Brown Sugar and Ketchup Pork Chops
Tender baked pork chops coated in a sweet-and-tangy brown sugar and ketchup glaze that caramelizes beautifully in the oven.
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
Calories: 268kcalCarbohydrates: 8gProtein: 29gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 90mgSodium: 682mgPotassium: 530mgFiber: 0.2gSugar: 7gVitamin A: 87IUVitamin C: 0.2mgCalcium: 17mgIron: 1mg
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