6 pork chop, bone-in, (about ¾ to 1-inch thick)
5½ oz yellow onions, quartered
8 oz tomatoes, quartered
4 oz bell peppers, of your choice, cut into wedges
18 oz BBQ sauce, of your choice, (2 bottles)
3 tbsp vegetable oil
To Serve:
1 cup rice, steamed, per serving
Preheat the oven to 440 degrees F.
Heat up oil in a skillet, add the chops, then sear on both sides. Once done, transfer to a roasting pan.
Combine all the vegetables in a bowl, then layer these on top of the chops.
Cover with barbeque sauce and wrap them with foil before transferring to the oven.
Bake for about 20 minutes, then decrease the heat to 360 degrees F and continue baking for 40 minutes or until the chops are fork tender.
Serve over rice, and enjoy!
The longer you marinate the meat the better it gets. You can marinate your meat a day in advance for better results. Slicing your meat thinner will also make it easier for the marinade to penetrate, and by the way, this Asian style marinade works well with Chicken too. Serve with vegetables or salad on the side and throw in some chopped spring onions and sesame seeds as garnish to bring more life to your plate. If you noticed why we used olive oil for this Asian marinade, it is simply because we are using a lean meat and the since fat from olive oil does not turn solid when chilled, this helps carry fat soluble flavors into your meat.
Sugar: 7g
:
Calcium: 37mg
Calories: 321kcal
Carbohydrates: 38g
Cholesterol: 54mg
Fat: 9g
Fiber: 1g
Iron: 2mg
Potassium: 425mg
Protein: 20g
Saturated Fat: 4g
Sodium: 142mg
Trans Fat: 1g
Vitamin A: 16IU
Vitamin C: 1mg
