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.
Made this tonight and we all loved it. I will definitely make it again. Thanks for the recipe!
Just did it. Now all the gal’s want to come over for dinner. Thanks. Getting plenty of love off this. Lol
When you cook these for 15 minutes do they turn out tender as that’s the only way he can eat them? i would love to make these for my husband can someone give me advice please?
If you cook them to an internal temperature of 145 degrees F then they will be tender.
I am learning to cook. What does seared mean
It means to cook over a high heat. With pork, searing the meat will produce a bit of a browned color on each side.
Forgot to add 5 stars!
Wonderful moist chops. I put oil and spices (added some garlic powder) in a bag and then added chops. Shook up, let them sit a little bit like a marinade and ta da. Great chops!
Great simple recipe, but holy cow was it salty! I mean mouthful of ocean salty. Nice bit of heat from the SMOKED paprika and pepper, though. Next time (and oh yes, I will definitely make these again!) I’m going to cut the salt in half, maybe even less, and then salt to taste at the table as the original recipe suggested. BTW, why do commenters say how delicious this was and then go on to say how much they altered the recipe? They end up cooking a completely different dish.
There’s a note in the recipe about the salt for this very reason. Some people are more sensitive to salt than others and if your pork chops are smaller then you may have a problem. Many people have found this recipe delicious as written.
I made these tonight and followed recipe exactly as given and they were so tasty. I added garlic with mine and just used reg paprika; not smoked, still yummy and very tender. Already saved this recipe for use again.
Wait. So you followed the recipe exactly, but you added garlic and substituted different paprika?
This recipe is AWESOME. The chops were so easy to make and really, really good.
I used this recipe with a reverse sear, like I cook my steaks…perfection!