Baked pork chops
Pan-seared pork chops baked in a tangy tomato-brown sugar sauce with lemon. Simple, flavorful, and perfect for weeknight dinners.
Ingredients
Instructions
Dredge the pork chops in the seasoned flour.
Heat the oil in a pan and sear the chops on both sides, placing them in a casserole or baking dish as you get them out of the pan.
Arrange the chops in a single layer to cook evenly under the sauce. Top each chop with a slice of lemon.
Heat the oven to 350ºF.
Combine ketchup, water and brown sugar and pour the mix over the chops. Cover them and bake for 30 minutes.
Uncover and bake until done, about 30 minutes more.
Serve warm.
Cooking alternatives
Over the hob first – After searing, simmer chops in the sauce over medium-low heat for 20-25 minutes, then transfer to the oven uncovered for 15-20 minutes to finish and thicken the sauce.
Slow cooker – After searing, place chops in the slow cooker with the sauce. Cook on Low for 4-5 hours or High for 2-3 hours, then transfer to the oven uncovered for 15-20 minutes to caramelise the top.
Notes
Ensure the flour is well-seasoned with salt, pepper, paprika and cumin for deeper flavor.
Getting a good golden crust on the chops enhances both flavor and texture.
If the sauce starts to dry out, add a splash more water or cover again, this helps maintain moisture and balance sweet-tangy notes.
Let the dish rest for a few minutes after baking to let the juices settle.
Variations
Add a dash of chili powder or a pinch of cayenne to the flur or the sauce for a subtle kick.
Stir in fresh herbs like chopped thyme or rosemary into the sauce before baking.
Swap lemon slices for orange or lime for a brighter, fruitier flavor profile.
This method works equally well with chicken thighs or boneless pork loin steaks, just adjust cooking time as needed.
Source
Food in America