¼ Cup (50 g) Packed Brown Sugar
2 Tbsp Dijon Mustard
2 Tbsp Apple Cider Vinegar
2 Cloves Garlic, Finely Minced
½ Tbsp Smoked Paprika
2 Tbsp Butter
Optional: 2 Sprigs Fresh Thyme or Rosemary
💡 Pro Tip:
Pat chopped pieces dry — ensures a golden brown color, do not steam.
Use bone-in chops – they stay juicier during cooking.
Do not move the chops during frying – let a crust form!
Step-by-step instructions (sweet, salty, foolproof)
1. Brown the pork chops
Season the chops with salt and pepper.
Heat the olive oil in a large frying pan over medium heat.
Brown the chops for 4–5 minutes per side, until golden brown and the internal temperature reaches 140°F (63°C).
Transfer to a plate; cover loosely with foil.
2. Make the glaze
In the same frying pan, reduce the heat to medium.
Add the brown sugar, Dijon sugar, vinegar, garlic and smoked paprika. Stir for 1–2 minutes until the sugar has dissolved.
Beat in the butter until smooth and glossy.
Optional: Add fresh herbs for extra flavor.
3. Finish and serve
Return pork chops to skillet; pour glaze over top.
Simmer for 1–2 minutes to coat and heat through.
Serve immediately—glaze will thicken as it cools!
Serving suggestions
