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.
Delicious! I made as recommended and also did an after-sear in my cast iron pan. YUMMMM! Thank you for sharing this recipe. We typically get the boneless pork loin chops but I always tend to overcook them. Not this time! My husband loved how juicy these were. Thanks!
I did this recipe, but I didn’t have Paprika so I used Cheyenne lol. It was so delicious and made it spicy like I like my food 🙂
I didn’t use any thing but Creole and onion powder they can out perfect my husband loved them served them over cheesey rice
Great recipe! I often use this recipe when making thick, boneless chops, but instead of the spice mixture, I sprinkle the chops with dry Ranch mix. Success every time.
Sounds great, hope it turned out well ?
Hi, I incorporated your recipe in making my first ever baked pork chops, also me being me I added a few ingredients to the liking of my family. I used BBQ sauce, accent instead of salt, flaxseeds, bit of cheese and topped it with cranberries for something sweet to the taste buds. Everything else I did the same except paprika since I don’t have any. Can’t wait to see how they taste! Thanks for giving me such great recipe and inspiration.
Hi 🙂 so my husband told me to cook the chops before leaving for work or they’d have to be thrown out “/ and I really hate doing them in a skillet I always end up burning myself on the oil! Lol especially with having a 2 year old running out I just don’t like it. I am so glad i found this!! You literally just made my life sooo much easier you have no idea lol but I don’t have any olive oil only vegetable oil I was wondering if they’ll be okay without it ? (Of course I ask this as they’re already in the oven and it’s to late anyway ?) Thanks in advance !
You could just use vegetable oil.
They came out great 400 degrees for 20 minutes. Next time I would add two more minutes.
Googled baked pork chops and yours was the 1st one up. Read the receipe, looked easy enough and it was sure enough it was!
Moist and great tasted. Thanks!
I have made this a couple of times now and the family loves it. I have been adding a little garlic powder in the mix just because we seem to put it on everything else. Thanks!
Hello Rachel, We had your newest pork chop recipe for dinner yesterday. My husband loved them. They were very thick, moist and the rub was excellent tasting (stayed on like a champ!). Put this in permanent rotation! Thank you so much!
Super easy to make and the flavors were wonderful! However, mine were not tender. I wonder if a lower temperature for longer cooking time would help.
If they weren’t tender, that comes from over cooking. Pork needs to be cooked to an internal temperature of 145 degrees F. I recommend using a meat thermometer so you are always spot on.
Oh – that’s what I’m doing wrong then. Over-cooking, just because it’s pork.