Baked Pork Chops
Let me tell you, every time I make baked pork chops, I end up thinking about that chaotic Tuesday when my nephew tried to “help” by rearranging all the spice jars. (Let’s just say cayenne and cinnamon are not interchangeable.) Anyway, if you’ve ever stood in the kitchen at 6pm with a couple of pork chops and no plan, this is the dish for you. It’s easy, pretty forgiving—unless you really zone out—and it’s been my rescue dinner more times than I care to admit. I even made it for a neighbor once when their oven broke; turns out, her oven wasn’t broken, she just didn’t realize it was unplugged! So, hey, there are worse emergencies than dry pork chops.
Why These Baked Pork Chops Are a Staple for Me
I make these when I’m short on time but want something that smells like I put in effort (even if all I did was mix a few spices and shove a pan in the oven). My family goes a bit overboard for them—my dad once called dibs on leftovers while we were still eating. Seriously. And if you’ve ever echoed my sigh of frustration as you pull a too-dry chop from the oven only to watch your carefully-prepared sides go untouched, this recipe’s for you. It’s moist, simple, and you can tweak it depending what mood strikes you (or what’s limping along in your fridge). Sometimes I don’t even bother with the fancy breadcrumbs—I just toss whatever’s left at the bottom of a cereal bag on top. Trust me, you’ll be surprised.
Here’s What You’ll Need (Plus My Usual Substitutions)
- 4 pork chops (I go boneless when I’m feeling lazy, but bones supposedly add flavor—up to you)
- 2 tbsp olive oil (Or give them a go with melted butter if you’re feeling extravagant, like my cousin always does. Any oil works in a pinch honestly)
- 1 tsp garlic powder (Or crushed fresh if you have it on hand—it does hit different)
- 1 tsp smoked paprika (Sometimes regular if the store’s out; I once tried chili powder… don’t.)
- 1/2 tsp dried thyme (People have told me rosemary works, but to me, it’s just not the same. Totally personal!)
- Salt and pepper (I eyeball it, but if you need numbers… let’s say a big pinch of each)
- 1 cup breadcrumbs (Sometimes I use panko—my grandma swore by regular store brand, but I think anything crunchy adds something nice)
- 1/3 cup grated Parmesan (I’ll be honest, the cheese is optional, but it kind of brings everything together. Or just skip it if cheese isn’t your thing)
How I Usually Make Them (With a Few Casual Sidesteps)
- Start by cranking your oven to about 200°C (or 400°F, if you prefer). I’ll be honest, sometimes I forget to preheat and everything still turns out fine, but do as you like.
- Line a baking dish with parchment paper if you hate scrubbing sticky bits as much as I do. Metal trays will give a little more browning at the edges though.
- Pat the pork chops dry. This isn’t just for show—it actually helps the coating stick. Toss them in a bowl and rub with olive oil until they’re shiny (but don’t overdo it—I once drowned mine and they came out weirdly soggy).
- Mix your garlic powder, paprika, thyme, salt, and pepper in a small dish. Sprinkle generously over your chops. (This is where I sometimes sneak a taste of the spice mix, because why not?)
- In a different bowl, combine your breadcrumbs and Parmesan. Dredge each chop in the mixture and press down a little so it sticks. And if some falls off, just pat it back on. Nothing fancy.
- Arrange the chops in your dish, leaving a bit of space so they crisp up. If you’re cramming them together, they’ll steam instead—learned that one the hard way.
- Bake for about 18 to 23 minutes (depending how thick your chops are—and how powerful your oven actually is). Flip ’em halfway if you like a crust on both sides, though I sometimes forget and it’s fine.
- Give them a quick poke in the thickest part; if the juices are clear and it’s got a nice golden color, you’re all set. If you have a meat thermometer, aim for 145°F (63°C)—but not everyone does, so don’t sweat it.
- Let the pork chops rest for at least 5 minutes. The first time I skipped this, the juices all ran out, and—well, lesson learned.
