Jul 14 2026
Restaurants›Hodak's Restaurant & Bar›Brown Sugar Frenched Pork Chop Recipe

Brown Sugar Frenched Pork Chop Recipe

Inspired by Hodak's Restaurant & Bar
Time1h 30m
Serves4

Your choice Breaded or Charbroiled. Mashed Potatoes, slaw, and the vegetable of the day.

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Ingredients

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Pork Chops

Mashed Potatoes

Coleslaw

Vegetable of the Day

Method

Pork Chops

  1. 1

    Prepare Marinade

    In a bowl, mix together brown sugar, soy sauce, garlic powder, onion powder, and black pepper to create a marinade.

  2. 2

    Marinate Pork Chops

    Place the pork chops in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

  3. 3

    Cook Pork Chops

    Preheat your grill or skillet on medium-high heat. If breading, dip the marinated pork chops in breadcrumbs before placing them on the grill or skillet. Cook for 5-7 minutes on each side or until the internal temperature reaches 145°F (63°C).

Mashed Potatoes

  1. 4

    Boil Potatoes

    Peel and chop the potatoes into evenly sized chunks. Place in a large pot, cover with water, and add salt. Boil until tender, about 15-20 minutes.

  2. 5

    Mash Potatoes

    Drain the potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and black pepper to taste.

Coleslaw

  1. 6

    Mix Vegetables

    In a large bowl, combine shredded cabbage and shredded carrot.

  2. 7

    Prepare Dressing

    In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

  3. 8

    Combine and Chill

    Pour the dressing over the cabbage and carrots, toss to combine, and refrigerate for at least 30 minutes before serving.

Vegetable of the Day

  1. 9

    Prepare Vegetable

    Wash and trim the vegetable of your choice. For example, if using green beans, trim the ends.

  2. 10

    Cook Vegetable

    Heat olive oil in a skillet over medium heat. Add the vegetable, season with salt and black pepper, and sauté until tender, about 5-7 minutes.

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