Skip to content Skip to sidebar Skip to footer

Recipe: Baked Pork Chops II

This is a tried and true family recipe The sauce can be used as a dip for crusty French bread.

Baked Pork Chops II Ingredients

  • 3 tablespoons olive oil

  • 4 thick cut boneless pork chops

  • 2 tablespoons dark brown sugar

  • teaspoon salt

  • teaspoon ground black pepper

  • teaspoon dry mustard

  • 1 tablespoon fresh lemon juice

  • 1 (10 ounce) can tomato sauce

  • cup water

How to Make Baked Pork Chops II

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Heat olive oil in a medium skillet over medium heat. Place pork chops in the skillet, and brown about 5 minutes on each side. Remove from heat.

  3. In a small bowl, mix brown sugar, salt, pepper, and dry mustard.

  4. Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce. Pour water into the baking dish.

  5. Cover, and bake 1 hour in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).

Baked Pork Chops II Nutritions

  • Calories: 422.5 calories

  • Carbohydrate: 11 g

  • Cholesterol: 124 mg

  • Fat: 23.2 g

  • Fiber: 1.1 g

  • Protein: 41 g

  • SaturatedFat: 6 g

  • ServingSize:

  • Sodium: 749 mg

  • Sugar: 9.5 g

  • TransFat:

  • UnsaturatedFat:

Baked Pork Chops II Reviews

  • Ok, this was a fantastic recipe to start with. I only made a few minor changes:1-I lightly breaded the chops before browning, as a matter of fact I did not egg wash them, I just coated with flour & then browned.2-I chopped an onion & threw it into the pan to saute close to the end of the chops browning. And then put the onion into bake with the chops.3-I used a small (14.5 oz) can of diced tomatoes instead of tomatoe sauce.**NOTE when I tried this recipe I used about 1/2 inch thick bone-in chops & it only took about 30 min NOT 1 hour to bake so keep an eye out.This dish was wonderful served with rice on the side, you can even spoon some of the liquid from the chops pan onto the rice.....Try this recipe, you & or your family will thank you for trying it

  • I always cook pork chops on the stove, so rather than getting another dish dirty, I used the browning pan, put on a tight fitting lid, reduced the heat to low and cooked for 45min. A simple recipe made simpler

  • Love it. LOVED it. But of course, I made a mistake. I mixed all of the ingredients together and added a tsp. of worcestershire sauce then just slathered it on the boneless chops. I then poured the tomato sauce over it (a larger can) and baked it for the recommended time. It was fantastic. My husband and I had the leftovers the next day over rice. We had both the dinner and leftovers with Brussels sprouts and it was phenomenal. Great recipe, thanks a million, this will go into the recipe box as a winner ;-)

  • This was SOOOO good. When I first showed my husband the recipe, he said he wasnt so sure of it, but then again, neither was I. I was looking for something easy, and different. This was SOOOOOOOOOOOOOOOOOOOO good. I thought it may have been too much liquid, because I used really thin pork chops, but I still followed the recipe to a tee, and it worked out perfectly. I didnt cook them in the oven for an hour, since they were thin chops, I kept an eye on them, and probably only needed to cook them for about 1/2 hour before they reached 160 degrees. The sauce reminded me of my grandmothers home made barbeque sauce. DELICIOUS Thanks

  • Youre right, Laurie...my Moms original recipe called for fresh chopped celery, but my kids never liked the texture. Celery seed is a great addition. Also, I forgot to mention that covering the dish tightly in foil helps keep the chops moist.

  • Wonderful I use thick, lean pork chops and I dont care for mustard, so I leave it out. The chops are not dry at all. The sauce comes out slightly sweet from the brown sugar, but spicy enough because of the pepper. This goes absolutely wonderfully with the recipe for honey roasted red potatoes found on this site.

  • Very good chop recipe. Overall my family liked it alot. Meat was moist and had a good flavor. I played with the ingredients abit. Used only half of the brown sugar ( actually used a dark Molasses sugar ) added some worchestshire sauce to the tomato sauce, topping the chops with one sliced onion and afew minced garlic cloves to kick-up the flavor of the sauce some. Was very good served with mashed potatoes,green beans and fresh fruit. I will make this again.

