Juicy, tender pork chops marinated with a sesame ginger vinaigrette and baked in the oven to perfection.
2-Ingredient Baked Sesame Ginger Pork Chops
A brief time in the refrigerator gives the bone in thick pork chops loads of flavor while tenderizing the meat. Even if you don't have time for the pork chops to hang out in the marinate, skip the marinating and pour the sesame ginger vinaigrette over them just before you bake them in the oven. Still delicious.
I like to cook thick cut porterhouse pork chops with the bone in them because there is so much more flavor. Other cuts of pork chops will work, like boneless pork chops, sirloin pork chops, and thin cut pork chops, sometimes called rib pork chops.
There is no need to complicate dinner when you can make this simple meal that everyone will enjoy. You will only need two ingredients, Maria's Sesame Ginger Vinaigrette and pork chops.
Once they go in the oven, you can have a wholesome meal on the table in less than 45 minutes, depending on the size of the pork chops.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR SESAME GINGER BONE IN PORK CHOPS
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Sesame Ginger Bon In Pork Chops, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
WHAT YOU WILL NEED TO MAKE SESAME GINGER BONE IN PORK CHOPS
Large baking dish
Bone in pork chops
Maria's Sesame Ginger Vinaigrette
Bone in pork chops
Maria's Sesame Ginger Vinaigrette
HOW TO MAKE SESAME GINGER BONE IN PORK CHOPS
Preheat oven to 375 degrees F. While the oven is preheating, add the pork chops to the baking dish. Let them marinate for 15-45 minutes at room temperature.
Place in the preheated oven and bake for 60 minutes. Check with a digital instant-read thermometer to confirm the meat reaches 165°F, ensuring it is fully cooked.
Remove from the oven. Let rest for about 10-15 minutes before slicing to allow the meat juices to distribute throughout the meat.
The vinaigrette was plenty of seasoning for our taste, but feel free to add additional salt and pepper as desired.
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