Sunday Pork Chops
Juicy pork chops baked with flavorful vegetables and mushrooms, enhanced by soy sauce and seasonings, perfect for a hearty family dinner or casual gathering.
Ingredients
Instructions
- Preheat the oven and spray a 9 x 13-inch pan with Pam.
- Place the thick pork chops in the pan.
- Chop the onion and green bell pepper.
- Put the chopped onion and bell pepper on top of the pork chops.
- Drain the sliced mushrooms and add them on top of the vegetables.
Tips & Substitutions
For extra flavor, marinate the pork chops in soy sauce and a bit of garlic for at least an hour before cooking. If you don't have chicken bouillon, you can substitute with vegetable broth or omit it altogether. Consider adding some sliced carrots or zucchini for additional veggies, or even switch the pork for chicken for a different take. This recipe is versatile and works well with various meats.
Serving Suggestions
Serve the pork chops with a side of rice or mashed potatoes to soak up the delicious juices. Steamed vegetables like green beans or a fresh salad would complement the dish nicely. This meal pairs beautifully with Quick Broccoli Chicken Roll-Ups for a full family dinner experience. Don't forget to garnish with fresh herbs for an added touch.
Storage & Reheating
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish with a splash of water or broth to keep them moist, and cover with foil. Bake at 350°F for about 15-20 minutes until heated through. Avoid reheating in the microwave, as it can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Pork Chops contains roughly 476 calories, with 12g protein, 78g carbohydrates, and 16g fat. It is an excellent source of vitamin C (132% of the Daily Value), dietary fiber (39% of the Daily Value), and protein (23% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2581mg per serving (112% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops instead of bone-in?
Yes, you can use boneless pork chops for this recipe. Just be aware that they may cook faster than bone-in chops, so adjust the cooking time accordingly to ensure they remain juicy and tender.
What can I do if the pork chops are tough after cooking?
If your pork chops turn out tough, it may be due to overcooking. To prevent this, use a meat thermometer to check for doneness; they should reach 145°F. If they are already tough, try slicing them thinly against the grain and serving with a flavorful sauce to help tenderize the meat.
Can I add other vegetables to this dish?
Absolutely! You can add a variety of vegetables like sliced carrots, zucchini, or even corn. Just make sure to chop them into similar sizes for even cooking. This adds both nutrition and color to the dish, making it more appealing and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).