Finger licking delicious oven baked sticky pork chops. Baked in a luscious orange soy sauce with a generous amount of garlic. Plus I use one of my secret pantry "weapons" to lift this easy dinner recipe to another level.
Place garlic, brown sugar, orange juice, kecap manis, soy sauce, and smoked vinegar in a bowl. Mix well until the sugar has dissolved, add peel, then set aside.
Pre-heat oven 180°C/360°F
In a large frypan brown pork chops on a medium-high heat. To avoid crowding the pan brown one tomahawk pork chop at a time.If using normal size pork chops brown two at a time.You are not cooking the chops all the way through, only browning for colour and taste.
Place browned chops in an oven proof baking dish and set aside.
Without cleaning the pan add diced onions. cook onions on medium heat until softened. Scrape up all the brown bits leftover from cooking the pork as you do.
Add sauce mixture with orange peel to the pan.
Bring to the boil and simmer for 2 minutes. Pour sauce over the pork chops in the baking dish.
Cover pork chops with the baking dish's lid, or with a double layer of aluminium foil. Place in the oven and bake for 20 minutes.
After 20 minutes remove the lid or foil from the baking dish. Bake pork chops for a further 10 minutes.
Then turn the pork chops over in the baking dish and cook for a further 10 minutes.
Once cooked remove pork from the oven. Cover and leave to rest for 10 minutes before serving with the sauce from the roasting pan.
KECAP MANISIs a prominent ingredient in this recipe, if you can find it, use it. If not substitute 1 tablespoon (USA 1 tablespoon + 1 teaspoon) of oyster sauce, and 2 teaspoons dark brown sugar. Alternatively use Hoisin sauce. Using either alternatives will result in a different, but just as delicious recipe.SMOKED VINEGARThis is purely optional, I realise not everyone has it in their cupboard. Substitute apple cider vinegar. It can be purchased at Japanese grocers or specialty food shops.IS THE SAUCE TOO RUNNY?Sometimes when I make this recipe I find the sauce the sticky pork chops are cooked in can be a little too runny. This can be due to the water content of the pork, or simply super juicy oranges.The easiest solution is to pour the sauce into a saucepan while the pork is resting after cooking. Bring the sauce to a simmer and reduce until it thickens slightly.GENERAL COOK’S NOTESAll oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY