Ah, my Brown Sugar Crusted Pork Chops. This recipe has been requested by several of you, and enjoyed by even more in the many years I’ve been serving it up by my hand. Brown and sugar and crusted and pork and chops sound so good together.
And it all starts with two fresh cuts of pork chops.
You can use any cut really, but on this day I went with blade chops out of the freezer. I tend to buy “family size” quantities of pork chops and freeze them in pairs after throwing salt/pepper on both sides.
~ I don’t recommend throwing anything else on meats, in general, before freezing. Salt and pepper work best in my experience. This way, you can grab from the freezer what you need and let the s/p work it’s way in while defrosting. And then you can take it from there and add whatever else you need during the cooking process.
2 pork chops
1 tablespoon of olive oil or butter (depending on what your diet allows)
For the rub:
4 tablespoons brown sugar
2 tablespoons fine breadcrumbs
4 teaspoons Goya Sazon
2 teaspoons Goya Adobo All Purpose Seasoning with Pepper
2 teaspoons Goya Adobo All Purpose Seasoning with Cumin
2 teaspoon garlic powder
2 teaspoons paprika
2 teaspoons cayenne pepper
1/2 teaspoon oregano (fresh or dry)
1/2 teaspoon rosemary (f/d)
1/2 teaspoon basil (f/d)
~ ~ ~ ~ ~
1. Throw your frying pan / skillet on the stove top over medium heat to pre-heat.
2. Combine ALL the dry rub ingredients listed above and, literally, rub everything into your pork chops. Or you can also throw the dry rub and chops into a clean/dry Ziploc-type storage bag and shake it up to coat more evenly. But there’s no big deal or worry about “being even” when it comes to this pork chop dish.
3. Add the olive oil /butter to your pan and swirl for good measure. Leave the flame on medium. And if you’d like, at this point, you can even throw extra brown sugar on top of everything before you throw it in the pan to get a harder crust at the end.
4. Throw the chops in the heated and oiled pan.
~ IF the idea of all this brown sugar is too much for you and your waistline, then halve all the measurements for the dry rub and only coat one side of the pork chops. And then throw the chops down in the pan, dry-rub-side down like this:
6. Pan-fry one side of the pork chops, covered, for 10 minutes and then check the underside of the chops. If there’s anything but a dark brown sugary crust looking back at you, keep them frying a few minutes more.
7. Flip the pork chop to the other side and leave it frying on the pan, still covered, for 8 minutes and then remove the cover. Pan-fry the chops for another 4-5 minutes.
8. Serve with your favorite sides. On this particular day I had fresh yellow string beans (actually called “butter beans” here in Belgium) picked from my garden, and so my side dish of choice was already made.
~ And please do let me know if you try this recipe. I love hearing from you all.