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(Pork) Chop Chop! Time to Get Cooking!

Need something quick and easy for dinner using ingredients you have in your pantry? Try out this baked pork chops recipe! The sauce is almost like a barbecue, but just different enough to give it a savory/sweet combo that's killer on these pork chops. Try using the potatoes in our essentials bag and the Smith Family Farm Pork Chops for a delicious, one-pan dinner that is definitely a "make-again"!
Oven Baked Pork Chops and Potatoes
Ingredients
Marinade/Rub
  • 1 tsp Worcestershire sauce
  • 2 Tbsp ketchup
  • 1 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp olive oil (or vegetable/canola oil)
  • 1 clove garlic (minced)
  • 1 tsp apple cider vinegar (or white wine/sherry vinegar)

Chops/Potatoes

  • 4 pork chops
  • Baby potatoes
  • 1 Tbsp olive oil
  • Salt and pepper

Instructions

  1. Preheat oven to 430 F.
  2. Toss potatoes (all cut to roughly the same size, around 1 and 1/4 inches in diameter) in olive oil, sprinkle with salt and pepper, and scatter on a baking tray.
  3. Place the potatoes into the oven and give them a head start on cooking while you start preparing the pork chops (should be about 15 minutes).
  4. Mix the Rub ingredients in a small bowl.
  5. Slather both sides of the pork with the sauce and reserve some for basting.
  6. Take the tray with the potatoes out of the oven and put the pork on it. Place back into the oven for ten minutes.
  7. Take the tray out again, and spoon the reserved rub over the pork and put back into the oven for ten minutes.
  8. Take the tray out and use a brush to get the juices off the pan and onto the pork again. This adds a lot of flavor and color to the meat! Turn the oven to grill/broil and stick the tray into the oven for a few minutes, until the pork is nice and golden.
This rub can also be used as a marinade! Put the rub and pork in a Ziploc bag and massage from the outside to coat the meat. Stick it in the fridge for up to 24 hours or into the freezer immediately. If you're freezing it, the pork will marinate as it defrosts.
Photo creds and recipe inspiration from Nagi!

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