Brown Sugar Garlic Oven Baked Pork Chops

4 servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Oven Baked Pork Chops with a brown sugar garlic glaze and Yukon potatoes. One pan, almost no cleanup and the whole family will love them.

Pork Chops are a family favorite Dinner Recipe, and the brown sugar glaze on these will have everyone asking for more. This recipe is the answer to about 500 emails from readers asking for pork chop versions of Brown Sugar Garlic Pork with Carrots & Potatoes and Slow Cooker Bacon Garlic Pork Loin.

Brown Sugar Garlic Oven Baked Pork Chops on sheet pan

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. It takes just five minutes to toss the cubed Yukon potatoes in oil, salt and pepper. Then season the pork chops with brown sugar and garlic. Add it all together on a sheet pan, then just bake for about 30 minutes until you have tender pork chops with yummy, crispy potatoes.

The brown sugar and garlic combine to make a sweet and savory sauce that is the perfect glaze on these juicy pork chops. By cooking them on a sheet pan, the tender pork and roasted potatoes are finished at the same time, with minimal cleanup! You can even line the baking sheet with parchment paper to make cleanup even easier.

Readers have LOVED our other brown sugar garlic recipes and have always asked “can I do this 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 pork loin recipe. You could try to add carrots too, but with the heat you’ll need to keep a close watch in case they scorch.

We’ve discovered that brown sugar and garlic make a wonderful combination in many recipes. You’ll also love using chicken in our popular Bacon Brown Sugar Garlic Chicken, and Slow Cooker Brown Sugar Garlic Chicken. You NEED to try, it is fall apart tender, sticky, garlicky and amazing. Serve pork chops with Rainbow Roasted Vegetables and Garlic Bread for a comforting weeknight dinner ready in less than an hour.

Brown Sugar Garlic Oven Baked Pork Chops Collage of prep steps

What are Pork Loin Chops?

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.

How to Make Brown Sugar Garlic Oven Baked Pork Chops

Easiest baked pork chops you'll ever make and just five minutes of prep!
  • Preheat the oven to 375 degrees.

  • Toss 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, coat the pork chops with the garlic, brown sugar and the rest of the salt and pepper, and to the sheet pan. Spread any remaining brown sugar mixture on top of the pork chops.

  • Cook for 30-35 minutes or until the pork is at 145 degrees or more. Let rest before serving.

More Pork Chop Recipes

Frequently Asked Questions

How do I know when bone in pork loin chops are ready?

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 boneless 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.

How do I 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.

Why are my Pork Chops dry?

Make sure you are using bone in pork loin chops for this recipe so that the cooking time is accurate. The best way to keep pork chops from drying out is to cook them to an internal temperature of about 145 degrees and then let rest for 5 minutes. Use a meat thermometer to monitor the temperature. If you use boneless or another cut of pork chop, adjust the time accordingly and follow the 145 degree recommendation.

What’s the best pan to use to cook this recipe?

To cook this recipe, you’ll need 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 a Cast Iron Skillet: This is our most used pan in the kitchen, heavy, keeps heat well and gives the BEST sear ever.

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

Key Ingredients in Brown Sugar Garlic Oven Baked Pork Chops

  • Pork Loin Chops: Choose a thicker cut pork chop to avoid dryness. Look for a nice fat cap and some marbling which will ensure a juicy pork chop.
  • Yukon Potatoes: Yukons are softer and waxier than large baking potatoes, so they will be roasted to perfection in the time it takes the pork chops to cook.
  • Brown Sugar: Brown sugar contains molasses to keep it moist and give it an extra caramel flavor. Use light brown sugar unless a recipe specifies for dark.
  • Garlic: Freshly chopped garlic adds tons of flavor and an aromatic savory balance with the sweetness of the brown sugar.

