This recipe turned out very well for me, in spite of a near-disaster. I made a few changes: First, since pork chops are typically so lean and can dry out easily, I borrowed a technique from another recipe. I heated three tbsp of olive oil in a small skilled with a couple of cloves of diced garlic and a teaspoon of ginger. Once the oil was hot, I let it cool slightly, poured it over the chops and rubbed it into the meat. I covered the chops and refrigerated them for a couple of hours. Something about the hot, seasoned oil on the meat works to keep the chops super moist. I followed this recipe, but leaving out the water and onions. Once the chops were in the oven, I ran out to pick up my daughter from an activity. Should have been home in 20 minutes tops, but things ran very late and we were gone for over an hour. I got home ready to pitch the overcooked chops and order pizza, but when I took the chops out of the oven I was shocked that they were still moist enough (not perfect) though certainly completely cooked. It's the hot oil treatment, I'm sure of it! :) They were very tasty, so I'm looking forward to making this again some night when I can take them out of the oven sooner.
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