  • Ok maybe a 3.5. The pork chops were very chewy and tough. I think if I were to make this again, I would forget about precooking them altoghter. This might be something I would do in the crockpot instead. After 20 mins. in the oven (350)the internal temp. on my boneless chops was 170 degrees. I was very worried about the sauce, after adding the fresh lemon juice, it tasted like cocktail sauce. But in actuallity, the sauce was the best part of this recipe. Thank you for sharing

  • This was delicious. I didnt have dried mustard so I mixed dijon mustard with the tomato sauce before I pored it over the chops. I also added some minced garlic and onion. I will definitely make this again

  • I received many compliments on this recipe. I only used about a tablespoon of olive oil and used pasta sauce in place of the canned tomato sauce. The pepper gave it just the right amount of spiciness for us. Thank you Kate

  • I didnt feel that this recipe deserved four stars. I only modified the recipe by swapping tomato sauce for diced to tomatoes. Either way, the internal temperature was reached way before the hour (more like hour) and thus I had to thicken the sauce in a pan on the stove. I wouldnt say it was bad. I was intrigued by the fact that such a simple recipe got such a strong rating for a quick fix meal, and thus was looking forward to the practicality of making this in my rotation. I will make again, when considering pre-prepared meals or delivery though.

  • Best pork chops I have ever made (according to both of my boys and my wife). The lemon juice, brown sugar and mustard blended perfectly with the tomatoes. I did tweak the recipe slightly because I wanted to saute everything in one pan on the stove. I used petite diced canned tomatoes intead of tomato sauce because I like my sauce a little more chunky. I also added 1 small sweet onion finely chopped, 1 tablespoon chopped garlic and 1 tablespoon dried basil. I mixed all the ingredients together because I wanted to ensure that all the flavors blended. After browning the thick chops, I reduced the heat to low and poored the sauce over them covered and let simmer for about 20-30 mintes until juices ran clear. Perfecto Served this with brown rice using the sauce to top the rice. We are already are discussing when we will make these again next week.

  • I love this recipe I have made this many times and found that I like to double the sugar and mustard. I also add italian seasonings to the tomato sauce before adding it to the dish. Yummy

  • This was yum Next time I might halve the brown sugar as it was maybe a bit too sweet, but we overall enjoyed this meal. I served the pork with brown rice, peas and corn on the cob. The pork remained very tender and did not become chewy.

  • Super delicious I did a few tweaks, using a tablespoon and a half of prepared mustard instead of dry (didnt have dry), added a tablespoon of cooking sherry to the brown sugar mix, and another two or three tablespoons to deglaze the pan. I cut up some onions and mushrooms and popped it in the pan as another user had suggested. I also used spaghetti sauce (garlic and onion) in place of plain tomato sauce and added a few shakes of basil and some sweet cream butter. It was amazing

  • I only had ground mustard, not sure if that is what gave it the kick But it was a hit

  • These came out so yummy Loved em Tender pork chops in a sweet barbecue-style sauce. The recipe is perfect; I only made a few minor adjustments because I was cooking 6 boneless pork chops. I used a 15-ounce can of tomato sauce, and doubled the rest of the ingredients EXCEPT the water...that I left at 1/4 cup. I baked them in a 13"x9" pan. Served them with Betty Crocker roasted garlic & cheddar mashed potatoes, and bagged coleslaw with a homemade coleslaw dressing. The extra sauce from the pork chops even tasted great on the potatoes

  • Was a good start but needs more spices or herbs. way too tomatoey. Has potential tho..

  • Really good and easy and the pork chops were actually tender. Would make one change - this recipe has too much black pepper, which makes it too spicy for the little ones palette. Will use 1/4 teaspoon next time.

  • My picky husband loved it, what else could I ask for.

  • Delicious

  • This was really good, the sauce was excellent and put over rice, made a delicious meal. My husband really liked it.

  • I love this recipe.I made this twice.The second time i made extra so i could have seconds.thank you.

