Marinated Baked Pork Chops

I'm going to do what I don't like to see other people do and tell you all the changes I made while giving this recipe 4 stars! I replaced the ketchup with chili garlic sauce, replaced the lemon juice with lime juice, and replaced all of the oil with just 1 Tbsp of sesame oil for a doubled sauce recipe. I also added 2 Tbsp of rice wine vinegar, again for a doubled recipe. I broiled the pork chops, six minutes per side and reduced the marinade to serve as a sauce. Everyone, kids included, loved this. The basic dish was a great jumping off place for us!

Don't know where the poster for this recipe buys their pork chops, but for six pork chops I ended up quadrupling the recipe and using Rice Wine Vinegar in place of more Oil, to have a proper marinade. This recipe is also not used as a marinade, it's used as a baste more or less, there's zero time in the instructions outside of cooking where the meat is soaking in the mixture (which is what marinades are!). 4 tbsp. Soy Sauce 4 tbsp. Rice Wine Vinegar 4 tbsp. Lime Juice 4 tbsp. Worcestershire Sauce 6 tbsp. Extra Virgin Olive Oil 6 tbsp. Brown Sugar 6 tbsp. Ketchup 4 clvs. Garlic minced Thoroughly mixed in tupperware container, added in pork chops, closed and shook thoroughly before going to work. Stopped home on lunch and gave it another thorough shaking. Cooked on a raised rack in roasting pan @ 350 for 30 min a side, reduced remainder of marinade in a saucepan and drizzled on pork chops before serving.

Really good sauce recipe! The sauce was delicious. However, I made the full amount of sauce for 3 pork chops and there still was not enough. Next time I will double the amount of sauce.

Really good chops. Great flavor. I tripled the sauce and marinated the chops for about an hour before baking. I may leave the oil out of the sauce next time as the chops seemed a bit oily. The sauce does not stay thick which was a bit disappointing. I used thin chops but I think they would be much better with a thicker cut. Great marinade for grilling, too.

I doubled the sauce recipe, but followed it exactly. The only thing I did different was sprinkle some garlic salt on the chops before putting the sauce on. They came out really good! The only thing I would change next time is adding a little more brown sugar to make the sauce thicker. This was a keeper!

I make these a lot, and always add garlic powder, paprika and vinegar. Turns out good every time.

I tried this recipe last night, I have to admit, I didn't have high expectations, but I was amazingly surprized at how good it actually was. This will be one I will try again and again. Next time I will line the pan with foil, as the sauce burnt on the bottom of the pan and took a lot of elbow grease to remove!

My family really enjoyed these chops. I used boneless pork and didn't trim so next time I will use less oil. I had also added a pat of butter to the sauce just for extra flavor. I didn't have lemon juice so I used red wine vinegar instead. When I pulled them from the oven, I kept 1/4 of sauce with the pork chops and made gravy form the 3/4 of the sauce. It turned out great! I used the gravy for the chops and rice and served brussel sprouts with the meal. I almost had the leftovers for breakfast! But I waited for lunch and it was just as good!

This marinade is delicious and sooo easy!!I tripled ingredients to make marinade for 6 1-inch boneless chops, subbing teriyaki sauce for soy. Mixed marinade in large ziploc, added chops, and threw in fridge about 4 hrs. I poured all into foil-lined baking dish with quartered onion and baked for 20 mins, covered. I then poured off excess liquid, and spooned double batch of sauce on flip side. Baked, uncovered, 15 mins more. I served them with garlic mashed potatoes and creamed peas! Hubby and kids say this one is "for sure a keeper"

After reading other reviews, I did made my sauce in the morning and marinaded pork chops all day. Baked at 375 for 20 minutes on each side and finished off by broiling for a few minutes to get that crispy coating - very tasty!

Great recipe! I doubled the recipe to put over rice or mashed potatoes and everyone loved it. I've used this recipe quite a few times already and have used it with chicken as well. I tweaked the recipe just a bit by adding a tablespoon of minced garlic. One suggestion...add the oil after combining all other ingredients.

