Well now, if ya want somethin’ real tasty for dinner, I gotta tell ya, these baked teriyaki pork chops sure hit the spot! Ain’t nothin’ fancy about ‘em, but they sure do make your mouth water. First off, you gotta get ya some pork chops—don’t matter much what kind, but I like them nice and thick, so they stay juicy when they cook. I reckon that’s the secret to makin’ ’em tender, ya know?
Now, for the sauce, that’s where the magic happens. You take yourself some teriyaki sauce, just a good ol’ bottle of it. Don’t need to get fancy, the store stuff works fine. Mix that up with a lil’ soy sauce—gives it that salty kick. Then throw in some brown sugar to sweeten it up, ya know, not too much, just enough to balance out the salty. Then you want some garlic—fresh is best, but if ya got the jar kind, that works too. Slice it up nice and small, ’cause it’ll spread its flavor all over that meat. Don’t forget the ginger, that’ll give it a nice spicy warmth. And green onions, well, them just add a little bit of freshness and color to it all.
Now, once you got that marinade all mixed up in a bowl, you wanna put your pork chops in there. I like to let ’em sit for a good while—couple hours at least. The longer you let ‘em soak in that sauce, the better they taste, that’s for sure! Some folks, they let ‘em sit overnight, but I ain’t got time for that. Couple hours works just fine for me.
After all that soaking, you wanna get your oven ready. Preheat it to 350°F, ‘cause we’re not in a hurry here. You want them chops to cook slow and steady, so they stay nice and juicy. Now, I know some folks cook pork chops at 400°F, but I reckon 350°F is better. That way, they cook a bit slower, and you don’t risk them dryin’ out. You don’t wanna end up with tough meat, now do ya?
So, line your baking dish with some foil or parchment paper—helps with the clean-up, and keeps the chops from stickin’. Put them marinated chops in the dish, makin’ sure they’re sittin’ nice and comfy. Now, cover ‘em up with more foil. You don’t want the heat to be too direct, so covering ’em keeps ’em moist and tender.
Stick that dish in the oven and let it bake for about 25 to 30 minutes, dependin’ on how thick your chops are. Give ’em a little check with a fork—if they’re nice and tender, then you know they’re done. You can uncover ‘em for the last few minutes if you want a little bit of a crispy top, but that’s up to you.
Once they’re done, take ‘em out and let ‘em rest for a few minutes. This lets the juices settle in and makes ’em even more juicy when you cut into ‘em. I like to serve mine with some rice, maybe a little veggie on the side, but you do whatever makes your heart happy.
These teriyaki pork chops are real simple to make, but they sure do taste like you spent all day cookin’. The sweet and salty marinade, combined with that slow bake, makes for a real mouthful of flavor. Ain’t no fancy restaurant dish, but it’s good enough to make folks ask for seconds. So, if you’re lookin’ for a quick and easy dinner that’ll fill up your belly and keep you comin’ back for more, give these baked teriyaki pork chops a try. You won’t regret it, I promise you that.
Tags：[baked pork chops, teriyaki pork chops, easy dinner recipes, pork chops recipe, simple pork chops, teriyaki marinade, easy weeknight dinner]
