Make this Pork Chop recipe in less than 20 minutes and have this delicious, juicy and tender pork chop for dinner tonight!
After the huge success of my Garlic Butter Baked Pork Chops (Web Story) recipe that I posted last October, I decided to create another pork chop dish for you because I know you all will love this Easy Oven Pork Chop recipe as much as the first one.
This time I decided to make it even more simple, but yet delicious using paprika powder and Italian seasoning. Two ingredients that add lots of flavour to any kind of meat! Don’t believe me? Have you tried my Spicy Chicken Meal-Prep Bowls?
The chicken is to die for, especially because of the sweet paprika I used. But if you don’t have paprika powder in your kitchen, I’ll give you some other spice ideas below that go really well with pork chops. As you can see, no excuses here, right?
ingredients to make this pork chops recipe
- Pork chops — I used medium heritage breed pork chops from Butcher Box. I recommend purchasing pork that has no antibiotics or added hormones. ButcherBox has some great pork options as they source their pork from cage-free farms. If you are picking pork chops up at the stores, try to pick an evenly cut chop so they cook evenly in the oven.
- Salt and pepper — you need a few pinches for seasoning.
- Italian seasoning — if you do not have Italian seasoning, you can make your own by mixing equal parts of dried basil, oregano, rosemary, sage, and thyme. These herbs will add more flavor to this pork recipe.
- Paprika powder — you can use sweet or smoky paprika powder. Pick your favourite.
- Garlic powder — while I usually love fresh garlic, the garlic powder is less likely to burn in the oven.
- Olive oil — you can also use another oil of your choice such as avocado oil.
- Butter — I like using grass-fed butter. If you are on a whole30 diet, you can easily swap the butter for ghee for the same results!
How to cook bone in pork chops in the oven?
- First, preheat oven to 375°F and then pat dry your pork chops with a paper towel. Next, season pork chops with salt, black pepper, Italian seasoning, paprika and garlic powder or any other spice you have on hand. The possibility is endless here 😉
- Using a cast iron skillet, heat olive oil over medium heat. When the pan smokes just a bit, it’s a sign that it’s properly heated and it’s time to place the pork chops in the hot skillet and cook for about 2-4 minutes each side or until the they get a nice crust.
- Now it’s time to pour butter over the pork chops and place skillet in the oven for about 10-12 minutes or until pork chops get the internal temperature of 145ºF. How long they take to cook in the oven depends on how thick pork chops are.
- When it’s done, remove from the oven and using, pour some of the melted butter left in the skillet onto the pork chops before serving. Let it rest for a bit and serve with side dishes such as roasted potatoes, mashed cauliflower, Roasted Butternut Squash Mash, roasted brussels sprouts or asparagus or green beans and salads (rice or quinoa are great options too if you’re not on a low-carb and paleo diet).
How to make this baked pork chop recipe?
You definitely have to use pork chops that contain a little bit of fat because it helps keep them moist, and also use bone-in chops for their juiciness. These two things are very important but also if you follow few of these tips below, I’m sure your oven pork chop recipe will be so juicy.
- Use butter and olive oil– These two good quality fats will not only make your pork chops juicy, but also tasty since the oil or butter helps the seasonings to stick to the pork.
- Cook in the oven for 10-12 minutes– So many people overcook pork chops and that’s why they get dry. Don’t do that. To make sure it’s done, use a food thermometer to check their internal temperature. It’s cooked when it gets to the internal temperature of 145F.
- Cook with bone-in pork chops– It’s true! Bone-in pork chops have a little bit of extra fat than boneless pork chops and the fat makes them super juicy and flavourful when cooked in the oven.
- Let it rest– When you cook any meat (steaks, pork chops, chicken breast as so on), you should let it rest cause it helps to keep meat moist, tender and more flavourful.
I hope with these simple tips your oven pork chop recipe will taste heavenly GOOD! Let me know in the comments below how yours turned out 😉
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- the juices to redistribute throughout the pork chops and keep them moist. If you cut immediately, the juices will run out onto your plate.
