When it comes to easy and delicious weeknight dinners, these baked pork chops are a game changer. With just a handful of simple spices, you can transform boneless pork chops into a juicy, tender, and flavorful meal. The best part? This recipe is incredibly easy to follow for perfect results every time.
Why Our Recipe
- Simple seasoning with a few pantry staples.
- Juicy and tender pork chops every time.
- Easy, no-fuss preparation and cooking.
Pork chops are one of those underrated dishes that can truly shine when cooked correctly. By using pork chops that are about 1 inch thick, you ensure they stay moist and flavorful throughout the baking process. No more dry, tough pork chops! Plus, with the option to add vegetables to the baking sheet, you can create a complete one-pan dinner with minimal cleanup. It’s a versatile recipe that’s perfect for any occasion, from busy weeknights to casual family gatherings.
Ingredient Notes
- Boneless Pork Chops: Look for pork chops that are 3/4 to 1 inch thick. Thicker chops stay juicier and more tender during baking.
- Olive Oil: Helps the seasoning stick to the pork chops. You can use any other cooking oil you have on hand.
- Salt: Essential for bringing out the natural flavors of the pork. Pork needs salt!
- Black Pepper: Adds a mild heat and enhances the overall flavor profile.
- Smoked Paprika: Provides a smoky flavor, but you can use regular paprika if you don’t have the smoked kind on hand.
- Onion Powder: Adds a little more variety to the flavor.
Choosing the Right Chop
When choosing boneless pork chops at the store, aim for ones that are 3/4 to 1 inch thick to ensure they stay juicy and tender during baking. Look for pork chops with a pinkish-red color and some marbling, as these will have the best flavor and texture. A bit of fat around the edges is beneficial for keeping the meat moist, so don’t trim it all off before cooking. Last, be sure that all four pork chops are similar in size and thickness to ensure they all cook at the same rate and are done at the same time.
Adding Veggies
Green beans, broccoli, Brussels sprouts, and baby carrots are perfect for adding to the sheet pan with your pork chops!
Toss veggies in olive oil, salt, and pepper. Add garlic powder, thyme, or rosemary for extra flavor, if you want.
Spread veggies around the pork chops in a single layer on the baking sheet and bake everything in the preheated oven. The pork juices will also flavor the veggies.
Add a Carb
Bread: You can easily make it a meal by picking up a loaf of bread from the bakery at the grocery store or try our easy 45-minute beer bread or Irish Soda Bread, both of which take very minimal effort. They don’t even require a stand mixer.
Pasta: Everyone always loves our olive oil pasta and brown butter garlic angel hair pasta. If you want to introduce one of the easiest carb sides ever to your life, use our couscous recipes!
Rice: Plain steamed rice will always work, or you can switch things up with our family’s favorite cheesy rice pilaf or go with a totally different vibe with our easy coconut rice.
Storage & Reheating Instructions
Refrigerate any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating in the oven is the preferred method for leftover chops as the chops will retain more moisture. Place on a baking sheet and bake in a 350-degree oven until the pork reaches an internal temperature of 145 degrees F. Begin checking the temperature after 15 minutes as reheating times may vary.
Avoid microwaving as it can make them dry out.
More pork chop recipes…
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Sounded good, but WAY to salty!! Cut the salt in half maybe?
Depends on the size of pork chops you use.
I followed your recipe, but substituted regular paprika for the smoked. I prepared 11 pork chops at once and they were delicious. ?Unfortunately, no leftovers! Only complaint was my family wanted thicker pork chops!
Thank you for the recipe.
Mary Davis
Same here – and I used kosher salt – Oh my WAY too salty!!
Made this & husband loved it. Always had dried out pork chops until now! Thank you. Only cooked for 15 min.
My family loved it! The seasoning was just enough and I’ve never been able to pull off pork chops let alone everyone end up with a clean plate! Thank you for sharing this recipe!
I tried this recipe tonight family loved it.
Making my tonight ~ ???
Just baked the Easy bake pork chops, very good, had to use Mrs Dash for onion powder & regular paprika in place of smoked pap, these 2 ingredients are now on my grocery list, with all that said the chops was wonderful, I did modify the amount of dry ingredients & used 1/2 teaspoon of each just right for the 2 chops, Thank you again.
I have never been more happy ! to find a online video that doesn’t describe every little detail, that takes longer to listen to than to make. LOL You just cut to the chase! I will be joining your recipe channel . BTW , I am making it , as I am commenting. Thank you! ?? Up, from me
Oh , also, , over the years I tend to cook my meat way too long . and they’re always tough! For fear of foodborne illness I am listening to yours and IDK? You’re really good with your delivery
Brenda Hughes…I am.the same way with over-cooking meat for that exact reason. Will try this recipe tonight!
Invest in a meat thermometer. You wont be sorry.
