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Mara's Pork Chops


"Delicious pork chops the entire family will love. You can use corn flake crumbs instead of bread crumbs, and season the crumbs to your personal taste. I sometimes add a teaspoon of garlic powder. The longer cooking time ensures moist chops."
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1 h 15 m servings 392 cals
Original recipe yields 6 servings


  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dip pork chops into eggs then into the bread crumbs, coating evenly. Heat oil in a large skillet over medium-high heat. Place coated pork chops in the skillet in a single layer, and cook until golden brown on each side, 3 to 4 minutes per side. Cook them in batches if skillet isn't large enough. Place the pork chops in a large baking dish in a single layer.
  3. In a saucepan, bring to a boil the tomato juice, brown sugar, vinegar, cloves, salt, and pepper. Reduce heat to medium-low and simmer uncovered for 5 minutes. Pour mixture evenly over the pork chops.
  4. Bake in preheated oven uncovered for one hour.


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

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Read all reviews 19
  1. 23 Ratings

Most helpful positive review

Just a note: the chops should be baked covered (not uncovered as recipe indicates).

Most helpful critical review

It is a good recipe for a sweet and tangy flavor. To make this even simpler just use your favorite BBQ sauce and bake!

Most helpful
Most positive
Least positive

Just a note: the chops should be baked covered (not uncovered as recipe indicates).

These were pretty easy to make. I substituted ketchup for the tomato juice, and added some garlic powder, dried mustard and worchestershire to the sauce. The chops came out nice and tender wit...

It is a good recipe for a sweet and tangy flavor. To make this even simpler just use your favorite BBQ sauce and bake!

Wow. Like someone else said, I was skeptical about the sweetness, but it did some major justice to the meal. My husband loved it and my kids actually ate it. I also did not have tomato juice, ...

I just made this for dinner. Absolutely Fabulous!!!! My husband does not like sweet meat and he loved it. I made a few changes, I used 1 can tomato sauce instead a tomato juice. I added garl...

This was pretty good. I didn't use the eggs, bread crumbs or veggie oil, and didn't fry them at all. I put them in the baking dish raw, put the liquid mixture (after boiling and simmering) on ...

These were tasty enough. Good flavor. However, the sauce does not thicken at all. I ended up putting in on the stove top and thickening it a little bit by putting instant potato flakes in it....

Delicious! I followed the recipe exactly & it came out so tender & tasty. Even my picky fiancee kept saying how great it was.

I needed another pork chop recipe in my dinner rotation, so I decided to try this one. Easy to make and my husband and kids loved it! Yum!