Pork chops baked with a generous amount of tomato BBQ sauce. Use thicker, bone-in chops with some fat marbling for this one. Lean/boneless pork doesn't work as well. Serve with mashed potatoes and a green vegetable, for an easy and delicious dinner!
2cupscanned crushed tomatoesor if you only have whole canned tomatoes, you can puree and measure out instead
1/2cupdark brown sugar
1/2cupapple cider vinegar
1Tbsp.kosher saltplus more to taste (less if using fine salt)
Freshly ground black pepperto taste
6thickbone-in pork chopsabout 3 lb., 3/4-1 inch thick with some fat cap and marbling of fat
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.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!