Serves 4–6
3 lbs thick-cut bone-in or boneless pork chops (at least 1 inch thick—thin chops dry out!)
1 large yellow onion, thinly sliced (sweet onions work too—but yellow = deeper caramelization)
1 lemon, thinly sliced (remove seeds to avoid bitterness)
½ cup (110g) packed brown sugar (dark for molasses depth, light for milder sweetness)
½ cup (120g) ketchup (choose one you love—it’s the backbone!)
✅ Joye’s Optional Upgrades (Because You Love Flavor!)
1 tbsp Dijon mustard (stirred into glaze—your signature tang!)
½ tsp smoked paprika or garlic powder (rubbed on chops before salting)
1 tbsp apple cider vinegar (added to glaze for brightness)
Fresh thyme or rosemary sprigs (tucked between chops for aroma)
Step-by-Step Instructions
1. Preheat & Prep
→ Preheat oven to 350°F (175°C).
→ Lightly grease a 9×13-inch baking dish (or large oven-safe skillet).
2. Season the Chops
→ Pat pork chops very dry with paper towels (key for browning!).
→ Generously season both sides with kosher salt (and optional smoked paprika/garlic powder).
→ Arrange chops snugly in the dish—no overlapping.
3. Layer the Flavor
→ Place 1–2 onion slices and 1–2 lemon slices directly on each chop.
✅ Tip: Tuck extra onion under and around chops—they’ll melt into the sauce.
4. Make the Glaze
→ In a small bowl, whisk together brown sugar, ketchup, and any upgrades (Dijon, vinegar, etc.) until smooth.
→ Spoon 2–3 tablespoons of glaze over each chop, letting it drip down the sides.
→ Pour any remaining glaze evenly over the chops and onions.
5. Bake Low & Slow
→ Cover tightly with foil (tent slightly so it doesn’t stick to glaze).
→ Bake 1 hour—this steams the chops gently, keeping them tender.
6. Uncover & Glaze
→ Remove foil. Spoon pan juices over chops.
→ Bake uncovered 30 minutes, basting every 10 minutes with pan sauce.
→ Done when:
✓ Chops reach 145°F internal temp (check with a meat thermometer!)
✓ Glaze is deep amber, glossy, and clinging to the meat
✓ Onions are soft and caramelized
✅ Pro tip: For extra shine, broil 1–2 minutes at the end—watch closely!
Serving Suggestions (Joye’s Favorites!)
🥔 Classic comfort: Creamy mashed potatoes (your fave—soak up that sauce!)
🍜 Simple & satisfying: Buttered egg noodles or rice
🥦 Bright balance: Roasted green beans, steamed broccoli, or a crisp side salad
🍠 Sweet-savory duo: Maple-roasted sweet potatoes (hello, your seasoning love!)
Pair with: Iced tea, dry cider, or a medium-bodied red like Zinfandel.
You Must Know
🔸 Thick chops only. Less than 1 inch = dry, tough results. Ask your butcher for center-cut, 1¼-inch chops.
🔸 Don’t skip the salt step. It seasons deeply and helps the glaze adhere.
🔸 Baste generously. Those pan juices are liquid gold—don’t let them go to waste!
🔸 Rest 5 minutes before serving—keeps juices inside the meat.
Storage & Make-Ahead Tips
Fridge (cooked): Up to 3 days in airtight container. Reheat gently in oven (325°F, covered) with a splash of broth.
Freezer (uncooked): Assemble chops + onions/lemon in dish (no glaze). Cover tightly, freeze. Thaw overnight, then add glaze and bake as directed (+10–15 mins if still chilled).
Freezer (cooked): Freeze in portions with sauce. Thaw overnight, reheat covered at 325°F until warmed through.
Ingredient Substitutions
Ketchup
BBQ sauce or tomato paste + 1 tbsp vinegar + 1 tbsp honey
BBQ = smokier; tomato paste = richer, less sweet
Brown sugar
Coconut sugar or maple syrup (use ⅓ cup)
Coconut sugar = deeper; maple = earthy sweetness
Lemon
Orange slices or 1 tbsp apple cider vinegar + zest
Orange = sweeter; vinegar = brighter tang
Onion
Shallots or leeks (white parts only)
Milder, more delicate flavor
Pro Tips (From Your Kitchen to Mine)
🔹 Double batch? Yes! Use two 9×13 pans or one roasting pan. Baking time stays the same.
🔹 Make it a gift: Assemble (unbaked) in a disposable foil pan, cover, label: “Sweet & Tangy Pork Chops—Bake at 350°F: 1 hr covered + 30 min uncovered.”
🔹 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make food taste better.
🔹 Save the pan drippings! Skim fat, simmer 2 mins—instant gravy for mashed potatoes.
Frequently Asked Questions
Q: Can I use boneless chops?
A: Yes—but choose thick-cut (1¼ inch) and reduce uncovered time to 20–25 mins to avoid drying.
Q: Why are my chops tough?
A: Likely overcooked. Use a thermometer! 145°F (medium) = juicy; 160°F+ = dry. Resting is key.
Q: Can I make this in the slow cooker?
A: Yes! Sear chops first, then layer with onions/lemon, pour glaze over, cook on LOW 4–5 hours.
Q: Is ketchup too sweet?
A: Balance it! Add 1 tbsp Dijon or apple cider vinegar to the glaze—it cuts sweetness beautifully.
Q: Can I add garlic?
A: Absolutely! 2–3 smashed cloves tucked under chops = deep, savory aroma.
Allergy Information
Contains: None inherently (check ketchup label for soy/wheat if needed)
Gluten-free option: Yes—use GF-certified ketchup (Heinz is GF!)
Dairy-free, nut-free, egg-free: Yes
⚠️ Always verify labels.
Nutrition Facts (Per Serving — 6 servings)
| Calories | 580 |
| Protein | 42g |
| Fat | 28g |
| Saturated Fat | 10g |
| Carbs | 38g |
| Sugar | 32g |
| Sodium | 620mg |
Values are estimates. Varies by chop thickness and ketchup brand.
Final Thought
This dish doesn’t arrive with fanfare.
It emerges from the oven quiet and glistening—steam rising, glaze bubbling at the edges, the scent of caramelized sugar and lemon wrapping the kitchen in warmth.
You lift a chop. The fork slides in—tender, juicy, rich.
The first bite is sweet. Then tangy. Then deeply savory.
And someone at the table sighs and says:
“Now that’s how you do Sunday.”
That’s the magic of simple food, made with care:
It doesn’t just feed the body.
It feeds the memory.
It feeds the home.
Just like the meals you share—
just like the love you bring to every dish, Joye.
