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Asian-Style Pork Chop Bake

Asian-Style Pork Chop Bake

Valerie Serao

Valerie Serao

Baked loin pork chops with an Asian citrus flair. The marinade will thicken in the oven, creating a thick glaze for the meat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1014 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

  1. To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 145 degrees F (63 degrees C).
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MOLSON7
31

MOLSON7

10/31/2003

Super easy. I thought this was great. Will make again although the cooking time on the recipe is too long. I also marinated it for 10 hours overnight would probably be even better.

Carrie Magill
30

Carrie Magill

1/25/2004

This is fantastic! We used what we had on hand, which was boneless pork ribs, garlic flavored teriyaki sauce (omitted the garlic), and 1 tsp ground ginger instead of fresh. Based on other reviews, we broiled them, then thickened the sauce into a gravy with a cornstarch/water mixture, then served it all over egg noodles. Very garlicy and spicy, just the way we like it! We'll be having this over and over.

SKYGRETCH
24

SKYGRETCH

6/19/2004

I changed the recipe a bit after reading the reviews, and this turned out great! I used 5 cloves of garlic and 2 tablespoons of fresh ginger for extra zip. Also, I followed the recommendation of draining the marinade before cooking, and boiling it down. I spooned it over the chops at the end of cooking, and again before serving. I served it with a cabbage salad with ginger dressing and white rice. My husband absolutely loved it and is taking the leftovers to work tomorrow!

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