This particular recipe was born out of necessity. See, we’d traveled for a ski vacation, and our lodgings had cooking facilities, so we brought along a bunch of meat in a cooler. It was winter, obviously, since we were going skiing. Now, at home, we BBQ all winter, so we figured we’d be able to fire up the grill there as well! Turns out they shut down the BBQ facilities for the winter. Go figure! So, I got called upon to come up with a tasty recipe for oven-baked Pork Chops, and here’s what I came up with! We’ve made this many times since, so I’d say it was a success.
Serves many, or 6 with leftovers for lunches!
- 9 Bone-in Pork Rib or Loin Chops
- 2 or 3 Limes, Juiced
- 3 Tbsp Gluten-free Tamari or Soy Sauce
- 2 or 3 Cloves Garlic, Pressed or Minced
- 20 oz Mushrooms, Sliced
- 2 Shallots, Diced
- 1 Cup Full Fat Yogurt
- 3 Tbsp Butter
Marinate Pork Chops in Lime Juice and Tamari Sauce along with the pressed Garlic for at least 1 hour, preferably longer. Overnight is ideal, if you’re planning ahead! You can marinate them in the pan that you’ll be cooking them in, if you have space to fit a huge pan in the fridge. Otherwise you can marinate them in a ziplock bag.
Preheat oven to 350. Transfer the marinade to your large roasting pan. Melt Butter in a large sauce pan on the stove. Working in batches, sear Pork Chops on the stove over medium-high heat until browned. Place in the large roasting pan with lid in one layer, if possible. Add more Butter to the pan, and cook Onions and Mushrooms until softened. Place Yogurt in dollops on top of the Pork Chops until evenly covered, then spread around with the back of a spoon or a spatula. Cover with softened Mushrooms and Onions. Cover the pan and cook for about 1 hour. Enjoy for dinner, and enjoy having easy leftovers for lunch the next day!