Brown Sugar Garlic Oven Baked Pork Chops

Oven Baked Pork Chops in brown sugar and garlic on a sheet pan with yukon potatoes. One pan, easy cleanup and the family will love them.

Easiest baked pork chops you'll ever make and just five minutes of prep!

OVEN BAKED PORK CHOPS

Many of the most popular recipes on the site are pork recipes. While people generally grill or pan sear pork chops, this easy sheet pan meal will take the active cooking time out of this recipe.

Brown Sugar Garlic Oven Baked Pork Chops are the answer to about 500 emails from readers asking for pork chop versions of these two recipes: Brown Sugar Garlic Pork with Carrots & Potatoes and Slow Cooker Bacon Garlic Pork Loin.

You guys have LOVED those recipes and have always asked “can I do this recipe with pork chops?” Unfortunately, the answer was always “nope, sorry.”

Here is an even EASIER version if that is even possible. Sheet Pan Brown Sugar Garlic Pork Chops WITH a side of potatoes like the original recipe. You could try to add carrots too, but with the heat you’ll need to keep a close watch in case they scorch.

Brown Sugar Garlic Oven Baked Pork Chops Collage of prep steps

Recipe alert (and actual exact one coming soon!): You had all been asking about baked pork chops with cream of mushroom soup. THIS is the final piece of that recipe served with Cream of Mushroom Soup (Condensed).

How to make Baked Pork Chops with Cream of Mushroom Soup:

  • In a baking pan, add the chops and roast for half the time.
  • Cover with Cream of Mushroom Soup Recipe, finish baking in the oven and serve.
  • Even better, you can leave the mushrooms a larger size for a better, more luxurious feeling meal.

MORE PORK CHOP RECIPES

But really, I’ve been on this brown sugar garlic kick for a while now. The pork was originally posted in my second month of blogging and just yesterday I had a Bacon Brown Sugar Garlic Chicken that we’ve still been dreaming about.

Psst, here is also a Slow Cooker Brown Sugar Garlic Chicken you NEED to try, it is fall apart tender, sticky, garlicky and amazing.

Quick and easy oven baked pork chops with brown sugar and garlic.

OVEN BAKED PORK CHOP FAQs

How long do you cook pork chops in the oven?

Bake oven baked pork chops at 375 degrees for 30-35 minutes or until they reach an internal temperature of 145-150 degrees. You can turn off the oven and leave the oven door open about 30% to let them rest for 3-5 minutes before serving.

How long do you cook bone in pork chops in the oven?

Cooking with meat that is bone-in takes roughly 10-15% more cooking time. This recipe calls for bone-in chops so if they are boneless you can possibly cook them for 30-32 minutes.

MORE PORK LOIN RECIPES

How do you cook pork loin chops in the oven?

Pork Loin chops (like in this recipe) are primarily “white meat” of the pig. Meaning less fat than the darker meat you’d find in shoulder chops or country style ribs. This means you need to keep a close eye to make sure it doesn’t dry out.

The “dark meat” chops you can normally find less expensively at the store can handle a longer cooking time or braising. Start with an extra five minutes in the oven then check for doneness.

Tools Used in the making of Brown Sugar Garlic Oven Baked Pork Chops:
Sheet Pan: A classic, inexpensive sheet pan that is high quality and can hold up to high temperatures in the oven. If you’d prefer you could also use…
Cast Iron Skillet: This is our most used pan in the kitchen, heavy, keeps heat well and gives the BEST sear ever.

HOW TO STORE OVEN BAKED PORK CHOPS

  • Serve: You shouldn’t leave cooked meat at room temperature for more than 2 hours.
  • Store: Let the Pork Chops cool down, then seal it in an airtight container to store in the fridge for up to 4 days.
  • Freeze: To keep leftover pork longer, you can freeze it for 2-3 months.

Oven Baked Pork Chops covered in brown sugar and garlic made on a sheet pan with yukon potatoes. One pan, almost no cleanup and the whole family will love them.

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Brown Sugar Garlic Oven Baked Pork Chops

Oven Baked Pork Chops in brown sugar and garlic on a sheet pan with yukon potatoes. One pan, easy cleanup and the family will love them.
Yield 4 servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 pounds yukon gold potatoes cut into 1 inch cubes
  • 3 tablespoons canola oil
  • 4 bone-in pork loin chops
  • 2 tablespoons garlic minced
  • 1/2 cup brown sugar packed
  • 3/4 teaspoon Kosher salt divided
  • 1/2 teaspoon ground black pepper divided

Instructions

  • Preheat the oven to 375 degrees.
  • In a large bowl, coat the potatoes in the oil, ½ teaspoon Kosher salt and ¼ teaspoon black pepper and spread onto half the sheet pan.
  • In the same bowl, cover the pork chops with the garlic, brown sugar and the rest of the salt and pepper.
  • Add the chops to the sheet pan.
  • Cover with the remaining topping.
  • Cook for 30-35 minutes or until the pork is at 145 degrees or more.
  • Let rest for 3-5 minutes before serving.

Video

Nutrition

Calories: 335kcal | Carbohydrates: 56g | Protein: 6g | Fat: 10g | Sodium: 467mg | Potassium: 989mg | Fiber: 5g | Sugar: 26g | Vitamin C: 27.1mg | Calcium: 98mg | Iron: 7.6mg
Keyword: Brown Sugar Garlic Oven Baked Pork Chops

Brown Sugar Garlic Pork Chops collage

Photos used in a previous version of this post.

Easy Oven Baked Pork Chops made on a sheet pan in just 5 minutes of prep time!

Easy Oven Baked Pork Chops made on a sheet pan in just 5 minutes of prep time!
Easiest baked pork chops you'll ever make and just five minutes of prep!
Oven Baked Pork Chops covered in brown sugar and garlic made on a sheet pan with yukon potatoes. One pan, almost no cleanup and the whole family will love them.
Brown Sugar Garlic Oven Baked Pork Chops CollageBrown Sugar Garlic Pork Chops collage
Brown Sugar Garlic Pork Chops collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Best porkchops EVER! I love that this recipe is so easy. I made it just like the video and they turned out amazing. This is why I love Sabrina’s site. So easy and so good.

  2. Sorry, for three days been trying to save your recipes on two devices and three different browsers with no luck. Any help with this? Is there a problem with the new site?

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