Marinated Pork Chops


I have had my share of so so pork chop dinners that were overcooked and lacking in flavor. But I like pork chops, so I have been persisting….

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

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10 Comment

  1. Kate says: Reply

    I have a fabulous pork chop recipe that you must try! In fact, I made them just last night for dinner….but this recipe is in a regular rotation at my house….it’s my husband’s favorite meal (well, one of them!)

      1. Debbie says: Reply

        Your recipe looks great, I just checked it out! Thanks for sharing it 🙂

  2. Debbie, this is a great recipe and I just love your presentation with the greens. We would just love this meal, it looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. What could a person use instead of Sucanat. I do not use sugar in any form. Thanks

    1. Debbie says: Reply

      Good for you! I only use it in extreme moderation 🙂 Do you use honey or maple syrup? Those would be good substitutes. Or you could try leaving the sweetner out altogether – it would change the taste a bit, but would probably still be nice.

  4. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  5. Shy says: Reply

    This sounds great, I am looking for marinades that I can put in with my pork chops and freeze, do you know if this would work for that?

    1. Debbie says: Reply

      I haven’t tried that, but it’s a good idea and I’ve read on other blogs of people mixing marinade into their meat before freezing….then all they have to do is pull it out, defrost and cook! I say give it a go!

  6. Needed to send you a bit of word just to thank you as before with the breathtaking principles you have featured at this time.

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