Oven Baked Pork Chop Sauce

 

I had picked up a lovely thick old fashioned pork chop at the store the other day and it really needed cooking today.  I don't eat pork very often but when I do, I like to make sure it is cooked perfectly so that it retains a juicy and tender finish. I hate over-cooked anything.

Our pork is so lean today that it almost always benefits from the use of some sort of sauce.  This recipe I am sharing is one that I adapted from Bunny's Warm Oven.  Her chops looked so delicious!

 

I confess I never had a good tasting pork chop the whole time I was growing up. My mother simply could not do them any justice.  Dry and tasteless, you could have used them to shingle your roof!

I know that she was concerned (as many were and should have been) by the meat from pigs carrying a certain disease, which could only be eradicated by cooking the meat really well done and thoroughly. She always cooked them to death.

Although that is no longer a real concern, it is still recommended that you cook your pork thoroughly, ie, not pink inside.  It is possible to do this, with proper timing, so that the pork doesn't get all dried out.  There is nothing worse than a dried out pork chop!

 

WHAT YOU NEED TO MAKE OVEN BAKED PORK CHOP SAUCE

Some simple store cupboard ingredients. This will yield enough for two large meaty chops. If you wish to cook more, simply double or triple the sauce ingredients.

For two Pork chops:

• 1 TBS low salt soy sauce
• 2 TBS light olive oil
• 1 TBS Worcestershire Sauce
• 1 tsp fresh lemon juice
• 2 TBS soft light brown sugar
• 2 TBS tomato ketchup

 

My chops were quite large, bone in, and each at least 1 inch thick, with a lovely nugget of tenderloin on the side.  These are called old fashioned loin chops.

I used low salt/sodium  soy sauce because I felt that the remaining ingredients would have enough salt in them and I don't like my food to be too salty.

Worcestershire Sauce is pretty integral to the recipe. You cannot leave it out and have an authentic flavor.  It adds a certain tanginess which is really delicious!

 

Don't skip the lemon juice. It also adds a tang, plus some acidity which helps to break down the fibers in the meat, giving you a more tender finish.

The brown sugar is what gives this sauce it's lovely sticky quality, also an almost smokey molasses tang, which is quite delicious.

I used Heinz tomato ketchup. I usually only buy Heinz.  

 

HOW TO MAKE OVEN BAKED PORK CHOP SAUCE

The sauce itself is really easy to make, simply whisking together a few store cupboard ingredients.  Applied to the chops and baked as per this recipe will result in finger-lickingly delicious tender and juicy chops.  Remember cook times are only suggestions. If your chops are thinner than mine, they will not need as long to cook.  Over-cooking will dry out any chop!

Preheat the oven to 425*F/230*C/gas mark 7. Combine all of the sauce ingredients together in a small glass measuring cup, whisking everything well together.

Place two chops in a baking dish large enough to hold them. Pour half of the sauce over top. Cover tightly with aluminum foil.

Bake in the preheated oven for 30 minutes. Uncover and drain any liquid away that has formed in the dish.

 

Pour the remaining sauce over top and return to the oven. Roast for 15 minutes. Baste with the sauce and turn over. Baste again.

Return the chops to the oven and roast for a further 15 minutes, basting with the sauce several times.

When done the chops will be nicely brown and sticky in places. The juices should also run clear. Serve fresh from the oven.

Notes

To prepare the chops, I slash the fatty edge at 1/2 inch intervals. This helps to prevent the chops from curling up during the cooking time, giving you a flat chop at the end, which makes for a much nicer presentation.

 

This was a really tender and juicy pork chop with beautiful, almost barbeque flavors.  Most of the fat rendered away from the chop, basting it to succulence during the baking time.

You can also apply this same sauce to ribs. I would use 2 1/2 pounds of ribs and double the sauce.  Bake as per the recipe. tightly covered with foil at 425*F for 1 hour or until tender.  Drain, and proceed as per the recipe below, basting several times until done.

 

If you enjoy pork chops that are tender and juicy and filled with flavor, you might also enjoy the following tasty recipes! 

PORK CHOPS WITH CREAM GRAVY - This recipe is for deliciously tender pork chops with pepper gravy, a creamy pepper gravy.  The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced.  The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!

DEVILED PORK CHOPS -  Sized for just two people, this recipe pleases on every level, but can also be doubled to feed four. Crisp coated deliciously tender chops served with creamy rich potatoes are practically unbeatable in my humble opinion! 

 

Yield: 2

Author: Marie Rayner

Oven Baked Pork Chop Sauce

Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M

This oven baked Pork Chop Sauce makes for flavor-filled juicy chops every time! For more than two servings, simply double or triple the sauce ingredients. You will need 2 nice thick bone in pork chops.

Ingredients

For two Pork chops:

• 1 TBS low salt soy sauce
• 2 TBS light olive oil
• 1 TBS Worcestershire Sauce
• 1 tsp fresh lemon juice
• 2 TBS soft light brown sugar
• 2 TBS tomato ketchup

Instructions

1. Preheat the oven to 425*F/230*C/gas mark 7. Combine all of the sauce ingredients together in a small glass measuring cup, whisking everything well together.
2. Place two chops in a baking dish large enough to hold them. Pour half of the sauce over top. Cover tightly with aluminum foil.
3. Bake in the preheated oven for 30 minutes. Uncover and drain any liquid away that has formed in the dish.
4. Pour the remaining sauce over top and return to the oven. Roast for 15 minutes. Baste with the sauce and turn over. Baste again.
5. Return the chops to the oven and roast for a further 15 minutes, basting with the sauce several times.
6. When done the chops will be nicely brown and sticky in places. The juices should also run clear. Serve fresh from the oven.

Notes

To prepare the chops, I slash the fatty edge at 1/2 inch intervals. This helps to prevent the chops from curling up during the cooking time, giving you a flat chop at the end, which makes for a much nicer presentation.

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