Prep 10 mins
Cook 1 hr
I got this recipe from my sister about 10 years ago. My daughter used to ask for it a lot when she was smaller and still enjoys it today. It is a nice variation on pork chops. Enjoy!
- 1 medium onion, chopped small
- 3 tablespoons lemon juice
- 1 teaspoon dry mustard
- 1 tablespoon brown sugar
- 4 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1⁄3 cup soy sauce
- 4 -6 pork chops (1 inch thick)
- Place chops in an oven safe 9x13 casserole dish.
- Mix remaining ingredients together well.
- Pour mixture over chops.
- Marinate in fridge for about an hour (this step is not necessary if you are pressed for time).
- Bake in 350F oven for an hour.
- Serve with rice or mashed potatoes.
We loved this marinade. But instead of putting them in the oven after marinadeing we put them on the grill. They were delicious.
WOW!!! very flavorful and moist pork cutlets. My family was 100% for this recipe, it will definatly be put in my recipe file and a regular on my menu plan. Very good and very easy to put together. I used pork cutlets as that was what I had on hand. I also let it marinade for about 8 hours. The flavor was great, not subtle but not over powering.
I have a surefire way to tell if a pork recipe is a winner or not: if my son, who doesn't really like having pork for dinner, eagerly goes for seconds. We have a winner! Served with rice and green beans, this made for a wonderful Saturday night supper. Operating on the more-is-better philosophy, I marinated my boneless pork steaks (the pork chops at the market on Friday looked sad) overnight, and also used the grated zest of two lemons as well as 1/4 cup of freshly squeezed lemon juice instead of the 3 tbsp called for. I also used low-sodium soy, and substituted Penzey's granulated onion powder for the onion. I don't know if the extra lemon boost was the cause, but I didn't find these too salty at all. This was very easy to prepare and cooked up fast--because my pork steaks were thin, I had them in the oven for only 40 minutes, and likely should have had them in there for only 35 mins or less (I kept them covered for 25 mins, then took away the foil, turned 'em over, and baked 'em uncovered for the final cooking time). Thanks for the recipe; it's a keeper for me.