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The only thing that may have made these cheesy garlic and brown sugar pork chops better is a splash of bourbon. Inspired by the garlic brown sugar chicken recipe I make, the cheesy garlic and brown sugar pork chops were a delicious and easy pork chop recipe.
Cheesy garlic and brown sugar pork chops are a simple pork chops recipe cooked in the oven in under 30 minutes for an easy weeknight meal.
Cheesy Garlic and Brown Sugar Pork Chops
I mentioned easy. The most complicated part of this pork chop recipe is dicing garlic. Honestly. A few simple steps and you are on the way to pork heaven.
Picking the best pork chops is key to this recipe. Pick a thick cut pork chop. What does thick cut pork chop mean? Pick out a pork chop that is at least an inch thick. OR you can buy a whole pork loin and cut the pork to the thickness of your liking. Didn’t know pork chops came from the pork loin? Now you know!
Cheesy Garlic and Brown Sugar Pork Chops
Season each side of the pork chops with brown sugar, garlic, salt and pepper with a dash of paprika and follow up with a drizzle of butter over the top of the pork chops. Use plenty of butter. Fat is flavor. Butter is fat. Therefore, butter is a flavor conductor. It will run off and be left behind in the pan, but those pork chops will be juicy thanks to the butter.
Bake the pork chops on 350 degrees for 20-25 minutes or till the pork chops have an internal temp of 155. Don’t bake these pork chops too long. Baking too long can cause them to be dried out. Remember you want your pork to be pink in the middle for the best flavor. Then sprinkle with Colby-Jack cheese. Bake for another 5 minutes till cheese is completely melted.
Enjoy the cheesy brown sugar and garlic pork chops with your favorite barbecue sauce. Or not. I ate them plain. There is plenty of flavor in these garlic and brown sugar pork chops, trust me. And of course, they would pair nicely with a bourbon and coke.
Want to make these in the crock pot? No fear, I have made them in the crock pot too.
Crock Pot Cheesy Garlic and Brown Sugar Pork Chops
Cheesy Garlic and Brown Sugar Pork Chops
Ingredients
- 4 pork chops
- 4 garlic cloves finely chopped
- 1/3 cup brown sugar
- 4 tablespoons butter melted
- 1 teaspoon paprika
- 1/2 cup shredded Colby-jack cheese
- salt and pepper to taste
Instructions
- Rub both sides of pork chops with garlic and brown sugar. Place in a square baking dish and drizzle butter over top. Sprinkle with paprika, salt, and pepper.
- Bake on 350 for 20-25 minutes or till internal temperature is 155 degrees.
- Remove from oven and sprinkle with cheese.
- Bake for another five minutes.
This sounds quite interesting! I’m giving this a shot for the flavor combination alone! It looks amazing tho!
Thank you!! I found this recipe today while trying to find something delicious to tempt my flu-ridden family. Three out of five are sick and not eating, including me. Im so happy i made.this. I could taste it woohoo lol. I figured the garlic and cheese would be extra good to.give us some clearing out for pores and extra protein and the smell and taste were divine. Thanks again! Will def make it again too.
bonjour,
cela m”a l’air délicieux, je vais essayer de le faire, bien que je ne sache pas par quoi remplacer le colby jack;
merci
Simon, je pense qu’il ya beaucoup de fromages, on pourrait utiliser pour remplacer le colby jack- havarti, gruyère, mozzarella, un cheddar doux, munster etc Tout fromage qui est doux et pas trop dur, ni trop souple serait bon.
This looks delicious. How thick are your pork chops and are they boneless or bone-in?
Thanks!
I would like to know how thick the pork chops should be also. Should it be boneless or bone in? I can’t wait to try this.
i have made this exact recipe but it was made with a boneless pork tenderloin. you stand it up or should say lay the tenderloin log with each end open or cut the tenderloins and tie them together to a log shape but they dont hold well that way and fall down. but anyway you coat all over the outside of the tenderloin log with this recipe. that is the way i found the recipe online. im glad i found an easier cheaper version of this recipe here\
that is going to be dinner tonight will let you no what we think of this recipe
Made these tonight with 8 thinly slice boneless chops. So good!! Everyone gobbled them up. Thank you!
You recipe calls for 4 garlic cloves but you said to rub the garlic onto the pork chops. Why use 4 cloves if your just using them to rub onto the pork chops. Sorry, I do not fully understand what your meaning. What do I do with the cloves after rubbing them into the chops
The 4 garlic cloves are finely chopped. You rub the tiny chunks onto the pork chop and LEAVE THEM THERE.
Don’t sweat it. I was wondering the same thing.
Wow! Not nice!
It sounds good and looks amazing!! I was just wondering could I make this in the crock pot?
I’m sorry but when I make this they will be in the oven longer than the time you stated. I know I’m old fashioned, but I’ve always cooked pork longer just to make sure. But these sure look good. Will be trying this week. Thanks.
USDA: You Can Eat Pink Pork Without Getting Sick
If you’ve been cooking pork chops until they’re dry and leathery in the name of safety, stop now! The U.S. Department of Agriculture has revised its pork-cooking guidelines, saying it’s OK to cook the other white meat to 145 degrees, and that the previous 160 degree recommendation was “probably overkill.”
