As I have said many times before I love Pork. Whether it is a pork loin, pork roast, pork steaks, pork chops, pork ribs, or pulled pork I am a pal of pork. In our house we eat pork 2-3 times per week.
This one is a riff on a recipe Karen has been making for a long time, Brown Sugar Baked Pork Chops. I am not sure where the recipe she uses came from but we have been loving it. Well one night I was going to make her recipe but as I usually do when I am cooking I decided to play with the recipe a little. It drives Karen crazy when I do this but as my family will tell you, and I freely admit, I was never very good at following directions.
I wish you could have seen the look on Karen’s face when I told her I made a change to her recipe. In the past I have on occasion, as I am sure most of us have, made minor changes, substitutions or additions to recipes with disastrous results. She kept asking what I did to change the recipe but I told her I wouldn’t tell her until after she tried it.
I will be honest with you this one is very simple. The prep time is really only about as long as it takes your oven to preheat. Once in the oven about 20-30 minutes is all the cook time it takes.
Now as I tell you with most meats remove the chops from the fridge and let them come up to room temp (about 30-45 minutes before you start cooking). Preheat your oven to 350. While the oven is preheating take your baking dish and line it with Aluminum foil. DO NOT skip this step trust me!!!!!
Pat your pork chops dry with a paper towel. I recommend bone in chops for this as boneless chops will change the cooking time but as I say in all of my posts about cooking meat use your thermometer. It is so important to cook the meat to a temp not a time as there are so many variables with cooking, the thickness of the meat, bone in or boneless, even just the variances of each oven.
Season both sides of the chops with paprika, salt and pepper, and place in your lined baking dish. sprinkle 1/3 cup of light brown sugar over both chops and gently pat the sugar on do not rub. If you rub the sugar into the meat it will clog the meat up and not let the seasoning penetrate the pork.
So this is where I split from Karen’s recipe. Really I only made one change to the recipe. Pour 1/2 cup of maple syrup over both chops.
Slide the baking dish into the 350 degree oven until the internal temp of the chops hits 145, about 30 minutes. Once the chops reach 145 take them out of the baking dish, loosely tent with foil and let them rest for about 5 minutes. Leave the baking dish in the oven but turn the oven off.
After letting the chops rest plate them up with your chosen side dishes, pull the baking dish out of the oven and spoon the maple brown sugar sauce over the pork chops and serve.
- 2 Bone in pork chops
- 1/3 cup light brown sugar
- 1/2 cup maple syrup
- preheat oven to 350
- line a baking dish or shallow roasting pan with foil
- pat the chops dry with paper towel
- season both sides of the chops with paprika, salt and pepper
- place the chops in the baking dish and dust with the brown sugar
- gently pour the maple syrup over the chops
- place in the oven until internal temp reaches 145
- loosely tent with foil allow to rest for 5 minutes leaving the baking dish in the warm oven
- after resting plate and drizzle with the sauce from the baking dish
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