Brown Sugar Garlic Oven Baked Pork Chops

Oven Baked Pork Chops in brown sugar and garlic on a sheet pan with yukon potatoes. One pan, easy cleanup and the family will love them.

Easiest baked pork chops you'll ever make and just five minutes of prep!

OVEN BAKED PORK CHOPS

Many of the most popular recipes on the site are pork recipes. While people generally grill or pan sear pork chops, this easy sheet pan meal will take the active cooking time out of this recipe.

Brown Sugar Garlic Oven Baked Pork Chops are the answer to about 500 emails from readers asking for pork chop versions of these two recipes: Brown Sugar Garlic Pork with Carrots & Potatoes and Slow Cooker Bacon Garlic Pork Loin.

You guys have LOVED those recipes and have always asked “can I do this recipe with pork chops?” Unfortunately, the answer was always “nope, sorry.”

Here is an even EASIER version if that is even possible. Sheet Pan Brown Sugar Garlic Pork Chops WITH a side of potatoes like the original recipe. You could try to add carrots too, but with the heat you’ll need to keep a close watch in case they scorch.

Brown Sugar Garlic Oven Baked Pork Chops Collage of prep steps

Recipe alert (and actual exact one coming soon!): You had all been asking about baked pork chops with cream of mushroom soup. THIS is the final piece of that recipe served with Cream of Mushroom Soup (Condensed).

How to make Baked Pork Chops with Cream of Mushroom Soup:

  • In a baking pan, add the chops and roast for half the time.
  • Cover with Cream of Mushroom Soup Recipe, finish baking in the oven and serve.
  • Even better, you can leave the mushrooms a larger size for a better, more luxurious feeling meal.

MORE PORK CHOP RECIPES

But really, I’ve been on this brown sugar garlic kick for a while now. The pork was originally posted in my second month of blogging and just yesterday I had a Bacon Brown Sugar Garlic Chicken that we’ve still been dreaming about.

Psst, here is also a Slow Cooker Brown Sugar Garlic Chicken you NEED to try, it is fall apart tender, sticky, garlicky and amazing.

Quick and easy oven baked pork chops with brown sugar and garlic.

OVEN BAKED PORK CHOP FAQs

How long do you cook pork chops in the oven?

Bake oven baked pork chops at 375 degrees for 30-35 minutes or until they reach an internal temperature of 145-150 degrees. You can turn off the oven and leave the oven door open about 30% to let them rest for 3-5 minutes before serving.

How long do you cook bone in pork chops in the oven?

Cooking with meat that is bone-in takes roughly 10-15% more cooking time. This recipe calls for bone-in chops so if they are boneless you can possibly cook them for 30-32 minutes.

MORE PORK LOIN RECIPES

How do you cook pork loin chops in the oven?

Pork Loin chops (like in this recipe) are primarily “white meat” of the pig. Meaning less fat than the darker meat you’d find in shoulder chops or country style ribs. This means you need to keep a close eye to make sure it doesn’t dry out.

The “dark meat” chops you can normally find less expensively at the store can handle a longer cooking time or braising. Start with an extra five minutes in the oven then check for doneness.

Tools Used in the making of Brown Sugar Garlic Oven Baked Pork Chops:
Sheet Pan: A classic, inexpensive sheet pan that is high quality and can hold up to high temperatures in the oven. If you’d prefer you could also use…
Cast Iron Skillet: This is our most used pan in the kitchen, heavy, keeps heat well and gives the BEST sear ever.

HOW TO STORE OVEN BAKED PORK CHOPS

  • Serve: You shouldn’t leave cooked meat at room temperature for more than 2 hours.
  • Store: Let the Pork Chops cool down, then seal it in an airtight container to store in the fridge for up to 4 days.
  • Freeze: To keep leftover pork longer, you can freeze it for 2-3 months.

Oven Baked Pork Chops covered in brown sugar and garlic made on a sheet pan with yukon potatoes. One pan, almost no cleanup and the whole family will love them.

