Oven Baked Pork Chop Sauce gives you pork chops that are full of flavor and fork tender.
This is the third time I’ve made this sauce and used it for baking pork! The first time I made it I used center cut pork chops, they were the best pork chops I have ever eaten. I used it one more time for chops and once for 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 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 my house to yours, Enjoy!
Oven Baked Pork Chop Recipe
- 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
- 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.
If you enjoyed this recipe, you may like these as well.
Pork Chops in Sour Cream Sauce
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Are the chops thin or thick cut?
Rebecca I had center cut pork chops that weren’t extremely thick but not thin either.
I wasn’t sure. The pictures look like ribs. The sauce sounds yummy I cannot wait to try them.
You’ll love it Rebecca!
I 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
I am so happy you made it Carol and loved it! Thank you for your kind words. I absolutely love what I do!
I’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)
You 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!
Your recipes are the BOMB (in a good good way) Bunny! they make me drool looking at them 🙂
Thank you so much Josie!
Did you bake your pork on/in metal pan? I cannot tell in the picture. The finished pork looks fantastic.
Debbmarie I baked it in a 13×9 inch glass pan and put it on the metal pan to take a picture.
Love 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.
Wonderful Roberta! We loved it too! Thank you for coming back to tell me you made it!
I 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.
Thank you Bonnie!
can you use this sauce for chicken breasts?
Beth I haven’t used it for chicken but I think it would be fantastic!
Hi 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!
I 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!
You 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!
Just 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.
That’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!
These were awesome!!! Thanks for sharing!
Your welcome Kristen!
Loved this recipe!!! The whole family loved it! Definitely saving!! Thank you!
Fantastic Jenna! Thank you for coming back to tell me!
I 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.
OH 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
So should I be using bone in chops or boneless?
Either one would work fine Ashley.
Darlene, 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!
This 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!
Thank you so much for coming back to tell me Mackenzie! YES definitely try it with the ribs!
Could 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
I 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!
I loved the flavour but the cook time was too long for centre cut chips at a medium thickness. They totally dried out unfortunately 🙁
I’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.
Im 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.
Hi 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??