Ingredients:
1/2 cup teriyaki sauce
1/2 cup orange juice
1/4 cup dry sherry
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
ground black pepper to taste
1 dash ground allspice
6 (3/4 inch) thick pork chops
Directions:
To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
Preheat oven to 400 degrees F.
Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 160 degrees F.
Comments:
I followed some of the comments from this recipe and marinated the meat all day long. I also moved it to a baking dish and used the left over marinade as a basting liquid. I don't know if I liked this. Adam says the pork was overcooked - I let it go for 30 minutes and let it sit on the stovetop about 5 minutes more to get to 160. I'm not such a fan of pork in the first place so perhaps I'm not the best judge for this one.
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