This glaze is a “two for one”, and a great time saver. It starts out as a marinade, and by reserving half of the marinade to add half way through the cooking process, it becomes a sticky gooey flavorful glaze. You won’t do pork chops any other way again.
This recipe will cover 2-4 boneless skinless pork chops, and can be doubled/tripled.
Whisk the following ingredients together to create your marinade (and soon to be glaze):
- 2 Tbsp. Olive Oil
- 2 Tbsp. Brown Sugar
- 2 Tbsp. Ketchup
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Worcester Sauce
- 1 Tsp. Lemon Juice (Fresh Squeezed!)
Preheat your oven to 350 degrees.
If you didn’t have time to marinade your meat, don’t fret. While yes, meat is always going to taste better the longer it sits in a marinade, it’s not always necessary. The best thing about this recipe is that you can make it in a pinch without leaving it to marinade. Your meat will still be tender and flavorful without the early preparation.
Put your pork chops in a roasting pan and cover with half of the marinade. Using a fork, poke a bunch of holes into your pork chop. Slather the marinade all over the pork chops.
Bake for 20 minutes. Add the remainder of the marinade and put back in the oven for 20 more minutes (or until the meat is cooked). After you have plated the pork chops, drizzle the glaze (which was our marinade but has now transformed into a sticky gooey flavorful glaze) from the pan directly over the chops. Enjoy!