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Marinated Baked Pork Chops

See how to make simple, saucy baked pork chops. See more

READY IN 1¼ hrs

Marinated Baked Pork Chops

Read Reviews (1378)

"My family loves this recipe. It is quick and easy, and makes for a tasty weekday supper. I often double the sauce to serve over rice." — Kim

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Original recipe makes 6 servings Change Servings

1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice

2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).

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PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

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Ok, I was in need of something new so I tried this leary of the results. My pork chops were GONE. Even my 2 year old that won't eat meat devoured!!! Tonight I decided to use the sauce on chicken. Yet again DEVOURED!!! I am thouroughly IMPRESSED with this recipe! I did, however, cover my pork chops/chicken then last 5 minutes I uncovered and broiled per others advice and I could not have had a better recipe! THANKS Kim!

—KristinMiller

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Most Helpful Critical Review

Nov 28, 2011

Don't know where the poster for this recipe buys their pork chops, but for six pork chops I ended up quadrupling the recipe and using Rice Wine Vinegar in place of more Oil, to have a proper marinade. This recipe is also not used as a marinade, it's used as a baste more or less, there's zero time in the instructions outside of cooking where the meat is soaking in the mixture (which is what marinades are!). 4 tbsp. Soy Sauce 4 tbsp. Rice Wine Vinegar 4 tbsp. Lime Juice 4 tbsp. Worcestershire Sauce 6 tbsp. Extra Virgin Olive Oil 6 tbsp. Brown Sugar 6 tbsp. Ketchup 4 clvs. Garlic minced Thoroughly mixed in tupperware container, added in pork chops, closed and shook thoroughly before going to work. Stopped home on lunch and gave it another thorough shaking. Cooked on a raised rack in roasting pan @ 350 for 30 min a side, reduced remainder of marinade in a saucepan and drizzled on pork chops before serving.

—ijustmightbecrazy

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1,921 Ratings

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Sep 18, 2006

This was a huge success in our house this evening although I did make a few minor changes. I added diced onion and then covered the baking dish with foil for the first half hour of cooking. I then removed the foil, drained the liquid and poured the remainder of the sauce over the chops and cooked uncovered for another 20 minutes. The result was succulent, tender and very tasty with all the family going back for seconds. Will definitely keep this recipe handy. Thank you to the original poster.

—Carrie W

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Jun 05, 2006

This is incredibly easy and delicious. The chops were SO juicy. I used boneless ones that were 1-1.5 inches thick and they cooked perfectly in 30 mins. I also substituted teriyaki sauce for soy sauce because I didn't have any and it worked well. Just a note: I prepared the full recipe for 2 chops and used every bit. I would double or triple the recipe for 6.

—SAMANTHA

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Apr 11, 2008

I'm going to do what I don't like to see other people do and tell you all the changes I made while giving this recipe 4 stars! I replaced the ketchup with chili garlic sauce, replaced the lemon juice with lime juice, and replaced all of the oil with just 1 Tbsp of sesame oil for a doubled sauce recipe. I also added 2 Tbsp of rice wine vinegar, again for a doubled recipe. I broiled the pork chops, six minutes per side and reduced the marinade to serve as a sauce. Everyone, kids included, loved this. The basic dish was a great jumping off place for us!

—ASHBETH

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Apr 03, 2008

Really good sauce recipe! The sauce was delicious. However, I made the full amount of sauce for 3 pork chops and there still was not enough. Next time I will double the amount of sauce.

—Claire K.

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Apr 04, 2006

This was a very good recipe...easy to make and I already had all the ingredients in the house. The only thing I would do differently next time is perhaps try to let it actualy marinade for the day so that the flavor actually get into the chop. This time I increased the oven temp to 375 and decreased the cooking time to about 15 mins each side for a boneless chop (1 inch thick) and then let it sit under the broiler for about 3 mins just to get the sauce to "stick" this variation seemed to work out just great the sauce didn't slide off as other reviewers mentioned and the pork chop was tender and not at all dry. I will definately try this again!

—staceymorrison2005

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Mar 29, 2008

I am not normally a pork eater--but these were great--very juicy! I made a few changes though. I marinated them all day in the full marinade recipe and added some minced garlic. Then right before baking, I made a 1/2 recipe of the marinade and as they were cooking continued to brush it on both sides. They were delicious! I will add this one to the "honey make again" pile!

—Meeshell83

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Nutrition

Calories
166 kcal
8%

Carbohydrates
6.5 g
2%

Cholesterol
36 mg
12%

Fat
8.8 g
14%

Fiber
0 g
< 1%

Protein
14.6 g
29%

Sodium
256 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marinated Baked Pork Chops

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 166
Calories from Fat: 79

% Daily Value *
Total Fat 8.8g 14 %
Saturated Fat 2.3g 11 %
Cholesterol 36mg 12 %
Sodium 256mg 10 %
Potassium 262mg 7 %
Total Carbohydrates 6.5g 2 %
Dietary Fiber 0g < 1 %
Protein 14.6g 29 %
Sugars 5.9g
Vitamin A 1 %
Vitamin C 3 %
Calcium 2 %
Iron 8 %
** Thiamin 29 %
Niacin 43 %
Vitamin B6 11 %
Magnesium 5 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.