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Brown Sugar Garlic Oven Baked Pork Chops

Oven Baked Pork Chops in brown sugar and garlic on a sheet pan with yukon potatoes. One pan, easy cleanup and the family will love them.
Yield 4 servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 pounds yukon gold potatoes cut into 1 inch cubes
  • 3 tablespoons canola oil
  • 4 bone-in pork loin chops
  • 2 tablespoons garlic minced
  • 1/2 cup brown sugar packed
  • 3/4 teaspoon Kosher salt divided
  • 1/2 teaspoon ground black pepper divided

Instructions

  • Preheat the oven to 375 degrees.
  • In a large bowl, coat the potatoes in the oil, ½ teaspoon Kosher salt and ¼ teaspoon black pepper and spread onto half the sheet pan.
  • In the same bowl, cover the pork chops with the garlic, brown sugar and the rest of the salt and pepper.
  • Add the chops to the sheet pan.
  • Cover with the remaining topping.
  • Cook for 30-35 minutes or until the pork is at 145 degrees or more.
  • Let rest for 3-5 minutes before serving.

Video

Nutrition

Calories: 335kcal | Carbohydrates: 56g | Protein: 6g | Fat: 10g | Sodium: 467mg | Potassium: 989mg | Fiber: 5g | Sugar: 26g | Vitamin C: 27.1mg | Calcium: 98mg | Iron: 7.6mg
Keyword: Brown Sugar Garlic Oven Baked Pork Chops

Brown Sugar Garlic Pork Chops collage

Photos used in a previous version of this post.

Easy Oven Baked Pork Chops made on a sheet pan in just 5 minutes of prep time!

Easy Oven Baked Pork Chops made on a sheet pan in just 5 minutes of prep time!
Easiest baked pork chops you'll ever make and just five minutes of prep!
Oven Baked Pork Chops covered in brown sugar and garlic made on a sheet pan with yukon potatoes. One pan, almost no cleanup and the whole family will love them.
Brown Sugar Garlic Oven Baked Pork Chops CollageBrown Sugar Garlic Pork Chops collage
Brown Sugar Garlic Pork Chops collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Sorry, for three days been trying to save your recipes on two devices and three different browsers with no luck. Any help with this? Is there a problem with the new site?

  2. All of the “glaze” ended up on the parchment paper and under the potatoes. I won’t be making this again as we were expecting a bit more of a “wow” factor:(

    1. Try patting your pork chops down with paper towels more before adding it to help remove the excess moisture.

  3. My husband loved this! The only problem I had was there was alot of juice even though I dried the chops. I pour most of the juice out then put a little more brown sugar on top. I also added some dried mustard in the mix to offset some of the sweet. Its definitely a recipe I will be cooking again!

  4. I made these today. They were tasty. Mine cooked much faster though. I checked mine at 25 minutes and they were already 165 degrees F. Maybe my chops were thinner. I am limited by what’s available at my store. Also, wondering about the accuracy of the nutrition facts. 6g of protein seems very low for pork chops.

    1. I might have been that they were thinner or your oven might run hotter too. The nutritional information on this site is automatically calculated by the ingredient list. There are many online tools you can use to figure out the numbers if you’re trying to follow a specific diet. Hope this helps!

  5. Tried this recipe tonight and I loved it. It really was very easy and very tasty.
    My husband liked it but would prefer a bit of a counter taste to the brown sugar and thought a bit of mustard might help. I am thinking dry mustard and some rings of onion on top of the chops would balance our the sweetness for his taste.

  6. Was so easy to make. Soooo delicious. My 8 month old and 4 year old grandson loved it. I cooked them in the oven with my cast iron pan, so easy to clean up with no mess. Will definitely be on the menu, more more times.

  7. Made this with 2 huge boneless chops that had been frozen, so think that’s why they were dry despite a much shortened cooking time. I think the bone-in chops (fresh) would yield a better result. I used quartered baby red potatoes & left them in after removing the chops.
    I added Brussels sprouts mixed with Dijon mustard & olive oil to the pan and turned up the oven to 400.
    The veggies were better than the chops so will try bone-in, fresh chops next time.

