pan gives these bone-in pork chops a deep golden crust in under 7 minutes per side, then a Pinot Grigio and dark brown sugar sauce takes over for the last stretch in the oven. Dark brown sugar carries more molasses than light, so the glaze holds a deeper edge against the wine's acidity instead of turning flat and one-note sweet. The whole dinner is on the table in 20 minutes with a single pan to wash.
Bone-in pork rib chops get a hard sear in a hot skillet until the crust turns deep golden, then finish in a garlic, dark brown sugar, and dry white wine sauce built in the same pan - start to finish, 20 minutes. The rib chop is the specific cut used here: its fat cap renders into the sauce as it reduces, which is what turns a basic pan sauce into a glossy, clingy glaze instead of a thin one. This bone-in pork chop recipe is gluten free, uses six ingredients you likely already keep on hand, and solves the one problem that ruins most pork chop dinners - meat that dries out from too much time over direct heat. If Creamy Pork Chops or Honey Mustard Pork Chops are already in your dinner rotation, this version trades their savory-creamy base for a caramelized, glossy finish instead. Dig deeper: The best pork chop cuts for pan searing.
What you'll need
Bone-in pork rib chops - the fat cap renders into the sauce as it cooks
Dry white wine. I recommend a good drinking wine, such as Pinot Grigio, Chardonnay, or Riesling - in this recipe I used Pinot Grigio. The acidity in a dry white wine is doing real work here, not just adding flavor: acid cuts through sweetness on the palate, so the wine keeps the dark brown sugar from turning the glaze into something one-note and syrupy. Without that acidity, the sauce would taste flat and heavy; with it, the glaze stays balanced even after it reduces and concentrates in the oven. This is also why a sweeter wine works against you in this sauce - it has less acid to offset the sugar you're already adding, so the two just stack instead of balancing each other out.
Dark brown sugar - carries more molasses than light brown sugar for a deeper glaze
Italian seasoning or fresh thyme/rosemary
Garlic, butter, fresh parsley for garnish
How to Make Brown Sugar Pork Chops
Season generously. First you will season your pork with Italian spices abundantly and then pan-sear them on each side the stove top for 6-7 minutes until beautiful golden brown color. Turn down the heat if it becomes excessive. Cooking the second side should take less time because of the residual heat from the first side searing.
Prepare the sauce. Next, you will prepare a brown sugar garlic & herb sauce. The sauce is what makes these brown sugar pork chops so delicious. I removed the pork from the skillet, cooked garlic, then added brown sugar wine and herbs - to make a tasty medley with white wine.
Smother the pork chops with sauce and transfer to oven. Finally, pork chops are smothered in this brown sugar herb wine sauce and then transferred to the oven to finish cooking: 8-9 minutes. Done!
Superb taste and color! The brown sugar pork chops have that nice glaze finish thanks to the brown sugar, wine and sugar. Searing produces a nice color too, but it's nothing compared to what they look like after you spoon this brown sugar garlic sauce all over and bake them for this nice glossy finish!
Brown Sugar Pork Chops in Herb Wine Sauce
Ingredients
- 3 pork chops (bone in, 1 ½"-thick)
- Salt and pepper for seasoning
- 1 teaspoon Italian Seasoning
- 2 tablespoon butter (divided)
- 5 cloves garlic chopped
- ¼ cup dark brown sugar
- ¼ cup white wine
- 1 teaspoon Italian seasoning (or herbs such as thyme, rosemary)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375 degrees F. Pat dry the the pork chops with a paper town and season generously with salt, and pepper and Italian seasoning on each side;
- On medium high heat, melt 1 tablespoon of butter in the oven proof skillet. Cook pork chops until bottom side is golden brown, about 4 minutes.Turn and cook on other side about 3 more minutes. Remove from skillet.
- To the now empty skillet, add second tablespoon of butter. Once melted, add garlic and cook for 1 minute until fragrant. Add brown sugar and wine and cook on medium heat until well combined. Add salt, pepper and more herbs (such as Italian seasoning) at this point. Taste the sauce.
- Return chops to the skillet and spoon the sauce on top of each chop.
- Transfer the skillet to the oven and roast the pork chops until cooked through (internal temperature of 140F to 145F on the meat thermometer) for about 6 to 8 minutes depending on the thickness of the meat. Remove the pork chops from the skillet and let rest for 5 minutes.
- Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Garnish with fresh parsley and let the chops rest for at least 5 minutes before serving.
Fixing a Sauce That Reduces Too Fast (or Too Slow)
The pan you use changes how this sauce behaves, and it's worth knowing before you start.
In a thin pan, the wine and brown sugar mixture reduces fast - sometimes in half the time listed in the recipe. The bottom of a thin pan loses and gains heat quickly, so once you add the cold wine, the pan temperature drops, then swings back up faster than a heavier pan would, and the sugar can go from a glaze to a sticky, scorched layer in the time it takes to stir in the herbs. If you're working with a thin pan, pull the sauce off the heat as soon as it coats the back of a spoon, and add a splash more wine if it's tightening up faster than the chops are ready to go into the oven.
A heavy pan - cast iron or a thick-bottomed stainless pan - holds its temperature much more evenly once the wine goes in. The sauce takes closer to the full 8-9 minutes to reduce into a glaze, but it's far more forgiving; you can walk away for 30 seconds to flip a chop or grab the baking dish without the sugar catching.
If your chops release extra liquid into the pan - more common with chops sitting closer to 1-inch thick, or ones that were salted and rested beforehand - the sauce will taste thinner and take longer to thicken because that liquid dilutes the wine-and-sugar reduction. When this happens, spoon out the extra liquid before adding the wine, or give the sauce an extra 2-3 minutes on the heat before pouring it over the chops so it has time to reduce back down to a glaze consistency.
Target Internal Temperature
I pull these chops off the heat at 140-145°F measured at the thickest part of the meat, not touching the bone. That's slightly below the USDA's recommended 145°F finished temperature for pork, and there's a reason: the chops keep cooking after they leave the oven.
This is called carryover cooking - the outer layers of the meat are hotter than the center when you take it out, and that heat keeps moving inward for several minutes after the pan comes off the heat. For a cut this size, pork chops cooked over high heat typically climb another 5-10°F during a 5-minute rest. So a chop pulled at 140-145°F usually lands at 145-150°F by the time it's rested and ready to plate - squarely in the zone the USDA considers safe (145°F with a 3-minute rest) and still juicy rather than dried out.
If you wait until the chop hits 145°F in the pan before pulling it, it'll likely overshoot to 150-155°F after resting, and that's where the texture starts to firm up and dry out. A digital instant-read thermometer is the only reliable way to catch this window - the chop will look and feel done well before it's actually there, especially with a golden, caramelized crust from the sear.
Mike Roman says
Mike Roman
Stephanie says
I have been searching for a tasty and easy pork chop recipe that doesn't dry out the pork! By George, I think I've found it! This is simple and delicious, not to mention quick. Paired it with roasted sweet potatoes and BOOM! Dinner was a huge success. I think this would work with shrimp as well as chicken. I think next time I will add a wee bit of red pepper flake for just an extra kick. FANTASTIC!
Olya says
That's so wonderful to read and sounds like you nailed it!
Cher says
Just made this recipe. It was wonderful!
Olya says
That's great! Thank you
Vicki Pricilla Workman-Laguda says
Very good recipe.
Olya says
Thank you!