Name: Baked Pork Chops - pork chop recipes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 bone-in pork chops (about 1 inch thick); 2 tbsp olive oil; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp dried thyme; 1/2 tsp black pepper; 1 tsp salt; 1 tbsp fresh parsley, chopped (for garnish)

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When I think of comfort food, baked pork chops always come to mind. I’ve cooked these countless times for my family, and they never disappoint. Juicy, tender, and coated in a flavorful seasoning, these pork chops prove that simple ingredients can create something unforgettable. I get it—pork can sometimes feel intimidating. Too dry and you’re stuck chewing forever. But follow me here: with this recipe, the oven does the heavy lifting while you get to enjoy the results. This isn’t just another one of those quick pork chop recipes floating around—it’s the kind you’ll bookmark for busy nights when you crave hearty flavors without spending hours at the stove. And here’s the kicker: whether you’re into recipes for pork chops, exploring pork recipes in general, or even hunting for keto pork chop recipes to keep dinner low-carb, this one checks all the boxes. Oh, and if you’ve been wondering how to make pasta recipes work as a side dish, I’ll let you in on a little secret—it pairs beautifully with these chops. So go ahead, call it your new weeknight hero dish.

1) Key Takeaways
2) Easy Baked Pork Chops Recipe
3) Ingredients for Baked Pork Chops
4) How to Make Baked Pork Chops
5) Tips for Making Baked Pork Chops
6) Making Baked Pork Chops Ahead of Time
7) Storing Leftover Baked Pork Chops
8) Try these Main Course next!
9) Baked Pork Chops
10) Nutrition

1) Key Takeaways

Learn how to make pork chop recipes that stay juicy and tender.
Discover seasoning tricks that bring out bold flavors in simple pork recipes.
Understand why quick pork chop recipes can fit into a busy weeknight without stress.
See how this dish pairs with sides like pasta for a complete meal.

2) Easy Baked Pork Chops Recipe

I’ve always believed that dinner doesn’t have to be complicated to be good. With pork chop recipes like this one, I get the best of both worlds: minimal effort and a meal that feels like I’ve been working in the kitchen for hours. The chops come out of the oven golden on the outside, juicy on the inside, and loaded with flavor. Honestly, it’s hard to beat that combination.

When I was first testing this recipe, I worried about the meat drying out. We all know that fear—the one where you picture yourself chewing for ages. But the method here keeps the chops tender every time. And since I’ve got kids running around while dinner cooks, the fact that these bake mostly unattended makes them my weeknight lifesaver.

Whether you’re new to recipes for pork chops or you’ve tried every version under the sun, this dish is one you’ll come back to. It even fits neatly into keto pork chop recipes, which means if you’re watching carbs, you can still enjoy it without a second thought.

3) Ingredients for Baked Pork Chops

Pork Chops: I like to use bone-in chops about an inch thick. They hold flavor well and stay juicy. If you’ve got boneless, those work too, but keep an eye on the timing so they don’t overcook.

Olive Oil: This coats the meat and helps the spices stick. I drizzle just enough to cover, nothing heavy.

Paprika: A little smoky, a little sweet, it gives the pork a beautiful color and depth of flavor.

Garlic Powder: It’s the seasoning that never fails me. It brings warmth without overpowering the other spices.

Onion Powder: Pairs with the garlic powder for a mellow, savory base that makes the chops taste fuller.

Dried Thyme: Just a pinch adds an earthy layer that makes the whole dish smell like comfort food.

Black Pepper: Freshly ground if possible. It sharpens the other flavors and gives a gentle kick.

Salt: A necessity for balance and to bring out the natural flavor of the pork.

Fresh Parsley: Sprinkled on at the end, it brightens the plate and adds a fresh finish.

4) How to Make Baked Pork Chops

Step 1. Preheat the oven to 400°F. This temperature works like magic to cook the chops through while crisping the outside. It’s the sweet spot for texture and taste.

Step 2. Pat the pork chops dry. I always grab a paper towel and give them a quick blot. This helps the oil and spices cling to the surface instead of sliding right off.

Step 3. Mix your seasoning. I stir paprika, garlic powder, onion powder, thyme, black pepper, and salt together in a small bowl. It’s a quick step but it saves time later when rubbing the chops.

Step 4. Rub each chop with olive oil and coat both sides with the spice mix. Don’t be shy—it’s what makes each bite flavorful.

Step 5. Line a baking sheet with parchment paper and place the chops evenly spaced. I leave room so the heat can circulate and crisp the edges.

Step 6. Bake for 20 to 25 minutes. The pork should reach 145°F in the center. I use a meat thermometer because it takes the guesswork out.

Step 7. Let the chops rest for five minutes once they’re out of the oven. This locks in juices and keeps them tender when you cut in.

Step 8. Garnish with parsley and serve with your favorite sides. Pasta, potatoes, or a salad all work beautifully.

5) Tips for Making Baked Pork Chops

I’ve learned a few things over the years about pork recipes. The first lesson: never skip the resting time. Five minutes might feel short, but it changes the texture of the meat. Resting allows the juices to move back through the chop, making every bite moist instead of dry.

Another trick I swear by is brining. If I have a bit of extra time, I soak the chops in salted water for about thirty minutes. It’s a step that makes the meat more forgiving, especially if you’re nervous about overcooking.

For those who like quick pork chop recipes, keep the seasoning mix ready in a jar. I make a batch and store it in the pantry. That way, on hectic nights, I skip measuring and just rub the mix onto the meat before baking. Simple, fast, and reliable.

6) Making Baked Pork Chops Ahead of Time

Planning ahead doesn’t always come naturally to me, but I’ve figured out how to make it work with these chops. I season them earlier in the day and let them sit covered in the fridge. The flavors deepen, and by dinner, all I need to do is slide the pan into the oven.

If I’m prepping for guests, I’ll go one step further and bake them almost fully. Then I cool, cover, and refrigerate. When it’s time to serve, I reheat gently at a lower oven temperature. It keeps the meat juicy while freeing up my evening.

That said, nothing beats fresh out of the oven. The smell of roasted pork filling the kitchen is half the joy of cooking this recipe, and I wouldn’t want anyone to miss that moment.

7) Storing Leftover Baked Pork Chops

Leftovers rarely last long in my house, but when they do, I pack them in airtight containers. Stored in the fridge, they keep well for three days. Reheating can be tricky though—you want warm, not dried out.

I like reheating in a covered skillet with a splash of broth or water. It steams the pork back to life without losing flavor. Microwaves work too, but only in short bursts, and I cover the plate with a damp paper towel.

If you’ve got more leftovers than you’ll use soon, freezing is an option. Wrap each chop tightly, then place them in a freezer bag. They’ll keep for a couple of months. Just thaw in the fridge overnight before reheating.

8) Try these Main Course next!

9) Baked Pork Chops