  8. The pork chops were so good and easy very moist and juicy the potatoes were ok I definately will be making this again over and over

  9. The pork chops were so good and easy very moist and juicy the potatoes were ok I definately will be mak8ng this again over and over

  10. Thank you for sharing this lovely recipe. The dish was quick and easy to make with great results. We loved the flavor and texture of the potatoes and pork chops. They were delicious and perfectly cooked, tender and juicy.

  11. The pork chop was so juicy and tender. And the potatoes were sweet from cooking them with the pork chop. Was a really good dish. Would recommend to anyone.

  12. I thought the recipe was very tasty. I think I ended up cooking the chops a bit too long because I wanted the potatoes and chops more brown. I will definitely make it again and tweak the timing to my taste.

  13. Just finished dinner. This was a great recipe. They were so tender and juicy. As someone mentioned before the time seemed a little less but less is good. Thank you very much for this. I am going to make it again. Yummy!

  14. Great recipe, and so easy to prepare. Instead of Yukon Gold potatoes, we went with sweet potatoes cut up into cubes. Came out evenly cooked and was delicious with the pork chops. Plan to use this recipe again!!

  15. Hello. Want to make this recipe but it doesn’t make sense to me that you don’t sear the pork before putting in the oven. They appear seared in the photo and I’m not a chef but I understand that this is important before putting something like this in the oven as it seals the juices in the meat. Also, bone-in pork chops usually take 45 minutes to cook in the oven, and potatoes in this situation should be about 1 hour, I think. Am I missing something.

  16. I made these tonight. I only had boneless porkchops, although they were fairly thick. I followed the recipe, except that I used carrots as well as potatoes. I cooked the vegetables for 15 minutes, then added the chops for the last 20 mimutes. It worked out fine. They were excellent.

    1. I made this for dinner tonight. Added onion to the pork loin pan. Family LOVED it. Meat was very tender and full of flavor. Thanks for the recipe. Will use for years to come!

    1. It won’t have a bone to protect it from drying out so I would lessen the cook time if you decide to use them anyway.

  17. The potatoes turned out great but all the sugar topping melted off the chops and burned to the pan around the parchment, leaving them bare and bland. Any thoughts why that happens?

    1. Oh no! Next time try patting down the pork chops with a paper towel before adding garlic and brown sugar, etc. Sounds like they were releasing too much liquid. You could also try scoring them to ensure it stays on. Hope this helps for next time.

  18. This was great! I used sweet potatoes as someone (on pinterest photos) mentioned. SO SO SO delicious! I made sure the sweet potatoes were near the pork chops and they were amazing. The pork chops DELICIOUS. I will definitely be making this again. Thank you!

  19. The brown sugar garlic pork chops were incredibly easy.
    We are always looking for flavorful recipes that can be adapted to a low salt diet. We replaced the salt with a salt substitute and white pepper. It was fantastic!

    1. MAde this recipe and I also found it created ALOT of juices in the pan. Kept the chops moist, and helped with the potatoes and carrots. And yes I patted down the chops with a paper towel.

  20. Made this tonight and loved it. The potatoes came out awesome, didn’t use my usual ketchup! The chops were moist and tasty! Will definitely make again.

  21. Pretty tasty! I feel that it needed a bit more flavor.. I added lime and soy sauce and wow. Loved it. Thanks for the easy to follow recipe!

  22. Any suggestion on what to make with these Porto chops?! I’m having a hard time figuring that part out lol. Thanks! I can’t wait to try them this evening!

  23. My husband & I love love LOVE this recipe – thank you so very much for sharing! I’m making it again tonight – but plan on using fingerling potatoes. Any advice/tips on what I should change or do differently, if anything?

    1. So sorry I didn’t see this until today. I wouldn’t have done anything different with the potatoes – Hope it turned out great!

  24. Looks YuM! ? Question ~ you stated people asked you if they could make it with pork chops, but your answer is nope. Just wondering why not? If you can make it on a sheet Pan, isn’t that making it? ? Thanks! ???

