Savor the aroma of perfectly baked pork chops wafting from your oven! Whether you’re craving a quick weeknight dinner or a comforting weekend feast, these 32 juicy recipes promise to transform this humble cut into something spectacular. From classic herb-crusted delights to bold, modern twists, get ready to discover your new favorite way to bake pork chops. Let’s dive into these mouthwatering ideas!
Garlic Herb Baked Pork Chops
Very few dishes can transform a simple weeknight dinner into something special quite like these garlic herb baked pork chops. I first made them on a chilly evening when I wanted something comforting but didn’t have hours to spend in the kitchen—now they’re a go-to in my rotation because they’re so flavorful with minimal effort. Honestly, the aroma alone as they bake is worth it, filling the kitchen with that cozy, herby scent that makes everyone gather around.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless pork chops, about 1 inch thick
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup chicken broth
Instructions
1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. Pat the pork chops dry with paper towels to help the seasoning stick better—this is a key tip for a good sear.
3. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
4. Rub the garlic herb mixture evenly over both sides of each pork chop, coating them thoroughly.
5. Heat a large skillet over medium-high heat and sear the pork chops for 2-3 minutes per side until golden brown, which locks in juices.
6. Transfer the seared pork chops to the prepared baking dish in a single layer.
7. Pour the chicken broth into the bottom of the baking dish to keep the chops moist during baking.
8. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F on a meat thermometer—this ensures they’re perfectly cooked without drying out.
9. Remove from the oven and let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
Unbelievably juicy and tender, these pork chops have a savory garlic-herb crust that pairs beautifully with the pan juices. I love serving them over mashed potatoes to soak up all that flavorful broth, or slice them thin for a hearty salad topping—it’s a versatile dish that always feels like a treat.
Maple Mustard Glazed Pork Chops
Mmm, there’s something about the sweet and tangy combo of maple and mustard that just screams cozy weeknight dinner to me—I first tried a version of this glaze at a fall potluck years ago and have been tweaking it ever since. These pork chops come together quickly with pantry staples, and that glossy, sticky glaze is pure comfort food magic.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp whole-grain mustard
– 2 tbsp apple cider vinegar
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
Instructions
1. Pat the 4 bone-in pork chops dry with paper towels to help them sear better, then season both sides evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 2 tbsp apple cider vinegar, 2 cloves minced garlic, and 1 tsp smoked paprika until smooth.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the pork chops to the hot skillet and sear without moving for 4–5 minutes per side, until a golden-brown crust forms and the internal temperature reaches 145°F on an instant-read thermometer.
5. Reduce the heat to medium-low and pour the maple-mustard mixture over the pork chops, swirling the skillet to coat them evenly.
6. Simmer the glaze for 2–3 minutes, basting the chops frequently with a spoon, until it thickens slightly and coats the back of the spoon.
7. Remove the skillet from the heat and let the pork chops rest for 5 minutes to allow the juices to redistribute.
8. Serve the pork chops immediately, spooning any extra glaze from the skillet over the top.
Every bite delivers tender, juicy pork with a caramelized, sticky-sweet crust that’s balanced by the mustard’s tang—try serving it over creamy mashed potatoes or a crisp apple slaw to soak up that irresistible sauce.
Balsamic Brown Sugar Oven Baked Pork Chops
Venturing into my kitchen on a crisp December evening, I found myself craving something hearty yet elegant—a dish that could fill the house with warmth without keeping me tied to the stove. That’s when I remembered these Balsamic Brown Sugar Oven Baked Pork Chops, a recipe I’ve tweaked over the years to balance sweet, tangy, and savory notes perfectly. It’s become my go-to for busy weeknights when I want to impress with minimal fuss, and I love how the aroma alone makes everyone gather around the table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless pork chops, 1-inch thick
– 1/4 cup balsamic vinegar
– 1/4 cup brown sugar, packed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken broth
Instructions
1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil from the measured amount.
2. Pat the pork chops dry with paper towels to ensure a good sear later.
3. In a small bowl, whisk together the balsamic vinegar, brown sugar, minced garlic, dried thyme, salt, and black pepper until the sugar dissolves.
4. Heat the remaining olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the pork chops for 2-3 minutes per side until golden brown, using tongs to flip them carefully.
