Tray Baked Sticky Pork Chops Recipe – Food.com – 206280
Tray Baked Sticky Pork Chops Recipe – Food.com – 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 
). 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!
