Oven Baked Pork Chop Sauce
This is the third time I’ve made this sauce for baking pork! The first time I made it I used center cut pork chops, Paul said they were the best pork chops he’s ever eaten. I used it one more time for chops and tonight I used Bone In Country Style Pork Spare Ribs. The combination of the sauce and the oven baking give you pork that is full of luscious flavor and fork tender. It’s amazing!
This is not a marinade, it’s a sauce. The sauce recipe ingredients as show below in the recipe is enough for 2 nice size pork chops. If your making 4 chops double the recipe, if your making 6 chops triple the recipe. The directions are the same for any amount you choose to make.
When I baked the 2 1/2 pounds of Bone In Country Style Pork Spare Ribs I made tonight, I doubled the recipe. I baked the spare ribs the same way I made the chops, with 1 batch of sauce over them covered in foil. I baked them until they were tender, a little over an hour. Then I drained the liquid off, poured a second batch of sauce over them and baked uncovered for 30 minutes. DELICIOUS, TENDER spare ribs! I haven’t baked chicken in the sauce yet but believe me I’m trying it! Homemade goodness from our house to yours, Enjoy!
Oven Baked Pork Chop Recipe
Oven Baked Pork Chop Sauce - The combination of the sauce and the oven baking give you pork that is full of luscious flavor and fork tender. It's amazing!
Ingredients
- For 2 pork chops make the recipe as is. For 4 chops double the recipe for 6 chops triple the recipe.
- 1 Tablespoon soy sauce
- 2 Tablespoons vegetable oil
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon lemon juice
- 2 Tablespoons brown sugar
- 2 Tablespoons ketchup
Instructions
- Preheat your oven to 425 degrees.
- Combine all the sauce ingredients in a medium bowl and whisk together.
- For Pork Chops – Place your pork chops in a baking dish, pour 1/2 the sauce over the pork chops, cover with foil, bake for 30 minutes at 425 degrees. After 30 minutes, drain the liquid from the pan. Pour the remaining sauce over the pork chops and bake uncovered for 30 more minutes. You can turn the chops once during the last 30 minutes to get both sides evenly browned if you like.
- For Spare Ribs – Preheat oven to 425 degrees. Place spare ribs in a baking dish, double the recipe for the sauce, pour half the sauce over the spare ribs, cover with foil, bake for 1 hour covered or until spare ribs are tender, drain the liquid from the pan. Pour the other half of the sauce over the spare ribs, bake uncovered for 30 minutes. Keep your eye on the pork the last 30 minutes, they brown quickly, turn them over to finish the baking time.
- My package of Bone In Country Style Spare Ribs was 2 1/2 pounds, if your making more , adjust the amount of sauce accordingly.
Recipe Video
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Rebecca
02/13/2016 at 1:35 pmAre the chops thin or thick cut?
bunny
02/13/2016 at 9:21 pmRebecca I had center cut pork chops that weren’t extremely thick but not thin either.
Rebecca
02/14/2016 at 8:15 amI wasn’t sure. The pictures look like ribs. The sauce sounds yummy I cannot wait to try them.
bunny
02/14/2016 at 11:02 amYou’ll love it Rebecca!
Carol
03/01/2016 at 2:28 pmI tried this recipe last week on country ribs and it was delicious! Am planning on making them again this week-end and going to try the cream cheese biscuits with the meal. I’ve tried many of your recipes and never been disappointed. Thanks
bunny
03/01/2016 at 6:55 pmI am so happy you made it Carol and loved it! Thank you for your kind words. I absolutely love what I do!
Liz
03/21/2016 at 10:18 pmI’d like to try this sauce, but, could I use it when baking a boneless pork roast? Should I cut chops from the roast 1st?
the sauce sounds really good! Thanks, Liz (P.S. I love your recipes)
bunny
03/22/2016 at 11:18 pmYou could cut the boneless roast into chops first and use the sauce that way Liz. Let me know what you think! Thank you Liz, I love sharing the recipes with you!
Josie
04/01/2016 at 1:57 pmYour recipes are the BOMB (in a good good way) Bunny! they make me drool looking at them 🙂
bunny
04/04/2016 at 10:33 pmThank you so much Josie!