This was great, I did how ever double the sauce because my Pork Chops where real thick and I also cooked for less time because the first time I cooked them they were dry so I put half of sauce on the chops and then covered and cooked 20 min and then took cover off and turned them over and put the rest of the sauce on them then cooked 20 more min and they were perfect!

Yeah! On my third attempt I was finally able to get some really good results. First attempt the sauce didn't stick at all, was basically pointless. Second attempt they were way overcooked. This time I doubled the recipe for only 4 chops, except for the vegetable oil, which I only increased by 50% after so many people saying they'd gotten good results leaving it out entirely. I was using boneless chops, put half the sauce on top and cooked covered with foil for 15 minutes. Took it out, spooned out most of the liquid, put the rest of the sauce on top and cooked uncovered for 10 minutes. Then broiled for 5 minutes. Next time I will probably either decrease the oil more or save some sauce to put on it right before the broil to keep more of it intact. Finally, these were some of the best pork chops I'd eaten, required no added salt or ketchup, which I normally rely on since I don't love pork.

I have a family of 7. Five out of the 7 are children ages ranging from 18-5 yrs and they all love this. However, I did make changes in the oils. I used extra virgin olive oil instead of vegetable oil. I also doubled the recipe. Cook for the specified time alloted however for the first 30 minutes I keep the chops covered. The last thirty minutes I add the second batch of sauce (drizzle it on), leave the foil off, and kick the temp up to 425. This allow things to caramelize. Great combination on the ingredients.

Excellent recipe. Truly JUICY Pork chops in an hour. Kids: 9yr and 2 yr all wanted MORE! ONE TIP: Marinade for a few hours in fridge for a deeper taste. TWO TIP: Personally I make twice as much sauce as needed to keep the chops even juicier. THREE TIP: Save on washing up; dump everything in a ziploc and shake, shake, shake.

I made this tonight with 3 pork chops (as opposed to 6 in the recipe). I substituted olive oil for the vegetable oil and tomato sauce for the ketchup. I also omitted the Worcestershire sauce, because I didn't have any on hand. In addition, I added a package of sliced fresh mushrooms and a large chopped sweet onion. Plus overall, I made more marinade than in the recipe (about DOUBLE, in spite of the fact that I used fewer chops), figuring the onion and mushrooms would need marinade - which they did. The result was delicious, and I enjoyed the added health benefit of the vegetables. Will definitely make again!

This gets four stars for the following reasons: The pork should be covered while baking, and there needs to be a specification of what type of pork chops need to be used in order for you to have to bake them for an hour. I used boneless and they took 20 minutes.

This was excellent! Add a little more salt

I love this recipe! I double the sauce,use boneless centre cut chops, keep covered with foil for entire cooking time...which I've changed to 2 hours. Chops are the most tender I've ever had. You can literally cut them with a fork. Even my picky husband who likes his chops dry loves them.

These were great! I doubled the recipe for 6 chops and added a tablespoon more brown sugar to make the sauce a little thicker. Cover&cook for 30 minutes, strain pan, flip over chops, brush marinade all over them, cook uncovered for 25 min, and broil the last 5 minutes. PERFECT. I also make the marinade when I buy the chops, freeze it WITH the chops, in the same ziploc bag. Just put it in the fridge to defrost over night and bam, marinated pork chops.

Absolutely delicious! I felt like a cavewoman chomping on the bone to get every last bit off! I took the advice of others and broiled the last 5 minutes and reduced the oil to about 1 tbsp. Other than that, didn't change a thing. This went right to my recipe box & I can't wait til next week when I can make again!

Very good recipe! As others recommended, increased the marinade, added fresh chopped garlic and marinated in half the sauce prior to baking. Used Splenda brown sugar. Excellent results. Will make again!

I've made this twice by mistake. The pork chops are chewy, the sauce is like water and tasteless. I am deleting it from my recipe box.

I am only a beginner cook, but you made me look like a rock star! even my picky 6 year old ate the pork chops - the entire family loved them. I took the advice of others and cooked at 350 covered for a while and then poured out the runny juices, then topped with remaining sauce and put under the broiler for 5 minutes...delicious! The only thing I added was fresh garlic to the sauce. Thank you for posting this recipe!