  • This was a fabulous recipe I made a few small additions and changes to it that gave it even more taste I dredged the pork chops in egg and flour then in bread crumbs before browning them I also chopped one large onion and sauteed it with a clove of garlic then poured it over the chops after the brown sugar mix, but before the tomatoes. Instead of tomatoe sauce, I used 2 cups of diced tomatoes. Cooking the chops for 40 minutes covered with tin foil produced a much moister and more tender chop I served it over rice My 4 1/2 year old son ate an entire chop and rice he liked it so much, and he fights about eating everything Thanks Kate for the AMAZING recipe It is now a family favourite

  • Even my son who hates pork chops loves this recipe Tender, saucy, easy - and cooked just like it was written.

  • YUM every single time...

  • I was underwhelmed with this recipe. It was not terrible, but the thick pork was a bit tough and the sauce left much to be desired. My husband called the dish "pork meatloaf" because the sauce was so similar to ketchup.

  • Use canned diced tomatoes and add some cayenne. Perfection.

  • My 95 yr old aunt has made this recipe passed down from her mother and I have been searching for it for a couple of years. The only difference is hers calls for 1 tsp. celery seed, which I add. This is yummy. We refer to them as "country pork chops".

  • I dropped everything but the chops, oil and water and substituted 10oz Head Country Bar-B-Que sauce and followed the rest of the recipe. OUTRAGEOUS If you want a super easy BBQ chops recipe, this is it

  • For some reason my pork chops came out dry and tough. If I made these again Id leave out the water (I basically made boiled pork chops). Also, Id reduce the cooking time to about 40 minutes. The seasoning was good. I didnt have any dry mustard so I used cumin instead. I also only had a small 8oz. can of tomato sauce so I coated each chop with sriracha for some extra zing.

  • Followed the recipe to a T and it was delicious My whole family loved them even my picky eaters. Served the pork chops on top of Wild Rice. YUMMY YUMMY

  • Love this recipie. Didnt have dark brown sugar so used light... still yummy

  • This recipe turned out be so delicious It was also very simple to make. I followed it exactly for seasonings and cooking, except I just added a chopped onion on top of the pork before the sauce was poured over. Thanks for the excellent recipe

  • Amazing delicious what else can I say about these pork chops I got board of the same old same old way to cook these pork chops and then I came across this recipe and said hey why not some thing new. I have tried new things before and not liked them. This was different, even my two year old loved it and he is a picky eater I even passed this on to a relative to try and she LOVED it too. How ever I did add a few things like chopped white onion and finely chopped garlic and a few spices basil and oregano to taste. Thank you for sharing this recipe with all of us I know that it will be used in our house more often then apple sauce.

  • Very simple and tastey I used a can of flavored diced tomatoes (so next time Ill leave the water out) and I put sliced onions ontop for added flavor. Next time I will be doing this in the crock pot, it is an awesome crock pot recipe the meat just tenderizes and soaks up the juices. The flavor was very good I think i will serve it with butter & chive noodles next time or a rice pilaf would be nice too.

  • Pretty good-- used caned tomatoes for more flavor

  • Made these for New Years dinner and they were PERFECT I made 16 thick chops for 9 people and only had 4 remaining - they were such a hit...very flavorful & extremely tender. I took the advice of reviewers and added poultry seasoning, thyme, mixed up salt, diced onion & green pepper to the sauce. I browned them in a roasting pan on the stove top & finished them in the oven. The alotted cooking time was perfect as written in the recipe. WOW what a great pork chop Everyone requested the recipe & cleaned their plates...little old ladies went back for seconds. These chops go great with the sauerkraut casserole recipe on this site.

  • Delicious i followed your recipe exactly and it came out moist and so tasty will make again. Thank you for sharing.

  • Awesome recipe. I followed another reviewers lead and did this all on the stove. I didnt have the dry mustard powder and I added a tsp of Worcestershire sauce. I sprinkled both sides of the chops with the sugar, pepper and salt before I seared them. Then I seared them quickly on both sides, reduced the heat to low and covered them with the rest of the sugar, salt and pepper mixed with the juice and tomato sauce and let them simmer until done. YUMMMO

  • I really didnt like this recipe. The sauce was way too runny. I found the sauce to be very bland and the chops were very dry. Maybe if you baked it for much, much longer to thicken up the sauce and tenderize the meat a bit. Maybe this would make a good all day crock pot recipe. I wont make this again.

  • Good, quick

  • These were tasty and moist but...... Next time I will leave out the added water. It made the sauce a little thin. I added chili pepper flakes for a little more pizzaz. I will make them again though.

