Prep time: 5 mins | Cook time: 15 mins | Servings: 4
Ingredients
- The Meat: 4 thick-cut boneless pork chops or pork tenderloin medallions.
- The Sweet Glaze:
- 1/2 cup packed brown sugar.
- 2 tbsp soy sauce (for depth).
- 1 tbsp apple cider vinegar or water.
- The Seasoning:
- 1 tsp garlic powder.
- 1/2 tsp smoked paprika.
- Salt and freshly ground black pepper to taste.
- The Cooking Fat: 1 tbsp olive oil and 1 tbsp butter.
- Garnish: Fresh parsley.
Instructions
- Season: Pat the pork chops dry with a paper towel. Rub both sides generously with salt, pepper, garlic powder, and paprika.
- Sear: Heat the olive oil and butter in a large skillet over medium-high heat. Add the pork chops and sear for 3–5 minutes per side until they develop a dark, golden-brown crust and are nearly cooked through.
- Glaze: Lower the heat to medium-low. In a small bowl, whisk together the brown sugar, soy sauce, and vinegar.
- Caramelize: Pour the mixture over the pork chops in the skillet. Use a spoon to continuously baste the meat as the sauce bubbles and reduces into a thick, sticky glaze.
- Finish: Once the glaze is glossy and clings to the meat, remove the skillet from the heat.
- Serve: Let the meat rest for 3 minutes to lock in the juices. Garnish with fresh parsley and serve with any remaining glaze from the pan drizzled over the top.