6. Transfer the seared pork chops to the prepared baking dish in a single layer.
7. Pour the balsamic mixture evenly over the pork chops, coating each piece thoroughly.
8. Add the chicken broth to the baking dish around the pork chops to keep them moist during baking.
9. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
10. Remove from the oven and let the pork chops rest for 5 minutes to allow juices to redistribute.
11. Spoon the pan sauce over the pork chops before serving.
Caramelized and tender, these pork chops boast a sticky-sweet glaze that contrasts beautifully with the savory garlic and thyme. I often serve them over creamy mashed potatoes to soak up every drop of that rich sauce, or slice them thin for a hearty salad topping—either way, they disappear fast from the plate!
Parmesan Crusted Pork Chops
Dinner just got a major upgrade with this crispy, cheesy twist on a classic—these Parmesan crusted pork chops are my go-to for a quick yet impressive weeknight meal that always earns rave reviews from my family. I first tried this recipe years ago when I needed to use up leftover Parmesan, and now it’s a staple in my rotation because it’s so forgiving and delivers that perfect golden crunch every time. Trust me, once you taste that savory crust paired with juicy pork, you’ll be hooked too!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless pork chops, 1 inch thick
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 2 large eggs
– 1/2 cup breadcrumbs
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1 tbsp unsalted butter
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops dry with paper towels to ensure the coating sticks better—this is a key tip for a crispier crust.
3. In a shallow dish, combine the Parmesan cheese, breadcrumbs, garlic powder, dried oregano, salt, and black pepper.
4. Place the all-purpose flour in a separate shallow dish.
5. In a third shallow dish, whisk the eggs until smooth.
6. Dredge each pork chop in the flour, shaking off any excess.
7. Dip the floured pork chop into the whisked eggs, coating it evenly.
8. Press the pork chop into the Parmesan mixture, ensuring both sides are fully covered; I like to gently press the coating to help it adhere.
9. Heat the olive oil and unsalted butter in a large oven-safe skillet over medium-high heat until the butter melts and sizzles.
10. Carefully add the coated pork chops to the skillet and cook for 3–4 minutes per side, or until golden brown—watch for that color change to avoid burning.
11. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the internal temperature reaches 145°F on a meat thermometer for safe, juicy results.
12. Remove from the oven and let the pork chops rest for 5 minutes on a cutting board to allow the juices to redistribute.
Perfectly golden and aromatic, these pork chops boast a crunchy Parmesan crust that gives way to tender, flavorful meat inside. I love serving them over a bed of creamy mashed potatoes or with a simple arugula salad to balance the richness—it’s a dish that feels fancy without any fuss!
Honey Garlic Oven Baked Pork Chops
Just last week, after a long day of work, I found myself craving something cozy yet impressive—the kind of meal that feels like a hug but doesn’t keep you in the kitchen all night. That’s when I turned to these honey garlic oven baked pork chops, a recipe I’ve tweaked over the years to be my ultimate weeknight savior. They’re sweet, savory, and so simple you’ll wonder why you ever bothered with fussy dinners.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 bone-in pork chops, about 1 inch thick
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/3 cup honey
– 1/4 cup soy sauce
– 1 tbsp apple cider vinegar
– 1 tsp cornstarch
– 2 tbsp water
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops dry with paper towels to ensure a good sear.
3. Season both sides of the pork chops evenly with the salt and black pepper.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Sear the pork chops for 3 minutes per side until golden brown, then transfer them to the prepared baking sheet.
6. In the same skillet, reduce the heat to medium and add the minced garlic, cooking for 1 minute until fragrant.
7. Whisk in the honey, soy sauce, and apple cider vinegar, bringing the mixture to a simmer for 2 minutes.
8. In a small bowl, mix the cornstarch and water until smooth, then stir it into the skillet to thicken the sauce for 1 minute.
9. Pour the sauce over the pork chops on the baking sheet, coating them evenly.
10. Bake in the preheated oven for 15–18 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
11. Remove from the oven and let the pork chops rest for 5 minutes to lock in juices.
12. Garnish with the chopped fresh parsley before serving.
So tender they practically melt in your mouth, these chops boast a sticky-sweet glaze with a hint of garlicky depth that’s downright addictive. Serve them over a bed of fluffy mashed potatoes to soak up every last drop of sauce, or slice them thin for a hearty salad topping—either way, they’re sure to become a regular in your rotation.
