Baked vegetables and meat have become a Friday night family tradition at our place. It used to be chicken of fish bake. Recently we started marinating pork chops and the family loves it.
The pork chops can be marinated for 24 hours for best taste. You can also marinate in bulk and freeze, then thaw in the fridge for 24 hours and bake. I feel this technique has worked best for our family.
If you are in a hurry, you may pound the pork chops, marinate it for 30 minutes and bake as well.
4 to 6 whole pork chops, 1 to 1 1/2 inch thick ( bone-in rib chops)
1 or two large onions cut into thick rings or slices
2 tsp butter
2 tsp vegetable oil
For the marinade:
2 tsp chili powder
1 tsp paprika
1/2 tsp garam masala
1/4 tsp turmeric
1/2 tsp black pepper powder
1/2 tsp coriander
2 tsp vinegar
1/4 cup olive oil
2 cups thick yogurt
Salt to taste, about 1 to 1 and 1/2 tsp
Place the pork chops in a large mixing bowl, drizzle 2 tsp vinegar and sprinkle a little salt, massage into the chops and set aside while you prep the marinade.
In a bowl, mix all the marinating ingredients together and whisk to form a creamy mixture. Pour it over the chops and massage it in well. The chops must be well coated. Chill this in the fridge for 24 hours or overnight for best taste. Thaw for an hour before use.
In a large skillet or sauté pan over high heat, melt 2 tablespoons of butter and oil together. Coat the skillet well with it. Brown the pork chops for about 3 to 4 minutes on each side.
Remove the pork chops to a baking dish. Preheat the oven to 350 F. Bake for 20-25 minutes, or until the pork chops are tender.
Sprinkle a generous serving of onions over the chops, and place the back in the top rack of the oven on broil for just 10 minutes. Remove and set aside to rest for 10-15 minutes so the meat is juicy and tender.
Serve with your choice of raw or baked vegetables or side salad. Enjoy!