These Juicy Brown Sugar Baked Pork Chops have convinced me to make them in the oven more often. No more dry, unpleasant pork chops! These juicy brown sugar-baked pork chops are melt-in-your-mouth tender! If you need to use pork loin as well, try my Stuffed Pork Loin!
How To Oven Bake Pork Chops So They Are Juicy, Flavorful And Tender.
Oven-baked pork chops are fast and easy. You simply pop them in and let them cook while you prep the rest of the dinner. This is my favorite pork chop recipe! (Of course, because it’s sweet with garlic, how can you lose?)The time has come, my friends, to enjoy pork chops like they have always been meant to enjoy: tender, juicy, and succulent. Does this sound like the pork chops that you ate growing up? Of course, it doesn’t!
Our parents had to cook the ever-living heck out of pork, and we ate shoe leather as children. Mr Magpie actually wouldn’t eat pork chops until the new recommended pork cooking temps came out. We honestly didn’t eat much pork the first ten years of our marriage. Now, this is an often-requested weeknight dinner!
Some tips before you get started
What’s Better, Bone-in or Boneless?
Don’t buy boneless pork chops. Believe it or not, buying pork chops with the bone in is much better. Why is this? Bones actually lend flavor and moisture to the meat, and removing them will lead to a less satisfying overall taste. Furthermore, pork chops with the bone still attached help slow down the speed at which the meat is cooked, which in turn gives you more leeway time-wise when cooking.
Room-temperature meat makes a difference!
Let your pork chops come to room temperature before cooking. According to most chefs, letting the meat sit for 20-30 minutes at room temperature allows for more even cooking throughout! If you transfer directly from the fridge to the oven without letting it sit first, you may end up with some areas being more cooked than others. Try this tip and taste the difference!
Fat means flavor!
Don’t cut the fat off! This might seem like a no-brainer, but cutting off the fat is like guaranteeing your pork chops will taste more bland than normal. Never cut the fat off before cooking; there are very few instances when this is recommended for any meat.
Foolproof cooking with an Instant-Read Thermometer!
Always use a meat thermometer when cooking. A fast digital one, like my much-cherished Thermapen, is the best for instant readings. Make sure you only cook to the recommended safe temperature, which is currently 145 degrees Fahrenheit.
Ingredients
- Soy sauce – use low sodium if you want to cut down on salt
- Worcestershire Sauce – This is a super key ingredient for flavor
- Minced garlic – fresh is best, but I love using jarred minced garlic for a fast trick (avoid garlic powder if possible)!
- Ketchup – use your favorite brand.
- Brown sugar – this gives the sauce its caramel flavor
- Pork chops – thicker is best, but even in my video, I used fast fry to show you how easy this is!
Directions
- Preheat your oven to 350 °F.
- In a small bowl, stir together the soy sauce, Worcestershire, garlic, ketchup and brown sugar. Adjust this mixture to taste; some people like more ketchup along with brown sugar. Once you have adjusted it to taste, move on to the next step.
- Pat dry your pork chops with a paper towel to remove any leftover moisture or blood from the packaging, then place the pork chops in the bottom of a baking pan. Pour the sauce over the pork chops.
- Bake in the oven for 25-30 minutes or until the pork chops reach an internal temperature of 145 °F.
- Remove and serve. The sauce is excellent on rice!
When are the pork chops done?
You’ll know these oven-baked pork chops are good to go when they reach an internal temperature of 145 °F. As mentioned above, this usually takes about 25-30 minutes in the oven, but for fool-proof cooking, check them at the 20-minute mark with a digital instant-read thermometer to know for sure. All ovens are different, so they may take a little less time or a little more, depending on the brand.
Watch us make this recipe.
What is the Best Way to Cook Pork Chops?
Oven-baked is best if you don’t have time to babysit them on the stove in a skillet. While it’s far easier to gauge the temperature when cooking them on the stove ( it’s easier to insert the thermometer when you are cooking on the stove rather than opening the oven time and time again) oven, oven-baked means that you don’t have to watch them as closely.