  • I added the apples and a little cayenne pepper to this. I thought it turned out great

  • This recipe was good but not great. The meat was cooked a little too much in the middle.

  • This recipe is great Loved the sauce. I added onion, garlic and some thyme. Turned out great. I also cooked the porkchops on the stove top instead of the oven. Too lazy and didnt want to dirty another pan. Definitely a keeper.

  • I leave out the water and cook with slices of lemon on top; makes all the difference. My mom has made this for years-I love it

  • Loved this recipe Really delicious and a hit with the hubby and kids. Just a helpful hint - if you do not have dry mustard, you may substitute the 1/2 tsp of dry mustard with 1/2 tsp of prepared mustard or 1/4 tsp of crushed mustard seed:)Enjoy

  • Yum Yum Yum Great, quick, easy, and I had all ingredients on hand. I did, however, have to substitute regular mustard for dried mustard, but it still came out delishous Hubby loved them. Will make them again and again. Thanks Jen

  • Great Sauce, can use a bit of spice via jalapeno or chipotle powder, or cayanee, etc. The cooking time though is WAY off. This is probably done close to 30min for most of the avg grocery store pork chops. I cooked 50 and it was way over done.

  • Loved this recipe. Dont like using too much oil. So basically seasoned the mixture with the brown sugar mixture and lemon juice and let it marinate overnight. Then I added the tomato sauce and cooked them as directed. Came out great.

  • Delish I forgot the lemon juice but was able to use my Nonnas home made tomato sauce. (When I figure out how to make her sauce I will let everyone know.) The chops I used were not that thick so I only baked them for 1/2 hour but they were still unbelievably moist. Thanks Kate.

  • Very good; husband loved it but chops were almost an inch thick and I felt they could have used some extra time or perhaps they had cooked to long.... Easy prep and would make again. Thanks for the recipe.

  • I followed the recipe exactly and found it to be ok. I would eat it again if it were served but I would never ask for it. Tastier than a plain pork chop but a bit too tomato-ey even with the added spices. It was tender, though. Other than the tomato flavor, though, I didnt think there was a big taste off it. I was a little disappointed as the other reviews for it are so high, but I guess it could just boil down to individual preference.

  • Fantastic I did not change a thing, except instead of 2 tbsp. dark brown sugar, I used molasses. It turned out wonderful I might even try this with a pork loin :)

  • This is a great recipe on pork OR thinly cut chicken. If you dont like pepper very much then use half the suggested amount. I also excluded the mustard a few times and it turned out fine - otherwise I followed the directions exactly and it was great. Very quick and easy - a bi-weekly staple in my home

  • These were good, but my husband said they were amazing. he practically licked his plate. VERY easy to make, although next time I will probably 1/2 the pepper

  • This was excellent. I did add onions as another reviewer suggested and I thought that was a good idea. I also did the tsp. of worcestshire sauce which gave it a pleasant tanginess. Overall, this was a winner. I ended up cooking my chops alittle too long since they were on the thin side but if I had used thick chops like I was supposed to - it would have been even better. Thats what Ill do next time

  • I would use thinner chops and upgrade the tomato sauce a bit.

  • This is a nice and easy recipe, great when you are in a hurry. The flavor is nice and you have most of it on hand.

  • My husband loved this recipe. I put my mexican touch adding a 1/4 cup jalapenos salsa that my husband loves. Even my children liked it. I made 10 pork chops, and the baking time was 1 hour. They are juicy tender chops, mmmm . Im sure this recipe will become a favorite for my family.

  • Wonderful recipe. I will most definitely make this again. Even though it wasnt necessary, I did make some changes. For 6 chops, I sauteed 2 red bell peppers, 2 green bell peppers and 1 lrg onion. Once the pepper/onion mixture is softened, to that, I added a 14.5 ounce can of diced tomatoes and a 10 ounce can of tomato sauce. I browned the chops and prepared the remainder of the recipe as described. Once the chops were browned, I poured the tomato pepper/onion mixture over the chops. I covered the pan and let them simmer a good half hour. It turned out fantastic. My husband asked when I was going to make this again. Next time I make this, I will prepare the chops in the oven as described as I think the chops will then be a bit more tender. Truly wonderful recipe.