I’m glad you found me!
We’ll see….post after supper
Had these two nights ago and currently making them for dinner tonight. They are delicious! I made extra for lunch the next day and I have to say, they are even better reheated.
Just made these today, they were tender and moist but too salty. Next time I will just use 1 teaspoon of salt instead of 2 teaspoons.
I just made them tonight and I also will do just 1 tsp of salt but they were delicious! Thank you!!!
Thanks for sharing about the salt I have to be careful on the amount of salt I use
David,
There is a salt substitute called NO Salt. You can find it right by the other salt products. My father-in-law uses it and he loves it. 🙂
There are a few salt substitutes. My husband uses a 50 percent salt. He has arterial disease & it works. He loves it. He didn’t like the no salt variety. Thanks for the recipe-it’s hard to keep chops from getting dry.
Might try Jones’s Mock Salt organic, salt Free, seasoning mixes. They provide the flavor in your salt free dishes. http://www.jonesmocksalt.com
Thanks for the tip about the salt!!
Agree, WAY too much salt. Ruined the recipe for me. Also, there wasn’t enough spice for 4 chops if you coat them thoroughly.
I just made the recipe with bone in chops that were locally raised on a farm. The seasoning was awesome! We baked at 400 degrees for 15 minutes and the outcome was moist and tasty chops. I’ll do this again.
This recipe sounds great. Will try them next time.
I did not have onion powder, so I used Mrs Dash. I did not hsve smoked paprika, did use regular. All dry ingredients I cut down to 1/2 teaspoon my meat was pork rib eyes turned out fabulous. Thank you, this will be a regular dish. Ps: I have the missing ingredients on my grocery list lol.
I tried crushed pineapple and teriyaki and it came out delicious
So you just baked them with a can of crushed pineapples and some teriyaki sauce? May I ask what I put it with, because that does sound amazing.
Thank you!
Rice
That sounds yummy !
Did you add this to what was already given in the recipe?
You go girl! This recipe is awesome. 1
Do you know if people seared their pork chops first? Which was is next…seared or just baked?
I just baked mine with some garlic pepper and Italian seasoning it was wonderful and tender
I baked mine for 20 minutes then tossed them into a hot frying pan and seared both sides. They turned out incredible.
I’m a beginner with cooking pork chops and wanted to know what i was doing wrong. I followed the recipe to a t (except I did 2 instead of 4 chops), yet mines came out completely pink on the inside. I baked mines for about 16 minutes and my thermometer said that it was 146. So I’m wondering what I did wrong for them to come out completely pink.
I’m willing to try again and again until I get this right as I cook for myself.
145 degrees is the cooking temperature for pork chops so you were spot on. It’s totally okay to eat pork that is a little pink. It’s actually a red meat, not a white meat.
I put a cast iron skillet in the oven as it heated to 400 then took it out and let it set on the stove over high heat. I seared the pork chops until they developed some bark then put them in the oven until they were done. Let rest, and enjoy. In short, I cooked these similar to how I would cook a steak.
Followed your advice and I’m glad I did. Chops turned out perfect. Thanks for the great tip!
I mixed olive oil with spices, coated chops all over, then seared over high heat before placing in oven. Turned out delicious.
It’s your preference. When you sear them u will make them a bit more juicy!
Also, u can add Panko bread crumbs before baking for a crunchy outside. YUMM!
I just bake, searing is good sometimes but usually adds to the dish pile.
Not if you use a cast iron skillet 😀
I love this comment. That is always my concern… Is it worth washing the extra dishes. Lmao I love it. Best comment ever!!
I tried giving five stars
I seared mine first for a nice color then put them in a 350 oven for 30 min.
I seared mine on med-high just enough to brown them then baked 15 minutes that seals in the moisture while baking. My chops were very tender, & moist. One of my favorite port chop recipe very easy simple & tasty
All I did was bake them. Just don’t over bake them. They will dry out.
II just baked mine in my NuWave Oven. It’s in the 90’s today and way to hot to use a regular oven and I don’t have an outdoor grill. They came our fantastic.
Broiled mine near the end and added parsley with some broccoli, wonderful meal!
That is Gail I am going to give this a short ty
This is supposed to say I am going to try it ty I’ll let you know
I tried them tonight. I cut the pepper in half. Cut the salt in half.
I live in Southern Arizona, and for some reason, the pork in the markets is too salty. Most of the time, I don’t add any salt at all.
I too live in southern AS..
I’m semi sensitive to salt .. and I don’t taste it on ours.. i suspect you may want to try a different buter??
I loved it ❤❤❤??
This receipe is terrific. I sliced some red potatoes really thin, seasoned, and oiled them, and placed them, all around the pork chops. I baked everything, until the potatoes were done. The pork chops were not dry. They were delicious!
I am trying this recipe tonight on the in-laws!