Tray Baked Sticky Pork Chops Recipe – – 206280

Tray Baked Sticky Pork Chops Recipe – – 206280.

DH makes the best grilled chops – perfectly seared, juicy and never, ever overcooked.  With the weather getting colder grilling outside isn’t really an option (because he won’t do it :P).  I’m always afraid of overcooking pork chops when I pan fry them so I decided to look for a recipe that allowed baking them.

Since I generally don’t prefer sweet on my meat dishes I slightly modified the ingredients to suit our tastes and what I had in the fridge.  I omitted honey and chili peppers since this was a family meal and I didn’t want to burn my kids mouths.  Instead of soy sauce, ginger and garlic I used a teriyaki marinade that contained all these ingredients already.  There was no dry sherry left so I used rice wine vinegar instead.  So, I mixed the hoisin, rice wine vinegar and 4 tablespoons of the teriyaki marinade and set it aside.

As per the recipe instructions I pan fried the chops in a heavy pan in the olive oil for 2 minutes on each side.  Immediately after this I spooned the sauce mixture over each chop coating them evenly and transferred my oven save, heavy bottom pan to the 400F degree oven (oh yeah, 200C is 400F).  I set the timer for 20 minutes and went about making the rest of my dinner.  I made some basmati rice (cooks quicker than regular long grain white) and a side salad.  It would have been better paired with a veggie stir fry, but that wasn’t available.

After 20 minutes I removed the pan from the oven and couldn’t have been more pleased.  The chops weren’t tough or pink in the middle – they were just right.  I served them on a bed of basmati and spooned some extra sauce over each one.  Like I said vegetable stir fry would have been better as a side but I had to improvise.  Now I know I can make perfectly cooked pork chops in the oven while I wait for grilling season to return.  Thank you Terese!

Happy Cooking!

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