Recipe by Kate Holmgreen
"This is a tried and true family recipe! The sauce can be used as a dip for crusty French bread."
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thick cut boneless pork chops
dark brown sugar
ground black pepper
fresh lemon juice
1 (10 ounce) can
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 !!
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!
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 wasn't 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 didn't 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 grandmother's home made barbeque sauce. DELICIOUS!! Thanks!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Pork Chops II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
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