This is a great recipe for a weeknight meal. It calls for 4 boneless pork chops - make sure you buy the thick ones that have some fat on them. That fat cooks down during baking, keeps the chops tender, and blends with the sauce - adding flavor. This recipe goes great with the Roasted Parmesan Potatoes I made the other day. All you need to do is mix a few ingredients together, pour over the chops, and throw them in the oven. You could even mix the sauce the night before and store it in the fridge so you're good to go the next day.
Here's what you need:
- 1 pkg (roughly 1.25 to 1.5 lbs.) of thick, boneless pork chops (My package was 1.38 lbs., and my chops were about 3/4" thick.)
- 3 Tbsp. tomato paste
- 3 Tbsp. local honey
- 2 Tbsp. low-sodium soy sauce
- 1 tsp. apple cider vinegar (If you don't have this, distilled white vinegar will do.)
- 1/4 tsp. garlic powder
- 1/4 tsp. seasoned salt
- Kosher salt
- about a 1/3 C. water
In a small bowl, mix together the tomato paste, honey, soy sauce, cider vinegar, garlic powder, and seasoned salt.
Sprinkle the chops lightly with kosher salt. Then pour the sauce over them. Turn them so both sides are coated with the sauce.
You might notice in the photo that I sprinkled pepper on mine. Don't do it. I tried it to see if it would add to the recipe, but it doesn't. The pepper actually competes with the nice flavor of the sauce.
Before you put the chops in the oven, pour about 1/3 cup of water into the baking dish. Bake at 400 degrees for about 20 to 25 minutes, or until their internal temperature reads 160 degrees. Serves 4.