The Best Juicy Brown Sugar Baked Pork Chops

close up of Saucy Baked Pork Chops on a bed of rice on a blue and white plate

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These Juicy Brown Sugar Baked Pork Chops have convinced me to make them in the oven more often. No more dry, unpleasant pork chops! These juicy brown sugar baked pork chops are melt in your mouth tender!

Saucy Baked Pork Chops on a bed of rice on a blue and white plate
Juicy Oven Baked Pork Chops

How To Oven Bake Pork Chops So They Are Juicy, Flavorful And Tender.

Oven baked pork chops are fast and easy, you simply pop them in and let them cook while you prep the rest of the dinner. This is my favorite pork chop recipe! (of course, because it's sweet with garlic, how can you lose?)The time has come my friends, to enjoy pork chops like they have always been meant to enjoy. Tender. Juicy. Succulent. Does this sound like the pork chops that you ate growing up? Of course it doesn't!

Our parents had to cook the ever living heck out of pork and we ate shoe leather as children. Mr Magpie actually wouldn't eat pork chops until the new recommended pork cooking temps came out. We honestly didn't eat much pork the first ten years of our marriage. Now, this is an often requested weeknight dinner!

Some tips before you get started

What’s Better, Bone-in or Boneless?

Don’t buy boneless pork chops. Believe it or not, buying pork chops with the bone in is much better. Why is this? Bones actually lend flavor and moisture to the meat and removing them will lead to a less satisfying overall taste. Furthermore, pork chops with the bone still attached help slow down the speed at which the meat is cooked which in turn, gives you more leeway time wise when cooking.

Pork Chop
Pork Chop

Room temperature meat makes a difference!

Let your pork chops come to room temperature before cooking. According to most chefs, letting the meat sit for 20-30 minutes at room temperature allows for more even cooking throughout! If you transfer directly from the fridge to the oven without letting it sit first, you may end up with some areas being more cooked than others. Try this tip and taste the difference!

Fat means flavor!

Don’t cut the fat off! This might seem like a no brainer but cutting off the fat is like guaranteeing your pork chops will taste more bland than normal. Never cut the fat off before cooking, there are very few instances with any meat when this is recommended.

Foolproof cooking with an Instant-Read Thermometer!

Always use a meat thermometer when cooking. A fast digital one like my much treasured Thermapen are the best for instant readings. Make sure you only cook to the recommended safe temperature which is currently 145 degrees Fahrenheit.

Thermapen-Mk4_generic-01
Instant-read thermometer – Thermapen

Ingredients

  • Soy sauce – use low sodium if you want to cut down on salt
  • Worcestershire Sauce – this is a super key ingredient for flavor
  • Minced garlic – fresh is best but I love using jarred minced garlic for a fast trick (avoid garlic powder if possible)!
  • Ketchup – use your favorite brand
  • Brown sugar – this gives the sauce it's caramel flavor
  • Pork chops – thicker is best but even in my video I used fast fry to show you how easy this is!

Directions

  • Preheat your oven to 350 °F.
  • In a small bowl, stir together the soy sauce, Worcestershire, garlic, ketchup and brown sugar . Adjust this mixture to taste, some people like more ketchup along with the brown sugar. Once you have adjusted it to taste, move on to the next step.
  • Pat dry your pork chops with a paper towel to remove any leftover moisture or blood from the packaging, then place the pork chops in the bottom of a baking pan. Pour the sauce over the pork chops.
  • Bake in the oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145 °F.
  • Remove and serve. The sauce is excellent on rice!

When are the pork chops done?

You’ll know these oven baked pork chops are good to go when they reach an internal temperature of 145 °F. As mentioned above, this usually takes about 25-30 minutes in the oven but for fool-proof cooking, check them at the 20 minute mark with a digital instant-read thermometer to know for sure. All ovens are different so they make take a little less time or a little more depending on the brand of oven.

Watch us make this recipe

What is the Best Way to Cook Pork Chops?

Oven baked is the best way if you don't have time to babysit them on the stove in a skillet. While it's far easier to gauge the temperature when cooking them on the stove ( it's easier to insert the thermometer when you are cooking on the stove rather than opening the oven time and time again) oven baked means that you don't have to watch them as closely.

pork chops in the bottom of baking pan together with the sauce

How to Choose your Pork Chops

When it comes to selecting your pork chops, I always recommend at least an inch thick if you can get them. How long they take to cook in the oven depends on how thick the pork chops are. If they are the “normal” size (I would call ½ inch thick pork chops a standard size throughout grocery stores) then they can take anywhere from 25-30 minutes. However, if they are thicker (and these are the best ones in my opinion) they can take 35-40 minutes. I adore a good one inch thick pork chop and if I can, I will choose those. Ask your local grocery store butcher if they can cut you pork chops an inch thick.

