These baked pork chops are smoky and sweet, beautifully caramelized, and quickly cooked in the oven for the juiciest, most tender results.
Why You’ll Love These Baked Pork Chops
While I love boneless pork chops seared in a skillet, extra-large bone-in pork chops are much easier to cook in the oven. This way, all four pork chops fit in a baking dish and they cook evenly at the same time. Super easy! In fact, this entire recipe is quick and easy, which makes it a great choice for weeknight meals. All you need, in addition to the pork chops, is a simple homemade seasoning blend that’s layered with smoky, sweet flavors and gets beautifully caramelized under the broiler. They’re incredibly delicious, and when I slice into them and take that first bite, I’m always reminded why cooking at home is so much more satisfying than eating out. Here’s what else you’ll love about my recipe:
- The quickest pork dinner. Unlike pork tenderloin or pulled pork, these pork chops are made in less than 30 minutes and come out incredibly tender!
- Few ingredients. You just need the pork chops and some seasoning. Easy peasy!
- Minimal mess. Oven-baked pork chops mean there won’t be any splatter around the stove or that you have to clean a dirty skillet (that’s harder to scrub).
Baked Pork Chops Ingredients
- Pork Chops: I’m using bone-in pork loin chops for a slightly leaner cut, but still tender and flavorful. The bone also helps retain moisture during baking. If you prefer boneless, watch the cooking time closely as they will cook a bit faster.
- Seasoning: I’m going for maximum flavor here with paprika, coconut sugar (you could also use brown sugar), garlic powder, onion powder, dried oregano, salt, and black pepper. But the coconut sugar is what gives that delicious sweet-savory glaze and helps caramelize under the broiler.
Find the printable recipe with measurements below.
Ingredient Substitutions
- Paprika: I’m using sweet paprika but feel free to swap in smoked paprika for a smokier flavor.
- Oregano: You can use other dried herbs like thyme or even an Italian seasoning blend.
- Sugar-free: You can omit the sugar to keep this sugar-free, but the sugar does help with the caramelization of the pork chops if you turn on the top broiler.
How To Bake Pork Chops
Season the pork chops. In a small bowl, stir together the dried spices and herbs. Place the pork chops in a baking dish or on a rimmed baking sheet, then drizzle the olive oil on both sides and sprinkle the seasoning on both sides, rubbing it in with your hands.
Bake the pork chops. Bake uncovered for 15 to 20 minutes at 400°F (200°C), until an instant-read thermometer reads 145°F (65°C). If you want to caramelize the top, see my tip below. Let the pork chops rest for 5 minutes, which helps redistribute the juices, ensuring a tender and moist bite. Then, serve with pan juices spooned on top.
Cooking Tips
- Bring pork chops to room temperature. Before baking, let them sit out for about 15 to 20 minutes to come to room temperature. This ensures even cooking and prevents the chops from drying out.
- Avoid overcooking. Pork is a lean meat, so make sure to not overcook them! Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C) for tender results.
- Caramelize them. If you’d like to caramelize the top, turn on your oven broiler a few minutes before they’re done. I recommend doing so when the internal temperature is around 140°F (60°C).
- Cook a side dish simultaneously. While the pork chops are baking in the oven, you have plenty of time to whip up classic sides such as mashed potatoes, sauteed green beans, or a simple kale salad. You could also make my garlic herb roasted potatoes and garlic sauteed spinach, as I show in the video.
Ways To Serve
- Cooked vegetables: Choose any of your favorite sauteed or roasted veggies! My personal favorites are garlic-sauteed spinach with garlic herb roasted potatoes.
- Simple salads: For a lighter meal, make a side of this simple kale salad, vinegar coleslaw, or Caesar salad.
Storage & Reheating Tips
- To store in the fridge: Place the pork chops in an airtight container for 3 to 4 days.
- To freeze for later: Place them in a freezer-safe bag or container, and freeze for up to 3 months. Then, make sure to thaw them in the refrigerator overnight before reheating.
- For reheating: To avoid drying out the pork chops, reheat them in a baking dish in the oven at 300°F (150°C) for 10 to 15 minutes, or until warmed through. You can also add a splash of broth for a bit more moisture. Alternatively, you can microwave them for a minute or two.
