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.
Way too much salt for my taste. The combination of other spices was good. Chops turned out very moist and juicy, though.
Wow! Just wish I wasn’t heading out of town tomorrow. Definitely making these as soon as we return. Recipe sounds fantastic. Hubby is on a low sodium diet, so I will reduce the salt a bit, but really anxious to try. Thanks for sharing!
My kids love this recipe!
This was pretty good but I used regular paprika bc I didn’t have smoked. Followed the rest of the recipe as stated, but should have listened to my instinct that 2 tsp salt was fat too much; it’s overpowering. When I make it again, I will reduce the salt by half. Not bad though. Looking forward to trying it with smoked paprika when I get some and seeing what difference that makes in flavor. 🙂
I made this recipe tonight. My family loved the pork chops. Followed the recipe, they were tender, moist and delicious. Definitely will make again.
Hi and thanks for sharing! I’ve tried so many variations of pork chop recipes, most were pretty time consuming and complex. The combination of the onion powder and paprika gave the chops the perfect flavor. So simple, but so unique! I’ve been looking for a rub combo that doesn’t involve brown sugar or any sweet ingredients, and this was perfect. Only change was that I used 1 tsp. of salt instead of two. Thanks again, 5 stars from me!
HOLY SALT!! I made these and they burnt my mouth they were so salty. I only used 1 tsp too! Definitely use only a pinch.
Did you by chance not use thick cut pork chops?
This recipe is a keeper. Thanks for sharing.
I made these for dinner tonight and took the advice of others using half the salt , I’m not a fan of a lot of salt to begin with so it worked for me and cooked them just a bit longer. Overall I do have to say that these are the best pork chops I have tasted! My boyfriend thought I was crazy when I was mixing all this together but urns out his exact words were “…damn yummy…”!
Absolutely delicious! I will add a little less salt next time. My chops weren’t quite an inch thick and were bone in. I baked 13 min then 2 min under broiler. Tender and seasonings were perfect!
Thank you!