The flavor of these chops was good, but there was something a little bit lacking, which I think has more to do with the means of cooking, rather than the marinade itself. Ultimately, I think this marinade would make some fantastic grilled pork chops, but baking it is rather boring. Some other notes: I made the entire marinade recipe for two chops, and wouldn't have wanted any less. Also, actually leaving the chops to marinate for a couple hours(had I had the time) would have given more flavor. The only thing I added in cooking was chopping up 1/2 onion and throwing it on top of the chops after coating them with sauce; I think this was a good addition. Update: this recipe does work much better as a grill marinade. Grilled, I give it 4 stars, baked, only 3.

delicious sauce. tip: if you have small boneless pork chops cook 15 minutes (max) on each side.

My whole family loves this recipe!!!! I have passed it on to all my friends too. This is a very tasty and easy dish to make! One I will defintely add to my recipe box!~!

I added garlic powder to this and followed the advice of other to cover the pork then broil uncovered for the last 5 minutes. Husband loved this, and it is very easy to make!

Marinated Baked Pork Chops' Haiku: "There's not enough sauce. (And it 'slides' off the chops too.) Directions seem flawed." Surprised to see this called "marinated" when there's no indication of actually marinading the chops. I had 3 nice chops, and I used the entire recipe's amount of ingredients and did marinate them for 2 hrs. Checking on the chops at 30 min. and surprise! They were almost done =/ So I quickly stirred up a 1/2 amount of the recipe again, poured it over them (b/c at this point, the sauce had slipped away and was just pooled in the pan), finished the last of the baking, and took the suggestion of a review to kick it a broil to try to make the sauce stick. Can't say that we were too thrilled w/ the end result, and it's a shame, b/c the chops themselves were thick and beautiful. I'm always happy to try a new recipe out though, since we're usually pork-chop-purists w/ EVOO, S&P.

These were so good! I used boneless pork chops and marinated them overnight. I also tripled the sauce ingredients. Very flavorful and tender! Will make again!

Excellent! I scaled this to serve two and was very happy!! I also tripled the sauce and tried it on chicken drumsticks which was very good! The only thing I changed was the baking time, it only needed 10-15 minutes on each side as I was only cooking for two.

This was an excellent standard pork chop. I used the full marinade for only 4 pork chops and substituted 1 TBSP of molasses for 1 TBSP of brown sugar (2 TBSP sounded way too sweet) and they were great. Also, I baked them covered for the first 30 min and uncovered for the last 30.

These were really good. I marinated for several hours and used boneless chops. I think next time I will try the center loin cut. I doubled the sauce and used all of it from the start. I covered the dish in foil and cooked them for about 45 minutes. That was probably a little too long. The flavor was really good except a little too heavy on the soy sauce flavor. It was very obvious. All the other flavors blended together to make a sauce I will use again and again.

Really the best recipe for pork chops I've made....the sauce is just so good--tangy and savory. I love it on my mashed potatoes too! Oh, and this sauce works just as well on chicken! My pork chops were done in almost half the time.

will be making this recipe again for sure! very tasty and so simple. I doubled the sauce. Covered with foil for first 30 minutes then uncovered and added more sauce. Broiled last 5 minutes. I had 3 pork chops...for me, hubby and our 4 year old. Daughter was MAD when we ran out of pork chop!

Great recipe the pork chops were so tender and juicy. I add some ground ginger to the mixture, reduced the amount of brown sugar to two teaspoons, and added some dice onions. I covered the pork chops baked them for 30 minutes, removed the foil and baked them for another 30 minutes.

These were easy, moist and tasty!

As it stands I can only rate this with 3 stars. This is a tasty sauce, but I feel the recipe should state that boneless, 1 inch pork chops are the best becauise they do not dry out. Also, about 15 mins. less cooking time. Again, I love the sauce but for our tastes we only like pork when it is juicy. It does not have to be dried out.

These were so good. I was very skeptic of this recipe because of the ingredients, ketchup and pork chops didn't sound like a good mix to me, but I used 6 thin bone-in pork chops, and made double of the marinade. I marinated them for 1 hour, covered, and threw into the oven at 400 degrees for half and hour, then i flipped them and cooked for another 20 mins, and then turned the oven up to broil for 5 mins (so the marinade would stick) Fantastic!

