Baked Teriyaki Pork Chops
6-8boneless ribeye cut or boneless pork chops
1 Tbspmrs. dash chicken seasoning
1 Tbspweber roasted garlic and herb seasoning
1 Tbspbad byron's butt rub
1 Tbspmccormick montreal steak seasoning (25% less sodium)
1 Tbspmccormick smoked paprika
1/2 ckikkoman teriyaki sauce
1/2 cworcestershire sauce
2 largesheets aluminum foil
How to Make Baked Teriyaki Pork Chops
- Preheat Oven to 350°.
- **NOTE** I SAY 1 TBSP ON ALL SEASONINGS, HOWEVER, I AM NOT TRULY SURE OF AMOUNT, DUE TO I USUALLY JUST SPRINKLE THEM ON EACH PORK CHOP SPARINGLY, YOU DO NOT WANT A CRUST OF SEASONINGS, JUST A HINT OF FLAVOR.
- Cover deep baking pan with Aluminum foil, mold it to the inside of pan without tearing it.
Sprinkle bottom of pan with each Dry Seasoning, no sauces just yet.
Place all Pork Chops in pan, sprinkle sparingly with each Seasoning. Pour Teriyaki sauce over Pork Chops. (I hold the bottle over the pan and make a pass over each chop and down the sides of the pan, you just want a little juice between each chop that you can see.) I repeat same with Worcestershire Sauce.
- Place second piece of Aluminum foil over top of pan and seal it all the way around. Place in oven and bake for 45 minutes.
Then prepare Sides for oven. I try to get the Sweet Potato Patties in with the chops.
I make baked Cinnamon & Brown Sugar Sweet Potato Patties and either Speckled Butter Beans or Petite Lima Beans with this dish. Recipes included in my recipe box.
- Before you remove Chops from oven, take off top foil and let them Brown in the oven for about 15 minutes. By this time the Sweet Potato Patties should be done.