Slow Cooker Brown Sugar Garlic Pork Chops

  • You’ll want to cook the potatoes separately from the pork chops. They can be roasted in an air fryer or steamed and mashed with butter and milk.
  • To make these pork chops with brown sugar sauce in a slow cooker, first season them with salt and pepper and sear a hot skillet with vegetable oil.
  • Add them to the slow cooker, and rub the garlic and brown sugar over the tops of the pork chops.
  • Cook on low for 4-6 hours.
Brown Sugar Garlic Oven Baked Pork Chops on sheet pan

Variations on Brown Sugar Garlic Oven Baked Pork Chops

  • Pork: You can swap the pork loin chops for a preferred type of pork chop or even a boneless pork chop. If you use boneless pork chops, reduce the cooking time.
  • Potatoes: You can replace the Yukon potatoes with another type of potato like red potatoes, sweet potatoes, or mini fingerling potatoes. For a low carb option, replace the potatoes with vegetables like mushrooms, bell peppers, onions, summer squash, or carrots.
  • Seasonings: Add a kick to your garlic brown sugar sauce by adding red pepper flakes, smoked paprika, or a dash of hot sauce when seasoning the pork chops. You can also add some herbs such as dried thyme, basil, or sage for a yummy blend of flavors.

More Pork Loin Recipes

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 with a brown sugar garlic glaze and yukon potatoes. One pan, almost no cleanup and the whole 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


  • 2 pounds Yukon Gold potatoes , cut into 1 inch cubes
  • 3 tablespoons vegetable oil
  • 4 pork loin chops , bone-in
  • 2 tablespoons garlic , minced
  • 1/2 cup brown sugar , packed
  • 3/4 teaspoon kosher salt , divided
  • 1/2 teaspoon coarse ground black pepper , divided


  • 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.



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 Oven Baked Pork Chops pin 1

Photos used in a previous version of this post.

Brown Sugar Garlic Pork Chops collage
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.

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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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  1. All of the “glaze” ended up on the parchment paper and under the potatoes. I won’t be making this again as we were expecting a bit more of a “wow” factor:(

    1. Try patting your pork chops down with paper towels more before adding it to help remove the excess moisture.

  2. My husband loved this! The only problem I had was there was alot of juice even though I dried the chops. I pour most of the juice out then put a little more brown sugar on top. I also added some dried mustard in the mix to offset some of the sweet. Its definitely a recipe I will be cooking again!

  3. I made these today. They were tasty. Mine cooked much faster though. I checked mine at 25 minutes and they were already 165 degrees F. Maybe my chops were thinner. I am limited by what’s available at my store. Also, wondering about the accuracy of the nutrition facts. 6g of protein seems very low for pork chops.

    1. I might have been that they were thinner or your oven might run hotter too. The nutritional information on this site is automatically calculated by the ingredient list. There are many online tools you can use to figure out the numbers if you’re trying to follow a specific diet. Hope this helps!

  4. Tried this recipe tonight and I loved it. It really was very easy and very tasty.
    My husband liked it but would prefer a bit of a counter taste to the brown sugar and thought a bit of mustard might help. I am thinking dry mustard and some rings of onion on top of the chops would balance our the sweetness for his taste.

  5. Was so easy to make. Soooo delicious. My 8 month old and 4 year old grandson loved it. I cooked them in the oven with my cast iron pan, so easy to clean up with no mess. Will definitely be on the menu, more more times.

  6. Made this with 2 huge boneless chops that had been frozen, so think that’s why they were dry despite a much shortened cooking time. I think the bone-in chops (fresh) would yield a better result. I used quartered baby red potatoes & left them in after removing the chops.
    I added Brussels sprouts mixed with Dijon mustard & olive oil to the pan and turned up the oven to 400.
    The veggies were better than the chops so will try bone-in, fresh chops next time.

