Catching Up Over Oven Baked Pork Chops
If I had a coin for every time I’ve thrown these Pork Chops in the oven and breathed a sigh of relief (with a cuppa in hand), I’d have… well, probably enough for several pints! No joke, this recipe saved my hide on nights when even takeaway felt like too much effort. I remember pushing the recipe on my sister—”Just try it, it’s impossible to mess up,” I said. She burned it. Cheese and rice, I still don’t know how. But you get the idea—it’s simple, forgiving, and my go-to after a long day at work (or when I’ve totally run out of things to make and the fridge is basically a tundra of sadness). Actually, last time I made it, I forgot to turn the oven on for the first 10 minutes… but they came out lovely anyway!
Why This Recipe Has a Fan Club At My Place
I make these whenever I’m on autopilot—kids get excited, David likes to sneak extra sauce, and nobody grumbles about the cleanup. My family goes wild every time because it’s juicy, has that lovely caramelised edge, and honestly, it never, ever dries out despite how many distractions I’ve got whizzing around. (Trust me, I once answered emails, stopped two near-cat brawls, and folded half the laundry while these baked and they still didn’t betray me.) Also, no dicing, no fancy gadgets, just pure, meaty bliss. I used to moan about how pork always ended up tough until stumbling over this method—not anymore!
Here’s What You’ll Need (Swaps and Secrets!)
- 4 pork chops; bone-in or boneless totally fine. If you’ve only got chicken breasts, those work here too in a pinch (they might cook a bit quicker though, keep an eye on them!).
- 2 tablespoons olive oil; sometimes I use melted butter if I’m feeling extra flash, but honestly, any cooking oil you like does the job. (My gran swore by sunflower oil—go figure.)
- 1 teaspoon garlic powder; fresh minced garlic is even better if you can be bothered to chop it, but the powder’s dead simple and skips fiddly bits.
- Salt and lots of cracked black pepper; I don’t measure, but probably about a teaspoon salt and half as much pepper. Or use a pre-mixed grill seasoning when in “can’t be bothered” mode.
Step-by-Step, But No Stress
- Heat your oven to 200°C (about 400°F)—unless, like me, you forget and have to start again. (No shame in that!)
- Pat the pork chops dry with some kitchen roll. This just helps the flavour stick but, hey, if you skip it once, life goes on.
- Rub olive oil on both sides of the chops. Sprinkle over garlic powder, salt, pepper—flip and repeat. Use your hands. Get messy. If there’s extra rub left in the bowl, just toss it over the top for good measure.
- Lay chops in a baking dish or even just on a rimmed baking tray. Don’t fuss if they’re touching, but give them some room if you can.
- Bake for 18–22 minutes, depending on thickness. This is where I usually peer in the oven halfway, squint, and wonder if they’re done… but best check with a quick cut into the thickest one or use a meat thermometer (should read 63°C/145°F). They do keep cooking a bit once out, so don’t stress if they’re slightly pink in the centre.
- Let ’em rest for a few mins before serving (or picnicking straight from the pan if you’re that hungry). Sometimes I cover with a bit of foil, sometimes not; honestly, depends on whether I remember where I put the foil.
What I’ve Learned (The Hard or Dumb Way)
- Don’t overload the pan. Seriously, overcrowding means steam city and soggy edges, not that glorious browning.
- I’ve skipped the resting step before. The juices just ran everywhere and it was a bit of a sad scene. Resting really does make a difference.
- If you use super lean chops, a little pat of butter on top for the last few minutes keeps things moist. Course, sometimes I forget and it’s still grand.
Variations I’ve Toyed With (Plus One Dud)
- Sprinkle smoked paprika for a bit of extra warmth—actually, it’s my favourite twist.
- Fennel seeds? If you like that licorice zing, just crush a pinch and add to the rub (kids think it’s a bit “weird,” though.)
- I once tried honey-mustard slathered over the top before baking… overdid it, went too sweet, and everyone just sort of pushed the sauce off—lesson learned!
- Swap pork for thick turkey cutlets; works fab, but cut the baking time by about 5 minutes.
If You Don’t Have All the Tools
I usually use my old chipped ceramic baking dish (family hand-me-down, bit of character). But a sturdy rimmed metal tray does the same job. No baking tray? A cast iron skillet is a belter for browning—just make sure it’s oven-safe. If you’ve got tongs, use them, if not, fingers do just fine. I once used an old fish slice to flip because everything else was in the wash—did the trick!
Keeping Leftovers (If You’re Lucky)
Store any leftover chops in an airtight box in the fridge—good for up to 3 days, but honestly, someone always nicks them for a late-night snack long before that. Reheat gently so you don’t dry them out, but cold pork chop sandwiches are a thing of beauty if you ask me.
What Goes With? (Right, This Is the Fun Bit)
I love serving these pork chops with a heap of buttery mashed potatoes and whatever greens are knocking about (steamed broccoli or spinach is our go-to). Sometimes, for an extra treat, we’ll make crispy roasties on the side—mainly if the weather’s grim. Oh, and apple sauce is a must for my youngest!
Little Lessons (Learned the Hard Way)
- I once tried rushing the oven preheat. The chops turned out a bit pale and not half as tasty—patience wins here, who knew?
- If you salt too early and leave the chops sitting more than half an hour, they start looking a tad grey—just season right before baking.
- Keep foil handy to cover if the tops start browning too quickly, but don’t stress if you forget. Mine always have a bit more “character” than you’d see in posh food mags!
Questions Folks Have Actually Asked Me (Really!)
- Should I marinate the pork chops? Nah, you totally don’t need to, but sometimes I do it if I’ve got extra time. Just olive oil, lime juice, maybe a splash of Worcestershire—worth a try if you’re after a deeper flavour (check out some proper marinade ideas over on Serious Eats—they really know their stuff).
- Can I use frozen chops? I mean, I have. Not ideal, but defrost them fully first otherwise they cook unevenly and you get weird tough bits—trust me.
- How do I know they’re cooked? When you poke the thickest part with a knife and the juices run just barely pink, or use a meat thermometer like a professional (which sometimes I do, sometimes I just wing it—it’s pork, it usually forgives).
- What if my pork chops are really thick? Just bake them a bit longer, maybe 5-7 minutes more. And honestly, cover with foil halfway so the tops don’t get too brown before the inside’s done.
- Why are my pork chops tough? Could be overcooking or maybe they’re super lean. I used to think it was my oven’s fault, but mostly, letting them rest helps loads. And don’t forget a splash of oil—makes all the difference.
Right, hope this helps—let me know if you try it, or have a go at swapping things up! Sometimes the “mistakes” are tastier anyway. And for more dead-easy dinners, here’s a fab list of ideas to keep up your sleeve.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
-
1Preheat your oven to 400°F (200°C). Lightly grease a baking dish with cooking spray or olive oil.
-
2Pat the pork chops dry with paper towels. Rub both sides of the pork chops with olive oil.
-
3In a small bowl, mix together garlic powder, paprika, salt, and black pepper. Sprinkle the seasoning evenly over both sides of the pork chops.
-
4Place the seasoned pork chops in the prepared baking dish in a single layer.
-
5Bake in the preheated oven for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
-
6Remove from oven and let rest for 5 minutes. Garnish with chopped parsley if desired before serving.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320cal
Protein:
40 gg
Fat:
16 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
