Bigger and Better Saucy Pork Chops | Midwest Living

Bigger and Better Saucy Pork Chops

Bigger and Better Saucy Pork Chops

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  • Makes: 6 servings
  • Prep 10 mins
  • Bake 2 hrs
  • Broil 10 mins

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Slow-cooked to perfection and topped with a sweet-tangy red sauce, this pork dish makes an impressive dinner entree.


  • 6 2-inch center-cut pork loin chops
  • 1/3 cup packed brown sugar
  • 1/4 cup hot water
  • 1/2 cup bottled chili sauce
  • 1/3 cup catsup
  • 1 teaspoon dry mustard


  1. Place a rack in a roasting pan. Trim fat from pork chops. Arrange meat in a single layer on the rack. Pour some hot water into bottom of pan up to the level of the rack. Cover pan with foil. Bake in a 350 degree F oven for 2 hours or until pork is fork-tender*.
  2. For the red sauce: In a bowl, dissolve the brown sugar in the 1/4 cup hot water. Stir in the chili sauce, catsup, and dry mustard.
  3. Brush the sauce generously all over pork chops. Place the chops on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 10 to 12 minutes or until the sauce begins to glaze chops, turning once. Heat any remaining sauce and pass with the chops. Makes 6 servings.


  • You also can roast the chops, uncovered, on a rack in a roasting pan in a 375 degree F oven for 45 to 50 minutes or until a meat thermometer inserted into chops registers 160 degree F.

Nutrition Facts

(Bigger and Better Saucy Pork Chops)

Servings Per Recipe 6, cal. (kcal) 304, sodium (mg) 516, chol. (mg) 83, carb. (g) 21, Fat, total (g) 12

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