  • It would be easier to use your favorite, bottled, bbq sauce

  • We loved this I followed the recipe but, I made a couple; of adjustments... I used 1 T. oil, 1 1/2 T brown sugar, no salt, and 8 oz can of sauce. Instead of the 1/4 c. water I put 3-4 T water in the pan after browning the pork and added it to the dish at the end I also used pork sirloin steaks, instead of chops

  • I used splenda (same measurement) instead of brown sugar. I dont like mustard, but used dry mustard anyway. I didnt taste the mustard at all. I used leftover tomato paste with a little water to make 10 ounces. It was a great sauce. Kinda sweet yet peppery. And I loved how much there was.

  • I followed this to a T. I wasnt big on the final flavor. Too peppery, couldnt taste the brown sugar. I will try other pork chop recipes next time.

  • Sauce is delicious but I changed recipe a bit. Season chops with salt, pepper, garlic powder, then dredge in flour, dip in egg and then bread crumbs. Fry in 1 TB oil about 2 min each side. I then took ALL the ingredients and added the celery seed, mixed them up and poured them over top of chops in covered casserole dish. I LOVE this recipe.

  • This was so tasty It was perfectly moist and so easy to prepare.

  • This was a fantastic recipe i substituted orange juice for lemon juice and it was still great i also added some fresh oregano on top while baking chops were so juicy and tender i did cut the cook time by 15 minutes or so

  • These were good...but could have used a little more flavor. The tomato sauce made them moist. This is a great recipe to build on.

  • This recipe was a refreshing change to standard cream soup pork chops I did use diced tomatoes instead of tomato sauce, because hubby isnt crazy about tomato flavor. He is a very picky pork chop eater, and he liked these. I thought they were good.

  • Paul wants to spice it more next time, but I think this is delicious

  • I did as some had and substituted pasta sauce for tomato sauce. I probably should have left out the water because it was so watery that none of the sauce stuck to the chops, which also meant the seasoning didnt either. The meat was tender and moist, but the flavor was kind of bland. It tasted like pork chops with pasta sauce. Wont make this again.

  • I made these porkchops for my husband and teenage daughter tonight and it went over pretty well. It was easy to make and quick. I used very thick pork chops, like 1.5" and they turned out beautifully. My husband said that they were juicy and fell apart like pulled pork - he said this would be a good recipe to convert to a pulled pork sandwich. I did use roasted garlic pasta sauce because I didnt have regular tomato sauce. I will pick some up and try making it again and see if they up the rating.

  • I have used a lot of recipes from this site. This one was a disappointment. I even used all of the other suggestions. I used every suggestion that was made.

  • I was looking for a recipe with a southern flare and this is it Great recipe and very fast to make despite the cook time. Also easy because most of the ingrediants are staplesin your pantry. This is a hit with my family.

  • I was pleasantly surprised with this one. I didnt have any dry mustard on hand so I used dijon. I also used this with 8 thin pork chops and the sauce amount was perfect. It thickened beautifully. I served the chops with, and drizzled the sauce over, roasted garlic mashed potatoes. Good comfort food

  • The sauce is delicious, and this recipe is very easy to make. I used thick pork chops. We loved it.

  • Okay, I hate to burst everyones bubble,but this was not that great. I bought the best thick boneless pork chops at a local market, followed the recipe to a tee, bought a big loaf of crusty bread and made garden fresh peas which my husband loves. Well, the sauce was tasty but the chops were dry and not tender. Maybe this would be better in the crock pot. Probably wont make it again.

  • This was really good. I didnt have it in the oven for too long as some reviewed as suggested. Im always afraid that my pork will be overdone but after about 30-40 minutes, my chops were moist and delicious. I used really thick center cut pork chops. I also used honey dijon mustard in place of the mustard the recipe suggested and when I combined the brown sugar and the mustard, I mixed it together with the tomatoe sauce and then poured it over the chops. I will definitely make this again. *****

  • Im going to try this one again, next time using a thicker cut or covering it while its baking. It came out a bit dry. My husband really liked this one.

