Is there anyone else out there who is “pork chop challenged?” Every time I make pork chops, I just can’t seem to get them right. I can cook tenderloin no problemo, but the chops… most often are overcooked and dry.
Here’s my most recent attempt at making some good pork chops for the fam…
The recipe serves 4. I halved the recipe for my small family. Super simple. Just throw all of the marinade ingredients in a freezer ziploc with the chops and let it sit for a couple of hours in the refrigerator.
When you’re ready to bake, dump the chops, marinade and all, into a shallow roasting pan. I used a pyrex.
While the pork chops are baking, go ahead and make the Vegetable Stir Fry. (If you’re making rice, it’s time to start the rice too).
So here’s the rest of what you’ll need for the Vegetable Stir Fry.
Then you saute the first batch for a coupla minutes.
Veggies done. Rice done. Pork chops done!
Dinner’s ready. How did it all turn out?
I’d love to say it was all perfect but, true to my self described “pork-chop challenged” label, I baked the chops a tad too long. I used an oven thermometer and took it out at the pork -safe temperature of 160 degrees. I should have taken it out at 150 or 155 and let it rest until it rose a little higher. The marinade was very good. Sigh. I’ll try them again. You should try them too as you’re likely a better pork chop chef than I am!! On a rather cheery note, the veggie stir fry was incredible. We loved the sauce and the added cashews, and it went very well with the chops.
Ah well… I’ll get pork chops right one of these days.