Step-by-Step Instructions
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Season & Rub: In a small bowl, mix the brown sugar, garlic powder, onion powder, paprika, salt, and pepper. Rub the mixture generously over all sides of the dried pork chops, pressing gently so the sugar adheres.
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Heat the Skillet: Heat the avocado oil in a large skillet (cast iron works beautifully) over medium-high heat until shimmeringly hot.
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Sear: Carefully add the pork chops to the pan. Sear for 4–5 minutes on the first side without moving them, allowing the sugars to melt and form a deep golden-brown crust.
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Flip & Glaze: Flip the chops, reduce heat to medium, and cook for another 3–5 minutes (until internal temperature reaches $145^\circ\text{F}$ / $63^\circ\text{C}$). Baste the chops with the melted pan juices during the final minute.
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Rest & Serve: Transfer the pork chops to a plate, pour the glossy pan juices over top, and let rest for 5 minutes before serving.
Recipe Profile & Kitchen Tips
| Metric / Profile | Specification |
| Hands-On Time | ~15 minutes |
| Cooking Temp | Cook to an internal temperature of 145°F (63°C), then rest 5 minutes. |
| Cleanup Advantage | Single-skillet recipe; soak the pan in warm water immediately after serving to dissolve caramel easily. |
| Texture Secret | Patting the meat dry before applying the sugar rub ensures a seared crust rather than a steamed glaze. |
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