Debbmarie
04/08/2016 at 7:51 pmDid you bake your pork on/in metal pan? I cannot tell in the picture. The finished pork looks fantastic.
bunny
04/11/2016 at 10:13 amDebbmarie I baked it in a 13×9 inch glass pan and put it on the metal pan to take a picture.
Roberta Collinson
04/09/2016 at 8:34 pmLove this Bunny. Turned out wonderfully and look just like the picture. Will make this sauce often, yummy! Only changed I made was to add some dehydrated garlic flakes to the sauce (personal taste but did taste it without them first and loved it that way too). Thank you. Now I need to see what else you have posted.
bunny
04/11/2016 at 10:09 amWonderful Roberta! We loved it too! Thank you for coming back to tell me you made it!
Bonnie English
04/21/2016 at 4:11 pmI made these last night and they were dry. I used the country style ribs, but not the bone on, might be why. Still good, next time I won’t cook as long. Sauce has a wonderful taste.
bunny
07/15/2016 at 11:15 pmThank you Bonnie!
Beth Eckert
06/06/2016 at 11:59 amcan you use this sauce for chicken breasts?
bunny
07/15/2016 at 10:35 pmBeth I haven’t used it for chicken but I think it would be fantastic!
Valerie Lang
09/12/2016 at 9:03 pmHi Bonnie, I just made this recipe for dinner tonight with two thick-cut pork chops, and it was absolutely yummy. In fact, as soon as my husband took his first bite, he was full of compliments and said that he wouldn’t mind having this meal once a week. His next comment to me was “Ya know, hon, I’ll bet this sauce would be great on chicken, too — LOL! So I guess I’ll be trying it out on chicken sometime very soon. By the way, I served this with a baked potato and your recipe for fresh green beans. This recipe is definitely going to be in my regular rotation of dinners. Thanks for sharing, Bonnie!
bunny
09/13/2016 at 7:52 amI love it Valerie!! You just don’t know how much I love that you made it and your hubby loved it. I guess I’m just a little old fashioned, but when you can make something your hubby loves it makes you feel good doesn’t it. Thank you for coming back to tell me, you made m day!
Valerie Lang
09/13/2016 at 9:05 amYou are very welcome, Bunny, and I couldn’t agree with you more about feeling good whenever you make something that your hubby enjoys. Plus, it’s always nice to know that he appreciates your efforts. There are a lot more of your recipes that I plan to make, but my time in the kitchen has been rather limited since we just recently moved from Pennsylvania to South Carolina, and we’re still trying to get ourselves settled. Thanks again for the great recipe, Bonnie, and please keep them coming. Have a blessed day!
Erica
09/17/2016 at 11:02 pmJust tried this tonight. The flavor of the sauce is fantastic and stands up well to the pork. My problem was that they did not get that crusty glaze look but we’re very just baked looking. the texture. I followed the directions exactly but I did cook in a smaller oval casserole dish instead of 9×13 or sheet pan. The liquid was quite deep both times, even after draining the first time. That is probably why it didn’t crust up a bit. I might have to try a sheet pan next time.
bunny
09/18/2016 at 9:16 pmThat’s probably what it was Erica, yes try making them on a baking dish next time. I’m glad you tried them and liked them! Thank you for coming back to tell me!
Kristen Gilliam
09/30/2016 at 8:32 amThese were awesome!!! Thanks for sharing!
bunny
10/20/2016 at 9:53 pmYour welcome Kristen!
Jenna
10/22/2016 at 10:58 pmLoved this recipe!!! The whole family loved it! Definitely saving!! Thank you!
bunny
10/25/2016 at 9:07 amFantastic Jenna! Thank you for coming back to tell me!
Darlene
01/22/2017 at 4:26 pmI was afraid to try these because of the ketchup. Yum, they were delish, will make again. One problem, I used a glass pyrex baking dish, its now soaking might have to toss it out. Next time I’ll use one of those toss out aluminum pans. Thanks for the recipe.
