- Prepare the marinade:
In a small bowl, combine the brown sugar, soy sauce, Dijon mustard, Worcestershire sauce, minced garlic, and olive oil. Stir until well combined. - Coat the pork chops:
Place the pork chops in a shallow dish or resealable bag. Pour the marinade over them and turn the chops several times to coat completely. - Marinate:
Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 4 hours. - Preheat your skillet:
Heat a large skillet over medium-high heat. Lightly oil it if needed. - Cook the pork chops:
Remove the chops from the marinade and place them in the hot skillet. Cook for approximately 4–6 minutes per side, depending on thickness. - Caramelize:
During the final few minutes, brush or spoon some of the remaining marinade over the chops while they cook. The brown sugar will create a delicious caramelized glaze.
If using leftover marinade that has touched raw pork, boil it thoroughly before using. - Check for doneness:
Cook until the thickest part reaches 145°F (63°C), then remove from the heat. - Rest:
Transfer the pork chops to a plate and let them rest for 3–5 minutes before serving. - Serve:
Spoon any pan juices over the chops and serve with mashed potatoes, rice, roasted vegetables, or a fresh salad.
Tip: Keep a close eye on the chops while caramelizing because the brown sugar can burn quickly over very high heat.
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