Close up of a sauce covered pork chop on white rice

What Temperature Should Pork Chops be Cooked To?

You can now cook pork to 145 °F. I recommend using a solid digital meat thermometer to check your temperatures and make sure they are cooked correctly. I personally use a Thermapen which is excellent because it gives you a reading right away without losing too much heat from the oven/bbq/etc. They also come in pretty colors like this:

Yellow, Red, Blue and Green Instant Read Thermometers

How do you cook pork chops without drying them out?

Pork is a very lean meat on the surface and as you know will dry out very fast. Even these oven baked pork chops that have a sauce are cooked lower. That homemade shake and bake mix of mine has olive oil in it, which makes up for the lack of fat on the outside of the chops. That's why you can bake those at 400 degrees, you will get a seriously crispy, amazing pork chop! For any other that doesn't have an oil based coating that crisps up, cook it at 350 °F. To make sure they don’t dry out, just keep an eye on their internal temperature and make sure to follow my tips above and not cut the fat off or use boneless pork chops.

Saucy Brown Sugar Baked Pork Chops with Pyrex Snowflake Garland pan in the background
Saucy Brown Sugar Baked Pork Chops with Pyrex Snowflake Garland pan in the background

How to Store the Leftovers

When it comes to these tender pork chops, I highly doubt you’ll have any leftovers but on the rare chance that you do, you can store them in an airtight container in the fridge for up to 2 days. I personally recommend eating them the next day though otherwise the marinade and the pork may start to dry out, and nobody wants that to happen!

Is Pork Healthy or Unhealthy

Pork is a very lean meat, not unlike chicken, and as such, it’s a great choice for people on a diet (such as low carb) or those of us looking to reduce our calories and focus on food that is packed with nutrition. It’s also rich in iron and zinc as well as other vitamins and minerals your body needs. Pork is also full of high quality protein. Want to learn more about the health benefits of pork? Check out this article on WebMD: https://www.webmd.com/diet/pork-good-for-you

What to Serve With Pork Chops

I personally like to serve these ones up on a bed of rice but you can also serve with a side of vegetables soaked in butter or over mashed potatoes.

Mix things up and try a few of these options:

  • Try my Broccoli Salad for a healthy side dish, it's always a family favorite.
  • In the middle of winter and want something fresh? My winter citrus avocado salad is a taste of summer on a plate!
  • Nothing beats a good sweet dinner roll recipe for a comfort food side dish.

How do I make Shake and Bake pork chops?

That's SO easy! You just get my Homemade Shake and Bake recipe and bake away! This is honestly the best Shake and Bake recipe, all ingredients that you have at home in your pantry and easy as heck to make! You're going to love it!

Need some more Pork Dinner Recipes? Try these!

  1. How to Cook a Pork Loin Roast
  2. The Best Pulled Pork Ever: Beer n' BBQ
  3. Parmesan Panko Pork Chops
  4. Spicy Pork Roast
  5. Retro 7Up, Pineapple Cherry Slow Cooker Ham

Happy cooking!

Love,

Karlynn

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Saucy Brown Sugar Baked Pork Chops are a fast, easy and delicious way to bake pork chops! The entire family will love them! #pork #porkchops #porkchop #recipe #dinner #supper #baked #familyfriendly

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Saucy Brown Sugar Baked Pork Chops

Saucy Brown Sugar Baked Pork Chops are a fast, easy and delicious way to bake pork chops! The entire family will love them! 
4.93 from 592 votes
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Course
Main Course
Cuisine
North American
Servings
4
Calories
339
Author
Karlynn Johnston

Ingredients
 

  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire Sauce
  • 1/2 tablespoon minced garlic
  • 1/4 cup ketchup
  • 1/2 cup brown sugar
  • 4 pork chops

Instructions
 

  • Preheat your oven to 350 °F.
  • Stir together the soy sauce, Worcestershire, garlic, ketchup and brown sugar . Adjust this mixture to taste, some people like more ketchup along with the brown sugar. Once you have adjusted it to taste, move on to the next step. 
  • Place the pork chops in the bottom of a baking pan, cast iron skillet or oven safe skillet of your choice.  Pour the sauce over the pork chops. 
  • Bake in the oven for 25-30 minutes, or until the pork chops reach an internal temperature of 145 °F.
  • Remove and serve. The sauce is excellent on rice! 

