Delicious Brown Sugar Chops

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Looking for a simple yet flavorful pork chop recipe? These brown sugar pork chops are a perfect option. They are easy to make, with just a few ingredients, and bring out a perfect balance of sweetness and savory flavors. The combination of brown sugar, butter, soy sauce, and Worcestershire sauce creates a delightful glaze that caramelizes on the pork chops as they bake, producing a tender, juicy dish. This recipe is great for both weeknight dinners and special occasions, offering a savory-sweet twist on traditional pork chops. Paired with vegetables or mashed potatoes, these brown sugar chops will surely impress your family or guests with their mouthwatering taste.

Ingredients (Serves 4):
• 4 thick 1-inch pork chops
• 4 tbsp brown sugar, packed
• 4 tbsp butter
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Lightly oil a large baking dish and place the pork chops in it.
  3. Sprinkle 1 tablespoon of brown sugar on each pork chop.
  4. Place 1 square tablespoon of butter on each chop.
  5. Drizzle the soy sauce and Worcestershire sauce over the pork chops.
  6. Cover the baking dish with aluminum foil and bake in the oven for 40 minutes.
  7. After 40 minutes, remove the foil and bake for an additional 20 minutes, allowing the chops to become golden brown and ensuring the internal temperature reaches 145°F (63°C).
  8. Once done, remove from the oven and let the chops rest for a few minutes before serving.

Nutritional Insight & Dietary Notes:
These brown sugar pork chops are rich in protein from the pork and have a lovely balance of sweet and savory flavors. The combination of butter and sugar provides richness, while the soy and Worcestershire sauces add depth. If you’re looking to reduce fat or sugar intake, consider using a reduced-fat butter and cutting back on the amount of sugar or opting for a sugar substitute. This dish is not suitable for those on a low-sodium or low-sugar diet due to the soy sauce and brown sugar.

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