Ah, pork chops. They’re like the underrated rock stars of the dinner table, often overshadowed by the flashier steak or chicken. But when it comes to these juicy oven-baked gems, you’ve got a symphony of flavors that hit all the right notes—succulent, savory, and oh-so-satisfying. Trust me, you’ll be singing their praises long after the last bite.
Steps
- Preheat your oven to 400 degrees Fahrenheit. Measure the thickness of your pork chops to determine the correct baking time needed.
- In a small bowl, combine paprika, onion powder, garlic powder, salt, black pepper, and oregano for the spice rub.
- Drizzle one tablespoon of olive oil over both sides of the pork chops, then apply the spice mix evenly across the surface.
- Place the seasoned pork chops into a snug baking dish and drizzle with the remaining olive oil.
- Bake the pork chops uncovered for 7 minutes per half-inch of thickness, or until they reach an internal temperature of 145 degrees Fahrenheit. Let them rest for 5 minutes before serving.
Ingredients
- 4 boneless pork chops (at least 1 inch thick)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano (or substitute with Italian seasoning)
- 1 teaspoon salt (sea salt or kosher salt)
Nutritional Values
Calories: 1100kcal | Carbohydrates: 4g | Protein: 116g | Fat: 64g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 36g | Trans Fat: 4g | Cholesterol: 360mg | Sodium: 2588mg | Potassium: 2092mg | Fiber: 4g | Sugar: 4g | Vitamin A: 312IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 4mg
FAQ
- Do I need to use thick pork chops for this recipe?
- This recipe is best suited for pork chops that are at least 1 inch thick. If you have thinner chops, it’s recommended to use a different recipe specifically for thinner cuts.
- What can I use if I don’t have extra virgin olive oil?
- You can substitute with any cooking oil you have available. Avocado oil is a good alternative that works well in this recipe.
- How should I store leftover pork chops?
- Leftover pork chops can be stored in an airtight container in the refrigerator for 3-4 days. They make a great addition to a salad for lunch!
- Is it possible to freeze cooked pork chops?
- Yes, you can freeze cooked pork chops. They will last for at least 3 months in the freezer, making them a great option for meal prep.
- Do I need to cover the pork chops with foil when baking?
- There is no need to cover the baking dish with foil. The pork chops will cook perfectly uncovered.
Tips
- Choose the Right Baking Dish: Ensure your baking dish is adequately sized for the pork chops to be snug. This helps retain their juices and enhances tenderness during cooking.
- Monitor Cooking Time by Thickness: For perfectly cooked pork chops, bake boneless chops for 7 minutes per ½ inch thickness and bone-in chops for 8 minutes per ½ inch. This prevents dryness and ensures juiciness.
- Use a Meat Thermometer: To confirm the pork chops are cooked thoroughly without overcooking, use an instant-read meat thermometer. The ideal internal temperature should be 145 degrees Fahrenheit.
- Rest Before Serving: Allow the pork chops to rest for 5 minutes after removing them from the oven. This helps the juices redistribute, resulting in more flavorful and moist meat.
Equipment
- Instant-read meat thermometer – This is essential for ensuring the pork chops reach the correct internal temperature without overcooking.
- Baking dish – While many people have baking dishes, if you don’t have one that’s the right size to snugly fit the pork chops, you might need to buy one. An ovenproof skillet can also be used as an alternative.
- Small mixing bowls – For mixing spices, if you don’t already have a suitable set.
