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Looking for a quick and delicious pork chop recipe that’s sure to satisfy? Search no more! I’ve been making this recipe for years and it has yet to disappoint. The glaze adds a delightful combination of sweet, savory, and tangy flavors to the juicy and tender pork chops that’ll win over even the pickiest of eaters. Let’s begin!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
UnitsScale
- 4 pork chops
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon vinegar (such as apple cider or white vinegar)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Season the pork chops with salt and pepper on both sides and place them in a baking dish.
- In a small bowl, whisk together the ketchup, soy sauce, Worcestershire sauce, brown sugar, vinegar, minced garlic, and olive oil to make the glaze.
- Pour the glaze over the pork chops, making sure to coat them evenly on all sides.
- Bake the pork chops in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
- While baking, baste the pork chops with the glaze every 5-10 minutes to enhance the flavor and moisture.
- Once cooked, remove the pork chops from the oven and let them rest for a few minutes before serving.
- Garnish with chopped fresh parsley, if desired, and serve hot.
Notes
For even juicier and more tender pork chops, marinate them in the glaze for 30 minutes to an hour before baking. If you prefer a thicker glaze, simmer the mixture on the stovetop for a few minutes until it reduces slightly. Remember to baste the pork chops regularly while baking to ensure they stay moist and flavorful. Use a meat thermometer to check the internal temperature of the pork chops for doneness. Serve the pork chops with your favorite side dishes for a complete meal. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 840mg
- Fat: 17g
- Carbohydrates: 10g
- Protein: 30g
- Cholesterol: 90mg
Pair this with...
Twice Baked Potatoes
Start by preheating your oven to 400°F (200°C). Take some russet potatoes, scrub them clean, then prick them with a fork to let steam escape. Rub the skins with a little oil and sprinkle with salt for extra crispy results. Bake for about an hour or until tender. Let them cool just enough to handle, then slice each potato in half lengthwise. Scoop out the insides, leaving a thin shell. Place the scooped potato in a bowl. Mix in some butter, sour cream, shredded cheese (like cheddar or mozzarella), and season with salt and pepper. Mash it all up until creamy. Now, stuff that rich mashed potato mixture back into the potato skins. Top with some extra cheese if you're feeling cheesy! Pop them back in the oven for another 15-20 minutes or until the tops are golden. Finish with a sprinkle of chives or green onions.
Roasted Carrots
Take a bunch of fresh carrots, and give them a good wash. You can peel them if you want, but leaving the skin on gives them a rustic charm. Drizzle them with a bit of olive oil, sprinkle with salt, and maybe a touch of garlic powder for an added kick. Toss them onto a baking tray and roast in the oven until they're tender and have those tantalizing golden-brown edges. Once out of the oven, while they're still piping hot, give them a generous sprinkle of freshly chopped parsley. Not only does this add a pop of color but also a burst of fresh flavor.
Easy Stuffing
Grab a loaf of day-old bread and tear or cut it into bite-sized chunks. If you want to speed things up, give those pieces a quick toast in the oven. Meanwhile, in a large skillet, melt some butter and sauté diced onions and celery until they're soft and translucent. Stir in seasonings like sage, thyme, and a bit of salt and pepper. Toss the toasted bread chunks into the skillet and give it a good mix. Pour in some chicken or vegetable broth, just enough to moisten the bread without making it soggy. Give it a stir, letting all the ingredients get to know each other. Pop the skillet into the oven for a quick bake until the top is crispy.
