Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research breaded baked pork chops expert knowledge come together.
Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 637,899 times. Pork chops dry out quickly, especially when cooked in the oven. To prevent this from happening, marinate the meat or coat it with a breadcrumb mixture. Moreover, you should avoid overcooking the pork.
Scroll down to Step 1 to learn how to cook pork chops in the oven by either marinating or breading them, and by baking or broiling them. Combine the vinegar, ketchup, oil, and sugar. In a small bowl, whisk together the four marinade ingredients. Transfer to a glass dish or resealable plastic bag. Marinaded pork chops are great both baked and broiled. The type of vinegar you use will alter the way the marinade tastes.
Apple cider vinegar adds a subtly fruity taste and generally is a good accompaniment to pork. Wine vinegars have a more potent, complex taste, and balsamic vinegar offers a blend of sweet and sour flavors. You can experiment with various types of other flavored vinegars until you find one that appeals to your personal sense of taste. Experiment with the ingredients of the marinade as desired. In general, marinades need to have an acid, like vinegar, and an oil.
Other flavors can be contributed depending on the sweeteners, condiments, spices, and herbs you use. For example, another popular choice for pork chops is a marinade consisting of soy sauce, garlic, and ginger. Other acids, like pineapple juice or lemon juice, can be used instead of the vinegar. Place the pork chops in the dish or bag with the marinade and turn several times to coat evenly.