      1. The pork chops tasted very plain and tasteless with sugar and garlic on top. I’m sorry but I felt like they were a waste of ingredients. I used boneless chops so maybe that’s why?

        1. I’m so sorry to hear that! I definitely feel the disappointment of wasted ingredients. I’ve never had them come out bland before, so I’m thinking it could have been pork itself, both cut and if they had too much saline water pumped in them.

  25. Just made it tonight! Just delicious! I added some carrots as well with the potatoes as well as some soy sauce on the chops!! Definitely a come back recipe!

    1. You’ll need to lessen the cook time. Also because it doesn’t have a bone to protect it, it may end up coming out dry. I’d love to know how it turns out if you decide to try it, thanks!

  26. I’m a little confused about the rest of the pepper part. The recipe asks for 1/2 teaspoon divided. In step 2 it says to put 1/2 teaspoon over potatoes… I’m happy to put pepper on the pork chops but according to my math, 1/2tsp – 1/2tsp = 0tsp.

  27. The recipe was a great one I added yellow mustard and soy sauce a little trick from my brother king of meats lol also I did rice a made a gravy from the drippings gonna pin this cause I was scared of brown sugar and garlic together thanks again

    1. Yes but red potatoes might take an additional 15-20 minutes in the oven at 375 degrees. Either start them first and then add the pork or take the pork out and leave the pototatoes to finish.

  28. Can the potatoes be made a day a head of time and reheated. I love this recipe and now I want to make just the potatoes with a pork tenderloin. I’d like to make the potatoes today.

  29. I have a large cast iron skillet its not big enough for this recipe..already in oven with potatoes on bottom and pork chops on top is it going to be fine

  30. You mention 1/2 tsp black pepper in the ingredients divided.
    Then in the instructions, 1/2 teaspoon black pepper on the potatoes.
    But then “the rest of the black pepper” to go on the pork chops but all of it was used on the potatoes?
    I’m thinking it should be 1/4 tsp on the potatoes and 1/4 on the pork?
    Salt division is unclear as well…
    Otherwise a good recipe despite my guesses.

    1. Light brown. Unless you see a recipe specify dark just go for light every time. And on this recipe even if you use dark it would be delicious!

    1. Yes, just be careful, since it is a thinner pan the heat won’t be controlled as well so it won’t cook as evenly. So if your oven has a hot spot one side may cook much faster. With a thicker pan it can tend to shield from hot spots in ovens more successfully.

  31. So in step 3 it says to cover the chops with the rest if the salt and pepper, do you mean what’s left over in the bowl after you do the potatoes?
    Also my husband is really worried about how thesthese will taste, but we are loving the smell coming from the kitchen! I’m excited to try something new!

    1. So sorry for the confusion. Yes, you’ll cover the pork with garlic, brown sugar and add the rest of the salt into the same bowl that you seasoned the potatoes in previously. Hope this helps!

  32. What type of pork chops do you use, thin or thick cut?

    I wasn’t sure what type to buy so I bought thick cut and they took quite awhile to get done. I’m hoping I cooked them all the way since I don’t have a meat thermometer, but they were delicious and fork tender.

  33. My goodness is this good! I did add Hungarian paprika to the salt and pepper mixture. The chops are moist, tender and really tasty. And the potatoes…wow! This one is a keeper.

  34. This was a very tasty meal. The pepper, garlic and brown sugar was a perfect combination on the chops. They were very tender and moist. The potatoes were great also. With everything on the same pan, some of the brown sugar mix with the potatoes, added a nice flavor there also. My husband loved it! I saw where you wanted to add carrots. I did make a side dish of butter carrots with salt, pepper and a few parsley flakes.

    I like the brown sugar mixture a lot. I am thinking of using it on some chicken wings this weekend.

    1. Wow thank you so much for coming back and letting me know how you enjoyed it! I think it would make for awesome chicken wings, I may try that this weekend too, you just inspired me!