Taste was good, but recipe didn't mention draining off juices.. sauce was diluted to broth.. too bad it would have been better a little thicker, and I didn't have time to put it in a pan and reduce it to a thicker consistency. Also, cooking time is a little off.. I cooked for 30 min, then added remainder of sauce and cooked for only 15 more minutes. My husband liked them, but I found the pork chops to be too dry.. Next time I will only cook for 30 minutes..

Sauteed in iron skillet in oil first. Sprinkled salt & pepper. Poured the sauce (I tripled the soy sauce, worcestershire, lemon juice and ketchup - but not the brown sugar) Did not put oil in sauce since I had already sauteed my boneless chops. Then I put a little onion on top and baked right in the iron skillet.

Great! I marinated the chops all day and threw them in the oven for dinner. They only took 30 mins to be done perfectly. Nice flavor.

Great, I mixed the ingredients in the morning before work the day I was going to make these pork chops. Let them marinade in a big ziploc bag and put them in the fridge. Dumped the whole thing in the 9x13 when I was ready to bake. I'm telling you this was good, next time I would probably make up extra to add half way through cooking or just slightly cut down on the cooking time because they were a bit dry but I will definitely make these again, and they're even better the next day!!

We did not like this very much. Edible, but tasted like ketchup even though we followed it to the exact measurement (just tripled the recipe for our big family). I would have rather just used some BBQ sauce.

These are delicious! The other viewers are right about the recipe being only for 2 pork chops. And I think adding the last half of the sauce at the end was key... so it could settle on the meat. Definitely making again!

My family didn't enjoy the ketchup flavor in the sauce.

One of the nicest porkchop recipes I've seen. Only additions I made were a pinch of garlic powder and I added a peeled and quarted onion in among the chops and basted it with the sauce. Make extra sauce! About 3/4 of the way thru the cooking time, it looks to be swimming in sauce and whammo..it sort of absorbs it all, so check and make sure you have sauce! Yummy, yummy porkchops!

This recipe is wonderful! The only thing I will change the next time I make it is to reduce the cooking time. My pork chops dried out due to cooking too long, but the sauce was excellent and we will definitely make it again!

This recipe was delicious - My husband and I really enjoyed it - He was ready to eat it again the following night! The pork chops were moist and juicy - will definitely make it again!

This recipe is a family favorite. We make these chops almost monthly. I do prefer to use boneless chops. In the summer, I use the marinade and grill the chops. Yum!

Didn't like this recipe at all. The marinade did not stick to the chops, and didn't make the chops tender at all. Thumbs down for me!

This was very yummy!!!! I covered it with foil for the first 30 minutes, then left uncovered the last 30 minutes. It turned out wonderful!!

I have to give this 5 stars. I made this a few times already and my family really enjoys this. I did my own little changes to this recipe though. I covered the dish w/ foil while baking to keep the moisture in and 5 minutes before I took the chops out of the oven I removed the foil and broiled them to thicken up the marinate and kind of candy coat the chops. I LOVE this recipe and so does my husband.

Nothing special

This was very good. Next time I will increase the amount of sauce, and marinate for a few hours before putting in the oven. Also, don't forget that depending on how thick your chops are, you may need to decrease the amount of baking time. Forgot to put that into consideration and my first attempt came out slightly dry.

This didn't work for me. Chops came out dry and tough, and the sauce didn't do much. I think Famous Pork Chops on this site is a better chop recipe.

Doubled the sauce as suggested by others. Very good. Sweet, but not overly so since sweet is good with pork. Seasoned pork with salt/pepper and garlic powder, then seared in skillet before baking. This gave the pork a nice crust.

My husband and I enjoyed this easy weeknight meal. I made it with boneless chops (so I decreased cooking time to 10 minutes on each side). I also added an onion before baking. Next time I would double the sauce for dipping. Yummy!