More Pork Recipes
- Zuppa Toscana Soup: A full-meal, comforting soup with spicy pork sausage.
- Carnitas: The best Mexican slow-cooked pulled pork.
- Fennel Pork Meatballs: So juicy and full of flavor!
- Honey Baked Ham: The best way to cook ham for special occasions.
If you make this baked pork chops recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Enamelware Roaster Pan My favorite roaster pan for oven-baked recipes!
Ingredients
- 4 pork chops, bone-in or boneless at least 1-inch thick.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon paprika
- 1 tablespoon coconut sugar, or brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Make the seasoning. Preheat the oven to 400°F (200°C). In a small bowl, stir together the paprika, coconut sugar, garlic powder, onion powder, dried oregano, salt, and pepper.
- Season the pork chops. Place the pork chops in a baking dish or on a rimmed baking sheet. Drizzle the olive oil on both sides and sprinkle the seasoning on both sides, then rub it in.
- Bake the pork chops. Bake uncovered for 15 to 20 minutes, until an instant read thermometer reads 145°F (65°C). Let the pork chops rest for 5 minutes (this is important so that they remain juicy), then serve with pan juices spooned on top.
Lisa’s Tips
- Storage tips: They can be stored in the fridge for 3 to 4 days or in the freezer for up to 3 months.
- My pork chops are quite large, so the amount of seasoning is perfect for me. But if yours are smaller (or you’re using boneless pork chops), you may need less seasoning. You can always save any extra seasoning in a small plastic bag for a quick and easy future dinner!
- My pork chops are slightly over 1-inch thick. If your pork chops are not at least 1-inch thick they will cook faster, so make sure to check the internal temperature sooner.
- If you’d like more caramelized edges, you can turn on your broiler in the last few minutes of cooking. Just make sure to do that before the pork chops have reached their fully cooked internal temperature, otherwise you may overcook them.
Nutrition
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Behind The Scenes
You guys are always requesting 30-minute or less meals, so when I saw these gorgeous (and monstrous sized) pork chops at Whole Foods I knew I had to grab them. I’ll often do that—grab something I see on sale and then figure out what to make when I get home. And since it’s been quite a busy month for me, I also wanted something quick and easy. Thus, these oven baked pork chops with a simple spice blend were born!
Absolutely delicious!!! I love how super easy these were to make and my husband loved them. I replaced the sugar with Allulose since I have to stay away from sugar and they came out perfect.
Thank you!
Thrilled to hear you both loved these baked pork chops, Lisa!
Very tasty topping and the pork meat was perfectly cooked. A quick, easy , tasty recipe that I will certainly use again and again.
Thank you.
Wonderful! Glad this pork chops recipe was a hit, Kathryn.
Can’t wait to try these.
What has everyone made as sides?
Love downshiftology, bought the cookbook but like reading the comments too.
Hi Elle – You can always find serving suggestions in the post! Enjoy :)
I hate making pork chops because I always over cook them and they’re always dry.
This recipe changed everything! They came out juicy and flavorful. I’ve made them twice already and my family loves them. The only way I’m baking pork chops from now on! Thank you!
Amazing! I’m so glad this pork chop method worked out perfectly, Kimberly.
I’m trying the recipe tonight the only difference was I didn’t have oregano so I’m hoping they still turn out favorable for me
How did it turn out without the oregano, Penelope? I’m sure it still tasted amazing!
We thought that there was to much oregano. They tasted really good after we put some hot sauce on them.
I made these last night, and I think they may have been the best seasoned pork chops I have ever had (I used brown sugar and I think the combination of the sugar and paprika was perfect). And, it might be just luck but they did not dry out the way my pork chops typically do.
Yay, I’m so happy to hear you loved them, Joe! That sweet and savory combo is the best. Enjoy!
These were absolutely delicious and moist. So challenging to make pork chops that aren’t dry I used bone in pork chops
I didn’t have coconut sugar so I used brown sugar and cooked to an internal temp of 135 and let it rest for 5 minutes. Turned out perfect
Thank you for super easy and delicious recipe
Glad this worked out great with brown sugar instead, Joanne! Now you can have perfectly cooked chops every time.
Bone in pork chops are on sale at Whole Foods this week …. so this is what we had last night! So juicy and flavorful! I never knew I could actually like pork chops. Another winner recipe in our house!
