Tender and Tasty Baked Pork Chop Recipes Will Delight Your Palate

Most everyone wants their meat tender and tasty. Baked pork chop recipes deliver what people want.

This is especially true of pastured pork.

While most commercial pork is totally grainfed, pastured pork picks up the nuances of the soil and minerals of the specific area where it was raised.

If you are able to locate some pasture-raised pork chops, try 'em in these baked pork chop recipes and and see if you can taste the difference.

Hickory Baked Pork Chops


1 small can (8 oz.) stewed tomatoes
1 small onion, thinly sliced
1 clove garlic, minced or pressed
1 tsp each sugar and dry oregano
1 can (8 oz.) tomato sauce
2 Tbsp hickory smoke-flavored barbecue sauce
4 center-cut loin pork chops (about 1 1/2 lbs. total) trimmed of fat
1 package (9 oz.) fresh fettuccine
Chopped parsley


In a shallow 2-quart casserole, stir together stewed tomatoes and their liquid, onion, garlic, sugar, oregano, tomato sauce, and barbecue sauce.

Add pork chops, spooning about half of the tomato mixture over them.

Cover and bake about 1 hour in a 350° F oven until pork near bone is only slightly pink. Use a knife to cut the chop in order to test for pinkness.

When chops are almost done, cook fettuccine in a 5-6 quart pan in 3 quarts boiling water just until tender (3-4 minutes); or cook according to package directions. Drain well.

Transfer fettuccine to a warm deep platter.

Lift chops from sauce and arrange over pasta. Spoon on a little of the sauce and garnish with parsley.

Serve with remaining sauce to add to taste.

Makes 4 servings.

Baked Pork Chops


1 cup minute rice
6 pork chops
1 medium onion
1 can mushroom soup
Salt & pepper to taste


Cook rice. Brown the chops and put in baking dish.

Add salt and pepper.

Chop onion and put on chops.

Mix cooked rice and soup together, pour over chops.

Bake 1 hour in 350° F oven.

Baked Pork Chop Recipe in a Casserole


4 pork chops, 1/2 inch thick
2 Tbsp fat
1/4 cup condensed cream of celery soup
1/2 cup milk
3 medium potatoes, peeled, sliced
1 pound cabbage, shredded
1/4 cup flour
1 1/2 teaspoon salt
1/8 tsp pepper


Brown chops in hot fat in heavy fry pan; remove.

Add onion, soup, milk to fat in pan; blend; set aside.

Starting with potatoes, put alternate layers of potatoes, cabbage, into a 2-quart casserole or 8" X 8" X 2" cake pan; sprinkle each layer with flour; pour soup sauce over each layer.

Place chops on top; cover casserole or use tin foil to cover pan.

Bake 1 1/4 hours in moderate oven 350° F.

Four servings

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