Tasty Brown Sugar Pork Chops
"I found this recipe in our church cookbook! It is so easy and although it sounds odd, it is really delicious!"
photo by Baby Kato
- Ready In:
- 1hr 5mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 6 pork chops
- 6 tablespoons brown sugar
- 6 tablespoons margarine
- 1 tablespoon soy sauce
directions
- Preheat oven to 350 degrees F.
- Place the pork chops in a 9x13 inch baking pan.
- Place 1 tablespoon of brown sugar on top of every pork chop.
- Place 1 tablespoon of margarine on top of the brown sugar.
- Sprinkle the pork chops with soy sauce.
- Cover the pan with foil and bake in preheated oven for 45 minutes.
- Remove foil and bake for an additional 15 minutes, until browned.
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Reviews
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My family really enjoyed these pork chops for dinner last night. I enjoyed making them because they were so easy!!! Great flavor; just the right combo of sweet and salty! They tasted great along with garlic mashed potatoes, sweet peas, and macaroni and cheese. I will definately make again!!! -
Very good flavor and super easy. I would cook for 30 minutes to start tho because they were kind of tough even with the meat tendeizer. -
This is a nice recipe for a subtle, but great tasting pork chop. It almost has a sweet and sour taste. To keep mine from being too dry as others have mentioned, I add apple juice to the baking dish. I put enough in to just come up to the top of the chop, but not cover it. Then add the soy sauce in the apple juice. thanks for posting! -
I wish I could give this recipe a higher rating but I really disliked it. First off, the smell of it cooking put me off and then I tasted it and it just did not agree with my tastebuds. I'm really sorry I didnt like it but I do appreciate you posting the recipe! Thanks!
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Tasty indeed. Made these using thin cut boneless loin chops, sprinkled with a bit of meat tenderizer to be on the safe side. Hate tough chops!! Also I discovered at the last minute that we were out of soy sauce and so used a TBS of worcestershire sauce. The end result was a good blend of flavors and some tender chops.
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Tweaks
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The flavoring was very good but I found this very dry. The baking time must be reduced. I should have used a themometer. I did use thick chops.The only change was I used butter in place of the margarine. Lots of juice in the pan at serving. It would be nice if it can be thicken or reduced to serve over the pork. I will use the remaining juice to make rice with an other day. I`d like to give this recipe 4 stars for flavor but 3 it is because it was to dry to eat.
RECIPE SUBMITTED BY
Dine Dish
Shawnee, 55
<p style=color: #212121; font-family: alexandriaflfregular, AppleGothic, Arial, sans-serif; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px 0px 15px;><span style=color: #000000;>Kristen Doyle is the creator of the award winning website, Dine & Dish. Since early 2006, Kristen has been sharing her favorite recipes, photographs and life stories with an ever growing audience of engaged readers.</span></p>
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