Notes From My Kitchen Chaos
- I used to think marinating was essential. It’s not. Saves a heap of time skipping it, honestly, and I don’t notice much difference.
- Breadcrumbs straight from the bag work just as well as the fancy homemade kind. Don’t overthink it.
- If you’ve only got bone-in chops, just add a few more minutes to the bake time. The flavor’s worth it, but they will take longer, annoyingly.
If You Want to Mix It Up (Good Ideas and Not-So-Good Ones)
- Tried a honey mustard glaze instead of the crust—came out stickier than I expected, but family liked it. Go figure.
- Once swapped out breadcrumbs for crushed tortilla chips. Actually, pretty tasty! Cheese crackers, not so much… unless you like orange pork.
- Chopped fresh herbs in the breadcrumb mix look fancy but sometimes just burn, so maybe only add them on after baking next time.
What You Need to Cook These (Or What I Improvise With)
- A baking dish or tray (I’ve used a rimmed baking sheet in a pinch—it was fine)
- Bowl for breading stuff. Or honestly, a big zip bag if you hate washing dishes as much as I do.
- Mixing spoon, if you care. Otherwise, I just use my hands; more fun, less washing up.
Storing These Pork Chops (If They Actually Last That Long!)
Store leftovers in an airtight container in the fridge for up to 2 days. Though, honestly, in my house they rarely make it past lunch the next day. I think they taste even better cold, actually, but maybe that’s just me. (If microwaving, sprinkle a drop of water over the top to keep them moist.)
How I Serve Them—Personal Traditions and Routines
In our house, these go with mashed potatoes and peas, because that’s what my mom always made. But a big green salad is great too, especially if you want to feel virtuous. Once, for a party, I cut the chops into strips and served them as “fancy” finger food—people ate them so fast I barely got a bite. For more side ideas, the roasted vegetable suggestions at Serious Eats are fab. Oh, and if you need homemade potato inspiration, I swear by Love & Lemons’ mashed potatoes.
Pro Tips (Every Single One Learned After a Cooking Oops)
- Don’t rush the resting step—once, I skipped it and regretted it. All the juices end up in the pan.
- Keep an eye on thickness. Really thin chops dry out super fast. If yours are super skinny, check after 15 mins.
- Actually, if the crust isn’t browning after 20 minutes, give it a quick blast under the broiler. But don’t walk away—burnt crust smells terrible and is a pain to scrape off.
Questions I’ve Actually Been Asked (And My Answers)
- Can I use chicken instead? Oh absolutely! I’d just shave a couple of minutes off the cook time because chicken tends to dry up faster. And actually, I think the seasoning works even better with chicken thighs.
- How do I keep them from getting tough? Best bet is to pull them out the moment they hit 145°F (if you have a thermometer). Otherwise, start checking at the 18-minute mark—cut in and look for pink. No shame in double-checking!
- What if I don’t have Parmesan? Skip it or use a sprinkle of cheddar if you’re feeling experimental. I once used nutritional yeast and it was—well, not bad, but not my favorite. Give it a go if you’re feeling adventurous.
- Can I prep these ahead? You can bread them and pop them in the fridge for a few hours, but honestly, they’re best baked fresh. Leftovers are fine, just a bit less crispy.
- Why is my crust falling off? Happens to everyone! Press the breadcrumbs on firmly and try not to flip more than once. But if a bit falls off, who’s judging? Just call it “rustic.”
So, there you go—my version of baked pork chops. Not fancy, but always a win. Let me know how it goes (and if you invent some wild new version, I want to hear about it—unless it involves cayenne and cinnamon, in which case, best of luck!).
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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2Pat pork chops dry with paper towels. Brush both sides of the chops with olive oil.
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3In a small bowl, mix together garlic powder, onion powder, paprika, dried thyme, salt, and black pepper.
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4Sprinkle the seasoning mixture evenly over both sides of each pork chop, pressing lightly so the seasonings adhere.
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5Place pork chops on the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
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6Let the pork chops rest for 5 minutes before serving. Enjoy!
Approximate Information for One Serving
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.
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