Brown Sugar Pork Chops

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 165°C (325°F).

   Kokkens note: Ensure the oven rack is in the middle position for even cooking.

2. 2

   Pat the pork chops dry with a paper towel.

   Ca. 1 min.

   Kokkens note: Drying the surface helps the seasoning adhere better and promotes a better crust.

3. 3

   Season both sides of each pork chop generously with the seasoned salt.

   Ca. 1 min.

4. 4

   Arrange the seasoned chops in a single layer inside a 23x33 cm (9x13 inch) baking dish.

   Ca. 1 min.

   Kokkens note: Don't overcrowd the pan, as this can cause the chops to steam rather than bake.

5. 5

   Press the dark brown sugar firmly onto the top surface of each pork chop, creating an even crust.

   Ca. 1 min.

   Kokkens note: Packing the sugar on helps it melt into a glaze rather than just dissolving.

6. 6

   Carefully pour the water into the bottom of the baking dish, around the pork chops.

   Ca. 1 min.

   Kokkens note: Avoid pouring water over the sugar-coated tops to keep the crust intact.

7. 7

   Cover the baking dish tightly with aluminum foil.

   Kokkens note: Covering the dish traps steam, which keeps the pork chops moist and tender.

8. 8

   Bake in the preheated oven for 60 minutes, or until the pork is cooked through and tender.

   Ca. 1 t.

   Kokkens note: The internal temperature of the pork should reach 63°C (145°F) for safe consumption.

9. 9

   Remove the dish from the oven and let the pork chops rest, still covered, for 5 minutes before serving.

   Ca. 5 min.

   Kokkens note: Resting allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender chop.

10. 10

    Spoon any pan juices over the chops when serving.