How to Choose Your Pork Chops
When it comes to selecting your pork chops, I always recommend at least an inch thick if you can get them. How long they take to cook in the oven depends on how thick the pork chops are. If they are the “normal” size (I would call 1/2-inch thick pork chops a standard size throughout grocery stores), then they can take anywhere from 25-30 minutes.
However, if they are thicker (and these are the best ones, in my opinion), they can take 35-40 minutes. I adore a good one-inch thick pork chop, and I will choose those if I can. Ask your local grocery store butcher if they can cut your pork chops an inch thick.
What Temperature Should Pork Chops Be Cooked To?
You can now cook pork to 145 °F. I recommend using a solid digital meat thermometer to check your temperatures and make sure they are cooked correctly. I personally use a Thermapen, which is excellent because it gives you a reading right away without losing too much heat from the oven/BBQ/etc. They also come in pretty colors like this:
How do you cook pork chops without drying them out?
Pork is a very lean meat on the surface and, as you know, will dry out very fast. Even these oven-baked pork chops that have a sauce are cooked lower. That homemade shake-and-bake mix of mine has olive oil in it, which makes up for the lack of fat on the outside of the chops. That’s why you can bake those at 400 degrees; you will get a seriously crispy, amazing pork chop! For any other that doesn’t have an oil-based coating that crisps up, cook it at 350 °F. To ensure they don’t dry out, just keep an eye on their internal temperature, follow my tips above, and do not cut the fat off or use boneless pork chops.
How to Store the Leftovers
When it comes to these tender pork chops, I highly doubt you’ll have any leftovers, but on the rare chance that you do, you can store them in an airtight container in the fridge for up to 2 days. I personally recommend eating them the next day, though. Otherwise, the marinade and the pork may start to dry out, and nobody wants that to happen!
Is Pork Healthy or Unhealthy
Pork is a very lean meat, not unlike chicken, and as such, it’s a great choice for people on a diet (such as low carb) or those of us looking to reduce our calories and focus on food that is packed with nutrition. It’s also rich in iron, zinc, and other vitamins and minerals your body needs. Pork is also full of high-quality protein.
What to Serve With Pork Chops
I personally like to serve these on a bed of rice, but you can also serve them with a side of vegetables soaked in butter or over mashed potatoes.
Mix things up and try a few of these options:
- Try my Broccoli Salad for a healthy side dish; it’s always a family favorite.
- Are you in the middle of winter and want something fresh? My winter citrus avocado salad is a taste of summer on a plate!
- Nothing beats a good sweet dinner roll recipe for a comfort food side dish.
How do I make Shake and Bake pork chops?
That’s SO easy! You just get my Homemade Shake and Bake recipe and bake away! This is the best shake and bake recipe. It has all the ingredients you have at home in your pantry and is easy to make! You’re going to love it!
Need some more Pork Dinner Recipes? Try these!
- How to Cook a Pork Loin Roast
- The Best Pulled Pork Ever: Beer n’ BBQ
- Parmesan Panko Pork Chops
- Spicy Pork Roast
- Retro 7Up, Pineapple Cherry Slow Cooker Ham
Happy cooking!
Love,
Karlynn
Saucy Brown Sugar Baked Pork Chops
Ingredients
- 4 thick pork chops
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire Sauce
- 1/2 tablespoon minced garlic
- 1/4 cup ketchup
- 1/2 cup brown sugar
- cornstarch slurry
Instructions
- Preheat your oven to 350 °F.
- Stir together the soy sauce, Worcestershire, garlic, ketchup and brown sugar . Adjust this mixture to taste, some people like more ketchup along with the brown sugar. Once you have adjusted it to taste, move on to the next step.
- Place the pork chops in the bottom of a baking pan, cast iron skillet or oven safe skillet of your choice. Pour the sauce over the pork chops.
- Bake in the oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145 °F.
- Remove and plate the pork chops. If the sauce is watery, pour the sauce into a small saucepan and place over medium-high heat on the stove. Prepare the cornstarch slurry and whisk into the sauce to thicken.
- Serve the pork chops with the sauce drizzled on top.
Video
Notes
- Nutritional facts will vary due to size of pork chops and products used.
- To measure the temperature, insert the thermometer into the deepest part of the pork chop
Nutrition
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Abs says
Easy and delicious!
Love this recipe happy you shared!
