Name: Baked Pork Chops
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 2 tablespoons butter -; 2 bone-in pork loin chops (3/4 inch thick) -; 1/4 cup chopped onion -; 1/4 cup maple syrup -; 2 tablespoons water -; 1 tablespoon cider vinegar -; 2 teaspoons Worcestershire sauce -; 1 teaspoon chili powder -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 1/8 teaspoon garlic powder -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Baked Pork Chops

1. 2 tablespoons butter -

2. 2 bone-in pork loin chops (3/4 inch thick) -

3. 1/4 cup chopped onion -

4. 1/4 cup maple syrup -

5. 2 tablespoons water -

6. 1 tablespoon cider vinegar -

7. 2 teaspoons Worcestershire sauce -

8. 1 teaspoon chili powder -

9. 1/4 teaspoon salt -

10. 1/4 teaspoon pepper -

11. 1/8 teaspoon garlic powder -

How to cook deliciously - Baked Pork Chops

1. Stage

Preheat the oven to 350°F. Grease an 11x7-inch baking dish with cooking spray. In a large skillet, heat the butter over medium heat until it melts and begins to bubble. Add the pork chops to the pan and cook until brown. Flip, and brown the other side. Editor's Tip: The secret to browning meat? Move the meat as little as possible. Once the pork chop is in the pan, let it sit for a few minutes, peeking now and then to check the color. Wait for a rich caramel brown—that means the most flavor.

2. Stage

Transfer the pork chops from the skillet to the prepared baking dish. Scrape out any butter and juices from the skillet and add them too. Sprinkle with onions.

3. Stage

In a small bowl, mix the maple syrup, water, cider vinegar, Worcestershire sauce, chili powder, salt, pepper and garlic powder. Stir until well combined.

4. Stage

Pour the sauce over the chops. Bake the pork chops, covered, until a thermometer inserted in the thickest part of the pork reads 145°, which should be 15 to 20 minutes. Let stand for five minutes before serving. Editor's Tip: Don't be afraid if the pork is pink: gray pork can be a sign of overcooking. And don't be tempted to cut into a chop right away! Allowing the meat to rest after cooking allows the juices to redistribute throughout the meat rather than run out on the cutting board.