Recently I came across this recipe which looked so good that I instinctively knew that my pork chop woes were behind me. And I was right! The marinade/sauce is delicious, and perfect for pork chops. Baking them in the oven meant they were more moist and tender than my attempts at pan frying.
My modifications to this recipe were minor – I used olive oil instead of vegetable oil, and Sucanat in place of brown sugar. The ketchup could be replaced with homemade ketchup if you have some. I also marinated the pork chops in the sauce before baking them.
Yum, yum, yum. Still smacking my lips…. 🙂
Marinated Pork Chops
1 tablespoon soy sauce
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons Sucanat
2 tablespoons ketchup
4-6 pork chops, trimmed (I halved everything for 2 large pork chops)
1. Mix the soy sauce, olive oil, Worcestershire sauce, lemon juice, Sucanat and ketchup in a small bowl.
2. Spread pork chops in a single layer in a baking dish and coat both sides with the marinade.
3. Cover and allow the chops to marinate for 1-2 hours in the fridge.
4. Preheat oven to 350F. Bake the chops, uncovered, for about 20 minutes each side (depending on the thickness of the chops) until they are cooked through. Baste the chops with any leftover sauce as you turn them.
5. Serve with a side of vegetables, and pour over the pan juices.
Linking to: Full Plate Thursdays @ Miz Helen’s, Pennywise Platter Thursdays @ Nourishing Gourmet, Freaky Friday @ Real Food Freaks, Fight Back Friday @ Food Renegade, Friday Food Flicks @ Traditional Foods, Sunday School @ Butter Believer, Homestead Barnhop @ The Prairie Homestead, Make Your Own Mondays, Monday Mania @ Healthy Home Economist, Real Food 101 @ Ruth’s Real Food, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Cooking Traditional Foods