Recipe Video

Recipe Notes

  • Nutritional facts will vary due to size of pork chops and products used. 
  • To measure the temperature, insert the thermometer into the deepest part of the pork chop
 

Nutrition Information

Calories: 339kcal, Carbohydrates: 32g, Protein: 30g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 89mg, Sodium: 752mg, Potassium: 636mg, Sugar: 30g, Vitamin A: 75IU, Vitamin C: 1.5mg, Calcium: 37mg, Iron: 1.4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Brown sugar Pork chops

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Abs says

    Easy and delicious!
    Love this recipe happy you shared!4 stars

  2. Kim G. says

    Easy and delicious.
    What a great supper.
    Thank you for sharing the recipe.5 stars

  3. Emi says

    I have to say that I really appreciate your recipe at tips on how to cook a thick pork chop. I’ve always overcooked them. Tonight, with your recipe tips, it was the best… better than my favorite steakhouse pork chop. I did use the base of your marinade recipe… salt, pepper, soy sauce, Worcester, and brown sugar… I was about to add the ketchup, but wasn’t in the mood for a tomato base… so I substituted some blackberry infused balsamic vinegar instead. It worked really well. The only ingredient missing from my favorite restaurant chops were a couple of fresh blackberries. Thank you again for the guidance.5 stars

    • Angel says

      I cut up apples and sweet potatoes tossed them in the pot , cook as recipe called for, sprinkled cinnamon on the apples to serve. Dang Momma…

  4. Rachel Urquhart says

    I’m taking a star off because the photo looks nothing like the finished product. The photo gives the impression you’ll have a thick sauce which never happens. Having said that, this is popular in our home, and we make it a couple times a month.4 stars

    • Marg says

      I added1 tsp of corn starch before pouring it on the pork chops. Just the right consistency. Delicious.

  5. Judi says

    Made this recipe tonight and it was wonderful. Will be making it again.

  6. Dave says

    So easy and delicious! Made no changes. Definitely a keeper!5 stars

  7. Joan Adams says

    Always on the lookout for something different to cook. This was amazing! Will definetly keep in the menu box. Yum!!5 stars

  8. Jacqui Rose says

    I’ve been trying to expand dinner choices since we eat at home now during the pandemic. This recipe was OUTSTANDING (and my husband was very reluctant to add pork chops to the rotation!). The only thing I did differently was that I added the juice of an orange to the sauce; it was excellent. Thanks for an easy and delicious addition to our dinners.5 stars

  9. Dawn says

    I don’t like soy. Will it still comes out ok without it? Or can I use diverging else in place of it?

    • Karlynn Johnston says

      Coconut aminos are a replacement for soy, but the soy is essential to the taste of this recipe.5 stars

  10. Britney says

    I am writing this comment as the pork chops are cooking, so I have not yet tasted the finished product. However, even if somehow they turn out terrible (which I highly doubt they will), this recipe deserves five stars because THE SAUCE IS AMAZING!!!!! I did add a tiny bit of salt and a little black pepper, but it doesn’t even need it. I carefully poured the sauce onto the pork chops so that I could save any extra sauce (without it touching the raw meat) to just eat while the chops cooked. Delicious!! We’re going to have this with roasted red potatoes tonight, but I know this would also taste amazing with rice! I might even make just this sauce to have with plain rice sometime! I’m also definitely going to try what others have suggested and make this with chicken. This recipe is a keeper for sure! Thank you soooooo much!!5 stars

  11. Caren says

    Super Delicious! I will definitely make this again AND use the sauce for chicken. BTW I made rice with the liquid from the pan. It added a wonderful flavor and color to the rice.5 stars

  12. Laney says

    This was an easy and yummy recipe. My only question is after the pork cooks, due to the liquid in the pork, the BBQ Sauce was very thin. Yours looked thick. How do I get that? Btw I doubled the recipe as many suggested.5 stars

    • Kendra says

      So good and very easy. I didn’t have any
      Worcestershire sauce so I substituted Balsamic vinegar instead. I also added about a teaspoon of yellow mustard. I love how ketchup, brown sugar and yellow mustard complement eachother. Very tender and delicious chops.5 stars

      • Liz says

        I have made this several times during the pandemic. Quick, easy, does not require pre-brining or fussing. Utilizes ingredients most people have around.
        I serve with rice and baked apple or apple sauce.
        I needed to bake 35 minutes and not 25 in my oven to get to 145 degrees ( and I have a thermometer in my oven to check if the selected T is real)5 stars

  13. Keith Pierce says

    Added 1.5 tablespoon gochujang. Was delicious.5 stars

  14. Christin says

    I enjoyed this, and it is an awesome base recipe. I meant to add molasses to the sauce but forgot. I was going to make cornbread to go with it, but realized I didn’t have any eggs, and rice just didn’t seem appealing. I did serve this with asparagus. Very tasty. I’m thinking about putting the chops on a bed of rosemary next time.

