Pork chops - You can use b one in or boneless both work great.Here’s what you will need to do to make baked pork chops in the oven. If you overcook them, they will dry out and become tougher. You know they are done when they reach an internal temperature of 145 degrees. 1-inch thick pork chop: 15 - 18 minutes.1/2 inch thick pork chop: 10 - 12 minutes.Bone-in and boneless pork chops also have different cooking times. Pork chop cooking times will vary based on their thickness and the oven temperature. Serve the sauce over the pork chops for even more delicious flavor!Īs an added plus, this recipe is also keto, high protein, and healthy! Either way, you will have tender and moist chops that will make the perfect weeknight dinner.Īs they cook, the juices from the pork chops combine with the seasonings to create a delicious sauce in the baking dish. However, if you prefer, you can use boneless pork chops instead. This helps make them extra juicy and flavorful. They are so juicy and seasoned to perfection! Serve them with your favorite vegetables for a healthy meal idea.īaked p ork chops are super easy to make and are ready in less than 30 minutes! Season the scallions with salt and chop into bite-sized pieces if you’d like (or leave whole).Oven baked pork chops are an easy and delicious dinner recipe for any budget. 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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