  • Im not a huge fan of this recipe. The tomato sauce washes out a lot of the flavor from the spices and I get better results when I use an egg coating and spaghetti sauce. Worth a try though, the brown sugar was a good idea that Ill use in similar recipes.

  • Great flavor I decided to try this recipe in my pressure cooker. I still need to tweek just a bit, but, it turned out well, and the chops were really tender. I used a little chicken stock in the bottom of the pan instead of water, and cooked 2 pork chops for 15 minutes. I need to add just a bit more chicken stock as it evaps in the cooking, but, the recipe was still very moist. Thanks for the recipe

  • The only change to this recipe was I used garlic, basil oregon tomato sauce because that was what I had on hand. I would rate this a bit lower than 4 stars but my toddler absolutely loved it - she asked for more three times. I served it with fingerlng potatoes and yellow beans - which of course she did not eat :)

  • Great, easy, great flavor.

  • Awesome pork chops The best Ive made

  • My boyfriend and I loved this recipe. I used lime juice instead of lemon, left out the mustard, and used thin cut pork chops (bumping the cook time down to 45 mins). It was a hit

  • it was good but was lacking flavor. It reminded me of a dish my mom made growing up..tomatoe sauce, green peppers, onion, garlic and chops. It needs a little something though...we added salt but I dont think Ill be making this one again. I served it over white rice and along side of steamed broccoli. Theres just to many scrumptious pork chop recipes out there these days Personally...it was a nice change instead of regular ole mushroom chops, but my husband was not a big fan.

  • Great with any kind of pork, Cant wait to try it with beef and chicken. A-1 Great, thanks, Mike

  • For this recipe, I only had 3 boneless chops (not thick, not thin). The sauce made the chops moist and tasty; the sauce itself, didnt do much for us. The chops were in the oven for about 45 minutes and came out nice and tender.

  • This was easy, very tasty and the sauce is really good over rice I made some changes to better fit my familys needs: I used 6 rather than 4 chops, Used a larger casserole dish to accomodate. I left out the dry mustard and added a pack of onion soup mix and some garlic to the tomato sauce. I used 1/2 cup brown sugar. I also used 2 cans of italian herb tomato sauce. I baked at 350 for 1 hour. The sauce was a bit runnier than I expected but was absorbed well by the rice. Next time I wont add the 1 cup of additional water I added, which really should have been 1/2 cup to begin with. I will make this again soon, and maybe add some pineapple chunks and a bit more brown sugar.

  • These came out very moist, which is always a plus for pork chops I will add more garlic next time when cooking the onion.

  • This is a nice variant from the mushroom soup pork chop recipes that have been dominating in our household. This is a great recipe that produces a tender, moist pork chop. The only thing I did different was add a teaspoon of garlic seasoning and added 2 tablespoons of lemon juice instead of one. Thanks for a great recipe

  • Really enjoyed this and so did my family. Based on other reviews, I modified it slightly - added sauteed onion and garlic, omitted the water, and used pasta sauce. I actually prepared this early, covered with foil, and let it sit in the fridge all day before cooking. The sauce was wonderful over rice. Will keep this one and make again.

  • These were so yummy. I followed the recipe exactly. My husband ate three pork chops (I used thick cut boneless) and my picky 3 year old ate a whole one by himself Definetly a keeper yum yum yum

  • This was one of those days that I was running around like a chicken with my head cut off, making many mistakes---and it still turned out very good I didnt have brown sugar, so used white. I forgot the lemon juice so put it in after the sugar mixture. I did add onions, garlic and celery seed as suggested in other reviews. It reminded me of a dish I used to make with cabbage, pork chops and tomato sauce. A tasty comfort food. Thanks Kate

  • Nice and quick. I didnt have dry mustard so I subbed for dijon, which turned out pretty good. I added diced tomatoes instead of tomato sauce and light brown sugar since I didnt have dark. All of us liked this pretty well, but agreed that it wasnt special per say, but tasty none the less.

  • Excellent recipe. The pork chops were moist and tender, and the sauce was good. My family loves spicy food, so I added some red pepper flakes it was perfect.

  • Found this far too much tomato taste.Chops were tender but will try a different sauce.

Source: Baked Pork Chops II

HEMN.me
HEMN.me All About Trends

Post a Comment for "Recipe: Baked Pork Chops II"