Things You'll Need
5 cloves garlic
1/4 cup white onion
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. oregano
1/3 cup olive oil
Butchers cut pork chops from the pork loin area of the pig. Each section of the pork loin has a different level of tenderness. The cuts include blade, rib, top loin, sirloin and pork loin chops. A tasty baked pork chop is tender and flavorful regardless of the cut. The best way to ensure a delicious dinner is by marinating the meat. Marinade contains an acidic ingredient to break down tough fibers, and spices to add flavor. Make this easy homemade marinade in less than five minutes, and pour it over your pork chops the night before you bake them.
Marinate the Pork Chops
Wash pork chops and set in shallow glass dish. Glass does not react to acidic foods.
Peel and chop garlic cloves. Set aside.
Chop onion finely. Set aside.
Make sour orange juice. Mix orange juice, lemon juice and lime juice. Stir to combine.
Add garlic, onion, salt, pepper and oregano to sour orange juice. Stir until thoroughly mixed.
Add oil to juice mixture and stir. Oil will not thoroughly combine with the juice.
Pour marinade over pork chops and cover tightly. Refrigerate overnight.
Bake the Pork Chops
Preheat oven to 350 degrees Fahrenheit.
Transfer pork chops to baking pan or oven dish. Discard marinade.
Bake until fully cooked to an internal temperature of 160 degrees Fahrenheit. The time varies according to thickness of the chops and whether they are boned or boneless. Generally, thin cut pork chops with bone take 20 minutes. Thick boneless chops may take 45 minutes or longer. Regardless of the cut, turn pork chops halfway through the cooking time.