Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Heinz Worcestershire sauce, Hershey, Hunt's ketchup, Jell-O, Jif peanut butter, Johnsonville, Kikkoman soy sauce, kosher salt, Kraft, land o lakes butter, lemon juice, marinated baked pork chops, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pork chops, Powdered sugar, ReaLemon, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Typically, I’m not much of a porch chop eater. I’d rather have a nice, thick, juicy steak. Who’s with me on that one? However, my husband loves pork chops, so I have to make them occasionally. Sometimes, I’ll make myself something else to eat, but I grew tired of doing that.
So, I experimented with different marinades and came up with something so good, so bold, so lip-smacking-good-you’d-slap-your-grandma, that I was GLAD to eat the pork chop staring up at me from my dinner plate. This recipe combines all sorts of savory and sweet ingredients like brown sugar and Worcestershire sauce. Yum!
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Quick Tip: Like Peter Brady said, “Porch chops and applesauce, please!”