Reviewed: Feb. 23, 2013

Very similar to what my mother called 'Spanish Pork Chops'. I put pork chops in the roasting pan, squirt some ketchup & mustard on each one and mush it around with a fork. Top with thick slices of onion topped with a bit more ketchup and mustard. Bake for an hour...it'great!

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Reviewer:

Bev J.

Reviewed: Feb. 15, 2012

Recipe is pretty good as is! Easy! We have made this three times in the past 6 weeks, each time we make a few changes. Made it last night for dinner, with a few tweaks, and probably found a family fav!! Here is our version: Cooked it at 425 for 30-35 mins. Covered w/ foil first then remove with about 10 mins left to cook. Sliced onions into rings. Covered bottom of pan with onions. put pork chops on top of onions. Used 1 tsp. of vinegar, 1 tsp. of honey, 1/4 cup of ketchup, 1/4 cup of tangy bacon salad dressing, 1 tsp. of yellow mustard and 1 heaping tsp. of brown sugar.

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Reviewer:

bearsma

Cooking Level: Intermediate

Home Town: Nashport, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Feb. 1, 2012

I made these for dinner. I should have known better. Very thick boneless chops cooked for an hour in a covered dish and they were dry and near close to tough. No flavor-- the sauce slipped off the chops into the baking dish. At minimum, salt and pepper should be added. I guess this just isn't a recipe for me and it certainly didn't do anything for my desire to make a decent pork chop. Thanks for sharing the recipe.

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Reviewer:

AllieGeekPi

Cooking Level: Expert

Reviewed: Jul. 26, 2011

We added more brown sugar, about 1/3 cup and also did like other with the 50/50 ketchup/tomato sauce

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Reviewer:

Jon&Hel

Reviewed: Jun. 1, 2011

It was good, but I have just 1 question. WHERE IS THE SAUCE. I took advice from others and doubled the sauce but there was nothing in the pan when I pulled it out of the oven. We all thought it was okay, but I wont make again. Could really taste the ketchup.

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Reviewer:

Starlight_2848

Reviewed: Apr. 5, 2011

Very good. I substituted 1/4 cup tomato sauce for 1/4 cup of the ketchup.

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Reviewer:

Ethan's Daddy

Reviewed: Mar. 1, 2011

Flavor was great. I made lots of extra sauce. I used red wine vinegar and a little chopped garlic and half ketchup/half tomato sauce. I was disapointed though - it was dry. I used 3/4in boneless chops and cooked them covered for 1hr uncovered 15 min.... to long for boneless (I guess). I will try this one again since I like the flavor, but definately shorter cook time.

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Reviewer:

gmary

Reviewed: Jan. 24, 2011

Thanks Cindy B. Great flavor, and you can cut the chops with a fork. I gave this recipe to a new cook, and her family loved it.

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Reviewer:

cloudny

Reviewed: Jan. 13, 2011

I use. this same recipe, but i use molasses not ketchup. What i do is mix the molasses, mustard, and. Vinegar together. Poor what i need. and. save the rest in the freg for next time

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Reviewer:

Debbie

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Fredonia, New York, USA

Reviewed: Jul. 21, 2010

It was really really good. My picky 8 year old nephew even loved it. The chops were very tender which is sometimes hard to accomplish for me. Wanna try the sauce over some chicken next time!

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