Tuscan Herb Baked Pork Chops

It's a longstanding tradition to have pork on New Year's Day. Some years we have ham, occasionally I'll cook a pork tenderloin, but for this year, I decided baked pork chops would be the star of the show. 

Thirty minutes in the marinade and an hour baking time and we were ready to eat. I always keep a variety of olive oils and different kinds of vinegar to experiment with when it's time to mix up a marinade. I love the blending of flavors of Tuscan Herb Olive Oil and Sicilian Lemon Balsamic Vinegar. These pork chops were fork tender and so moist! If you're looking for a new way to wow the family with familiar pork chops, give this recipe a try.

1/4 cup Sicilian Lemon Balsamic Vinegar

a few grinds of black pepper

1/2 t. salt

1 T. Tone's Tuscan Garlic Seasoning Blend

1/3 cup Tuscan Herb Olive Oil

6 bone-in pork chops (about 1 1/2 - 2 lbs.)

In a medium bowl, whisk together vinegar, black pepper, salt, and seasoning blend. While whisking, slowly pour in olive oil to completely blend together. Add pork chops to a large Ziplog bag. Pour in marinade, carefully close bag, and turn bag over a few times to completely coat pork chops.

Let pork chops marinate for 30 minutes or so.

Preheat oven to 350 degrees F. Spray a large baking dish with non-stick spray. Carefully place pork chops into baking dish and pour marinade over chops.

Cover with foil and bake for 45 minutes or so. Remove foil and return to oven for another 15 minutes or until internal temperature of pork chops reach 160 degrees F.