Let’s Talk Pork Chops (I Swear This One’s Fool-Proof)
So, I have this story. Once, ages ago, I tried to make pork chops for my mum because she loves anything that comes with applesauce on the side. But I totally overcooked them, which you’d think would be impossible when you’re hovering over the stove. Nope—cardboard city. Since then, I kind of made it my personal quest to never serve dry pork again. Enter these juicy oven baked boneless pork chops! These are the chops I now trot out when friends pop by unexpectedly or when I’m feeling like I need a culinary win. (Oh, and did you ever realize you can use the oven timer as a kitchen dance break alarm? Me neither, until I tried this recipe for the first time.)
Why I Keep Coming Back to This
I make this when I want something that tastes fancy but, honestly, requires practically zero brain power. My family goes a bit bonkers for these, especially on cold nights (or, let’s be real, whenever they’re hungry). The best part? They’re juicy every single time—not like those sad, dry ones I used to serve before I knew better. And if I’m in a rush or forgot to defrost anything else, this recipe saves my bacon (well, my pork). I actually get excited for leftovers (which, shockingly, taste even better the next day, but don’t tell my husband—they’ll be gone before lunch).
What You’ll Need (But Feel Free to Improvise!)
- 4 boneless pork chops (about 1-inch thick; I sometimes use thinner ones if that’s all I’ve got, just lower the cook time a bit)
- 2 tbsp olive oil (or melted butter, if you’re feeling decadent)
- 1 tsp garlic powder (my grandmother swore by the fancy stuff, but the regular McCormick jar works just fine)
- 1 tsp smoked paprika (sweet paprika if you can’t find smoked—no one will complain)
- 1/2 tsp onion powder
- 1 tsp salt (sea salt is nice, but table salt is fine)
- 1/2 tsp black pepper (I just eyeball it—don’t stress)
- 1/2 tsp dried thyme or Italian seasoning (or fresh if you have it, though I keep forgetting to buy fresh herbs)
- Optional: a pinch of brown sugar (gives a slight caramel thing on top that’s, I dunno, just really good)
How I Actually Make These Pork Chops (No Stress Allowed)
- Preheat your oven to 400°F (200°C). Or 205°C, according to my oven thermometer, but it’s a bit dodgy.
- Pat the pork chops dry with paper towels (seriously, don’t skip this or the seasoning slides right off—don’t ask how I know).
- In a small bowl, mix together the garlic powder, paprika, onion powder, salt, pepper, thyme, and brown sugar if you’re using it. This is where I usually sneak a taste of the spice mix. Don’t judge.
- Brush both sides of each chop with olive oil. Or use your hands if you’re feeling rustic (and your hands are clean, obviously).
- Sprinkle the spice mix over both sides of the pork chops. Press it gently in—like you’re tucking them in for a nap. (If things get a little messy, that’s half the fun.)
- Grab a baking sheet (line it with foil for easier cleanup unless you enjoy scrubbing pans; I don’t). Lay the chops out in a single layer, with a bit of space in between. If they’re crowded, they’ll steam instead of roast, and why sabotage yourself?
- Bake for about 15-20 minutes, depending on thickness. I usually check at 15. You want an internal temp of 145°F (this is where a meat thermometer turns you into a hero, but honestly, I’ve just cut into one in a pinch and peeked—no shame).
- Let them rest for at least 5 minutes before serving. I know, I know, it’s hard—just trust me. This is where the juices settle in and, well, magic happens.
Some Notes (Learned the Hard Way)
- If you cook them too long, they’ll get tough and weirdly squeaky. I’ve done it. Not great.
- I used to skip the resting step (impatience is real), but honestly, it’s worth pacing around the kitchen for five extra minutes.
- Don’t freak out if they look super pink right out of the oven; that just means they’re juicy. (But if you’re not sure, check with a thermometer—better safe than sorry.)
Things I’ve Tried (Some Better Than Others)
- Adding a splash of apple cider vinegar to the spice rub. Actually, that was pretty good—brings out the pork flavor.
- Cooking them on a bed of sliced onions and apples. Nice for fall, but honestly, kinda made the bottom soggy. Maybe stick to roasting veggies on the side instead.
- Broiling for the last two minutes. Sometimes, I forget and leave them under too long, and, well, let’s just say the smoke alarm is sensitive at my place.
What You’ll Need Equipment-Wise (Or Not)
- Baking sheet (but I’ve used a lasagna pan in a pinch—works fine)
- Aluminum foil for easy cleanup (optional but I’m all about avoiding scrubby sponges)
- Brush for the oil (or just use your fingers, like I said before)
- Meat thermometer if you want to feel like a pro, but a quick slice with a knife does the trick too
How to Store These (If There’s Any Left, Ha!)
If you do have leftovers, pop them in an airtight container in the fridge—they’ll keep for about 2-3 days. To reheat, I usually just zap them in the microwave with a splash of water, or toss them in a skillet for a minute. But honestly, in my house, it never lasts more than a day! Oh, and don’t freeze them; they get sort of sad and grainy when you thaw ‘em.
Serving Ideas That Make Me Smile
I almost always serve these with mashed potatoes, because, I mean, what else? Sometimes roasted green beans or a simple salad if I’m pretending to be healthy. If we’re feeling wild, I’ll throw together a little applesauce on the side—my mum’s tradition, not mine, but it’s grown on me over the years. And, hey, if you want more inspiration, check out this ranch baked pork chop recipe—I’ve borrowed a few ideas from there before, no shame.
Lessons I Learned (The Hard Way, Of Course)
- I once tried rushing the resting step—big mistake, all the juices ran out and the pork was just, meh. Don’t do it!
- Too much salt? I did it once when I got distracted by the dog chasing his tail (long story). Go light at first, you can always sprinkle more on top.
- Actually, I find it works better if you let the spice rub sit on the pork for 10 minutes before baking. On second thought, that’s only if you have extra time.
Random FAQ (Because I’ve Been Asked These, Honest)
- Can I use bone-in chops? Totally! Just add a few extra minutes to the bake time, maybe 5–7. They stay juicy too.
- Do I have to use olive oil? Nope. Any neutral oil works. I’ve even used leftover bacon fat once. It was… intense.
- What if I don’t have all the spices? Use what you’ve got. Even just salt, pepper, and a sprinkle of whatever dried herbs are lurking in your cupboard gets you there.
- Can I double the recipe? For sure! Just don’t overcrowd the pan—divide between two sheets if you need to.
- Is there a way to make these ahead? Yeah, season them up in the morning and stash them covered in the fridge until you’re ready to bake. (I think the flavor gets even better, honestly.)
- Where do you get your spices? Most of mine come from the local supermarket, but I like to order special blends from Penzeys Spices sometimes when I’m feeling fancy. Not sponsored—just love their stuff!
And now, for a completely unrelated thought: why is it that you can never find the measuring spoons when you actually need them? I have three sets and yet… they vanish. Must be a kitchen gremlin at work. Anyway, hope you enjoy these pork chops as much as we do. Let me know how it goes—even if it’s just to tell me you found a better spice combo, I’m not above stealing good ideas.
Ingredients
- 4 boneless pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
Instructions
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1Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
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2Pat the boneless pork chops dry with paper towels. Rub both sides with olive oil.
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3In a small bowl, mix together garlic powder, paprika, dried thyme, salt, black pepper, and brown sugar.
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4Sprinkle the seasoning mixture evenly over both sides of the pork chops, pressing gently to adhere.
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5Arrange the pork chops in the prepared baking dish. Bake for 18-20 minutes, or until the internal temperature reaches 145°F (63°C).
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6Remove from the oven and let 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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