So I forgot to take pictures again, but I at least got a picture of one of the chops before it got consumed. |
Ingredients:
1 Tbsp soy sauce (I used the reduced sodium version)
2 Tbsp vegetable oil (I used extra virgin olive oil)
1 Tbsp Worcestershire Sauce
1 tsp lemon juice
2 Tbsp brown sugar
2 Tbsp ketchup
6 pork chops, trimmed
*A quick note about this sauce. I reduced it thinking that it would be too much for just two pork chops. I was completely wrong. I barely had enough to cover both sides. I would suggest that for 4 or 6 chops to double or triple the ingredients to get more sauce.
2 Tbsp vegetable oil (I used extra virgin olive oil)
1 Tbsp Worcestershire Sauce
1 tsp lemon juice
2 Tbsp brown sugar
2 Tbsp ketchup
6 pork chops, trimmed
*A quick note about this sauce. I reduced it thinking that it would be too much for just two pork chops. I was completely wrong. I barely had enough to cover both sides. I would suggest that for 4 or 6 chops to double or triple the ingredients to get more sauce.
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).
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