This recipe is one of those where you literally just sprinkled a bit of this and a bit of that but somehow turned out to be amazing.  I remember the day I first made these Baked Pork Chops – it was one of those days where you just needed to get a meal on the table with minimal effort.   I literally headed into my pantry and grabbed whatever was on hand and tossed it all together.   The ingredients were simple but the flavor of the baked pork chops were anything but, we cleaned our plates.   To complete the meal, pigeon peas and rice (which I will be sharing soon), was served alongside the pork chops.    My 5 ingredient yellow rice will also pair nicely with this dish.

I rarely cook pork chops but when I do, I like to make sure that it’s tender and easy for young children to eat.   Baking the pork chops covered creates a pocket of steam and causes it be become tender in the process.  I then remove the foil and let it bake at a higher heat which then browns the outside.   This is one of my favorite ways to cook pork!   The pork chops were juicy, tender and packed full of flavor.  Enjoy!



  • 4 center cup pork chops
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ tsp Lawry seasoning salt
  • ½ tsp salt
  • 2 cloves garlic, crushed
  • 2 tsp paprika
  • ½ red bell pepper, sliced
  • ½ green bell pepper, sliced
  • ½ onion, sliced


  • In a large bowl season pork chops with ketchup, Worcestershire, oregano, black pepper, seasoning salt, salt, garlic and paprika. Mix well to coat.
  • Preheat oven to 325 degrees.
  • Place pork chops in a 13x9 baking pan in one layer and cover with aluminum foil. Place in preheated oven and bake for 35 minutes.
  • Turn the oven up to 350 degrees and uncover the pork chops. Top with sliced onion and peppers and bake for an additional 30 minutes or until the pork chops are golden brown.


Author: Jehan Powell