After reading previous reviews, I made the following changes: tripled the sauce except that I only used 2 TBSPs of oil, one of which was seseme oil. I would only use one next time (seseme) b/c there was oil standing on sauce. I did add about 3 TBSP of rice wine vinegar to make up for using less oil. I also used 1/2 ketchup and 1/2 chili sauce. I cooked 4 chops with half of the sauce for 30 min (covered) then flipped the chops and added the rest of the sauce, covered, and cooked for 20 min. I then uncovered and put under the broiler for 3 min on each side. Once it cooled a little the sauce thickened up a bit and it was really good. I served it with Harvest Rice from this site and green beans. Would definitely make again!

These were wonderful. I usually make pork chops for my husband to eat, but this time even I had seconds!

I LOVED this marinade...not too sweet, not too tart. I scaled it down to 3 servings for my extra large single bone-in porkchop. I cooked it for exactly one hour and it was moist enough to cut without a knife. Fantastic,

Blah. Had to drain baking dish b/c my chops were basically boiling. Not sure if this was supposed to be the "marinated" part of the dish.

Was good...everyone finished, even picky kids. Next time I think I will literally marinate the pork chops in part of the sauce before hand, because the sauce had a tendency to turn watery during the cooking process and did not allow the flavor to REALLY come through in the meat. Will be part of rotation though! Thank you!

We love this recipe. The flavour is so good and we've used this marinade/technique with chicken as well. adjusting the cooking time accordingly.

Very good. Marinade is just enough for 2 thick cut pork chops.

The cooking time on this recipe is about 45 minutes too long! The oven temp should be higher too. I would say 450. The sauce is strictly a marinade as stated in recipe. Arrowroot or cornstarch to thicken for sauce and heat, but it is lacking flavor depth. Do not overcook pork like your grandmother used to. It should be pink in the middle. Any further cooking will only toughen the meat unless it is stewed to a fall apart texture.

Real good moist steak, great flavor and quick as it says

I needed a quick recipe one night to jazz up some pork chops. So I went online and found this recipe. I had all of the ingredients in the house already which was a bonus! I double the sauce per other reviews, and used 1/2 inch boneless chops. After I cooked them for 15 minutes on each side, I was concerned that the sauce was not sticking. So then I brushed more sauce on them and broiled them for 3 minutes on each side. It ended up caramelizing the sauce, and they tasted wonderful! Next time, I will extend the broiling time to 5 minutes on each side. Thanks for the recipe!

I absolutely LOVED this recipe. The sauce is what makes it fabulous. The flavor is so savory and delicious. I had four 1/2 inch thick pork chops and doubled the ingredients which worked out perfect. I only cooked 20 mins on one side, 15 on the other and a 5 min broil. The broil made a big difference. It carmelized the sauce giving it a nice flavor. I will definitely use this sauce on ribs, it is a perfect rib sauce recipe. Also BBQ chicken as well. Super easy and very tasty! The flavor will keep you wanting more!

This recipe was just ok for me. I don't understand why everyone thought it was so special. Not something I would make again. The flavorings was just ok.

Definitely double the sauce, add some salt & pepper next time. A very good all purpose sauce, I think we'll try it on chicken next time!

Very good marinade! I doubled everything except for the oil and we grilled our 3 very large pork chops instead. Will definitely make this one again!

Fantastic Recipe! I have been making this for my family for a long time, just haven't rated it. I double the sauce...you won't be disappointed!

I was a little surprised that since the name of the recipe is Marinated Baked Pork Chops it didn't call for you to actually marinate them before cooking! But I followed other reviewers advice and marinated them for about 6 hours in a double bath of the sauce. I used about 1.5 inch thick chops and they were totally done (almost too done) within 20 minutes of cooking. Next time I will reduce the cooking time to 6-7 minutes each side. I made another batch of the sauce and basted them a few times while cooking. Even though they were a little more done than we prefer the flavor was very good. I served them with the Oven-Roasted Potatoes from this website and fresh green beans. Will definitely make again!

I made 2 bone-in pork chops following the recipe exactly (I did not adjust the ingredients for the sauce at all). They were delicious!

I made this exactly as written with 5 assorted bone-in chops. It was absolutely perfect! I think using bone-in chops really adds to the flavor and tenderness of the chops. The only thing I like better than this version is grilling them. This is perfect for winter. Thanks for sharing! :)

These were good but I probably won't make them again. The sauce is kind of like a barbecue but I wasn't crazy about it. We did use boneless chops so they only took 20 minutes in the oven. Thanks for the recipe.

