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.
I made these last night for dinner and they were delicious. My husband loved them and even my kids ate them which is always a plus. I will make the again but I used a applewood sub on them.
This is an awesome recipe definitely adding to rotation of dinners. Thank you sooo much for posting never thought of baking pork chops.
I tried this recipe tonight and got two thumbs [way] up from my husband, who insisted I add them to my recipe collection. “I’d say these are a do again!,” said he. I followed the recipe exactly and the chops were juicy and delicious. They were great with roasted asparagus and garlic mashed potatoes.
Great recipe, with the exception of the salt quantity. I used half of what the recipe calls for and it was still a little too much.
I also broiled the chops for 3mn on each side before baking them. they came out very juicy and flavorful.
I forgot to put the oil on, but it was still good. Definitely too salty, so I’ll cut back next time. Even my son who doesn’t like pork asked me to make them again.
Do you turn the pork chops over halfway in the cooking time or just leave on one side the entire time?
I just leave them on one side.
Really delish, followed another commenter’s method, seared first side in cast iron skillet, flipped them and added a sliced shallot and a sliced apple . After baking 15 minutes rested chops and added 2 tablespoons each of Calvados (apple brandy) and heavy cream. Didn’t even need to turn burner on, skillet was still hot enough to heat the sauce. Did cut salt in half as well. Definite keeper!
I used Adobo seasoning….it is always good on pork….
I made these for dinner last night, and the title isn’t kidding! Very easy and very flavorful! Family approved. The pork chops stayed moist, and the seasoning blend really gives them the best flavor. I made the recipe as is, and didn’t change a thing. I will definitely be making these again.
I cut salt to 1 teaspoon and added 1 teaspoon of garlic salt.I also added 1 teaspoon of ginger.The family enjoyed it so much they wanted the left overs with eggs the next morning.