Kim G. says
Easy and delicious.
What a great supper.
Thank you for sharing the recipe.
Emi says
I have to say that I really appreciate your recipe at tips on how to cook a thick pork chop. I’ve always overcooked them. Tonight, with your recipe tips, it was the best… better than my favorite steakhouse pork chop. I did use the base of your marinade recipe… salt, pepper, soy sauce, Worcester, and brown sugar… I was about to add the ketchup, but wasn’t in the mood for a tomato base… so I substituted some blackberry infused balsamic vinegar instead. It worked really well. The only ingredient missing from my favorite restaurant chops were a couple of fresh blackberries. Thank you again for the guidance.
Angel says
I cut up apples and sweet potatoes tossed them in the pot , cook as recipe called for, sprinkled cinnamon on the apples to serve. Dang Momma…
Rachel Urquhart says
I’m taking a star off because the photo looks nothing like the finished product. The photo gives the impression you’ll have a thick sauce which never happens. Having said that, this is popular in our home, and we make it a couple times a month.
Marg says
I added1 tsp of corn starch before pouring it on the pork chops. Just the right consistency. Delicious.
Judi says
Made this recipe tonight and it was wonderful. Will be making it again.
Dave says
So easy and delicious! Made no changes. Definitely a keeper!
Joan Adams says
Always on the lookout for something different to cook. This was amazing! Will definetly keep in the menu box. Yum!!
Jacqui Rose says
I’ve been trying to expand dinner choices since we eat at home now during the pandemic. This recipe was OUTSTANDING (and my husband was very reluctant to add pork chops to the rotation!). The only thing I did differently was that I added the juice of an orange to the sauce; it was excellent. Thanks for an easy and delicious addition to our dinners.
Dawn says
I don’t like soy. Will it still comes out ok without it? Or can I use diverging else in place of it?
Karlynn Johnston says
Coconut aminos are a replacement for soy, but the soy is essential to the taste of this recipe.
Britney says
I am writing this comment as the pork chops are cooking, so I have not yet tasted the finished product. However, even if somehow they turn out terrible (which I highly doubt they will), this recipe deserves five stars because THE SAUCE IS AMAZING!!!!! I did add a tiny bit of salt and a little black pepper, but it doesn’t even need it. I carefully poured the sauce onto the pork chops so that I could save any extra sauce (without it touching the raw meat) to just eat while the chops cooked. Delicious!! We’re going to have this with roasted red potatoes tonight, but I know this would also taste amazing with rice! I might even make just this sauce to have with plain rice sometime! I’m also definitely going to try what others have suggested and make this with chicken. This recipe is a keeper for sure! Thank you soooooo much!!
Caren says
Super Delicious! I will definitely make this again AND use the sauce for chicken. BTW I made rice with the liquid from the pan. It added a wonderful flavor and color to the rice.
Tammy says
It was a big hit at my house. So yummy!
Laney says
This was an easy and yummy recipe. My only question is after the pork cooks, due to the liquid in the pork, the BBQ Sauce was very thin. Yours looked thick. How do I get that? Btw I doubled the recipe as many suggested.
Kendra says
So good and very easy. I didn’t have any
Worcestershire sauce so I substituted Balsamic vinegar instead. I also added about a teaspoon of yellow mustard. I love how ketchup, brown sugar and yellow mustard complement eachother. Very tender and delicious chops.
Liz says
I have made this several times during the pandemic. Quick, easy, does not require pre-brining or fussing. Utilizes ingredients most people have around.
I serve with rice and baked apple or apple sauce.
I needed to bake 35 minutes and not 25 in my oven to get to 145 degrees ( and I have a thermometer in my oven to check if the selected T is real)
Keith Pierce says
Added 1.5 tablespoon gochujang. Was delicious.
Jen says
Love these! Making for the 2nd time in a month ?
Christin says
I enjoyed this, and it is an awesome base recipe. I meant to add molasses to the sauce but forgot. I was going to make cornbread to go with it, but realized I didn’t have any eggs, and rice just didn’t seem appealing. I did serve this with asparagus. Very tasty. I’m thinking about putting the chops on a bed of rosemary next time.
