Marinated Baked Pork Chops Recipe

Pork chops: Choose bone-in or boneless pork chops based on your preference. Bone-in chops tend to be juicier and more flavorful.

Olive oil: This serves as the base for the marinade, adding richness and helping to keep the pork chops moist.

Soy sauce: Adds a salty, umami flavor that enhances the taste of the pork.

Honey: Provides a subtle sweetness that balances the saltiness of the soy sauce.

Garlic: Freshly minced garlic adds a pungent, aromatic flavor to the marinade.

Black pepper: Freshly ground black pepper adds a bit of heat and enhances the overall flavor of the dish.

To ensure your pork chops are evenly marinated, consider using a resealable plastic bag. Place the pork chops and marinade in the bag, seal it, and then massage the marinade into the meat. This method allows the marinade to coat the pork chops more thoroughly and can be easily flipped to ensure even coverage. Additionally, marinating the pork chops for a longer period, such as overnight in the refrigerator, can enhance the flavor even more.

• Pork chops - Substitute with chicken breasts: Chicken breasts are a lean protein that can absorb marinades well and provide a similar texture when baked.

• Pork chops - Substitute with tofu: Tofu is a great vegetarian alternative that can soak up the marinade flavors and provide a satisfying texture.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for baking.

• Olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, suitable for baking.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• Soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and lower-sodium alternative with a slightly sweeter taste.

• Honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same quantity.

• Honey - Substitute with agave nectar: Agave nectar is another sweetener that can replace honey, offering a similar consistency and sweetness.

• Garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• Garlic - Substitute with shallots: Shallots provide a milder garlic flavor and can add a subtle sweetness to the dish.

• Black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• Black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor, so use it sparingly if substituting.

• Allow the pork chops to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• For short-term storage, place the pork chops in an airtight container or wrap them tightly with aluminum foil or plastic wrap. Store in the refrigerator for up to 3-4 days.

• To freeze, wrap each pork chop individually in plastic wrap, ensuring there are no air pockets. Then, place the wrapped chops in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, thaw the pork chops in the refrigerator overnight. This ensures even thawing and maintains the texture and flavor.

• Reheat the pork chops in the oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through. Alternatively, you can reheat them in a skillet over medium heat, adding a splash of olive oil to prevent sticking.

• If you prefer a microwave, place the pork chops on a microwave-safe plate and cover with a damp paper towel. Heat on medium power in 1-minute intervals until warmed through, flipping halfway to ensure even heating.

• For an extra burst of flavor, brush the pork chops with a bit of soy sauce or honey before reheating. This will help to revive the marinade's delicious taste.

• Serve the reheated pork chops with a fresh side of vegetables or a light salad to complement the rich flavors of the marinade.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pork chops in an oven-safe dish and cover with aluminum foil to prevent drying out.
  3. Heat for 10-15 minutes, or until the internal temperature reaches 145°F (63°C).
  4. Let them rest for a couple of minutes before serving.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil or a bit of butter.
  2. Place the pork chops in the skillet and cover with a lid.
  3. Cook for about 3-4 minutes on each side, or until warmed through.

• Microwave Method:

  1. Place the pork chops on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the pork chops in a vacuum-sealed bag or a resealable bag with the air removed.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and quickly sear in a hot pan with olive oil or butter for a crispy exterior.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork chops in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, flipping halfway through, until warmed through and slightly crispy on the outside.

• Mixing bowl: A large bowl used to whisk together the marinade ingredients.

• Whisk: A utensil used to blend the olive oil, soy sauce, honey, minced garlic, and black pepper into a smooth marinade.

• Baking dish: A dish to place the pork chops in and pour the marinade over them.

• Oven: An appliance preheated to 375°F (190°C) for baking the pork chops.

• Meat thermometer: A tool to check that the pork chops have reached an internal temperature of 145°F (63°C).

• Tongs: Used to handle the pork chops when placing them in the baking dish and when removing them from the oven.

• Cutting board: A surface to rest the pork chops on after baking.

• Knife: Used to mince the garlic cloves for the marinade.

• Measuring cups: Used to measure out the olive oil and soy sauce.

• Measuring spoons: Used to measure the honey and black pepper.

Prepare the marinade in advance: Mix the olive oil, soy sauce, honey, minced garlic, and black pepper the night before and store it in the fridge.

Use a resealable bag: Place the pork chops and marinade in a resealable bag for easy cleanup and even coating.

Preheat the oven early: Start preheating your oven while the pork chops are marinating to save time.

Check internal temperature quickly: Use an instant-read thermometer to ensure the pork chops reach 145°F (63°C) without overcooking.