This is so easy to make and is delicious
- Carbohydrate 5.0717375 g
- Cholesterol 137.5025 mg
- Fat 18.0755375 g
- Fiber 0.486749996095896 g
- Protein 41.7924625 g
- Saturated Fat 5.99024875 g
- Serving Size 1 1 Serving (215g)
- Sodium 740.13125 mg
- Sugar 4.5849875039041 g
- Trans Fat 2.600555 g
- Calories 362 calories
Step-by-step
- Pam spray a baking dish & lay in chops.
- Mix remaining ingredients together & pour / spread on top.
- Bake at 350 deg. half hour or so, uncovered.
Does the marinade need extra acid to cut through the sugar content of the orange marmalade? Commercial Italian dressing provides that necessary balance via distilled vinegar, preventing the coating from tasting cloying during the bake.
- Bake these pork chops at 350 degrees Fahrenheit uncovered to allow the excess moisture from the dressing and marmalade to evaporate, which helps the glaze thicken properly.
- Keep total baking time around 30 minutes. Lean pork loin chops dry out rapidly if left in the oven past 145 degrees internal temperature.
- Stir the dry onion soup mix thoroughly into the liquid ingredients before pouring; otherwise, dehydrated onion flakes will clump on top of the meat and burn.
- Store cooked leftovers in an airtight glass container for up to three days in the refrigerator.
- Reheat second-day chops gently in a covered skillet with a tablespoon of water to restore moisture to the protein fibers.
Leftover pork can be shredded into a simple fried rice or tossed with ginger for a quick meal. Proper storage ensures the meat retains enough moisture for successful second-day transformations.
