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.
Love this recipe use it all the time!
Tried this recipe tonight using 4 boneless 1 inch chops, and added 1 tsp garlic powder to the seasoning mixture. Husband likes spice to his food, but he and I agreed that the salt and paprika amounts were too much. Cooked for 15 minutes and were done perfectly. Would definitely recommend using only 1 tsp of salt, and 1/2 tsp of paprika, but otherwise very good.
Delicious! Made as described and turned out phenomenal!
Honestly all you need is one teaspoon of salt. 2 is really too much. Otherwise flavorful pork chops and will definitely be cooking again!
Depends on the size of your chops 🙂
It’s supposed to be four boneless pork chops that are 1″ thick. The size of the chops matter when seasoning them. Something to keep in mind. I’ve made this twice with no salt complaints (and I have a kid who complains if she can taste salt at all). I suggest trying again with reduced salt if you’re going to use smaller chops (as suggested at the bottom of the recipe).
They had good flavor but it was to much salt. I will cut it back next time.
I followed the recipe exactly except I used garlic powder instead of onion powder. Also before I put them in the over I seared them on medium high heat. So delicious!
I’m going to try this tomorrow night, but I’ll have to triple or quadruple the recipe for the eight girls, all teenagers, for whom I’m a house parent. I’ll let you know how it goes.
I seared in cast iron pan 2 mins each side and cooked 375 degree 1” bone-in for15. Mins. Next time would lcook for 10 to 12 mins. They were delicious but would have been juicier with less oven time. The spice recipe was good and I used my own judgement on amount so no problem with too much salt. This is an excellent recipe re 7 mins per 1/2 inch thick chop!.
I made these tonight and included ranch seasoning for my guy who is a ranch fanatic. Awesome recipe! Thanks for sharing!