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Sweet and Spicy Pork Chops Recipe

Sweet and Spicy Pork Chops Recipe

Two cheers for these appetizing chops from Kathy Kirkland of Denham Springs, Louisiana! “My husband used to get home from work before me, and one evening, he cooked this for dinner,” says Kathy. “We've used the same recipe ever since. It's delicious.” —Kathy Kirkland, Denham Springs, Louisiana
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 2 tablespoons brown sugar
  • 1 tablespoon finely chopped onion
  • 1 to 1-1/2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon prepared mustard
  • 2 boneless pork loin chops (4 ounces each)
  • Dash salt and pepper


  • 1. Preheat broiler. In a small bowl, mix the first five ingredients.
  • 2. Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 2 servings.

Nutritional Facts

1 pork chop: 212 calories, 7g fat (2g saturated fat), 55mg cholesterol, 137mg sodium, 15g carbohydrate (14g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Reviews for Sweet and Spicy Pork Chops

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browns19fan User ID: 919833 254651
Reviewed Sep. 26, 2016

"This was very good. Our pork chops looked exactly like the photo. Next time I will try adding some type of liquid to the rub mixture or substituting dry (ground) mustard for the prepared variety, since it didn't combine well with the dry ingredients. Or maybe a teaspoon or two of Dijon?"

lorstout User ID: 2537668 252833
Reviewed Aug. 17, 2016

"The glaze was delicious, but my pork chops were tough. Perhaps they should bake longer at a lower temperature, then broil with the glaze for 5 minutes. I never have much luck with pork chops, but these at least had great flavor. I will try this recipe again with adjusted cooking time and temperature."

lauramarielawson User ID: 5246360 252043
Reviewed Jul. 31, 2016

"Really good!"

AllisonO User ID: 7446023 251767
Reviewed Jul. 23, 2016

"Just the right amount of sweet and heat! These were very flavorful. The only changes I made were 1.) I used onion powder instead of fresh chopped onion [I used roughly an equivalent amount] because I didn't have fresh onion in the house, and 2.) I made these on the stove top instead of broiling them."

[email protected] User ID: 193450 244709
Reviewed Feb. 29, 2016

"Made just as recipe states, except I had 8 pork chops. They were very good. Nice, quick weeknight meal served with baked potatoes and fresh veggies."

sjefferson1966 User ID: 7354014 225462
Reviewed Apr. 26, 2015

"I kinda followed the recipe. I took out the onions and I cooked my shops in a skillet on the stove top. I had beautiful chops...saucy and tender. Everything I was looking for. Great recipe"

RONG333 User ID: 1529687 100117
Reviewed May. 28, 2013

"From an old retired meat cutter .... if you look close at the picture, you will notice the blade bone of a pork steak, and in no way resembles does it resemble any of the hundreds of thousands of pork chops I ever cut over 34 years. That's irrelevant as this recipe would work on either, pork steak or

chops, ad consider adding a nice B-B-Q sauce."

amberjcarothers User ID: 4822390 98091
Reviewed Jan. 1, 2013

"My chops were dry, not saucy like in the picture but they had a good flavor to them. Maybe next time I'll add some BBQ sauce or tomato sauce to make them more saucy."

mbk1111 User ID: 1436004 78242
Reviewed Sep. 19, 2011

"This tasted delicious! I agree with the previous review that it's plain to look at. However, the taste makes up for it. Served this over rice and it was a hit! It passed the family test and will be added into rotation. The only thing I'll do differently next time, is to just throw everything in the crockpot and cook on low all day."

[email protected] User ID: 4441258 170482
Reviewed Aug. 26, 2010

"Mine didn't look anything like the picture, in fact, was a lil crispy on top from the brown sugar mixture burning. I followed the directions exactly with the exception of doubling it for 4 chops instead of two. The chops themselves weren't burn, and it was very good, but I don't know how it has this "saucy" look when the only liquid in the recipe is the prepared mustard. Even so it was very good."

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