Char Cleboski
01/24/2017 at 9:29 amOH my Goodness…This is sooo good! I tripled my sauce! But I only made 4 thick center cut boneless chops! I should have made 8. I can’t wait to do the ribs. I did cook mine slower, on 350, but followed the last part the way it said for 15 minutes without foil. Depends on your oven I guess. Mine were tender and perfect. <3
Ashley
02/09/2017 at 12:42 amSo should I be using bone in chops or boneless?
bunny
02/23/2017 at 9:52 amEither one would work fine Ashley.
Diane Miller
03/02/2017 at 7:00 pmDarlene, you cannot hurt a Pyrex baking dish, other than to break it. And that’s not easy to do. Use steel wool and a little water to clean the baked-on mess. It will be as clean as a whistle!
Mackenzie
04/03/2017 at 8:45 pmThis was wonderful! We made the recipe with 2 bone-in pork chops and after it cooked in the oven for an hour, it was almost falling off the bone! So tender and delicious! We definitely want to try this again with ribs!
bunny
04/03/2017 at 9:46 pmThank you so much for coming back to tell me Mackenzie! YES definitely try it with the ribs!
Larissa Da silva
04/12/2017 at 5:59 pmCould I use this as a marinade and pan cook the porkchop? Would that work? I like crunchy crust on my meat not a soft exterior and I’ve never had good luck with cooking in the oven
bunny
04/17/2017 at 5:00 pmI haven’t done it, just be careful that the brown sugar in the recipe doesn’t burn while frying before the chops are done. Come back and tell me how it worked out Larissa!
Rachel
05/02/2017 at 5:04 pmI loved the flavour but the cook time was too long for centre cut chips at a medium thickness. They totally dried out unfortunately 🙁
bunny
05/02/2017 at 5:33 pmI’m sorry to hear that Rachel, it’s a little bit of trial and error using different cuts of pork. I hope your next attempt is spot on for you.
Autumn
05/03/2017 at 5:00 amIm new to cooking so this may be a dumb question. Is there a way to make this in a crock pot? If so, will give me directions? Please & thank you.
bunny
07/18/2017 at 7:03 pmHi Autumn. I’ve never done it but if you do, cook the pork low and slow sweetie. You can’t go wrong cooking it that way. You may also need to double the sauce recipe depending on what kind of pork you use, Pork Chops, ribs??
Jaco Du Preez
07/13/2017 at 11:44 amI usually never comment on recipes but this recipe is a AWESOME and a keeper!
I used this now 5 times in the last month and variations included:
– Pork chops and loin ribs, belly ribs, etc
– Adding veggies
– Using cut pork shanks
– Using lamb ribs
– Transferring the ribs to the bbq after the hour in the oven under foil
Thank you!
bunny
07/13/2017 at 5:57 pmThank you Jaco!!! You’re making some delicious food, thank you so much for coming back to tell me, you made my day!
Nancy Joyce
08/15/2017 at 4:39 pmHi! I want to try this, but an hour at 425 seems long.
bunny
08/17/2017 at 12:35 pmNancy if you read some of the comments on the post you’ll see that there have been people who have made the recipe as posted and it turned out fantastic. Don’t be afraid of the oven temp sweetie, it works as written. Look in the comments, I love it when people come back to say they made a recipe and loved it. It helps other people to know the recipe works. I hope you enjoy it!
Nicole
01/04/2018 at 11:32 pmI baked the pork chops as described in your recipe. They came out terribly over cooked. 60 minutes is way too long. I would bake them only 25 minutes next time
Daytona
05/31/2018 at 7:43 pmReally good! Only thing is if you have a thinner cut of meat, an hour is definitely too long. I would say for pork chops 1-2cm thick, definitely only cook for 30 min (or check when they are cooked inside). Otherwise it’s a good sauce recipe!
bunny
05/31/2018 at 8:11 pmThank you Daytona!! And thank you for taking the time to come back and comment, I appreciate it!
Trudy Lannon
06/09/2018 at 1:34 pmJust loved my pork chops. Tonight I’m going to use this sauce on boneless chicken breast, I’m excited to try it. Gave the recipe to my neighbor who cooks mainly Mexican foods but she flipped for the chicken version. Her husband who doesn’t get American foods very often loved it as well. ( he’s American )
Thank you for sharing. 👍🏻
bunny
07/28/2018 at 5:56 pmWonderful Trudy, thank you for coming back to comment!