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!