- Buy thick-cut pork chops. Thin pork chops tend to dry out more easily and will need to be baked less.
- Avoid cooking pork chops straight from the refrigerator. Bring them out for a few minutes before cooking so they can come to room temperature. Pat dry your pork chops with a paper towel to remove any moisture from the packaging. It’ll help them cook more evenly. You can also season the pork chops during this time and let them sit with them for more flavourful pork chops.
Frequently Asked Questions
Cook the pork chops until they reach an internal temperature of 145ºF. Measure it by inserting a meat thermometer into the thickest part of the pork chop. I highly recommend buying one so you can get an accurate read on when your meats are done cooking to avoid tough, overcooked recipes.
I believe these pork chops are healthy! Pork chops are lean protein as well as being low in calories and fat and high in protein. I use a lot of kitchen staples with no added sugar to flavour these pork chops. They’re also gluten-free, keto, low-crab, paleo, and whole30 friendly!
You can definitely make this ahead of time for meal prep or as a way to quickly get dinner on the table on a busy weeknight. To reheat these baked pork chops without drying them out, I suggest you use to oven to reheat them. Bake them for 5 to 10 minutes with a splash of stock in a 350F oven, covered with aluminum foil so the moisture stays in the oven pork chops.
If you are at work or in a rush and need to reheat the pork chops in the microwave, you will have to add the pork chop and some stock or water to a microwave-safe bowl, cover, and microwave for 1 to 2 minutes. The extra liquid and the cover will build steam inside of the bowl and help keep the pork chop from drying out as it reheats.
One of the reasons I love to make oven pork chops recipe it’s because it goes well with absolutely any kind of spices you have in your pantry such as:Sweet paprika, as I mentioned before, chili powder, garlic powder, onion powder, fresh or dried herbs like: thyme, rosemary, parsley, oregano. Even cumin and coriander.
Can I freeze cooked pork chops?
You can freeze pork chops leftovers. Once the pork chops have cooled to room temperature, transfer the pork chops into a freezer-safe airtight container or bag. Freeze for up to 3 months.
When ready to enjoy, thaw it in the fridge overnight and then reheat as instructed above so they stay moist. Avoid reheating them while frozen as you risk drying the pork chops out since they’ll take longer to reheat.
More Pork Chop Recipes to Try:
- Garlic Butter Baked Pork Chops: Juicy, tender, and super-flavourful, you will love this Garlic Butter Baked Pork Chops. The garlic butter sauce is going to have your family licking their plates clean. You will not regret making this one!
- Pork Chops with Apples and Onions: Full of fall flavour, this Pork Chops with Apples and Onions come together quickly and easily with a few simple steps. It’s the perfect weeknight recipe.
- Juicy Baked Pork Chops: Easy to make, tender, super juicy, and flavorful, all you need are a few pantry staples to make this Juicy Baked Pork Chops recipe.
- Preheat oven to 375°.
- Season pork chops with salt, black pepper, Italian seasoning, paprika and garlic powder and set aside.
- In a cast iron skillet, heat olive oil over medium heat. When the skillet is really hot add pork chops. Sear until they become brown-golden. It’s about 2-4 minutes each side (time will depend on the thickness of the pork chops).
- Pour butter over the pork chops.
- Place skillet in the oven and cook until cooked through. It’s about 10-12 minutes or until pork chops get the internal temperature of 145F (Don’t overcook, otherwise they’ll be dry).
- Remove from the oven. Using a spoon, pour some of the melted butter left in the skillet onto the pork chops before serving.
- Make sure to give your pork chops a few minutes to rest before cutting so they can redistribute the moisture.
- Thick cut pork chops are ideal as they won’t overcook as easily.
- If you bring your pork chops to room temperature before cooking, they’ll cook more evenly.
- To store: Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat: You can reheat leftovers on the stove or in the microwave.
- To freeze: Freeze the cooked pork chops in an airtight bag for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.