Let's Talk Pork Chops, Friend!
You ever have one of those days where you open the fridge, stare at that pack of Pork Chops, and sigh? That's me, at least once a week. But then I remember this easy baked pork chops recipe and suddenly, dinner doesn't seem so intimidating. First time I made these, I managed to spill the seasoning everywhere and still ended up with something that tasted better than what I grew up with (no offense, mom). Also, pro tip: put on some music that you wouldn't admit to liking—prepping dinner goes faster and nobody's judging your playlist in your kitchen.
Why You'll Love This (Or At Least Not Hate It)
I make this whenever I need a "real meal" but can't be bothered to fuss with the stove, or when my family needs to be bribed into eating something green alongside their meat. For whatever reason, these baked pork chops get everyone to the table; maybe it's the crispy bits around the edges or the fact that you can serve it with practically anything lurking in your pantry. Oh, and this recipe forgives me every time I forget to marinate! (Marinating is a pipe dream for me most nights.)
What Goes In (And Some Substitutions, If You Fancy)
- 4 bone-in pork chops (mine are usually about an inch thick; thinner works too, but they cook faster. I sometimes use boneless if that's all I've got—it still works)
- 2 tablespoons olive oil (some days I just grab whatever oil is closest—sunflower, canola, you name it)
- 1 teaspoon salt (I swear by the flaky stuff, but, you know, regular salt is fine)
- ½ teaspoon black pepper (Grandma always insisted on the freshly cracked stuff—I just go with what I've got)
- 1 teaspoon garlic powder (sometimes I sneak in a clove of real garlic, squished with my knife, if I'm feeling fancy)
- 1 teaspoon smoked paprika (regular paprika works, or completely skip it, honestly—it just makes pretty color)
- 1 teaspoon dried thyme (dried oregano has found its way in there more than once, works just as well)
- Optional: a squeeze of lemon, or a splash of soy sauce—these days it's whatever bottle looks interesting
How I Do It (With a Few Tangents)
- Fire up your oven to 425°F (220°C). Yes, that hot—it helps you get those crispy bits. Preheat now or you'll be twiddling your thumbs later.
- Pat the pork chops dry. I mean really dry; they'll brown better. I use whatever clean towel I can find (sometimes paper towel, sometimes just a clean tea towel—I live dangerously).
- Mix your oil, salt, pepper, garlic powder, paprika, and thyme in a bowl. Sometimes I just dump it all onto the pork and rub it in directly because bowls = more washing up.
- Toss the chops in the seasoning mix. Use your hands; get messy. This is the fun part. Try to coat every surface—this is where I usually sneak a taste of the seasoning goo (okay, it's not pretty, but you can always add more salt at this stage if needed).
- Arrange the chops on a large baking sheet or ovenproof pan (if they’re crowded, they kinda steam instead of brown—so give ‘em some space if you can).
- Bake 17–22 minutes, flipping once halfway, until golden. Or until they’re firm in the middle but not rock-hard. I poke them to check; if juices run slightly pink or clear, you’re golden. Don’t panic if yours look a little pale—they’ll taste fine.
- Let them rest at least 3 minutes after baking. This honestly matters. Keeps them juicy. Sometimes I forget, though, and just eat right away, which is still good but a little drier. Up to you!
Stuff I've Learned (Mostly the Hard Way)
- If you skip drying the chops, they won't brown. That's just the law of the kitchen or something.
- Too much salt = not pleasant. I've done it, and had to drown my regret in gravy.
- Sometimes I marinate the chops ahead, but honestly, I've found it's not essential. Makes my life easier!
Variations I've Fooled Around With (and Regretted One)
- Honey & Dijon: Whisk a spoon of each into the oil. Good, but a little sticky and can burn fast. Keep an eye!
- Asian-ish: Splash soy sauce and a dash of ginger. Very nice, especially with rice.
- Cheesy Crust: Sprinkle grated parm on top halfway through. Okay, so, I tried once with cheddar—huge mess. Wouldn't recommend unless you like scrubbing pans.
No Fancy Gadgets? No Worries
All you really need is an oven and a baking sheet (I used to use a sad old roasting pan with a missing handle, it worked fine). If you don’t have tongs for flipping, just use a big fork or two forks. Or, maybe just use your fingers—carefully!
Storing (If It Even Survives Dinner)
In a sealed thingy (Tupperware, zip bag, bowl with a plate on top—you know the drill) in the fridge, these keep about 3 days. They taste pretty good cold too, almost like deli meat. But let's be honest, they never last more than a day around here. Oh, and you can freeze them too. But do I ever remember to? Nah.
What To Serve With Easy Baked Pork Chops (My Way, Anyway)
I’m partial to simple buttery peas or mashed potatoes. My kids vote for mac and cheese, every single time. If I have a wild streak, I’ll make a salad with whatever’s limp but salvageable from the veggie drawer. Sunday dinners used to mean applesauce on the side—I still do it sometimes for that retro feel.
Pro Tips I Learned The Hard Way
- I once tried broiling instead of baking, thinking it’d go faster—nope, burnt outsides and raw inside. Bake is best. Trust me.
- Don’t skip the resting time. Really. The one time I did, the pork was dry as a brick. Wait those 3 minutes (or 5 if you can be patient).
- If you use frozen chops, defrost all the way or they’ll steam and get sad. I know, I’ve tried.
FAQ (You Actually Asked or At Least Thought About)
- Can I use boneless instead?
- Yep! They cook quicker, so check after maybe 15 mins. I use whatever’s cheapest.
- What's the best way to reheat leftovers?
- I usually chuck them in the oven at low heat, wrapped in foil so they don't dry out (but honestly, sometimes the microwave wins if I’m starving).
- How do I know they're really done?
- If you're nervous, use a thermometer: 145°F (63°C) is the goal. But mostly, I poke 'em. Juices clear? They're done.
- Can I add veggies right on the pan?
- I’ve tossed carrots and onions on there, just cut ‘em chunky. They'll get soft, but honestly, potatoes take longer, so maybe par-cook those first (I never remember to, so half the time they’re a bit crunchy—still good though).
- Do I have to flip them?
- Probably not, but I do so both sides get nice color. Maybe a bit overkill, but eh, it’s a habit now.
Oh—one more thing, not really part of the recipe, but if you ever find yourself waiting for the oven timer with nothing to do, that's the perfect awkward window to delete a couple embarrassing photos off your phone (I've found this is surprisingly satisfying), or just do a victory lap around the kitchen. Happy cooking!
Ingredients
- 4 boneless pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
Instructions
-
1Preheat the oven to 400°F (200°C) and lightly grease a baking dish with cooking spray or oil.
-
2Pat the pork chops dry with paper towels. Brush both sides with olive oil.
-
3In a small bowl, mix together garlic powder, paprika, dried thyme, salt, black pepper, and onion powder.
-
4Sprinkle the seasoning mix evenly on both sides of each pork chop and place them in the baking dish.
-
5Bake for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
-
6Remove from the oven, let rest for 5 minutes, then serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!