This 4-ingredient oven baked pork loin chop recipe is the kind of no-fuss, hearty dinner that fits right into a busy Sunday. You literally dump frozen boneless pork loin chops into a roasting pan, pour a simple three-ingredient glaze over the top, and let the oven do the work. The chops roast up tender and coated in a thick, dark, savory-sweet glaze that feels special enough for a weekly family tradition, but is easy enough that you can throw it together after church, kids’ activities, or a long workweek.
These pork loin chops are wonderful with simple sides that soak up the extra glaze in the pan—think creamy mashed potatoes, buttered egg noodles, or steamed white rice. Add a green vegetable like roasted green beans, broccoli, or a simple side salad to round out the meal. Warm dinner rolls or crusty bread are perfect for sopping up the dark, sticky juices left in the roasting pan. If you like, finish each plate with a sprinkle of fresh parsley for a pop of color.
4-Ingredient Oven Baked Pork Loin ChopsServings: 4
Ingredients
4 frozen boneless pork loin chops (about 1-inch thick, 5–7 oz each)
1/2 cup soy sauce (regular or low-sodium)
1/2 cup packed brown sugar
1/4 cup ketchup
Directions
Preheat your oven to 400°F (200°C). Place an oven rack in the center position so the roasting pan sits in the middle of the oven.
Set a medium oven-safe roasting pan or 9x13-inch baking dish on the counter. There is no need to line it, but you can lightly grease it if you like for easier cleanup.
Take the boneless pork loin chops straight from the freezer. Do not thaw. Lay the frozen chops in a single layer in the roasting pan, spacing them slightly apart so the glaze can run between them.
In a small bowl or liquid measuring cup, whisk together the soy sauce, brown sugar, and ketchup until the sugar is mostly dissolved and the mixture is thick and smooth. It should look like a dark, glossy glaze.
Pour the glaze evenly over the frozen pork chops in the roasting pan, making sure each chop is well coated. Use a spoon to scoop some glaze from the bottom of the pan back over the top of the chops so they are nicely covered in a thick, dark layer.
Cover the roasting pan tightly with aluminum foil. This helps the frozen chops start to gently steam and cook through while soaking up the sauce.
Bake the covered pork chops at 400°F (200°C) for 35 minutes. During this time, the chops will begin to thaw and release some juices into the glaze.
After 35 minutes, carefully remove the foil (watch out for hot steam). Spoon the darkened glaze and juices from the bottom of the pan over the tops of the chops again to keep them coated.
Return the uncovered pan to the oven and continue baking for 15–25 minutes, basting once more halfway through, until the pork chops are cooked through and the glaze is thick, dark, and slightly sticky around the edges. Total time from frozen is usually 50–60 minutes, depending on thickness.
Check for doneness with an instant-read thermometer inserted into the center of the thickest chop; it should read at least 145°F (63°C). If they are not there yet, continue baking in 5-minute increments, checking again.
Once done, remove the pan from the oven and let the pork chops rest in the pan for 5 minutes. This helps the juices settle so the meat stays tender.
Serve the pork chops hot, spooning plenty of the thick, dark glaze from the roasting pan over the top of each chop and over any sides on the plate.
Variations & Tips
For a slightly tangier version, swap half of the ketchup with barbecue sauce for a smoky, Sunday-supper feel. If your family likes a little heat, add a pinch of crushed red pepper flakes or a dash of hot sauce into the glaze before pouring it over the chops. For a sweeter, kid-friendly twist, stir in 1–2 tablespoons of honey or maple syrup to deepen the caramelized flavor. You can also add sliced onions to the bottom of the roasting pan before adding the frozen chops; they will soften and soak up the glaze as everything bakes. If sodium is a concern, choose low-sodium soy sauce and use a bit less than called for, then thin with 1–2 tablespoons of water. For extra tenderness, choose chops that are about 1-inch thick; thinner chops may cook faster, so start checking earlier. Food safety tips: Always bake pork chops from frozen until they reach a minimum internal temperature of 145°F (63°C) measured with an instant-read thermometer in the thickest part, then let them rest for at least 3 minutes before serving. Do not partially cook the chops and return them to the refrigerator—once they go into the oven from frozen, cook them all the way through. Avoid tasting or reusing any leftover glaze that has touched raw pork unless it has been fully cooked in the oven with the meat. Refrigerate leftovers within 2 hours and reheat until hot all the way through before eating.