Mine didn’t exactly come out the color of yours. I wonder if putting the chops under the broiler to caramelize the sauce might do the trick.
Francesca Dellosa says
Love love love this sauce!!!!! I personally doubled the ingredients for 6 small chops and it came out perfect ?
Tammy says
I did the same because I had 6 chops.
Jennifer Swanger says
I’m making these tonight for dinner. I can’t wait to try them??
Linda Santillan says
I’d like measurements for the sauce ingredients please.
Karlynn Johnston says
The measurements are in the recipe card!
Timothy Jones says
Had these for dinner tonight and decided this one is a keeper. Made it with only 3 pork chops with the intention of eating one and having 2 other meals, but unfortunately I ate 2 because they were so good over a bed of rice. Thank you for this fantastic recipe.
Karen Bevevino says
This was so delish!!!! looked just like the picture…..made with Jasmine rice and roasted broccoli and carrots. You’ll need bread for dipping! Will make again and again!
Karlynn says
That’s amazing to hear Karen, we eat this at least once a month even in the summer months! These honestly are the best baked pork chops ever!
Leasa says
Did you coat the skillet with anything?
Karlynn says
If the skillet is seasoned you don’t need to, and if you use the non stick bakeware then it’s fine.
Panela says
Sorry but these chops were tasteless. And looked even worse. Just grey and never caramelized.
Mr. Kitchen Magpie says
If the meat is grey you have a bigger problem than the sauce recipe! Pork should be tender and white inside when cooked, your meat was definitely off and I wouldn’t be eating grey meat!
Vivian Cannon says
What pan is better
Jane says
I made these too. The sauce was yummy but was not near enough to cover the chops like it does in the video. And I agree with another comment. They looked greyish in color on the outside. Not on the inside. They were freshly bought chops.
I had to make more sauce to cover them after they were cooked.
Von says
The recipe doesn’t say but I truly believe searing those chops first will do the trick with the Grey color some cooks are having
Maria says
Hi Karlynn!
Your brown sugar glazed pork chops look so good! And based on the above comments, it seems like everyone enjoyed them. Cant wait to try yr recipe!
Here’s my question. Would it alter the taste if i ommitted the ketchup? I don’t like it or ever use it. Please advise. Thank you and have a good evening!
Carrie says
I have made a recipe similar t this but I dusted the pork chops in flour and quick fried them before placing in baking dish and adding the sauce.
Heather says
I much ingredients do I use if I am making more than 4 pork chops, do I just double it?? And can I bake them in a 9 by 13 glass pan?
April Morris says
In the recipe it says add pork chops to baking pan. In the video she uses a cast iron skillet. Isn’t that going to make a difference?
Karlynn Johnston says
No, it’s still an open pan and they’ll cook fine in either one.
kortney says
Do you cover the top of the pan with tin foil?
Staci Bryant says
Cooking with cast iron is a better flavour than cooking with glass .
Michele Register says
I love this!! Always make extra because it’s awesome on rice and noodles!!
April Morris says
What did you place your pork chops in?
Karlynn Johnston says
An 8×8 pan or even a skillet.
Laura Dunagan says
This was so easy to make, and sooooo delicious!
D.J. says
1) Allergic to broccoli. 2) Never met a cocktail you didn’t like. 3) Would rather burn down the house instead of cleaning.
All things being equal, you MUST be married. ? Lucky guy!
Mike says
It taste good, but I believe thats just a bbq sauce recipe to put on your pork chops before you bake them.
Norman charron says
I made this tonight and it was amazing very tasty juicy and will make it again and again. Great recipe
Brandi says
Do you cover them with foil while they bake?
Karlynn Johnston says
No, you want the sauce to reduce while they are cooking.
April says
I baked my inch thick pork chops in a glass baking dish lined with foil for 35 min at 350F, and they seemed raw still. Did I do something wrong?
April says
These were so good, thanks for the great recipe as always! I might make more sauce next time beause we love our rice, but that’s the only change I would make.
Karlynn says
Awesome to hear!
Mallory says
What kind of plate is the pork chop on? It’s so cute!
Karlynn Johnston says
It’s a Corelle pattern from last year!
Bear says
I have made this recipe time and time again for many different people and it’s always a winner!