Pan-Seared Pork Chops with Brown Sugar Rum Glaze

Pan-Seared Pork Chops with Brown Sugar Rum Glaze by

Smokin' Joe Lasher

Serves 8


Pork Chops

  • 4 large, thick-cut pork chops
  • 2 tbsp. olive oil, divided
  • salt and pepper, to taste
  • 2 tbsp. butter
  • 2 sprigs fresh rosemary

Brown Sugar Rum Glaze

  • 3/4 cup packed light brown sugar
  • 3/4 cup unsalted vegetable stock
  • 2 tbsp. unsalted butter
  • 1 1/2 tbsp. soy sauce
  • 1 1/2 tbsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cinnamon
  • 1 fresh thyme sprig
  • 1 fresh rosemary sprig
  • 1 oz. gold rum


  1. Preheat the oven to 350°F.
  2. Prepare glaze on the stovetop in a small saucepan over medium-high heat. Stir together brown sugar, vegetable stock, butter, soy sauce, Dijon mustard, salt, nutmeg, cinnamon, thyme, and rosemary and bring to a boil, occasionally stirring, until thick and syrupy and reduced to about 2/3 cup (25 - 30 minutes).
  3. Rub pork chops with olive oil and coat with salt and pepper while reducing glaze.
  4. Heat the remaining oil in a large skillet over medium-high heat. Sear both sides of pork chops, about 2 minutes per side. Place butter and rosemary into pan and reduce heat to medium — Baste pork chops with butter and top with
  5. rosemary. Remove from heat and place in the preheated oven, occasionally basting with butter until an internal temperature of 145°F is reached.
  6. Remove from oven and pan. Plate and serve with the rum glaze and your favorite side dish.