  35. I can’t wait to try this recipe tonight! And, I always gripe about people that post a comment BEFORE actually trying the recipe. But what impresses me about this recipe, and is pretty silly, is the option to click on the cooking times in the recipe and a handy timer pops up on my screen! Maybe I’m easily impressed but I think it’s very cool! Thanks!
    Giving it 5 stars just for that little helpful tid-bit!

  36. Making this now as we speak . I hope it tastes as good as it looks . Not doing the potatoes this same way. Have left over mashed potatoes that I’m heating up and adding butter to once finished.

  37. I was looking for something different & this hit the mark! Next time I plan to plate it with warm chunky applesauce on top! Yummy

  38. Made this recipe for supper tonight. Extremely easy to make and tasted amazing. Even my kids who are picky eaters enjoyed it. Will be saving this recipe to make again in the future. Thank you!

  39. I love the receipe and it came out good, however what is green stuff on chops in the picture? I do not see anything in receipe ingredients?

    1. I’m so glad you enjoyed it! I just added chopped parsley as a garnish and it looks better in photos, haha….totally optional.

  40. I made these chops for dinner this evening. OMG they are awesome. I added brussel sprouts to the potatoes and substituted Smokey Bacon olive oil for the Canola oil.
    I will definitely make this again!

  41. I have no idea how anyone pulled this off. The sugar and oil just made a slurry that I just packed on the chops and the poatatoes were boring. Also the cook time was way out to lunch since mine took near an hour to finish. If I try my own take on this I will do the potatoes almost the same but toss them with garlic and Italian dressing instead of oil plus seasoning. Italian dressing has all the staples and when heated blends nicely into veg. The recipies way makes bland and boring potatoes. The pork, I’ll oil the meat directly and mix the sugar, garlic, salt and pepper separate and dress the meat appropriately after by rubbing it. That way it doesn’t make a weird packing mess plus this way you control how much goes on each piece.Stalling the chops at 1t mins to drop crushed whole cloves of garlic isnt a bad idea mlm either. Gives it a nice authentic feel. Just my thoughts…

    1. I believe she said that oil on the chops would make the sugar mix fall off and not stick to the pork.

  42. Every thing blended together and tasted great. The garlic wasnt over powering and really added just the right taste to the brown sugar.

    1. Yes but you’ll need to lessed the cook time. Also because it doesn’t have a bone to protect it, it may end up coming out dry. I’d love to know how it turns out if you decide to try it, thanks!

  43. When I started making this I discovered I was out of brown sugar. I used sugar with some malasses mixed in. Stirred together it will get close to the consistency of brown sugar. I also inadvertently put too much pepper in it. Made it nice and spicy. Really a great recipe, apparently you can do things wrong and it still comes out great.

  44. My brown sugar burned into molasses and smoked up. I had to ditch he pan and start on a new one. Was the temp too high??

  45. Our chips came out super white colour. Almost like they were boiled! I followed the recipe to the letter! Not sure what I could’ve done differently ?

    1. Oh no! Did you use Yukon Gold Potatoes? Feel free to contact me at contact @ dinnerthendessert .com and we can try and troubleshoot together.

    1. I bake my oven baked pork chops at 375 degrees for 30-35 minutes or until they reach an internal temperature of 145-150 degrees. I usually turn off the oven and leave the oven door open about 30% to let them rest for 3-5 minutes before serving. Enjoy!

  46. I used sweet potato and yellow onion and this was the easiest yummiest pork chop recipe I’ve tried.

  47. Tried this recipe and I was very pleased. I only had creamer potatoes and tossed in diced yellow onion with the potatoe mix. The flavors were perfect. Even my side of white cheddar pasta complimented this dish well. My fiancé is requesting this recipe for the third time in a month! Definitely worth a try.

    1. It might not allow the topping to stick to the pork chops while cooking (slide off onto the sheet pan). If you decide to try, I’d love to know how it turns out for you.

  48. I made it tonight. It is very good. The pork chops are vert tasty and flavorful. The potatoes were kind of plain, but still good. I think I will add onions to the potatoes next time

  49. Just made this for my mom and brother (8yr) and they LOVE it! Super delicious with some roasted veggies on the side. Hope to make this for more dinners with family!

