Caramelized pork chops are juicy, savory, sweet, and tender. They are a great family weeknight favorite around my house. And they are easy to do! Before you worry or wonder, Caramelized does not mean they are coated in a heavy caramel sauce or a sugary crisp costing. It is actually a very light thin pan sauce that is created during the cooking process which becomes magic in your mouth!
I recommend serving these one night to liven up your pork chops and create a new family favorite. They pair fantastically alongside corn bread and roasted sweet potatoes!
Making Caramelized pork chops is all the matter of timing, once you do it the first time you will be able to repeat these whenever you want without needing a recipe. To begin get a heavy oven safe sauté pan, preferably cast iron heating over medium-high/high heat. Add 1-1 1/2 tbsp olive oil to pan. Just enough to moisten but not coat pan. At the same time you will want to preheat your oven to 350.
While that heats season 5-6 pork chops with 2 tsp salt and 2 tsp ground black pepper, making sure to get both sides. I am using 1/2″ thick boneless.
Once pan is nice and hot, lower heat to medium and add in pork chops.
Cook for five minutes and then flip over pork chops. Season with 1 tsp allspice sprinkled evenly across the nicely seared top.
Continue to cook for give more minutes.
Turn off heat and crumble/sprinkle 1/4 cup of light brown sugar across the top of pork chops. This will allow the sugar to start to melt and almost disappear from sight.
Carefully place pan into oven.
Cook 15-20 minutes or until pork chops read 145-150 on your meat thermometer.
Remove from oven and let sit 2-3 minutes.
Move pork onto serving plate and spoon pan sauce over the top. Enjoy!