Juicy Brown Sugar Pork Chops (Print Version)
# Ingredients:
→ Main Components
01 -
4 thick-cut pork chops (approximately 2.5 cm thick)
02 -
60 ml dark brown sugar
03 -
60 ml unsalted butter, divided into 4 portions
04 -
30 ml soy sauce
05 -
30 ml Worcestershire sauce
# Instructions:
01 -
Preheat the oven to 175 degrees Celsius.
02 -
Arrange the pork chops in a single layer within a large, oiled baking pan, ensuring no overlap.
03 -
Spoon 1 tablespoon (15 ml) of brown sugar onto the surface of each chop, pressing gently to adhere.
04 -
Place one tablespoon (15 ml) of butter on top of each pork chop.
05 -
Evenly drizzle the soy sauce and Worcestershire sauce over all four pork chops.
06 -
Tightly cover the baking pan with aluminium foil and bake for 40 minutes on the middle oven rack.
07 -
Remove the foil and continue baking for an additional 20 minutes, uncovered. The tops should become golden brown and the glaze should noticeably thicken.
08 -
Verify doneness: the pork chops should exhibit a deep brown color and feel firm yet remain juicy. Allow them to rest for 5 minutes before serving.
# Notes:
01 -
For enhanced flavour, select pork chops with visible marbling.
02 -
Do not omit covering the pork chops during the initial baking phase; this technique is crucial for maintaining their exceptional juiciness.
03 -
Should Worcestershire sauce be unavailable, a small amount of balsamic vinegar or a dash of steak sauce can be used as a substitute.
04 -
Honey can serve as an alternative to brown sugar for a distinct sweetness profile; however, be mindful that honey may caramelize more rapidly, requiring close monitoring during the latter baking stage.
05 -
Adjust the cooking duration for thinner-cut pork chops, as they will cook more quickly. This adaptation prevents the meat from becoming dry.
06 -
Allow pork chops to cool entirely before storing. Transfer to an airtight container and refrigerate for up to three days. To reheat, warm loosely covered with foil in an oven preheated to 160 degrees Celsius for approximately ten minutes. For freezing, individually wrap each chop tightly in plastic, then place in a freezer-safe bag and consume within two months.