Marinated Pork Chops

Derf's Note:

Did these for supper tonight, quite a nice tang. The sauce is particularly good, with baked potatoes and steamed broccoli. Can easily be made less for 2 or 4 chops.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 6 pork loin chops , centre cut, boneless are best (2 lbs)
• ¾ cup chili sauce or ¾ cup ketchup
• 8 -10 shallots , peeled, cut in half
• 3 -4 garlic cloves , peeled, cut in half
• ¼ cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• 1 teaspoon dry mustard
• 1 teaspoon dried oregano

Directions:

1. Trim fat from pork chops.
2. Place in single layer in 13 x 9 inch baking dish.
3. In bowl, combine chili sauce,shallots,garlic, vinegar, sugar, Worcestershire sauce, chili powder, mustard and oregano, Pour over chops.
4. Cover and marinate in refrigerator for at least 1 hour or for up to 8 hours.
5. Cover and bake in 350°F oven for 30 minutes.
6. Uncover and bake, spooning sauce over chops occasionally, for 15 to 30 minutes more or until tender.

Reviews

[Elena Bedner]

Great recipe! I was a little pressed for time, so instead of baking the pork chops, I grilled them instead. I marinated them about 8 hours. No "sauce" is left when you grill them, but the chops came out juicy and tasty anyway...

[Bergy]

Thank you Dorothy. I really enjoyed this recipe - it's a keeper. I cut the recipe back for one serving and no problem. Didn't have Apple cider vinegar so used Tarragon vinegar and I chopped the Shallots, marinated the chop for about 2 hours. MMMmmmmmm

[Scott Keith]

Wonderful! First time I've ever used shallots. I followed ingredients exactly but doubled the whole recipe to feed 8. I only used one 10X15 glass dish so my cooking time was a little longer. That was probably because there were like 3 porkchops on top of the rest. I'll definetely make this over and over. Another small thing I did different was to use large ziplock for marination. Thanks for posting.