This is a recipe the whole family will love. I'm not too fond of pork, but this recipe is delicious. Also, the marinade can be made ahead, refrigerated and used the next day.

We thought this was a great pork chop recipe. I would have given it 5 stars, but I did make a few changes. First, I seasoned the chops with salt and pepper and brown in a bit of oil. Then I doubled the marinade and poured all of it over the porkchops, and then just flipped them after 30 minutes and cooked for the final 30. Yummy!

I've been making this for awhile now. It's a great recipe for the family. Very easy to make!

I ended up with dry, overcooked meat. I increased the marinade, used thick chops, but when I check the temp of the meat at 20 minutes,it was already at 158 degrees.

I marinated the pork chops for half a day and it didn't seem to matter. I thought they turned out very dry and almost flavorless.

The whole family enjoyed these (even the 6 yo, 4 yo and 2 yo!). I used Splenda instead of the brown sugar. Doubled the recipe and baked less than the stated time as I had very thin chops. Going to try it on a pork roast tomorrow night.

My picky 11 year old daughter said "Wow, Mom!" This marinade is a keeper. I did add a little minced onion and garlic salt to the pork chops. I doubled the marinade and marinaded all day. Cooked covered for 30 minutes and then topped with a second doubled batch of the marinade, cooked an additional 20 minutes, removed foil and broiled for 5 minutes. DELICIOUS!

Delicious! Made this with skinless/boneless chicken breasts. I used 1 tsp of olive oil (instead of called for oil), added fresh minced garlic and 1 tsp of vinegar. Baked at 400 covered with foil for first 25 mins, removed foil and broiled remaining 5. Extremely tender and tasty. I'm hooked.

This recipe is awesome! I marinated the pork chops over night in the sauce. They came out so tender and yummy. Will definitely make again and again.

I loved this sauce! It would have been perfect if the cut of pork I used was better, but I'm definitely going to be making this again and trying it with chicken. I made 4 times the amount of sauce called for (left out the oil, didn't need it) and also put sliced up onion on the bottom for the chops to sit on top of. I also drained off the excess liquidy sauce before adding the last half. The sauce was excellent over rice and even my picky "I don't like sweet or tangy sauces" husband said he definitely wants it again!

I tired this recipe today and its was magnificant so so delicious. The sauce was to die for oh my god i love these recipe.Thanks a million

Your sauce mix was so good. Thanks alot. Made our anniversary pork very tastey.

This was very yummy and smelled delicious while baking. Next time, I think I will let the chops sit in the marinade in the fridge for awhile longer and cut down on the cooking time. My chops came out a little dry. A thicker cut could have helped that. I will be making these again!

This was fine, but it didn't knock our socks off. Probably won't make again. It was easy, but I agree with other reviewers that there wasn't enough sauce, and I only had 4 chops.

These are fantastic!! I love the ease of preparation, and the taste is amazing!! Great results for very little effort.

These chops were sooooo yummy!!! I did only one thing different, instead of lemon juice I used some pineapple juice. (I only did this because I didn't have lemon juice on hand, but I did have some fresh pineapple) Also, my chops were a thin cut. They turned out absolutely wonderful and my husband Loved them!!

I've been looking for a recipe like this for a long time. It's awesome, quick and easy! I added a little black pepper, salt and a pinch of cayenne pepper and mmmm.......I'd definitely use this recipe again!

Perfect! Great taste....I did season them with seasoning salt and pepper as well.

I tried it like it was instructed except I marinated it in the fridge for a whole day. It turned out pretty sweet and lacked flavor. Will try omitting the sugar next time and will add garlic and spices

I made it for my husband for his birthday today. We all loved it!

Very tasty! Because it was the fall season, I added apple slices to the top and caramelized onions to the tops of the pork chops. I followed the recipe as it is, and marinated the pork for about an hour. What a super super super marinade. Thank you for sharing!

Pretty good! I added minced garlic, an onion, and a sliced red pepper. I decresed the brown sugar a little and marinated overnight. It was yummy, but next time I will make more sauce and decrease the cooking time to about 20 minutes on each side.