A tried-and-true family recipe, this one! Crusty French bread can be dipped in the sauce.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 4 thick cut boneless pork chops
- 2 tablespoons dark brown sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dry mustard
- 1 tablespoon fresh lemon juice
- 1 (10 ounce) can tomato sauce
- ¼ cup water
Instructions
- 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 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 1 g |
| Protein | 41 g |
| Saturated Fat | 6 g |
| Sodium | 749 mg |
| Sugars | 10 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe. I use white cooking wine instead of lemon juice. I serve it with rice and the sauce makes a delicious gravy.
Browned pork on stovetop in heavy pan, deglazed with wine. Sauteed onions, add pork chops back plus can diced tomatoes and finished in oven, using same pan, for about 40 minutes. Easy and delicious.
Yes I would make it again it was easy to make and my family enjoyed it they said it was very tasty .
I substituted lime juice for the lemon juice (because I didn’t have any lemon juice) and regular yellow mustard for the dry mustard (because I don’t buy dry mustard). My family loved it!!
I used diced tomatoes rather than tomato sauce. We like the chunks. Yummy!
I made this using thick loin chops. Chops were nearly overlooked at 25 mins. I browned them in a cast iron pan and baked in same pan. The tomato sauce tasted too strong of canned tomato If I make this again I will increase the seasoning add it to the sauce and add chopped onions, cook it in a pan on the stove for 20 mins then pour over chops.
So easy. Imade this and it was really good. My husband loved it. It will become a favorite in our family.
Fantastic! We used pork steaks instead of chops, and when everything was cooked, we decided next time we’ll make 1 1/2 of the recipe because it probably would have been better with more sauce. But definitely a five-star recipe, LOVED it.
We absolutely loved this recipe! The only thing I did differently was that I used Classico Tomato Basil sauce because i had it in the house. Fantastic.
Good, easily adaptable recipe for those on a low-fodmap/paleo diet. I have fructose malabsorption so I can’t eat anything with garlic or onion and sugars are just best left avoided. I used palm oil shortening for my frying oil (doesn’t go rancid at high cooking temps like olive oil, but you could use garlic-infused olive oil too to give a little more flavor), skipped the sugar altogether (but you could use a little maple syrup if you wanted I suppose), and I made my own tomato “sauce” by pureeing a can of organic diced tomatoes in my blender and sprinkling a little basil and parsley. I also sprinkled some Parmesan on the chops before serving. Probably too bland for most folks, but if you have fructmal, you’re already used to that! As far as cooking times and heat instructions, I followed them exactly and our pork chops came out delicious and moist. So thankful for recipes like these! Will be adding to our week-night menu for sure.
We thought this was really bland. I guess I’ll keep looking for a good baked chop recipe.
Very good! I used my new cast iron skillet for the first time ever to brown the chops then put right in oven and it turned out great.
I liked it so much that I made it two nights in a row! Very flavorful, indeed!
Soooooo delicious!
My husband and I did not care for this recipe. It reminded me of pork chops cooked in a refined ketchup. Even with our thick chops it only needed to cook for 45 minutes. It was not unedibe but we won’t be making it again. The kids liked it, though.
SUPERB! I made it as instructed… hubby and two year old licked their fingers all throughout the meal.
I was looking for something with a difference and tried this recipe. It was sumptuous.I had no tomato suave so I used the ragu pasta sauce. The garden combination style. That gave it a.m.extra kick. My family loved it.
My grandmother used to make pork chops very similar to this. My family really loves the tenderness of the chops and the delicious sauce served over rice.
The Family loved it. It was a hit. I haven’t made a new recipe in years and when my hubby asked for baked pork chops I found this recipe. I served it with Spanish rice and we will definitely make it again.
I didn’t feel that this recipe deserved four stars. I only modified the recipe by swapping tomato sauce for diced to tomatoes. Either way, the internal temperature was reached way before the hour (more like ½ hour) and thus I had to thicken the sauce in a pan on the stove. I wouldn’t say it was bad. I was intrigued by the fact that such a simple recipe got such a strong rating for a “quick fix” meal, and thus was looking forward to the practicality of making this in my rotation. I will make again, when considering pre-prepared meals or delivery though.
Great taste. Just be careful on the time. instead of an hour I did mine for about 35 mins. Just insure proper temperature.