Spicy Yoshida Pork Chops

(I forgot to take a photo, which is too bad because the chops turned out quite prettily.  Next time.)

Marinade

1 c. Yoshida sauce

1/4 c. spicy Korean red pepper paste (more or less to taste)

2 cloves garlic, minced

generous dash of black pepper

small splash of sesame oil

Chops

2 3/4" thick boneless pork chops

1/2 small onion, sliced

Marinate the chops in the spicy Yoshida sauce at least overnight.

Preheat oven to 375-degrees.

Place marinated pork chops in glass baking dish.  Lay sliced onions on top of each chop, then spoon extra marinade over the onions & chops.  Cover with aluminum foil.  Bake for 15 minutes on middle rack.

Turn the chops over, replace the onions, and spoon the remaining marinade over the chops.  Bake uncovered for 13 minutes, checking in now and then to baste.

Place the chops under the broiler for 2 minutes to crisp the outside of the chops and onions - this also makes the marinade sticky on the chops.  Delicious!

Remove from oven, let cool for 2-3 minutes.  I served the chops with pan-roasted baby red potatoes (seasoned with black pepper, salt, rosemary, thyme and oregano), and a green bean/zucchini/onion saute (seasoned with black pepper, salt and red pepper flakes).