Pork Chops Yum-Yums

Please tell me I’m not the only one spending 74% of my day on the computer?
Soaked in a savory marinade, these pork chops can be baked or cooked on the stove. They are great either way; just depends on your cooking style! Bakerette.com

Okay, maybe it’s more like 150% when you add Pinterest to the picture! It really explains why I have the desire to make my own Febreze and make every dangerous and crazy-looking dessert possible!

The other day, however, I ventured off of Pinterest to look for some other amazing recipes to try and I stumbled upon these Pork Chops Yum-Yums posted to the Orlando Sentinel clear back in 2004! Was the Internet even around then? Ha.

This pork chops recipe sounded easy enough and it seemed like the marinade was a BBQ’y type of sauce, which I LOVE!

Family favorite alert…This is THEE new way to eat pork chops, people!

You can cook these chops in one of two ways: stove-top or baked. If you opt for the stove-top method, you will have a shorter wait time to eat–making it the perfect method for a week-night meal. It takes only 30 minutes tops to prepare and bake. The best thing I found is to mix up all the ingredients in the morning, pour it over the pork chops, set in the fridge and allow to marinate all day until you get home from work (or chores or errands or whatever) and pull out to cook on the stove. Quick and easy!

I adapted the recipe to my family’s taste buds…meaning, I doubled the marinade. It is much better doubled and is more flavorful, so I’ve posted the doubled recipe. I’ve tried both the skillet method and the baking method and each is just as wonderful. It just depends on your cooking style!

Pork Chops Yum-Yums
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 2-4 chops
Ingredients
  • 2-4 pork chops, 1/2- to 3/4-inch thick
  • 1/2 cup chicken broth
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 Tablespoons ketchup
  • 1/2 teaspoon ginger
  • 1/4 teaspoon garlic powder (or salt)
Instructions
  1. Poke holes in the thick chops to allow marinade to soak in the chops.
  2. Mix all ingredients together and pour over the pork chops and marinate in the fridge for an hour or more before cooking.
  3. Remove chops and set aside marinade.
  4. In a large skillet, brown chops for about 3 minutes on each side.
  5. Return the marinade to the chops, turn heat to medium low and cover. Turn the chops every 5 minutes for a total of 20 minutes (or until chops are done).
  6. Remove the chops and cover them for 5 minutes.
  7. If desired, add a little cornstarch/water mixture to the sauce to thicken it the way you like it. It's great as gravy!
  8. Poke holes in the thick chops to allow marinade to soak in the chops.
  9. Mix all ingredients together and pour over pork chops and marinate in the fridge for an hour or more before baking.
  10. Place chops in a greased casserole dish and pour marinade over the chops.
  11. Bake, covered, at 350 degrees Fahrenheit for 30 minutes; uncover, and continue baking for an extra 10-15 minutes, or until chops are done.
  12. If desired, return marinade to the stove and add a little cornstarch/water mixture to the sauce to thicken it the way you like it. It's great as gravy!
About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. Jacquie Higgins says:

    Could this be cooked on the grill ?

    • I definitely think you could grill it. Just keep an eye on it so it doesn’t burn or cook it on a lower heat.

  2. The sauce was delicious! I thickened up the sauce until it was a thicker bbq sauce texture and I coated the pork chops in it. My husband loved them. I served them with some sweet potato fries and a salad.

    I will say, that on my stove, if I had followed the suggested cooking times (for the stove-top, I didn’t try the oven method) it would have resulted in a seriously dried out chop. They were overcooked for me and I had cut down on the time a bit.

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