Asian cutlets from the oven

Ingredients for 4 servings:

• 4 pork chops
• 1 tsp rice vinegar
• 1 tbsp sesame oil, toasted
• 3 tbsp soy sauce
• 3 tbsp teriyaki sauce
• some pepper, white

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Rinse the chops thoroughly with water and then pat dry. If they have a fatty edge, score it several times. Now mix a marinade from rice wine, sesame oil, soy sauce, teriyaki sauce, and pepper. Brush the chops all over with about half of the marinade using a pastry brush, including the bones. Let it marinate in the refrigerator for half an hour. Preheat the oven to 180°C (convection oven). Place the chops on a baking tray lined with baking paper and place in the oven for 15 minutes. After 15 minutes, remove the tray, turn the chops over, and brush with the rest of the marinade. Then return to the oven for another 15 to 20 minutes to finish cooking, checking the doneness frequently to ensure they don’t become too dry. If you like, you can serve the finished chops with spring onion rings and extra teriyaki sauce. Any Asian vegetable, rice or noodles go very well as a side dish to the cutlets, depending on your taste.