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Baked Pork Chops II
SUBMITTED BY:
Kate Holmgreen
PHOTO BY:
Sean
"This is a tried and true family recipe! The sauce can be used as a dip for crusty French bread."
RECIPE RATING:
Read Reviews
(101)
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PREP TIME
20 Min
COOK TIME
1 Hr 10 Min
READY IN
1 Hr 30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
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.
In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
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.
Cover, and bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).
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REVIEWS
Reviewed on Dec. 6, 2003 by
Rusty & Jennifer Shafer
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Rusty & Jennifer Shafer
Dec. 6, 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 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 !!
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19 users found this review helpful
Ok, this was a fantastic recipe to start with. I only made a few minor changes: 1-I lightly...
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Reviewed on Nov. 12, 2007 by elenaj
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elenaj
Nov. 12, 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 recipe made simpler!
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6 users found this review helpful
I always cook pork chops on the stove, so rather than getting another dish dirty, I used the...
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Reviewed on Jul. 13, 2003 by
Kate
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Kate
Jul. 13, 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 the dish tightly in foil helps keep the chops moist.
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5 users found this review helpful
You're right, Laurie...my Mom's original recipe called for fresh chopped celery, but my kids...
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Reviewed on Jan. 23, 2008 by
LUVJEZUZ
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LUVJEZUZ
Jan. 23, 2008
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 enough because of the pepper. This goes absolutely wonderfully with the recipe for honey roasted red potatoes found on this site.
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4 users found this review helpful
Wonderful!! I use thick, lean pork chops and I don't care for mustard, so I leave it out. ...
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Reviewed on Oct. 14, 2006 by LOU
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LOU
Oct. 14, 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 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! ;-)
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4 users found this review helpful
Love it. LOVED it. But of course, I made a mistake. I mixed all of the ingredients together...
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Reviewed on Mar. 28, 2004 by NJSS2000
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NJSS2000
Mar. 28, 2004
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!
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4 users found this review helpful
I received many compliments on this recipe. I only used about a tablespoon of olive oil and...
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Reviewed on Dec. 18, 2007 by
KELLYCLARK22
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KELLYCLARK22
Dec. 18, 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 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!
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3 users found this review helpful
Ok maybe a 3.5. The pork chops were very chewy and tough. I think if I were to make this...
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Reviewed on Apr. 3, 2006 by
Kate56
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Kate56
Apr. 3, 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 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.
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3 users found this review helpful
Very good chop recipe. Overall my family liked it alot. Meat was moist and had a good flavor....
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Reviewed on Jan. 14, 2006 by Stephanie
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Stephanie