    Mine didn’t exactly come out the color of yours. I wonder if putting the chops under the broiler to caramelize the sauce might do the trick.4 stars

  15. Francesca Dellosa says

    Love love love this sauce!!!!! I personally doubled the ingredients for 6 small chops and it came out perfect ?5 stars

  16. Jennifer Swanger says

    I’m making these tonight for dinner. I can’t wait to try them??

  17. Linda Santillan says

    I’d like measurements for the sauce ingredients please.

    • Karlynn Johnston says

      The measurements are in the recipe card!

  18. Timothy Jones says

    Had these for dinner tonight and decided this one is a keeper. Made it with only 3 pork chops with the intention of eating one and having 2 other meals, but unfortunately I ate 2 because they were so good over a bed of rice. Thank you for this fantastic recipe.

  19. Karen Bevevino says

    This was so delish!!!! looked just like the picture…..made with Jasmine rice and roasted broccoli and carrots. You’ll need bread for dipping! Will make again and again!5 stars

    • Karlynn says

      That’s amazing to hear Karen, we eat this at least once a month even in the summer months! These honestly are the best baked pork chops ever!5 stars

    • Karlynn says

      If the skillet is seasoned you don’t need to, and if you use the non stick bakeware then it’s fine.5 stars

  20. Panela says

    Sorry but these chops were tasteless. And looked even worse. Just grey and never caramelized.

    • Mr. Kitchen Magpie says

      If the meat is grey you have a bigger problem than the sauce recipe! Pork should be tender and white inside when cooked, your meat was definitely off and I wouldn’t be eating grey meat!5 stars

    • Jane says

      I made these too. The sauce was yummy but was not near enough to cover the chops like it does in the video. And I agree with another comment. They looked greyish in color on the outside. Not on the inside. They were freshly bought chops.
      I had to make more sauce to cover them after they were cooked.

      • Von says

        The recipe doesn’t say but I truly believe searing those chops first will do the trick with the Grey color some cooks are having

        • Maria says

          Hi Karlynn!
          Your brown sugar glazed pork chops look so good! And based on the above comments, it seems like everyone enjoyed them. Cant wait to try yr recipe!

          Here’s my question. Would it alter the taste if i ommitted the ketchup? I don’t like it or ever use it. Please advise. Thank you and have a good evening!

  21. Carrie says

    I have made a recipe similar t this but I dusted the pork chops in flour and quick fried them before placing in baking dish and adding the sauce.5 stars

  22. Heather says

    I much ingredients do I use if I am making more than 4 pork chops, do I just double it?? And can I bake them in a 9 by 13 glass pan?

  23. April Morris says

    In the recipe it says add pork chops to baking pan. In the video she uses a cast iron skillet. Isn’t that going to make a difference?

    • Karlynn Johnston says

      No, it’s still an open pan and they’ll cook fine in either one.5 stars

      • kortney says

        Do you cover the top of the pan with tin foil?5 stars

    • Staci Bryant says

      Cooking with cast iron is a better flavour than cooking with glass .

  24. Michele Register says

    I love this!! Always make extra because it’s awesome on rice and noodles!!5 stars

        • Laura Dunagan says

          This was so easy to make, and sooooo delicious!5 stars

        • D.J. says

          1) Allergic to broccoli. 2) Never met a cocktail you didn’t like. 3) Would rather burn down the house instead of cleaning.
          All things being equal, you MUST be married. ? Lucky guy!5 stars

  25. Mike says

    It taste good, but I believe thats just a bbq sauce recipe to put on your pork chops before you bake them.5 stars

    • Norman charron says

      I made this tonight and it was amazing very tasty juicy and will make it again and again. Great recipe5 stars

        • Karlynn Johnston says

          No, you want the sauce to reduce while they are cooking.

          • April says

            I baked my inch thick pork chops in a glass baking dish lined with foil for 35 min at 350F, and they seemed raw still. Did I do something wrong?

  26. April says

    These were so good, thanks for the great recipe as always! I might make more sauce next time beause we love our rice, but that’s the only change I would make.5 stars

  27. Mallory says

    What kind of plate is the pork chop on? It’s so cute!5 stars

    • Karlynn Johnston says

      It’s a Corelle pattern from last year!5 stars

      • Bear says

        I have made this recipe time and time again for many different people and it’s always a winner!5 stars

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