Marinated Baked Pork Chops Recipe

I am not normally a pork eater--but these were great--very juicy! I made a few changes though. I marinated them all day in the full marinade recipe and added some minced garlic. Then right before baking, I made a 1/2 recipe of the marinade and as they were cooking continued to brush it on both sides. They were delicious! I will add this one to the "honey make again" pile!

I'm going to do what I don't like to see other people do and tell you all the changes I made while giving this recipe 4 stars! I replaced the ketchup with chili garlic sauce, replaced the lemon juice with lime juice, and replaced all of the oil with just 1 Tbsp of sesame oil for a doubled sauce recipe. I also added 2 Tbsp of rice wine vinegar, again for a doubled recipe. I broiled the pork chops, six minutes per side and reduced the marinade to serve as a sauce. Everyone, kids included, loved this. The basic dish was a great jumping off place for us!

This was a huge success in our house this evening although I did make a few minor changes. I added diced onion and then covered the baking dish with foil for the first half hour of cooking. I then removed the foil, drained the liquid and poured the remainder of the sauce over the chops and cooked uncovered for another 20 minutes. The result was succulent, tender and very tasty with all the family going back for seconds. Will definitely keep this recipe handy. Thank you to the original poster.

Really good sauce recipe! The sauce was delicious. However, I made the full amount of sauce for 3 pork chops and there still was not enough. Next time I will double the amount of sauce.

My family really enjoyed these chops. I used boneless pork and didn't trim so next time I will use less oil. I had also added a pat of butter to the sauce just for extra flavor. I didn't have lemon juice so I used red wine vinegar instead. When I pulled them from the oven, I kept 1/4 of sauce with the pork chops and made gravy form the 3/4 of the sauce. It turned out great! I used the gravy for the chops and rice and served brussel sprouts with the meal. I almost had the leftovers for breakfast! But I waited for lunch and it was just as good!

These were great! I doubled the recipe for 6 chops and added a tablespoon more brown sugar to make the sauce a little thicker. Cover&cook for 30 minutes, strain pan, flip over chops, brush marinade all over them, cook uncovered for 25 min, and broil the last 5 minutes. PERFECT. I also make the marinade when I buy the chops, freeze it WITH the chops, in the same ziploc bag. Just put it in the fridge to defrost over night and bam, marinated pork chops.

This gets four stars for the following reasons: The pork should be covered while baking, and there needs to be a specification of what type of pork chops need to be used in order for you to have to bake them for an hour. I used boneless and they took 20 minutes.

I am only a beginner cook, but you made me look like a rock star! even my picky 6 year old ate the pork chops - the entire family loved them. I took the advice of others and cooked at 350 covered for a while and then poured out the runny juices, then topped with remaining sauce and put under the broiler for 5 minutes...delicious! The only thing I added was fresh garlic to the sauce. Thank you for posting this recipe!

Great recipe the pork chops were so tender and juicy. I add some ground ginger to the mixture, reduced the amount of brown sugar to two teaspoons, and added some dice onions. I covered the pork chops baked them for 30 minutes, removed the foil and baked them for another 30 minutes.

This recipe is wonderful! I am a household of one, so I had two inch thick bone in chops and everything else except lemons so I had to substitute Kikkoman citrus ponzu for the lemon juice. I made the full recipe of the sauce and put my chops in a freezer bag and added all the sauce to the bag and tossed it in the fridge to marinate overnight. The next afternoon I took one chop out of the bag and drained out all the sauce, then froze the other chop in the bag for another day with a fresh batch of sauce. After bringing the chop to room temperature I slice up an onion on a sprayed baking sheet, put the chop on top of the onion, added a partially cooked sweet potato, and finished the recipe as directed except that I only cooked the chop for a total of about 35 minutes, until my instant read thermometer said it was at 140. I turned off the oven, covered the pan with foil and let it rest for 15 minutes. While it rested I steamed some green peas and dinner was wonderful! When I cook the other one I will post a picture, too impatient to do that this time!

Excellent! I scaled this to serve two and was very happy!! I also tripled the sauce and tried it on chicken drumsticks which was very good! The only thing I changed was the baking time, it only needed 10-15 minutes on each side as I was only cooking for two.

I was honestly skeptical at first, because it's so easy for pork chops to dry out. But after 1 hour, they were still juicy and tender! I finished them with a mushroom gravy and scallions. Perfect chops!

This was surprisingly easy and very tasty. My husband liked it. I think soy sauce really adds a kick.

This is incredibly good. The chops always come out cooked perfectly and the sauce is amazingly good. I make it just like the recipe.

Good flavor. Next time I would bake for 50 minutes.

I followed the instructions exactly. Took this as a meal to someone and we have had it twice now (the third will be tonight). We absolutely love this. One time the store substituted pork shoulder steaks for the pork chops. It was even better!

It’s giving cozy comfort vibes.

Just to remember how long it takes to cook

This recipe blew my mind.

I tasted the marinade before cooking the chops, and added gochugaru,(Korean red pepper flakes) onion powder, mustard powder, and roasted garlic to it. These ingredients gave it the flavor I was looking for. Before it was too sweet and tasted like ketsup.