  7. The pork chops were so good and easy very moist and juicy the potatoes were ok I definately will be making this again over and over

  8. The pork chops were so good and easy very moist and juicy the potatoes were ok I definately will be mak8ng this again over and over

  9. Thank you for sharing this lovely recipe. The dish was quick and easy to make with great results. We loved the flavor and texture of the potatoes and pork chops. They were delicious and perfectly cooked, tender and juicy.

  10. The pork chop was so juicy and tender. And the potatoes were sweet from cooking them with the pork chop. Was a really good dish. Would recommend to anyone.

  11. I thought the recipe was very tasty. I think I ended up cooking the chops a bit too long because I wanted the potatoes and chops more brown. I will definitely make it again and tweak the timing to my taste.

  12. Just finished dinner. This was a great recipe. They were so tender and juicy. As someone mentioned before the time seemed a little less but less is good. Thank you very much for this. I am going to make it again. Yummy!

  13. Great recipe, and so easy to prepare. Instead of Yukon Gold potatoes, we went with sweet potatoes cut up into cubes. Came out evenly cooked and was delicious with the pork chops. Plan to use this recipe again!!

  14. Hello. Want to make this recipe but it doesn’t make sense to me that you don’t sear the pork before putting in the oven. They appear seared in the photo and I’m not a chef but I understand that this is important before putting something like this in the oven as it seals the juices in the meat. Also, bone-in pork chops usually take 45 minutes to cook in the oven, and potatoes in this situation should be about 1 hour, I think. Am I missing something.

  15. I made these tonight. I only had boneless porkchops, although they were fairly thick. I followed the recipe, except that I used carrots as well as potatoes. I cooked the vegetables for 15 minutes, then added the chops for the last 20 mimutes. It worked out fine. They were excellent.

    1. I made this for dinner tonight. Added onion to the pork loin pan. Family LOVED it. Meat was very tender and full of flavor. Thanks for the recipe. Will use for years to come!

    1. It won’t have a bone to protect it from drying out so I would lessen the cook time if you decide to use them anyway.

  16. The potatoes turned out great but all the sugar topping melted off the chops and burned to the pan around the parchment, leaving them bare and bland. Any thoughts why that happens?

    1. Oh no! Next time try patting down the pork chops with a paper towel before adding garlic and brown sugar, etc. Sounds like they were releasing too much liquid. You could also try scoring them to ensure it stays on. Hope this helps for next time.

  17. This was great! I used sweet potatoes as someone (on pinterest photos) mentioned. SO SO SO delicious! I made sure the sweet potatoes were near the pork chops and they were amazing. The pork chops DELICIOUS. I will definitely be making this again. Thank you!

  18. The brown sugar garlic pork chops were incredibly easy.
    We are always looking for flavorful recipes that can be adapted to a low salt diet. We replaced the salt with a salt substitute and white pepper. It was fantastic!

    1. MAde this recipe and I also found it created ALOT of juices in the pan. Kept the chops moist, and helped with the potatoes and carrots. And yes I patted down the chops with a paper towel.

  19. Made this tonight and loved it. The potatoes came out awesome, didn’t use my usual ketchup! The chops were moist and tasty! Will definitely make again.

  20. Pretty tasty! I feel that it needed a bit more flavor.. I added lime and soy sauce and wow. Loved it. Thanks for the easy to follow recipe!

  21. Any suggestion on what to make with these Porto chops?! I’m having a hard time figuring that part out lol. Thanks! I can’t wait to try them this evening!

  22. My husband & I love love LOVE this recipe – thank you so very much for sharing! I’m making it again tonight – but plan on using fingerling potatoes. Any advice/tips on what I should change or do differently, if anything?

    1. So sorry I didn’t see this until today. I wouldn’t have done anything different with the potatoes – Hope it turned out great!

  23. Looks YuM! ? Question ~ you stated people asked you if they could make it with pork chops, but your answer is nope. Just wondering why not? If you can make it on a sheet Pan, isn’t that making it? ? Thanks! ???

