Baked Pork Chops Recipe

There are many ways to make pork chops, but we believe that baking them is a great way to prepare them. Baking preserves the vitamins and nutrients, it does not leave the meat vulnerable to harmful chemicals like grilling can, and, unlike frying it does not produce any extra fat or calories.

The secrets to making great baked pork chops involve using the right flavorings and taking measures to ensure the meat doesn’t dry out. Read on to find out more about how you can make perfect baked pork chops for your family.

Baked Pork Chops Brown Sugar

Our recipe starts with 4 butterflied pork chops.

Then you combine ¾ cup ketchup, ¾ cup brown sugar and ¼ cup lemon juice. Place the pork chops in a buttered baking dish and pour sauce over pork chops.

Bake covered for 50 minutes at 325 degrees.

Take out of the oven and serve with your choice of sides. Macaroni and cheese, rice, a salad, potatoes or vegetables are just some of the side dishes that come to mind.

When it comes to making great baked pork chops, the ingredients you use in the sauce or rub can make all the difference. There are many variations you can make on this mixture, but brown sugar is pretty much a mainstay.

Brown sugar has a deep caramel or toffee like flavor due to its high molasses content. It is often added to sweets like chocolate cake, cookies and fruit cake. When added to meats, it can make the flavor even more savory.

Of course, brown sugar isn’t the only thing you can use to intensify the flavor of your meat. Some herbs that are recommended to give pork a great taste include caraway seeds, coriander, curry powder, dill, garlic, rosemary, sage, fennel, savory and thyme.

During the fall, you will want a bit of a richer flavor. This can be accomplished by combining cloves and apples with other herbs like sage and thyme.

If you like to keep things spicy, chiles, chili powder, cayenne pepper or paprika will give your pork the perfect kick.

Boneless Pork Chops in Oven

As mentioned before, baking can be one of the healthiest ways to prepare pork chops, but you also run the risk of having them dry out.

It is difficult to cook pork because there is a fine line between the meat being done to perfection and having it become overly dry. Boneless pork is even more prone to drying out than bone-in. The bone conducts heat to keep the meat from overcooking. Without the bone, you must be increasingly careful to prevent dryness.

However, there are measures you can take to reduce the risk of having pork dry out. These include the following:

Buy pork chops that are at least 1 ½ inches thick, pink in color and have some amount of fat. This will help add flavor and moisture.

Add a marinade. Use the marinade of your choice to break down the proteins and tenderize the meat.  For best results allow the meat to marinate in the refrigerator at least 3 to 4 hours but no longer than 12.

Bring pork chops to room temperature before cooking. This will ensure they cook evenly and retain moisture while they cook. While waiting, dry the pork chops to remove excess marinade and keep them from burning while they cook.

Sear the meat in a pan before cooking. This will form a crust on the chops that will seal in the juices and keep the chops tender while they cook.

Add chicken stock to pork chops before baking them. This can give them an extra dose of moisture. A pat of butter can be helpful as well.

Use a meat thermometer to make sure your meat reaches the desired temperature without overcooking.

Let the pork chops rest for about 10 minutes before serving or slicing into them. This will allow the juices to sink back into the meat keeping it tender and juicy.

Pork makes a great base for a delicious meal and oven baking is a convenient and healthy way to prepare it. Experiment with different seasonings and do your best to keep the meat tender and juicy. Then look forward to serving your family a dish that is sure to put a smile on their faces. 

If you enjoyed this recipe, make sure to check out our Maple Pecan Pork Chops and our Pork Chops Devine.

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