My first new recipe of the year (see resolution to cook at least one new thing every month) is for baked (though I might call them braised) pork chops.
I found this recipe in my mom’s recipe box, clipped from an unknown newspaper. It intrigued me, and it was one of the few meat recipes in the box that didn’t require a can of condensed soup.
Here’s the recipe:
- 8 pork chops
- 2 cups soy sauce
- 1 cup water
- ¼ tsp. pepper
- 1/3 cup brown sugar
- 1 Tbsp molasses
- 1 medium onion, diced
- 1 clove garlic, minced
I didn’t want to make 8 pork chops as I only had 2. But quartering the rest of the recipe was tedious, so I just halved it. I do not regret this decision. (Also, I used an entire clove of garlic, and not a small one.)
Mix all the ingredients excepting the pork chops in a sauce pan, heat and simmer for two minutes. Let cool.
Pour the cooled mixture over the chops, turning the chops around in the marinade so they are thoroughly drenched. Make sure a lot of the onion and garlic pieces are on top of the meat. Marinade, covered, for at least 2 hours in the fridge, or you can also marinade overnight. (I just put the chops right in the pan I plan to bake them in—less to clean up. Mine had a lid. You can also use foil.)
Using a shallow baking pan, bake the chops (with the marinade, again with lots of the good bits on top) tightly covered, at 375 degrees for one hour.
After an hour, remove the cover and bake for another ½ hour or so, when the sauce is reduced and the chops are done.
This was excellent. It would have been even better had I adjusted the cooking time to reflect 2 pork chops rather than 8 (I believe half an hour could be shaved off), but it’s a very good starting point.