      1. The pork chops tasted very plain and tasteless with sugar and garlic on top. I’m sorry but I felt like they were a waste of ingredients. I used boneless chops so maybe that’s why?

        1. I’m so sorry to hear that! I definitely feel the disappointment of wasted ingredients. I’ve never had them come out bland before, so I’m thinking it could have been pork itself, both cut and if they had too much saline water pumped in them.

  24. Just made it tonight! Just delicious! I added some carrots as well with the potatoes as well as some soy sauce on the chops!! Definitely a come back recipe!

    1. You’ll need to lessen the cook time. Also because it doesn’t have a bone to protect it, it may end up coming out dry. I’d love to know how it turns out if you decide to try it, thanks!

  25. I’m a little confused about the rest of the pepper part. The recipe asks for 1/2 teaspoon divided. In step 2 it says to put 1/2 teaspoon over potatoes… I’m happy to put pepper on the pork chops but according to my math, 1/2tsp – 1/2tsp = 0tsp.

  26. The recipe was a great one I added yellow mustard and soy sauce a little trick from my brother king of meats lol also I did rice a made a gravy from the drippings gonna pin this cause I was scared of brown sugar and garlic together thanks again

    1. Yes but red potatoes might take an additional 15-20 minutes in the oven at 375 degrees. Either start them first and then add the pork or take the pork out and leave the pototatoes to finish.

  27. Can the potatoes be made a day a head of time and reheated. I love this recipe and now I want to make just the potatoes with a pork tenderloin. I’d like to make the potatoes today.

  28. I have a large cast iron skillet its not big enough for this recipe..already in oven with potatoes on bottom and pork chops on top is it going to be fine

  29. You mention 1/2 tsp black pepper in the ingredients divided.
    Then in the instructions, 1/2 teaspoon black pepper on the potatoes.
    But then “the rest of the black pepper” to go on the pork chops but all of it was used on the potatoes?
    I’m thinking it should be 1/4 tsp on the potatoes and 1/4 on the pork?
    Salt division is unclear as well…
    Otherwise a good recipe despite my guesses.

    1. Light brown. Unless you see a recipe specify dark just go for light every time. And on this recipe even if you use dark it would be delicious!

    1. Yes, just be careful, since it is a thinner pan the heat won’t be controlled as well so it won’t cook as evenly. So if your oven has a hot spot one side may cook much faster. With a thicker pan it can tend to shield from hot spots in ovens more successfully.

  30. So in step 3 it says to cover the chops with the rest if the salt and pepper, do you mean what’s left over in the bowl after you do the potatoes?
    Also my husband is really worried about how thesthese will taste, but we are loving the smell coming from the kitchen! I’m excited to try something new!

    1. So sorry for the confusion. Yes, you’ll cover the pork with garlic, brown sugar and add the rest of the salt into the same bowl that you seasoned the potatoes in previously. Hope this helps!

  31. What type of pork chops do you use, thin or thick cut?

    I wasn’t sure what type to buy so I bought thick cut and they took quite awhile to get done. I’m hoping I cooked them all the way since I don’t have a meat thermometer, but they were delicious and fork tender.

  32. My goodness is this good! I did add Hungarian paprika to the salt and pepper mixture. The chops are moist, tender and really tasty. And the potatoes…wow! This one is a keeper.

  33. This was a very tasty meal. The pepper, garlic and brown sugar was a perfect combination on the chops. They were very tender and moist. The potatoes were great also. With everything on the same pan, some of the brown sugar mix with the potatoes, added a nice flavor there also. My husband loved it! I saw where you wanted to add carrots. I did make a side dish of butter carrots with salt, pepper and a few parsley flakes.

    I like the brown sugar mixture a lot. I am thinking of using it on some chicken wings this weekend.

    1. Wow thank you so much for coming back and letting me know how you enjoyed it! I think it would make for awesome chicken wings, I may try that this weekend too, you just inspired me!