These are all pantry staples in my world – and I’m hoping they are in yours too! So here’s what you need for this magic pork chop glaze. With this sauce, your chops will come out golden and sticky!” Usually, baked pork chop recipes lack caramelisation. “This sauce is a secret weapon to make really tasty pork chops in the oven. It makes your baked pork chops golden and sticky.Īnd I kid you not – I bet you have all the ingredients in your pantry to make this right now! It’s savoury with a touch of sweet, balanced out with a bit of acidity. I just think it sounds cute to say “country-style rub” so that’s what I go with! (Though from a practical perspective, the ingredients are akin to what I use to make country-style ribs.) I have no idea what to call the sauce I use for these pork chops. So fast and easy to prepare, you can make this tonight! Slathered in a country-style sauce then baked until caramelised on the outside and juicy inside. Other than that, I think you may need to tweak your recipe just a bit.One of my favourite standby pork chop recipes! These Baked Pork Chops are a terrific way to cook pork chops in the oven. Thanks for the great method of cooking my pork chops in the oven.

THEY WERE EXTREMELY TENDER & JUICY, but we had to throw them out due to the UNBEARABLE saltiness that had penetrated every chop!!! I had VERY HIGH HOPES for this recipe because it sounded so original and delicious but, I have to say, I felt very guilty for having wasted all of those expensive ingredients on a dinner that didn't even yield any leftovers. for at least an hour turning them half way through. If you have thicker chops, brown them in a little vegetable oil on med-low heat for 3-4 mins. on each side first!) and was wayyyyy too salty!!! I am naturally a SALT FANATIC but, even for me, it was more than I could handle!! I suggest, depending on the thickness of your chops, only seasoning them with the mayo/butter/parsley mixture before putting them in the oven.

I followed the recipe as written, it needed double the time stated to cook (for 3/4' thick chops & I browned them in a skillet for 3 mins. The method of cooking the chops was perfect, I must say. Like I said, it was edible, and perhaps with some of the changes I listed above, I might try it there is nothing else that I have on hand to make. If someone wants to try this recipe, I would make the following suggestions to make it more palatable: 1) put a cheapo cooling rack in the bottom of your pan to keep the pork out of the oil/grease 2) 1/4 cup of cheddar per chop is a bit excessive, I'd eyeball it and just put on a minimal sprinkling until it looks right to you 3) DON'T rely on the cooking time (you never should anyway, too much variance between ovens) and instead opt to monitor them with a thermometer-then you won't be sorry. It was rather oily from the mayo/butter I presume, along with the cheddar cheese. I used miracle whip (we never have mayo on hand), three 3' thick boneless pork chops, and had to finish it in the microwave, because it was taking so long to cook (well over 45 minutes), and hubby had to get back to work. Eh, it wasn't anything to write home about, but it was edible.

Boneless pork chops in oven