Baked Pork Chops with Lemongrass (2016)

After almost a year of trial and error, I finally baked my pork chops perfectly right to call it a toddler-approved recipe. The meat is tender, seasoned just right, and loved by my whole family. I have more luck with the thick cuts then the thin cuts pork chops.

November 2, 2015 was the first time my little foodie Grace tried and like my homemade pork chops.  I like to play around with my different sauces and ingredients to make my own marinade sauces. It’s never the same.  I didn’t even think about documenting down the measurements or ingredients I used to marinade my pork chops at the time and when I saw that she liked it, I did not remember what I used nor how I baked it. I tried baking pork chops endless number of times since then and taking notes and taking pictures every single time I make it, but she never liked the pork chops I made until this time.  So I’m very happy I documented this before I forget again.


4 pork chops (one-inch thick cut)

Mix marinade sauce in a bowl:
1 Tbsp minced garlic
2 Tbsp Lee Kum Kee char siu sauce
1 Tbsp Lee Kum Kee oyster soy sauce
3 Tbsp minced lemongrass (frozen and imported from Vietnam)
1/2 tsp Shaohsing cooking wine
1 Tbsp Golden Mountain soy sauce
1.  Mix the marinade sauce with the pork chops in a bowl.  I covered the bowl and marinate it overnight in the fridge.  Or you can marinate the meat for at least 3 hours.
2.  Preheat oven 300 degrees.  Put foil on an aluminum baking tray so it’s easier to clean later.  Bake for 10 minutes at 300 degrees: Place the baking tray in the center rack of the oven.

4.  Flip the pork chops over.  This is when I increased the temperature to 350 degrees.  Then I brushed or drizzled honey on the top. Bake for another 12-15 minutes.

5.  Take the meat out and transfer onto a plate. Serve with rice and fresh veggies.  Enjoy!

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