Affordable and easy to prepare, pork chops have long been a staple meat in American supermarkets. When on sale, people often wrap them individually or in small bunches and freeze them for quick use for a meal. The meat of this cut lends itself to a variety of flavors and marinades, and can be seasoned according to personal preference. Baking the chops is an easy and quick way to cook them, while still retaining flavor and moisture.
Things You'll Need
Thaw the chops by placing them in a sealable plastic bag and placing the bag in a bowl of cold water underneath the kitchen tap in the sink. Continue changing the water every ten minutes until the pork feels thawed and soft, about 40 minutes.
Pour the marinade in to the plastic bag, re-seal it, and place it in the refrigerator. Allow the pork chops to marinate for 8 to 24 hours.
Preheat oven to 350 degrees Fahrenheit.
Place the pork chops in the baking dish and pour half of the marinade over it.
Insert the baking dish in to the oven and bake for 30 minutes.
Remove the chops from the oven and flip them. Pour the remaining marinade over the chops. Insert them back in to the oven.
Bake the meat for another 30 minutes, or until a meat thermometer reads 160 degrees Fahrenheit when inserted in the thickest part of the chop.
A variety of marinades can be used on the meat, from a lemon and rosemary combination to plain barbecue sauce.
References and ResourcesRecipe Tips: Thawing Pork
Ask the Meat Man: Pork Freezer Chart
Epicurious: Baked Pork Chops with Parmesan-Sage Crust
Dairy Goodness: Baked Pork Chops with Lemon and Herbs