Baked Pork Chops are an easy dinner for nights when you want something filling without spending too much time at the stove. The chops are coated with olive oil and a simple blend of paprika, garlic, oregano, and a little chipotle powder, then topped with fresh garlic and butter before going into the oven.

As the pork chops bake, the butter melts into the seasoning and creates flavorful pan juices that can be spooned over the top before serving. This recipe works especially well with thick, bone-in pork chops because they stay juicy while the outside develops plenty of flavor.

Why You’ll Love This Recipe

These baked pork chops require very little preparation, and the oven handles most of the cooking. They are ready in about 30 minutes, so they work well for weeknight dinners when you still want a proper homemade meal.

The seasoning is simple but flavorful, and you can easily adjust the heat by using chipotle powder, cayenne pepper, or leaving it out completely. The pork chops also pair well with potatoes, rice, pasta, roasted vegetables, or a fresh salad.

What You Will Need

A baking dish or rimmed baking sheet gives the pork chops enough room to cook evenly. You can line the pan with parchment paper for easier cleanup.

You will also need a small bowl for mixing the seasonings, a pastry brush or spoon for spreading the olive oil, and an instant-read thermometer to check the pork without overcooking it.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ¼ teaspoon chipotle powder or cayenne pepper
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 tablespoons butter, cut into 4 pieces

How to Make Baked Pork Chops

Preheat the oven to 400°F and line a baking sheet with parchment paper, or lightly grease a baking dish.

In a small bowl, stir together the salt, black pepper, garlic powder, onion powder, paprika, oregano, and chipotle powder.

Pat the pork chops dry with paper towels, then place them in the prepared baking dish. Drizzle the olive oil over both sides and rub it over the surface of the meat.

Sprinkle the seasoning mixture evenly over both sides of each pork chop, pressing it gently into the meat so it stays in place.

Divide the minced garlic over the tops of the pork chops. Place one piece of butter on top of each chop.

Bake for 20 to 25 minutes, depending on the thickness of the pork, until the center reaches an internal temperature of 145°F.

Remove the pork chops from the oven and let them rest for 10 minutes before serving. Spoon the buttery pan juices over the top for extra flavor.

Tips

Choose pork chops that are close to the same thickness so they finish cooking at the same time. Chops that are about 1 inch thick work best for this method.

Patting the pork dry before adding the oil helps the seasoning stick and gives the surface a better texture after baking.

The cooking time can vary, so check the temperature instead of relying only on the clock. Remove the pork when it reaches 145°F, then let it rest before slicing.

For a more deeply browned exterior, sear the pork chops in a hot oven-safe skillet for 2 minutes per side before adding the garlic and butter and transferring them to the oven.

If you use table salt instead of kosher salt, start with about half the amount and add more only if needed.

Storage

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Keep any pan juices with the pork to help prevent it from drying out.

Reheat the chops gently in a covered baking dish at 325°F until warmed through. You can also reheat individual portions in the microwave at reduced power.

Freeze cooked pork chops in a freezer-safe container for up to 3 months. Thaw them overnight in the refrigerator before reheating.

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