BEST BAKED PORK CHOPS - EASY RECIPE! - KRISTINE'S KITCHEN
This easy baked pork chops recipe makes the best oven baked pork chops! A simple spice rub gives the pork chops so much flavor.
Provided by Kristine
Categories Main Course
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. (You can also bake pork chops in a baking dish, without parchment.)
- Pat pork chops dry with paper towels. Rub pork chops with the olive oil and place them on the prepared baking sheet.
- Combine the brown sugar, paprika, onion powder, dried thyme, salt and pepper in a small bowl. Stir to mix well.
- Rub the spice mixture over all sides of the pork chops.
- Bake pork chops in the preheated oven for 15 to 20 minutes for 1-inch thick boneless pork chops. The pork chops are done when the internal temperature measures 145° F on an instant read thermometer. (Thinner pork chops will cook faster, bone-in pork chops will take longer to cook. See notes.) Be careful not to overcook the pork chops or they may dry out.
- Let the pork chops rest for 5 minutes and then serve.
Nutrition Facts : ServingSize 1 pork chop, Calories 262 kcal, CarbohydrateContent 6 g, ProteinContent 29 g, FatContent 13 g, SaturatedFatContent 4 g, CholesterolContent 90 mg, SodiumContent 648 mg, FiberContent 1 g, SugarContent 5 g
JUICY OVEN BAKED PORK CHOPS - INSPIRED TASTE
Baked pork chops are a quick, healthy, and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Use our seasoning suggestions — we especially love the roasted lemon wedges — or substitute with your favorite spice blends (we’ve shared some tips in the article above). We ask you to cover the pork with foil or parchment during baking. By gently cooking the chops this way, they remain juicy and become tender.
Provided by Adam and Joanne Gallagher
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
- Heat the oven to 375 degrees Fahrenheit (190° C).
- Heat the oil in a large oven-safe skillet — such as a cast iron pan — over medium-high heat. As soon as the oil is hot and looks shimmery, pat the pork dry, and then add the pork. Cook until golden, 2 to 3 minutes. While the pork sears, scatter half of the thyme over the side of the pork chops that are facing up.
- Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.)
- Scatter the remaining thyme over the seared side of the pork. Arrange lemon wedges around the chops, and then loosely cover with foil or tuck parchment paper around the pan. Slide the skillet into the oven to finish cooking. (If you do not have an oven-safe skillet, transfer the pork chops to a baking dish.)
- Bake 8 to 15 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes, then go from there, checking every 2 minutes.) If you do not have a thermometer, you will know they are done, if the juices run clear when cutting into the chops.
- Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes. Serve with additional herbs, roasted lemon wedges, and a spoonful of pan juices on top.
Nutrition Facts : ServingSize 1 pork chop, Calories 260, FatContent 10.4g, SaturatedFatContent 2.9g, CholesterolContent 107.1mg, SodiumContent 689.2mg, CarbohydrateContent 1g, FiberContent 0.1g, SugarContent 0.3g, ProteinContent 38.3g
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