The 160-degree guidelines had been in place for decades, and were implemented to limit the risk of trichinosis. However, Elisabeth Hagen, the USDA’s undersecretary for food safety, tells USA Today that salmonella is “really the pathogen that we worry about the most in pork, so we had to be fully confident that salmonella would be killed.”
Once the pork chop or roast reaches 145 degrees as read by an instant-read thermometer, it needs to sit for three minutes to reach a safe internal temperature, the USDA guidelines recommend.
When the internal temperature hits 145, the external temperature will be higher. External heat kills bacteria on the surface of the meat. The interior of a muscle cut such as pork chops or steak is safe because bacteria can’t reach it.
The USDA continues to recommend cooking ground red meat to 160 degrees, because surface bacteria can get spread around during the grinding process. Chicken should still be cooked to 165 to beat more widespread salmonella prevalent in poultry.
USDA now says cooked pork can be pink, at 145 degrees – [USATODAY.com]
Pork that’s pink is okay to eat, says USDA in revised rules [Consumer Reports]
http://consumerist.com/2011/05/25/usda-you-can-eat-pink-pork-without-getting-sick/
What are some good sides to serve with this recipe?
I made these for dinner last night…AMAZING! I served mine with mashed potatoes and some green beans tossed in olive oil and fresh cracked pepper…huge hit in my house!
that is going to be dinner tonight will let you no what we think of this recipe
This was so good. Everyone gobbled it up.
I made this for my family tonight and the only person that liked it was my boyfriend. The garlic mixed with the brown sugar made it taste spoiled. Looked yummy but didn’t taste like it looked.
Admiring the hard work you put into your blog and in depth information you
present. It’s nice to come across a blog every once in a while
that isn’t the same out of date rehashed material.
Excellent read! I’ve saved your site and I’m
including your RSS feeds to my Google account.
I just made this tonight and it was really good!! I used thicker pork chops and they only needed 25 minutes in the oven. I will be making this again!!
I made this for my family a week ago, and instead of Colby jack cheese, I used the Mexican blend cheese because that’s all I had. OMG!!!! They were such a hit! I served it with rice, and sweet baby ray’s original BBQ sauce, and it was absolutely heaven!!!!!!! <3 I'm never making pork chops the same way again! I used bone in quarter inch chops, and they were so tender, juicy and just absolutely amazing!! Thank you for the recipe!!!
found this on Printerest. Made it tonight and O.M.G tasty as. An actually hit in my house whole.
Thanks
What if I wanted to try this with chicken how long would I cook this?
Your recipe says 350 for 20-25 mins. Someone else posted this recipe and it says 400 for 35-40 mins. What is appropriate? I don’t want them to be dry but I also don’t want to undercook them. Thank you!
we made it but added chopped onions everybody liked it
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Is this recipe considered low carbohydrate meal?
Yes, the sugar would provide some carbs, but could be limited to reduce the amount.
Aw, this was an exceptionally good post.
Taking the time and actual effort to create a top notch article?
but what can I say? I put things off a whole lot and don’t manage
to get nearly anything done.
Could I grill these on my grill as it is summer season, and I would rather not heat up the kitchen?
Thanks, Melissa
Recipes are for sharing & this one looks amazing, thamks! I will be making these tonight. Also, thanks to everyone for thier positive comments, especially Dani for “schooling” us on the cooking temp guidelines for pork. It’s much appreciated since I’m old school & have always cooked until too dry. LOL
I made these for dinner last night…AMAZING!
Wow this looks like a fantastic recpie. Thanks for giving me a dinner idea tonight. Pork chops are a favorite in our family.
I made this w/ my own small twist! The kids thought it was a bit too sweet…there’s had only bacon added to it- but for the adults I had added crushed peppers. I thought it was delish, sweet w/ a bit of spice! Oh yeah and I added some bacon pieces to it about 5-7min after I took the pan out of the oven. Also please note: the bacon was NOT THE ONES IN THE BOYTLE TO TOP A SALAD- I made bacon, then cut it up) Sorry, it’s just that I know: if I had, ‘read bacon pieces/bits/chunks’ -I would of assumed from the bottle you buy at the store, lol. My sides were homemade mashed potatoes and some green beans. Now that I think about it… I guess I didn’t follow the instructions or recipe so well- I used about 1/2 tsp of garlic powder ( I didn’t have any garlic cloves ) I also mixed all the spices (paprika, b.sugar, g.powder, and a tiny bit of salt) together before rubbing them on the pork chops. I probably doubled or possibly tripled the amount of cheese. I used 6 thick chops-and cut the bones out. Sorry for not following the directions or the recipe.
Made these tonight. I did change the Colby Jack for Cheddar. I must say that these pork chops were juicy, and so flavorful. My husband, who usually slathers chops in ranch, didn’t even use it with these. He finished his bigger plate before me. 😁 5 🌟 in my book. This is now my go to pork chop recipe.
This was pretty good, different idea for porkchops… I will make it again. Thank you fir your recipe….
Your recipe is excellent! We loved your recipe!
What types of marinades you did?
I did not marinade these pork chops.
Your recipes always sound so yummy, yet on this recipe I’m a little confused as you said to use “4 boneless skinless pork chops, about 1 1/2 inches thick”….I’m 67 years old and have never seen any skin on a pork chop so my question is, where’s the skin I am suppose to take off? Thank you for your help.