Amazing! Great to hear your pork chops turned out perfectly with this recipe. Nothing like finding a great deal on meats!
Easy and delicious – the family gives it a thumbs up
Glad the whole family enjoyed these baked pork chops, Laurie!
So easy!! Very delicious!! I wasn’t a fan of the brown sugar taste. I may omit it or replace it with something different next time. My husband loved them. I’ll make them again.
Just made these tonight and they are perfect! My husband loved! Thanks for sharing your recipe.
Hi Julie – Glad both you and your husband are loving these baked pork chops!
I love this recipe. The spice rub is so good, and we use it on chicken wings, roasted veggies, and eggs too. We use smoked paprika for extra flavor. The pork chops are so easy, especially if you make a big batch of the spice rub ahead of time. Definitely one of our weekly staples.
Sounds like you’ve got this recipe down, Rebecca! So happy you love it!
I don’t normally make pork chops and wasn’t sure how to make them and so I tried this recipe. They turned out excellent and it was so easy
I’m so glad you finally found a way to love pork chops again with this baked version, Lori!
Love how simple and tasty this recipe is. Didn’t have any coconut sugar and they were still great.
Glad these baked pork chops still turned out great without the coconut sugar, Tracy!
Easy and fast oven recipe when it’s too windy or stormy to grill chops outside. I will need to reduce salt a bit more due to dietary restrictions but hubby wants them again. Thats always a thumbs up
Thrilled to hear this baked pork chops was such a hit, Debbie! It’s definitely a great alternative to grilling outside.
Simple and delicious, yum!
Hi Kelly – Happy to hear you’re loving these baked pork chops! They really are so simple yet so delicous.
Made this tonight – first time I have ever liked pork chops!
Hi Christina – Happy to hear this recipe changes your mind about pork chops!
I haven’t made pork chops in a long time because my mine always come out too dry. I tried this one and it was great! I followed the directions precisely and they turned out perfectly cooked–moist and delicious. We will be eating pork chops on a regular basis now!
Hi Karen – Amazing to hear you finally can master perfectly cooked pork chops!
The pork chops were delicious, moist and easy to prepare, on a weeknight, Lisa. Thank you for sharing another tasty recipe. Note: I made six pork chops but on 2 of them I used up the homemade Cajun seasoning I had left from your Jumbalaya recipe (which was also delicious) and it was SOOOOO GOOOOD! Readers—-you have to try the Cajun seasoning on the pork chops (and the Jumbalaya)!
I’m sure the Cajun seasoning was delicious on these baked pork chops, Michelle! What a great way to make the most of your seasoning.
Loved it, the pork had great flavor and was cooked through with plenty of moisture. Thanks for another winning recipe.
Hi Aleisa – Happy to hear you you enjoyed this baked pork chop recipe!
I made the pork chops last night and couldn’t believe how tender they turned out! Tonight I’ll use the leftovers for stirfry. Great recipe!
Wonderful! I’m so glad your pork chops turned out perfectly and that you were able transform leftovers into a delicious stir-fry.
Simple and so delicious! What more could you ask for in a recipe? They were so juicy too!! Paired it with your roasted potatoes. It’s a win win with the family!
Wonderful! So happy to hear you loved this recipe, Diana!
Really GREAT pork chops. Made the roasted potatoes to go with them with fresh orange slices on the side.
Hi Linda – Happy to hear you enjoyed these baked pork chops! Sounds delicious paired with fresh citrus.
Hi Lisa,
We just finished eating dinner made these pork chops. Wow they were delicious!
This is another keeper. Every recipe we have done from your site has been awesome.
As well as your cookbook.
Yay, I’m happy to hear they were a winner! And I’m so glad you’re enjoying my recipes – thanks for making them. :)
Awesome recipe thanks for sharing.
If possible I would like to see some paleo recipes in the future.
Thanks
Denny
Glad you enjoyed the pork chops, Denny! And you can search by paleo recipes on my website.
I’d like to know more about the baking dish you are using!!
Hi Robin – You can find the dish linked in the recipe card!
Another recipe I can’t wait to make!
Can’t wait for you to try this, Anne! Be sure to report back on how it turns out.