Juicy Oven Baked Pork Chops
These incredibly juicy and flavorful oven baked pork chops are ready to eat in 1 hour. The caramelized crust and tender texture is sure to make this recipe a new weeknight dinner favorite!
Servings: 4 servings
Equipment
Ingredients
- 4 bone-in pork chops at least 1 inch thick
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- chopped fresh parsley for serving
Instructions
Prepping the Pork Chops
- Preheat the oven to 425°F (220°C). Line a 11x17-inch baking sheet with with parchment paper, or spray a large baking dish with cooking spray.
- Pat the pork chops dry with paper towels. Place pork chops between two pieces of plastic wrap and very gently pound using a rolling pin or flat side of a meat mallet. Do not flatten them, just tenderize them with about 3-4 gentle pounds each.
- Place them on the prepared baking sheet. Season both sides generously with salt and pepper. Let them sit at room temperature for 30 minutes before baking.
Making the Spice Rub & Baking
- Make the spice rub by combining the onion powder, garlic powder, brown sugar, paprika, and dried thyme in a small bowl until well blended.
- Rub the olive oil onto both sides of the pork chops, then sprinkle the rub on both sides of the pork chops. Use a basting brush to evenly spread it all over the meat.
- Bake for about 10-15 minutes or up to 20-25 minutes, or until the internal temperature of the pork chops reaches 143°F (63°C). The chops will take about 8-10 minutes per ½ inch of thickness. (See the doneness guide in the notes for more info.)
- Once cooked, remove the pork chops from the oven and let them rest for a 5 minutes before serving. This allows the carryover cooking to finish.
- Garnish with chopped fresh parsley before serving. Enjoy your juicy oven-baked pork chops!
Notes
- Opt for pork chops that are at least 1 inch thick. Thicker chops are less likely to dry out during cooking, resulting in juicier and more flavorful meat.
- Bone-In Doneness Guide: ½ inch thick, 8-10 minutes; 1 inch thick, 18-20 minutes; 1½ inch thick, 25 minutes.
- Boneless Doneness Guide: ½ inch thick, 6-7 minutes; 1 inch thick, 12-15 minutes; 1½ inch thick, 20 minutes.
- Allow the pork chops to rest for a few minutes after removing them from the oven. The temperature will continue to increase as it rests; this is called carryover cooking. Resting also allows the juices to redistribute throughout the meat.
Nutrition
Serving: 1chop | Calories: 287kcal | Carbohydrates: 4g | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 67mg | Potassium: 531mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg
