2cupscanned crushed tomatoes, or if you only have whole canned tomatoes, you can puree and measure out instead
1/2cupdark brown sugar
1/2cupapple cider vinegar
1/4cupwhole-grain mustard, or Dijon mustard
1TablespoonsWorcestershire sauce
1Tablespoonkosher salt, plus more to taste (less if using fine salt)
Freshly ground black pepper, to taste
6thickbone-in pork chops, about 3 lb., 3/4-1 inch thick with some fat cap and marbling of fat
2Tablespoonscooking oil
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Instructions
Heat oven to 350 F.
In a large saucepan, heat bacon over medium heat. Cook, stirring, until just starting to brown, about 5 minutes. Add chili powder, garlic and onions and cook, stirring, until softened, about 5 minutes. Add tomatoes, sugar, vinegar, mustard, Worcestershire, salt and pepper. Stir to combine. Bring to a boil. Cook for 5 minutes. Taste and add additional salt and pepper, as needed, then remove from heat and set aside.
Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Working in batches, add meat and cook, turning once, until browned on both sides, about 3-4 minutes per side.
Transfer pork to a 9 × 13-inch baking dish and pour sauce on top of pork, to cover pork chops. Bake, uncovered, about 30-40 minutes, or until pork is cooked through (140F when tested with thermometer). *NOTE: Baking time will be totally dependent on the thickness of the chops you start with. Thicker pork will take longer. Thinner will take less.
Remove from oven and heat the broiler in your oven, with a rack at about 6-8 inches away from the heat source. Return baking dish to oven under the broiler for a 3-5 minutes to caramelize the sauce on the chops slightly.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!