Prep 10 mins
Cook 1 hr
I copied this from The Orlando Sentinel months ago and just now found it. We eat pork chops at least once a week and this is our favorite.
- Brown chops on both sides.
- Place in greased casserole dish.
- Mix all remaining ingredients and pour over pork chops.
- Bake, uncovered, at 350 for one hour.
These were wonderful ~ the reason why everyone is having trouble with dryness is because they NEED to be covered. Anytime you are baking in the oven & you don't want something to dry out it HAS to be covered. Then about 10 min. before it's done it can be uncovered to brown
The name says it all. I read all of the reviews, and some said bake, some said use the skillet. I did it both ways. 6 minutes browning, 10 minutes sauteing, 20 minutes in the oven, all in the same oven-proof skillet. I used low sodium Soy sauce, and instead of dry ginger and garlic salt, I minced 1/2 tsp. of fresh ginger and two garlic cloves, thus reducing sodium and keeping my doctor happy. The taste was to die for, but the lower sodium was to live for.
This is still one of our favorite dishes. I just made them a few minutes ago. Here is my latest. I did thme on the stove top. I oiled my cast iron skillet with canola, enough to cover. Seasoned my chops with my favorite seasoning, and browned chops each side about 4 minutes. In the meantime, I mixed my other ingredients for the sauce. Which I recommend highly that you double. If you don't there is no way there will be enough sauce and you will be disappointed. I too, like another reviewer used garlic powder instead of garlic salt. I then removed chops from skillet and added more oil to cover the skillet. Put chops back in the skillet, reduced heat to medium, poured sauce over chops, covered skillet with lid, and cooked on medium for about 15-20 minutes (thin chops), turning and basting with the sauce in skillet about 3 times. Served with rice and broccoli. I love this recipe!! Thanks!