Baked Pork Chops II

  • Recipe By
  • Published Mar 23rd
  • Ready In1h 30m
  • Servings4
  • Calories422

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

The following are the ingredients needed to make delicious Baked Pork Chops II for 4 servings:

  • 3 tablespoons olive oil
  • 4 thick cut boneless pork chops
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dry mustard
  • 1 tablespoon fresh lemon juice
  • 1 (10 ounce) can tomato sauce
  • 1/4 cup water

Baked Pork Chops II Cooking Instructions

  • Prep20m
  • Cook1h 10m
  • Ready In1h 30m

To cook Baked Pork Chops II, you need about 20 minutes of preparation time. The time needed to cook this Baked Pork Chops II is about 1 hour 10 minutes , and you can serve your Baked Pork Chops II within 1 hour 30 minutes . The following are the steps to cook Baked Pork Chops II easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 3 In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
  4. 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. 5 Cover, and bake 1 hour in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).

Notes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 422 calories; 23.2 grams of fat; 11 grams of carbohydrates; 41 grams of protein; 124 milligrams of cholesterol; 749 milligrams of sodium.

  1. Dec 18th 2007

    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 cr ...

  2. Nov 12th 2007

    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 ...

  3. Oct 14th 2006

    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 pour ...

  4. Apr 3rd 2006

    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 M ...

  5. Jan 14th 2006

    This was delicious. I didn't 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 ...

  6. Nov 3rd 2005

    This was SOOOO good. When I first showed my husband the recipe, he said he wasn't so sure of it, but then again, neither was I. I was looking for something easy, and different. This was S ...

  7. Aug 20th 2003

    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 wit ...

  8. Jun 25th 2003

    You're right, Laurie...my Mom's 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 ...

  9. Feb 27th 2003

    Wonderful!! I use thick, lean pork chops and I don't 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 ...