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The sauce bubbles and thickens in the oven, wrapping each chop in a glossy, brick-red glaze that clings at the edges and caramelizes where it meets the foil. The sugar deepens to a smoky sweetness as the ketchup concentrates, while the pork stays tender.
It’s a dish that feels both nostalgic and practical — a reminder that a few pantry staples can yield something deeply satisfying. Serve these brown sugar pork chops with roasted potatoes and fresh green beans or a crisp green salad to catch every bit of the sticky glaze.
Tips for Success
- Pat the pork chops dry before seasoning — this helps the glaze adhere and caramelize.
- Use thick-cut chops (½–1 inch) to help keep them juicy as they bake.
- Check the temperature early. Pork can dry out quickly once it passes 145°F. A meat thermometer is a kitchen wizard.
- You can use nonstick cooking spray on the foil instead of olive oil if it’s what you have.
- Let the pork rest for a few minutes before cutting to help keep them juicy. That said…
- Get your sides ready while the chops are cooking so they don’t sit too long and lose their heat and moisture or they could lose their tenderness. See my bottom line below for great side ideas!
Recipe Card
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Brown Sugar and Ketchup Pork Chops
Equipment
- Aluminum foil
- Rimmed baking sheet
- Small bowls
- Pastry brush
- Paper towels
- Meat thermometer
Ingredients
- 1 tablespoon olive oil or nonstick cooking spray
- 4 thick boneless pork chops ½–1 inch thick
- 1 tablespoon ketchup
- 2 tablespoons brown sugar
- 1 teaspoon sea salt or ½ teaspoon table salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil.
- On the foil-lined sheet: Drizzle then spread olive oil evenly with a pastry brush (or spray with nonstick cooking spray).
- Pat pork chops dry and arrange on baking sheet.
- In a small bowl, combine brown sugar, salt, pepper, garlic powder, onion powder, and smoked paprika. You will divide this mixture among the four chops. Set aside.
- I recommend adding the ketchup to a small bowl so you easily use a pastry brush to spread it on the chops. You can also just squirt onto each one and then use the back of a spoon. (The ketchup will be divided among the four chops, so keep that in mind as you go.)
- Dab ketchup over the top of each pork chop, then sprinkle about ½ teaspoon of sugar mixture onto each chop.
- Bake uncovered for 15–20 minutes or until internal temperature of thickest part of the chop reaches 145°F.
- Remove from the oven, cover loosely with foil, and rest 5 minutes before serving.
Nutrition
The bottom line
These baked pork chops prove that simple ingredients can yield an unexpectedly rich result. As the brown sugar glaze melts into the ketchup coating, it forms a tangy crust that seals in the pork’s moisture. A few pantry staples, a hot oven, and twenty minutes later — you’ve got a sweet and savory pork dinner that’s equal parts nostalgic and satisfying.
And in case you have leftovers, here are 35 ideas for what to do with leftover pork chops!
Here are some great sides we recommend to have along with these Ketchup & Brown Sugar Chops:
- Garlic Mashed Potatoes
- Texas Roadhouse Copycat Green Beans
- Slow Cooker Cornbread Casserole
- Mexican Street Corn Pasta Salad
- Butter Dip Biscuits
