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
Don’t forget to PIN THIS RECIPE to your DINNERS Board and remember to FOLLOW ME ON PINTEREST!
G says
I had high hopes but found the “sauce” super watery. Unfortunately, this recipe goes on the never make again list 😔
Joedy says
Very bland
Cristina Huster says
I think it depends on what pan you cook in and for sure the pork chop size. The video shows thin chops with no bone in a cast iron skillet. I had bigger bone in chops on a cookie sheet so time to bake would need to be adjusted. I did have to carefully monitor and adjust baking time to prevent dryness. Will continue when done
Melinda says
I made this a few weeks ago, it was a BIG hit with my Family. I did not have the problem of Watery Sauce. I made extra & slowly cooked it on the Stove until it reduced to a Glaze & served that with the Pork Chops.
Last week I made Wings & used this Sauce for the Wings, that was also a Hit. I don’t think we’ll ever eat Pork Chops or Wings any other way.
Thank You for the Great Recipe!!
Dana L says
Very tasty and family hit! It was a little watery when the chops were done, but just added a little cornstarch slurry and it was perfect. Will make this again and again.
Gwuan says
I made this following the recipe and it was watery at the end, so I just cooked it 20 minutes longer after turning the chops over and that took care of the water. The pork chops were very tasty and tender. I will make again!
Kayla says
Made this over a bacon sweet potato hash and it was delicious. Had fairly fatty pork chops so I seared one side before placing in oven and sauce consistency was fine. I’ll probably make again.
Sallyrosenquist says
This recipe was watery at the end of the cooking time. I followed it exactly! Left it in the oven another 25 minutes. It was better but never looked as good as the picture! The chops were ok but not super tender. I was so glad I did not have company for dinner! Won’t make this again!
Heather says
Followed the recipe exactly, baked 25 mins and pork chops were well over cooked and the sauce was a watery consistency. Not a success for my family.
Mr. Kitchen Magpie says
If it was watery, then either the pork chops were super fatty or you didn’t follow the recipe exactly. The seas been made numerous times by many readers with success.
Marty says
Best pork chop recipe! Easy and tasty! My 101 yr old mother loved it! She ate a whole pork chop and even cleaned the meat off of the bone!!
Mandy Morris says
The sauce started burning after 20 minutes. Ended up adding water to stop the burning sauce and finish cooking another 10 minutes
Mary Beth Shively says
Very quick and easy! I served them with scalloped potatoes.
Vicki Gestring says
Wow! This was the best way to cook pork chops I’ve tasted yet! Nice and juicy, not dried out like usual! The family loved them!
BlissfulJoJo says
OMG! I made this tonight…I am single so used 1 large bone-in chop but made the sauce adding more brown sugar to my taste as directed. Did not use garlic (always upsets my stomach)
Baked for 15 min, then flipped out for the last 15….
This was absolutely DELICIOUS!!
Jb says
I hate when people make something sound do good but it’s Not! Honestly, I just wanted to try something different from my standard recipe. Maybe I’m just use to really good soul food. This was a waste of my choose!
Erin says
Loved this recipe! I want to try it again with thin boneless chops instead. Any idea on the cook time?
Nathan says
Even the kids gave this 10/10 and cleaned their plates.
Lalanya says
This recipe is amazing the chops come out sweet, they are so tender. The whole family loved them including my very picky 8 year old. Thanks this is going to be in my weekly rotation!
Mimi says
I discovered this recipe here a few months ago and it’s the only way I make pork chops since then! I did not deviate from the recipe and we just love it!
Lauren says
My dad and I made the pork chops in our instant pot and poured the sauce on separately. It turned out very well!
Matthew says
I’m on the exact same page as Carol. Never left a review here, and this recipe is amazing!! The sauce is GOLDEN!! I use it for anything i can think of now. Works amazing with chicken, works great as a topping sauce.
Kathy B says
This recipe is a winner! The only thing different pi did was use thick pork chops without the bone. I definitely needed my meat thermometer since they got done quickly. This recipe is a keeper!
Suzanne says
Made these tonight, I’m not a pork chop person but this recipe can surely change my mind. So good!!! Thanks
Jennifer Shealy says
The sauce is awful! Nobody liked it. The best I got was “I’ll eat it but don’t make it again”. The dogs liked it after I rinsed sauce off.
Colflower says
This was fantastic, but I need to note a substitution for those who may be interested. I didn’t use brown sugar but added unsulphured molasses and I splashed in (about a teaspoon?) apple cidar vinegar to balance the sweetness. Also, since my chops were bone-in loin chops cut and nearly 2″ thick each, I chose to carmelize an onion and 3 garlic cloves, which were added on top at the end end of the cooking process to add depth. I served this with roasted aparagus and steamed rice. This would have paired beautifully with roasted brussel sprouts and/or a sweet root veggie (butternut squash for fall?). The bottom line is that this a recipe that stands up to both discerning adult and less finicky youth pallets. Don’t be afraid to use this kid friendly sauce as a base and modify to taste/ingredients on-hand/inspiration to mature it up a level.
Joni Mccarty says
this sounds amazing pork chops to me are so boring, i found this reciepe & it sounds so yummy i’m making it tomorrow! better yet i have all the ingrediants already! thanks
Pris says
Delicious chops! Will probably double sauce next time. 🙂
Patricia West says
This is my second time making this recipe. Hubby and I just love it/
Thank you so much for your delicious recipes.
Tara Suzanne says
Outstanding! I usually fail at pork chops or find them dry and bland; these were amazing. I made one modification due to being at high altitude (around 7,000 ft in Colorado), for 1/2 inch bone-in chops: 30 minutes at 375 degrees, with a one – two minute broil at the end. Thanks for the recipe!
Lori says
Do you bake these covered or uncovered?
Tara Suzanne says
I did it uncovered with a quick broil to brown the sugar at the end. Terrific.
Carol says
I’ve honestly never left a review for a recipe before (even for some good ones) but this by far is the absolute best. Tried it once a few weeks ago, and I’ve been hounded by my husband and kids for it! Followed the recipe exactly. This has become a staple in our house. Thank you!
Karlynn Johnston says
That is so great to hear! Thanks for letting me know!!
Donna says
I made this a few weeks ago and I’m making them again tomorrow my granddaughter loved them they were amazing thanks so much for sharing
Michael Harvey says
I just made and I am so happy how they turned out. Very easy to make and extremely delicious!!! I recommend everyone try this one. It will be a hit.