The key to making really great pork chops in the oven is: “There’s no need to marinate! The sauce is flavour loaded and you end up with juices on the tray to use as a sauce, so there’s plenty of flavour even without marinating.” Cooking Pork Chops in the oven I use pretty much the same ingredients for my favourite Sticky Grilled Chicken and also Sticky Baked Chicken recipes. These are all pantry staples in my world – and I’m hoping they are in yours too! So here’s what you need for this magic pork chop glaze. With this sauce, your chops will come out golden and sticky!” Usually, baked pork chop recipes lack caramelisation. “This sauce is a secret weapon to make really tasty pork chops in the oven. It makes your baked pork chops golden and sticky.Īnd I kid you not – I bet you have all the ingredients in your pantry to make this right now! It’s savoury with a touch of sweet, balanced out with a bit of acidity. I just think it sounds cute to say “country-style rub” so that’s what I go with! (Though from a practical perspective, the ingredients are akin to what I use to make country-style ribs.) I have no idea what to call the sauce I use for these pork chops. So fast and easy to prepare, you can make this tonight! Slathered in a country-style sauce then baked until caramelised on the outside and juicy inside. Season the scallions with salt and chop into bite-sized pieces if you’d like (or leave whole).One of my favourite standby pork chop recipes! These Baked Pork Chops are a terrific way to cook pork chops in the oven. Let the pork chops rest for 5 minutes on the baking sheet.The temperature rises quickly, so make sure to keep a close eye on the temperature. Broil until the pork chops begin to char on the edges and the scallions are wilted with some charred spots, 2 to 4 minutes, or until the internal temperature of the pork reaches 145˚F. Remove from the oven, scatter the scallions around the pork chops, and drizzle with olive oil. Place the pork chops on a rimmed sheet pan, discarding the extra marinade, and bake for 15 minutes.20 to 30 minutes before cooking, remove the pork chops from the refrigerator. Position the rack in the middle of the oven and heat the oven to 375˚F.Transfer the pork chops to the refrigerator for at least 2 hours or up to 12. Use your hands to massage the marinade onto the meat, making sure all sides of the pork chops are coated or flip the meat in the baking dish to coat completely, then cover with plastic wrap. Pour the marinade into the bag and seal, making suring to press any extra air out or pour into the baking dish.
Add the soy sauce, brown sugar, mustard, Worcestershire sauce, garlic, and pepper to a small bowl or liquid measuring cup and whisk to combine.On a cutting board, pat the pork chops dry with a paper towel and transfer to a resealable bag or rimmed baking dish.While acid adds flavor, the enzymes break down the proteins in the meat quickly which can render an unappealing mushy, gray chop if you let it marinate for over over an hour or two. This marinade doesn’t use any acid, like lime juice, which means the meat can marinate for a lot longer than other recipes. Note: The soy sauce adds enough salt to season the chops, so resist the urge to add any extra to the marinade. After baking, I finish them under the broiler with a handful of scallions. The joy of these baked pork chops is that you can let them sit in the marinade for up to 12 hours, meaning you can prepare them at the beginning of the day and you’re halfway to dinner by the time you’re starting to feel peckish. A little bit of brown sugar ensures the chops get that gorgeous caramelized exterior under the broiler. A quick marinade comes from a handful of pantry ingredients (like soy sauce, Worcestershire, and Dijon), which adds a real umami flavor to the pork chops. Instead, I opted for boneless pork chops, which are usually 3/4- to 1-inch-thick and were perfectly cooked every time. Typically I favor bone-in cuts for the extra flavor they add, but I found that baking them resulted in inconsistent results as the size varied too much between chops.
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