2 to 4 boneless pork chops
Teriyaki baste & glaze (Kikkoman)
olive oil
freshly ground pepper

In a Ziploc style bag, marinate pork chops in 2-4 tablespoons of Teriyaki per chop, 2 tablespoons of olive oil, and ground pepper as desired. Marinate in refrigerator for a least 1 hour (all day is better).

Preheat oven to 375°F.

Place pork chops in a baking dish with 1/4-inch of water. Cover the tops of each chop with a thin layer of Teriyaki and additional pepper. Cover with lid or aluminum foil.

Bake at 375°F for 45 minutes to an hour.

Serves 2 to 4.

Submitted by: Cassie O.