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.
Easy to put together with enough room to make it your own.
Prepared as instructed but placed chop on a bed of spinach with fresh blueberries, mandarins, and tomatoes. Put together balsamic, OO, & crushed peppercorn for a dressing.
Thanks again
Instead of using paprica and onions,I used Italian bread crumbs, lawyer’s +it’s pronounced Lori) season salt and a pinch of garlic powder…I coated the chops with this and seard them for 30 to 45 seconds.Then baked them for 18 minutes at 400 degrees… Turned out very good I would definitely recommend this recipe to all my friends
Am cooking boneless pork loin chops tonight and was going to just use a home-made shake-n-bake, but think I’ll try this tonight, except using Cajun Seasoning! I’ve never baked a chop without breading.or without a can of cream of something soup after searing. Can’t wait to try!
I made these pork chops last night for my VERY picky husband. They were awesome! He ate his rather huge pork chop and wanted more! I did not change a single thing about the recipe and it was perfect. I do want to add this however. I had to make a store run just for the smoked paprika. It was SO worth it. I will make these time and time again and always use the smoked paprika. Thank you very much for the recipe!!
If you think pork chops are going to cook in 7 minutes at 400 deg, you’re wrong! Mine were still basically raw after 7 min. I cranked it to broil and eventually got there. But the timing mishap threw off my other dishes. Be warned!
They certainly won’t be done in 7 minutes! The recipe says to cook for 15 to 20 minutes so that might have been your problem there.
You are referring to the guidelines which were included in the description which was provided before the actual recipe. The instruction was 7 minutes *per 1/2 inch of meat* – so if your chops were, say, 1 inch thick, they should have taken appx 14-15 minutes to cook. Respectfully, it sounds like you misread the directions.
Is it fine to cover with foil while baking? If anything it keeps the moisture in correct? Sorry, I’m no pro at cooking ?
I would not cover it with foil as it redistributes heat.
I’ve never made a pork chop that wasn’t dry. These were outstanding – I didn’t know how juicy a pork chop could be before now! I did cut the salt in half and used kosher salt. I am truly blessed to have found your recipe and technique as I will forever be cured of dry pork chops! Thank you!
These were spectacular ! Didn’t have onion powder; added a bit of garlic powder. I may cut the salt down a bit next time. But family of five loved it! Thanks so much! This recipe is definitely a keeper!
I’m out of olive oil. Can I use peanut oil instead??
Used peanut oil and they were delicious. Husband and kids loved them.
It should work.
Holy moley! This recipe is perfection! Unfortunately, I didn’t have the smoked paprika and hubbs is a huge fan of garlic so I improvised on the spices a little and added some garlic and a few other spices in addition to the ones you listed.. They turned out AMAZING! I’ve never been a huge fan of baked chops.. Until now! These honestly were the juiciest, most perfectly cooked pork chops I’ve ever made or had. I will definitely be using your cooking instructions again (..and again, and again) and will have to try this recipe with the smoked paprika next time. My new favorite way to cook and eat pork chops for sure! Such a simple, foolproof method for perfectly cooked pork– my chops were a little over an inch with the bone in and I cooked them exactly 17 minutes at 400 then let them rest for 5 as indicated. So easy yet so delicious! The hubby was super impressed and practically licked his plate clean.. Thanks SO much for sharing!