Kitchen notes · a little help before you start
Brown Sugar Garlic Oven Baked Pork Chops Recipe
Garlic and brown sugar give these pork chops a sweet, savory appeal that makes the potatoes beside them especially welcome. The topping is the part to look forward to. A forkful of pork with a bit of potato catches those flavors together nicely.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Use the bowl twice
Coat the potatoes first, then use the same bowl for the pork chops and topping. You’ll pick up any seasoned oil left behind without dirtying another dish.
2. Keep the pan arranged
Spread the potatoes onto half the sheet pan before adding the chops. Giving each part its own space helps everything roast as written instead of piling up in the middle.
3. Check the pork
The bake time is a guide. The pork is ready when it reaches 145 degrees or more, then it gets a short rest before serving.
Get to know the ingredients
Yukon Gold potatoes
Cut the potatoes into 1-inch cubes so they cook alongside the pork chops in the same oven time. Bigger pieces may not line up with the chops as well.
Bone-in pork loin chops
Use bone-in pork loin chops here. They go onto the pan after the potatoes and roast until the pork reaches 145 degrees or more.
Packed brown sugar
The brown sugar is packed before measuring, then mixed right onto the chops with garlic and the remaining seasoning. Any topping left in the bowl goes over the pork on the pan.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Brown Sugar Garlic Oven Baked Pork Chops Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Let the pork chops rest for 3-5 minutes before serving. It’s a short pause, but it’s part of the recipe and comes after the pork has reached temperature.
A little more help as you go
Seasoning is divided on purpose
The potatoes get part of the salt and pepper first, and the rest goes onto the pork with the garlic and brown sugar. That keeps both sides of the sheet pan seasoned.
Don’t leave the topping behind
After the chops are on the sheet pan, cover them with the remaining topping from the bowl. That’s where some of the brown sugar, garlic, salt, and pepper will still be sitting.
A few questions you might have
Do the potatoes and pork chops go on the pan at the same time?
Yes. The potatoes are spread onto half the sheet pan first, then the pork chops are added before everything bakes together.
Where does the oil go?
The oil is used to coat the potato cubes with some of the salt and pepper. The pork chops get garlic, brown sugar, and the remaining seasoning instead.
Should the brown sugar mixture cover both the pork and potatoes?
No. The brown sugar, garlic, and remaining salt and pepper go on the pork chops. The potatoes are already coated with oil and their share of seasoning.
How do I know the pork chops are done?
Use the temperature given in the recipe: the pork should be at 145 degrees or more. After that, let the chops rest for 3-5 minutes.
What happens to any garlic brown sugar topping left in the bowl?
Add the chops to the sheet pan, then cover them with the remaining topping. Don’t stop once the first coating is on the pork.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
