Asian-Style Pork Chop Bake Recipe -
Asian-Style Pork Chop Bake Recipe

Asian-Style Pork Chop Bake

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings


  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).
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

Most Helpful Critical Review
Nov 13, 2003

This seemed to make too much marinade - so when the chops were baked in it, it didn't really thicken. I marinated the chops in it overnight and they did pick up a nice teriyaki/orange flavor, but in the end they tasted like they'd been basically boiled in marinade. If I made this again, I'd remove half of the marinade before baking, then during baking I'd spoon remaining marinade over the chops.


79 Ratings

Jan 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.

Jun 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!

Nov 02, 2003

This is an easy and tasty recipe. I really enjoyed this recipe as did my husband. Because of concerns by other reviewers I drained the marinade before cooking. I boiled it down and then used the sauce as a basting sauce. The pork chops were tend and juicy. If you do this, the cooking time needs to be reduced.

Jul 23, 2003

Excellent. Even my picky son ate it!

Feb 09, 2009

This was a great recipe. My 8 year old said "this is a keeper". I was not able to marinate it for long, maybe 3 hours. It was juicy and very flavorful.

Sep 14, 2003

What a good recipie! I've made this several times and everyone loved it. Be careful not to overcook the pork. Kat


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  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 1014 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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