---
title: Brown Sugar-Glazed Pork Chops
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/brown-sugar-glazed-pork-chops-5d0beeb6d7bcf2000e65e338
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
tags:
  - Kid Friendly
rating: 4.0
rating_count: 2100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Brown sugar glaze was a delicious highlight, adding a perfect touch of sweetness to the pork chops."
nutrition:
  calories: 700
  protein: 44
  fat: 38
  saturated fat: 17
  carbohydrates: 49
  sugar: 12
  fiber: 4
  cholesterol: 145
  sodium: 690
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Pork%20Chops/brown-sugar-glazed-pork-chops.avif"
---

Preheat oven to 425 degrees. Wash and dry all produce. Trim and halve @zucchini{2%unit} lengthwise, then slice into thin half-moons. Zest and quarter @lemon{2%unit}. In a small bowl, combine @brown sugar{2%tablespoon}, @chicken stock concentrate{2%unit}, @Dijon mustard{4%teaspoon}, and 2 TBSP water (3 TBSP for 4 servings). Set aside.

Melt half the @garlic herb butter{4%tablespoon} (reserve the rest) in a small pot over medium-high heat. Add @couscous{1%cup} and as much lemon zest as you like. Cook, stirring, until lightly toasted, ~{1%minute}. Stir in ¾ cup water (1½ cups for 4 servings) and a large pinch of @salt{}. Bring to a boil, then cover, remove from heat, and set aside.

Toss zucchini on a baking sheet with a drizzle of @vegetable oil{2%teaspoon} and a large pinch of salt and @pepper{}. Roast on top rack, flipping halfway through, until browned and tender, ~{18%minutes}.

Meanwhile, pat @boneless pork chops{24%ounce} dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork chops and cook until browned and cooked through, ~{5%minutes} per side. Remove from pan and set aside.

Add the brown sugar mixture to the same pan over medium heat. Bring to a simmer and cook until slightly thickened, ~{1%minute}. Reduce heat to low and stir in @butter{2%tablespoon} until melted. Add pork chops and turn to coat in glaze. Turn off heat.

Fluff couscous with a fork; stir in remaining garlic herb butter and a large squeeze of lemon juice. Season generously with salt and pepper. Divide couscous between plates, top with pork chops, and serve zucchini to the side. Drizzle pork with remaining glaze. Serve with remaining lemon wedges.