I love making pork chops, shake and bake makes it so easy!
But shake and bake gets old after a while so I was glad to see this simple
recipe for switching it up in Everyday with Rachael Ray magazine. These turned out very juicy and flavorful, I didn't need to serve any sauce with them.
Ingredients
1 lb pork chops (I like the thick bone-in chops)
6 T soy sauce
3 T brown sugar
2 T rice vinegar (I used regular white vinegar)
1 T vegetable oil
½ cup sesame seeds
6 T soy sauce
3 T brown sugar
2 T rice vinegar (I used regular white vinegar)
1 T vegetable oil
½ cup sesame seeds
Directions
1. Preheat oven to 400 degrees.
2. Line a baking pan with foil and vegetable oil (or spray oil).
3. In a resealable bag or container, mix soy sauce with the brown sugar and vinegar. Add the pork and marinate in the fridge for about 20 minutes.
4. Pour the sesame seeds in a medium bowl. When the pork is finished marinating, place each chop in the bowl and press seeds into both sides.
5. Place the sesame seed coated pork chops on the prepared baking ban. Cook for 20 minutes.
1. Preheat oven to 400 degrees.
2. Line a baking pan with foil and vegetable oil (or spray oil).
3. In a resealable bag or container, mix soy sauce with the brown sugar and vinegar. Add the pork and marinate in the fridge for about 20 minutes.
4. Pour the sesame seeds in a medium bowl. When the pork is finished marinating, place each chop in the bowl and press seeds into both sides.
5. Place the sesame seed coated pork chops on the prepared baking ban. Cook for 20 minutes.
Adapted from Everyday with Rachael Ray.
