#TENDER BAKED PORK CHOPS RECIPE FULL#
For pork chops that are 1 to 2 inches thick, brine them for 1 to 2 hours. Baking your pork chops in the oven is such a simple way to do it, plus they come out tender and juicy and full of lots of flavor. Sprinkle onion soup mix over the pork chops, to taste. Pat the pork chops dry place on top of the rice. Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Pour the mushroom sauce over the pork chops, cover, and return to the oven.īake for about 30 minutes more until no longer pink in the center. If less than 1 inch thick, brine them for 30 to 45 minutes. Spray a 9 x 13-inch baking dish with cooking spray. Remove the pork chops from the oven, then drain and discard the chicken broth. Lower the heat and simmer the sauce until the pork chops are ready. Cover the pan tightly.īake in the preheated oven for 30 minutes.Ĭombine the chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat, then cook for 4 to 5 minutes.Īdd the flour and bring to a boil, stirring often until thickened. Transfer to the prepared roasting pan and top with onion slices. Brown the pork chops for 3 minutes on each side. Heat the remaining olive oil in a large skillet over medium-high heat. Make sure to bake your pork chops at a high temp.This helps caramelize your pork chops and lock in their juices.
Spice mixture: Fresh spices will infuse the chops with full-bodied flavor. Remove pork chops from the marinade and shake off excess. If You’re Going to Make Baked Boneless Pork Chops, a Few Tips.
Pour the chicken broth in the bottom of a shallow roasting pan. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes. Remove foil, and continue to bake until potatoes are fork tender, approximately 20 more minutes. In the prepared baking dish, layer pork chops, potatoes, salt and pepper and then cream soup. Place the pork chops in a glass or ceramic baking dish and pour marinade over top. Heat vegetable oil in skillet over medium high heat. Whisk together ⅓ cup of olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl.
0 kommentar(er)
