Succulent Pork Chops

Succulent Pork Chops

11
Mrs. Rieper 2

"These pork chops are absolutely to die for! They turn out so juicy and tender and, so far, my husband has had me make these chops for tailgating parties, house parties, supper with the kids, dinner for us two...he can't get enough!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 500 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 85.9g
  • 28%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 2550 mg
  • 102%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Stir together the hoisin sauce, vinegar, brown sugar, and soy sauce in a medium bowl. Dip each pork chop into the mixture, and place in a shallow baking dish. Pour any remaining sauce over the top. Cover, and refrigerate for 30 to 60 minutes.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Bake the pork chops uncovered until the sauce has turned to a glaze and the meat is cooked through, 30 to 40 minutes.

Reviews

11
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

What I left out is that I take the remaining sauce and heat it up in a sauce pan until full boil. Then, I drizzle the sauce over the meat when I'm done baking it! The sauce is also great over wh...

Most helpful critical review

While these were flavorful, the liquid never turned into a glaze; probably 1/2 cup instead a full cup of soy sauce should have been used.

What I left out is that I take the remaining sauce and heat it up in a sauce pan until full boil. Then, I drizzle the sauce over the meat when I'm done baking it! The sauce is also great over wh...

While these were flavorful, the liquid never turned into a glaze; probably 1/2 cup instead a full cup of soy sauce should have been used.

My boyfriend and I thought this was really great. I used less brown sugar, about 1.5 cups. Very very tasty!

To get thicker sauce try Dark karo syrup and touch of honey and you can use potato starch to thicken also. Corn Starch 2nd best if you don't have potato starch.

Loved the flavor but even using cornstarch, it didn't get as thick as I'd like. HOWEVER... I added crushed red pepper flakes and served with rice w/ green and red peppers it was excellent! I...

I just made this for dinner. I did not care for it.

I really enjoyed these - I thought they had incredible flavor, not too salty and not dry at all - I will make these all the time. I did these in the oven as suggested by the recipe but will als...

I tried it twice and it's delicious!!

Great flavor but recipe produced way too much glaze. The pork chops were floating in it as they baked and it never thickened up like I thought it would. It was very watery and I had expected i...