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Outline:
- Title: Baked Pork Chop Recipe
- Short Intro Paragraph
- Full Recipe Introduction
- H2: Why You’ll Love This Recipe
- H2: Ingredients
- Image
- H2: Directions
- H2: Servings & Timing
- H2: Variations
- H2: Storage & Reheating
- H2: Notes
- H2: FAQs
- H2: Conclusion
Baked Pork Chop Recipe
Sink your fork into juicy, tender baked pork chops that are seasoned to perfection for a simple, delicious dinner.
I’ve been perfecting this baked pork chop recipe for years—ever since I spotted a stack of bone-in chops at my local farmers’ market one blustery fall morning. There’s something so comforting about oven-baked pork: the gentle heat coaxing out garlic butter notes, the meat staying succulent instead of drying out. You’ll love how easy it is to bring bold flavors to your table without fuss—plus, it’s healthy enough to serve midweek yet fancy enough for Sunday supper.
Why You’ll Love This Recipe
- Hands-off cooking: just season, bake, and relax.
- Juicy, tender chops every time—thanks to a quick sear and finish in the oven.
- Simple seasonings you probably have on hand.
- Minimal cleanup—one skillet and a baking sheet.
- Ready in under 35 minutes for a stress-free dinner.
- Family-friendly comfort food that even picky eaters adore.
- Customizable garlic butter boost for extra richness.
- Perfect for busy weeknights or casual weekend gatherings.
Ingredients
• 4 bone-in pork chops (1″ thick, about 1 lb each)
• 2 Tbsp olive oil (or melted butter)
• 1 tsp kosher salt (use Diamond Crystal for even coverage)
• ½ tsp freshly cracked black pepper
• 2 tsp garlic powder (or 3 cloves minced garlic)
• 1 tsp smoked paprika (adds warm, smoky flavor)
• ½ tsp dried thyme (or 1 tsp fresh, chopped)
• 2 Tbsp unsalted butter, softened (or garlic-infused compound butter)
• 2 cloves garlic, minced (optional garnish)
• Fresh parsley, chopped (optional, for garnish)
Tips: Bring chops to room temperature (15–20 minutes) so they cook more evenly. For lower sodium, swap salt for 1 Tbsp low-sodium seasoning blend. If you have Greek yogurt, a 15-minute yogurt brine adds extra tenderness.
Directions
- Preheat your oven to 400°F. Line a rimmed baking sheet with foil or parchment—this cuts cleanup in half.
- Rub each pork chop with olive oil. Sprinkle salt, pepper, garlic powder, paprika, and thyme on both sides. Press seasonings in gently.
- Heat a cast-iron or ovenproof skillet over medium-high heat. When it’s shimmering, sear chops 2 minutes per side until golden brown—this locks in juices and builds flavor.
- Dollop ½ Tbsp of softened butter on top of each chop. If you like garlic butter, stir minced garlic into the butter before adding.
- Transfer skillet to the hot oven. Bake 12–15 minutes, or until an instant-read thermometer reads 145°F at the thickest part. (USDA recommends 145°F for safe pork.)
- Remove chops, tent loosely with foil, and rest 5 minutes so juices redistribute—your chops stay juicy, not dry.
- Garnish with chopped parsley or a squeeze of lemon if you want a pop of brightness. Serve hot.
Servings & Timing
Makes: 4 servings
Prep Time: 10 minutes (plus 15 minutes to come to room temp)
Cook Time: 15 minutes searing + 12–15 minutes baking
Rest Time: 5 minutes
Total Time: About 35–40 minutes
Variations
• Honey-Mustard Twist: Swap smoked paprika for 1 Tbsp Dijon and drizzle honey before baking.
• Herb-Crusted: Mix rosemary and thyme into panko, press on chops, then bake.
• Low-Carb Keto: Use ghee instead of oil, and skip thyme for more garlic butter richness.
• Spicy Kick: Add ¼ tsp cayenne or chipotle powder to your seasoning blend.
• Lemon-Garlic: Marinate chops 30 minutes in olive oil, lemon zest, and garlic before baking.
• Weeknight Shortcut: Skip the sear—just season and bake for an extra 3–5 minutes.
Storage & Reheating
Refrigerator: Store leftover pork chops in an airtight container up to 3 days.
Freezer: Freeze in a zip-top bag up to 2 months—label with date.
Reheat: Warm in a 325°F oven for 10–12 minutes, covered with foil to retain moisture. You can also slice and microwave at 50% power for 1–2 minutes per chop.
Make-Ahead: Season chops, seal in a bag, and refrigerate up to 6 hours before cooking; let chops sit at room temp 20 minutes before searing.
Notes
I learned that chops thicker than 1″ take a few extra minutes—so adjust if yours are 1¼″. If you skip the sear, you’ll miss that beautiful crust, but it still tastes great. For extra juiciness, brine the chops in ½ cup Greek yogurt and 1 tsp salt for 15 minutes—rinse lightly before seasoning. A meat thermometer is your best friend: it removes guesswork and ends overcooked pork drama.
FAQs
Q: Can I use boneless pork chops?
A: Absolutely—just reduce baking time by 3–5 minutes, since they cook faster.
Q: Why did my chops turn out dry?
A: Likely overcooked—aim for 145°F internal temp and always rest before slicing.
Q: What’s the best pan for searing?
A: A well-seasoned cast-iron skillet holds heat and gives chops a lovely crust.
Q: Can I prep this recipe the night before?
A: Yes—season and store chops in the fridge, then bring to room temp and follow directions.
Q: Is garlic powder okay instead of fresh garlic?
A: Garlic powder works great—just blend into the dry rub for even coverage.
Q: How do I know when pork is done?
A: Use an instant-read thermometer; 145°F is safe and yields juicy meat.
Q: Can I freeze the seasoned chops raw?
A: You can—just thaw in the fridge overnight before cooking.
Q: What side dishes pair well?
A: Try garlic mashed potatoes, roasted Brussels sprouts, or my Garlic Butter Green Beans.
Conclusion
This baked pork chop recipe brings together simple seasonings, a garlic butter finish, and foolproof timing for juicy, tender results every time. It’s a quick, comforting dinner that feels special with minimal effort. Give it a try tonight—then swing back and let me know how your family loved it, or explore more of my easy weeknight recipes for inspiration!
Baked Pork Chop Recipe
Ingredients
- 4 bone-in pork chops (1" thick, about 1 lb each)
- 2 Tbsp olive oil (or melted butter)
- 1 tsp kosher salt (use Diamond Crystal for even coverage)
- 1/2 tsp freshly cracked black pepper
- 2 tsp garlic powder (or 3 cloves minced garlic)
- 1 tsp smoked paprika (adds warm, smoky flavor)
- 1/2 tsp dried thyme (or 1 tsp fresh, chopped)
- 2 Tbsp unsalted butter, softened (or garlic-infused compound butter)
- 2 cloves garlic, minced (optional garnish)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F. Line a rimmed baking sheet with foil or parchment to cut cleanup in half.
- Rub each pork chop with olive oil and sprinkle with salt, pepper, garlic powder, paprika, and thyme. Sear the chops in a hot skillet for 2 minutes per side.
- Place a dollop of softened butter on each chop before transferring the skillet to the oven. Bake for 12–15 minutes until internal temperature reaches 145°F.
- Remove the chops, tent loosely with foil, and let them rest for 5 minutes. Garnish with chopped parsley or lemon before serving.