  50. Just tried your recipe. The chops were thick so i doubled the recipe. Perfect. Put them in the broiler at the very end, to brown it even more. My daughter thought it has an asian flavor. We loves it! She suggested next time we try it on chicken with rice! Mmmmmm can’t wait! Thank u!

  51. While this recipe tasted fantastic, the access brown sugar managed to melt all over my pan. It was so stuck on I had to scrape it off! Any suggestions on how to avoid this? Maybe cook on foil next time? We ate these last night and my husband already asked me for more!

  52. I’m a 13 year old chef and this recipe caught my eye it was very succesful with my whole family!I will defitinetly make it again

  53. Just made this tonight for the first time. These are easily the best pork chops I ever had. Love how quick and simple it is, and yet it so flavorful!

  54. Absolutely delicious! Pork chops were tender and I’m always looking for recipes that produce tender chops, this moved to the top of my list.

  55. This is the only reason I’ll eat a pork loin. Ha. Ha.  (Not much of a pork eater, but this changes the game plan.)  Seriously, so easy, so much flavor, and so many compliments from dinner guests!  They all thought I’d been preparing this sumptuous meal for a long time. Lined the pan with foil so a bowl and a pan were all there was to clean up. Bonus points! 🙂 Thank you! 

  56. Great recipe!
    My husband and I love the taste!
    My husband had only one complent, not enough potatoes, so I’m making it with more potatoes today. I was wondering whether can all the ingredients for the pork chops be put together then put on the pork chops?

  57. Just made this for dinner! Lowered the sodium for my needs and added onions to the potatoes, was so good so simple. I posted it on my Instagram and #’d your IG on it and the recipe… TY for the amazing inspiration! #lowsodiumfoodieibe

      1. I have to eat Low sodium so finding things that I can cut the salt and still have such amazing flavor is a huge blessing! I am going to be checking out some of your other recipes also.

  58. You list tools used to make these as sheet pan and cast iron skillet. Are you browning the chops first in skillet? Or is this just an error?

    1. Sorry for the confusion. Sometimes I do make this in the skillet so I wanted to show which one I use in case anyone wanted a suggestion. There is no need to sear or brown the chops before placing them in the oven.

  59. Thank You for the recipe. I made these for dinner tonight with cornbread dressing and roasted asparagus. My family loved it! We will include this meal as one of our traditions.

  60. What kind of brown sugar did you use? Also the ingredients for pork chops can I use it for turkey chops that are boneless and do you put the brown sugar on the potatoes as well? 

    1. So sorry about that! I used light brown sugar for this recipe. Actually, I use light brown sugar so much that I only specify as dark brown sugar when using the other. If the recipe calls for brown sugar, it’ll be light brown sugar that was used. Hope this clears up any confusion. Also, boneless turkey chops would be a great substitution but would only need to be cooked for 30-32 minutes. And lastly, no brown sugar on the potatoes, just oil, salt and pepper. Hope all of this helps!

  61. I am anxious to make this recipe because the picture looks so delicious. I’m confused by step 5 however when it says to add the rest of the topping over the pork chops, it seems to me that all of the ingredients have been used by that step. What needs to be added then? Also, does the pan get covered with foil at all or does it get baked uncovered for the entire time? Thank you again for all of your recipes!

    1. Thank you so much! For step 5, I just meant that once you place the pork chops on the sheet pan you’ll want to cover them with any additional topping that might be left over in the bowl. Also, the pork chops get baked uncovered. Hopefully this clears up any confusion. I hope you enjoy it!

  62. Loving baking meat instead of on the cook top. My family would love for me to make them this so maybe I will over the wknd.

    1. Oh my god, these r delicious, easy to make and hardly any clean up time! I mix up the veggies, using cubed sweet potatoes, cut broccoli etc… I used the same big round plastic container to coat everything, doing the meat last. Folks my WHOLE family loved this, even my 5 yr old grandson, AND even took pork chop sandwiches for lunch the next day with leftovers. I’ve made it twice now, and it will definitely be in my rotation. Great job giving us things to destress our lives!