Sunday, January 2, 2011

Tangy/Savory Basted Chops

Kind of a long name, huh? I was trying to think of something better to call them but I'm starting to learn that naming a dish is a difficult task! I have little names that I call them but "those Worcestershire & lemon chops" just doesn't feel good enough to go public with, you know what I mean?! These are good chops. There's enough soy to play well with the Worcestershire but not so much that it over powers the dish. And then there's the subtle bit of lemon that pushes through with the brown sugar to give some great tang. So they're savory - but they're also tangy - and completely delicious!

Our ingredients:

Pork chops, ketchup, brown sugar, soy sauce, Worcestershire sauce, lemon juice, canola oil (or veg), garlic powder.

First get your chops into your baking dish & sprinkle them with garlic powder.

Now grab a bowl & mix the rest of the ingredients to make our sauce.

Pour half the sauce over the chops & spread it around to cover them.

Pop into an 350 oven & bake for about 15 minutes each side (or longer if you're using thick chops.)

Flip 'em & baste the other side with the rest of the sauce. Cook until done (160 internal temp for pork!)

That's it! Serve it up with a carb & a veg & you've got a great dinner in no time with nearly no hassle! Enjoy!

Tangy/Savory Basted Chops:

2 Tbsp soy sauce
2 Tbsp canola/veg oil
2 Tbsp Worcestershire sauce
2 tsp lemon juice
1/4 cup brown sugar
1/4 cup ketchup
4 pork chops, trimmed
garlic powder

Preheat oven to 350.

Place chops into an 8x8 baking dish & sprinkle with garlic powder.

In a small bowl thoroughly blend remaining ingredients. Pour half the mixture over the chops. Bake about 15 minutes. Flip chops, baste with remaining sauce & cook another 15 minutes (you'll need to go longer with thick chops - get to an internal temp of 160).

*Optional: You can give the chops about 3 minutes per side under the broiler to help the sauce stick to the chops.

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