Baked Pork Chops
User Reviews
5
Baked Pork Chops
Description
This Baked Pork Chops recipe involves preparing a marinade from BBQ sauce, soy sauce, olive oil, brown sugar, balsamic vinegar, Worcestershire sauce, garlic, and spices. The pork chops are seasoned with garlic powder, onion powder, paprika, salt, and pepper before being coated generously with most of the marinade. Baking at a high temperature allows the pork to cook evenly while retaining moisture.
After initial baking, the chops are flipped and basted with the reserved marinade before being broiled to caramelize the edges and develop a crispy outer layer, adding texture and deep flavor. The controlled heat during broiling creates appealing browning without overcooking the meat inside.
This method provides juicy pork chops with a savory, slightly sweet crust suitable for a main meal, pairing well with side dishes like vegetables, potatoes, or salads. The timing and temperature adjustments emphasize maintaining tenderness and creating a flavorful crust.
Ingredients
MARINADE
- 3 tablespoons BBQ sauce
- 1 tablespoon soy sauce low sodium
- 1 tablespoon olive oil
- 2 teaspoons brown sugar
- 2 teaspoons balsamic vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic minced
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper pinch
PORK CHOPS
- 4 pork chops or cutlets, bone in or boneless
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 pinch salt to season
- 1 pinch black pepper to season
Instructions
- Move oven shelf is about 8-inches/20cm from the top heat element. Preheat oven to 430°F (220°C) for standard oven, or 390°F (200°C) for fan forced/convection.
- Lightly grease a baking sheet/tray with oil. Line with foil or parchment paper, set aside.
- Combine together Bbq sauce, soy sauce, olive oil, brown sugar, balsamic vinegar, Worcestershire Sauce, minced garlic, salt and cayenne pepper in a bowl, Mix well, set aside.
- Rub pork chops with salt, pepper, garlic powder, onion powder and paprika. Arrange chops onto prepared baking sheet.
- Take two-thirds of the marinade to slather each chop generously all over. Reserve the rest for basting later.
- Bake for 15 minutes. Remove from oven. Flip pork over and baste each chop with the reserved marinade, brushing all over to evenly coat (or spread using the back of a spoon).
- Change oven setting to broil (grill) on medium-high heat setting. Broil until edges are caramelized, about 7-10 minutes (please make sure oven shelf is about 8-inches/20cm from the top heat element).
- Remove from oven. Flip once more and baste all over with the pan juices. Return to broiler for a further 1-3 minutes until nice and golden.
- To serve, brush all pan juices back onto the pork. Season with a little extra cracked black pepper and garnish with parsley or fresh herbs of choice.
Notes
- Baking pork chops first then broiling creates a crispy outer layer while keeping the inside tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 30g | 60% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 520mg | 22% |
| Potassium | 579mg | 12% |
| Fiber | 0.3g | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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