Easy Baked Tangy Boneless Pork Chops Recipe
These Easy Baked Tangy Boneless Pork Chops feature tender pork baked in a savory-sweet red sauce made from ketchup, brown sugar, and fresh lemon slices. By searing the floured meat first, you lock in the juices and create a flavorful base for the zesty sauce to cling to. It is a high-protein, budget-friendly meal that is perfect for any busy weeknight!
Servings 6 servings
Calories 268kcal
Ingredients
- 6 lean boneless pork
- 2 teaspoon canola oil
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 lemons, sliced
- 1 ¼ cup water
- 3 ½ tablespoon brown sugar
- ¾ cup ketchup
Sauce Thickener (optional)
- 1 tablespoon cornstarch
- tablespoon water
Garnish (optional)
- fresh parsley
- lemon slices
Instructions
- Preheat oven to 350 degrees F/ 176 degrees C
- Mix flour, pepper and salt together.½ cup all-purpose flour, ½ teaspoon salt, ¼ teaspoon pepper
- Heat oil over medium-high heat in frying pan2 teaspoon canola oil
- Coat both sides of pork in flour mixture.6 lean boneless pork
- Brown both sides of coated pork in oil in frying pan over medium-high heat for 3-5 minutes.
- Spray the bottom of a baking dish with non-stick cooking spray and transfer pork.
- Put slices of lemon over pork pieces.2 lemons, sliced
- Whisk ketchup, water and brown sugar together in a medium bowl.1 ¼ cup water, 3 ½ tablespoon brown sugar, ¾ cup ketchup
- Pour ketchup mixture over pork and lemon.
- Bake uncovered until internal temperature of pork reaches 165 degrees F/ *This could take 30-45 minutes, depending on the thickness of the pork.
- If the sauce is too thin, pour it into a small pot and use the tip from my March 2026 Newsletter to get a beautiful, shiny, and thickened sauce! (Add 2 tbsps cold water and 1 tablespoon of cornstarch to a bowl and mix). Then add this to your sauce and boil for 1 minute. *If you want to garnish this dish for serving, use fresh slices of lemon (it looks nicer) and add a little fresh parsley, if desired.
Garnish
- Garnish with additional lemon wedges and fresh parsley, if desired.
Notes
*NOTE: Adapted from "Baked Lemon Pork Chops" Pg. 29, Our Favorite Recipes Cookbook, Ladies Auxiliary, Branch #117 General Sam Steele Memorial Branch, Winnipeg, Manitoba
Variations & Substitutions:
- Spicier: If you like heat, add ½ teaspoon of red pepper flakes or a dash of hot sauce to the ketchup mixture.
- Bone-in Chops: You can use bone-in pork chops for even more flavor. Just increase the baking time by 5-10 minutes to ensure they are cooked through.
- Sugar-Free: To lower the points even further, use a sugar-free ketchup and a brown sugar substitute like Monkfruit.
- Chicken Swap: This zesty red sauce is also delicious over boneless skinless chicken breasts!
- The Searing Secret: Don’t skip browning the pork in the skillet! This step "sets" the flour coating so it doesn't wash away when you pour the sauce over it. It also locks in the juices.
- Lemon Placement: Place the lemon slices directly on top of the meat. As they bake, the heat releases the juices straight into the pork.
- Don't Overcook: Lean pork can dry out quickly. I recommend using an instant-read thermometer and pulling the pork out of the oven when it reaches 145°F-150°F. Let it rest for 5 minutes before serving for the juiciest results.
- Sauce Consistency: If the sauce is too thick for your liking after baking, whisk in a tablespoon of warm water or chicken broth before serving.
Nutrition
Serving: 1pork chop | Calories: 268kcal | Carbohydrates: 22g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 537mg | Potassium: 669mg | Fiber: 1g | Sugar: 14g | Vitamin A: 162IU | Vitamin C: 20mg | Calcium: 29mg | Iron: 1mg