Smoky Paprika Pork Chops
You know those chilly fall evenings when you crave something hearty and flavorful without spending hours in the kitchen? That’s exactly when these Smoky Paprika Pork Chops became my go-to. I love how the smoky aroma fills the kitchen, reminding me of cozy family dinners.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 pork chops, 1-inch thick
– 2 tbsp olive oil
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup chicken broth
– 2 tbsp unsalted butter
Instructions
1. Pat the pork chops dry with paper towels to ensure a good sear.
2. In a small bowl, combine the smoked paprika, garlic powder, salt, and black pepper.
3. Rub the spice mixture evenly over both sides of each pork chop.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the pork chops in the skillet and cook for 5 minutes without moving them to develop a golden-brown crust.
6. Flip the pork chops and cook for another 5 minutes until they reach an internal temperature of 145°F, using a meat thermometer for accuracy.
7. Transfer the pork chops to a plate and tent loosely with foil to rest.
8. Reduce the heat to medium and pour the chicken broth into the skillet, scraping up any browned bits with a wooden spoon.
9. Let the broth simmer for 3 minutes until slightly reduced.
10. Remove the skillet from heat and whisk in the unsalted butter until melted and the sauce is glossy.
11. Pour the sauce over the rested pork chops before serving.
Every bite of these pork chops delivers a tender, juicy texture with a rich, smoky flavor that’s perfectly balanced by the buttery pan sauce. I love serving them over creamy mashed potatoes or with a simple side of roasted vegetables for a complete, comforting meal that always impresses.
Classic Oven-Roasted Pork Chops
You know those nights when you just need something comforting and reliable? Yesterday, after a long day, I found myself craving a simple, hearty meal that wouldn’t keep me in the kitchen for hours. That’s when I turned to these classic oven-roasted pork chops—a recipe that feels like a warm hug and never disappoints.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tsp garlic powder
– 1 tsp dried thyme
– 1/2 tsp paprika
– 1/4 cup chicken broth
Instructions
1. Preheat your oven to 400°F and position a rack in the middle.
2. Pat the pork chops completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine the kosher salt, black pepper, garlic powder, dried thyme, and paprika.
4. Rub the olive oil evenly over all sides of each pork chop.
5. Sprinkle the spice mixture generously onto both sides of the pork chops, pressing gently to adhere.
6. Heat a large, oven-safe skillet over medium-high heat for 2 minutes until hot.
7. Place the pork chops in the skillet and sear for 3 minutes without moving them to develop a golden-brown crust.
8. Flip the pork chops and sear the other side for another 3 minutes.
9. Pour the chicken broth into the skillet around the pork chops to deglaze the pan.
10. Immediately transfer the skillet to the preheated oven.
11. Roast for 15–18 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F.
12. Remove the skillet from the oven and let the pork chops rest in the pan for 5 minutes before serving.
Extra juicy and packed with savory herbs, these pork chops have a tender interior with a beautifully caramelized crust. I love serving them over creamy mashed potatoes to soak up the pan juices, or slice them thin for a hearty salad the next day.
Cider Braised Pork Chops
Venturing into my kitchen on a crisp autumn afternoon, I was craving something hearty and comforting—the kind of meal that fills the house with an irresistible aroma. That’s when I decided to whip up these cider-braised pork chops, a dish that always reminds me of cozy family dinners after a day spent apple picking. It’s surprisingly simple to make, yet feels impressively elegant, perfect for both weeknights and entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup apple cider
– 1/2 cup chicken broth
– 2 tbsp apple cider vinegar
– 2 sprigs fresh thyme
– 1 tbsp unsalted butter
Instructions
1. Pat the pork chops completely dry with paper towels, then season both sides evenly with the kosher salt and black pepper.
2. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Carefully add the pork chops to the hot skillet and sear without moving them for 4-5 minutes per side, until a deep golden-brown crust forms.
4. Transfer the seared pork chops to a clean plate and set aside, leaving any rendered fat in the skillet.
5. Reduce the heat to medium and add the thinly sliced yellow onion to the skillet, cooking for 5-7 minutes while stirring occasionally until softened and lightly caramelized.
6. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant.
7. Pour in the apple cider and apple cider vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the skillet—this adds incredible flavor to the sauce.
8. Stir in the chicken broth and fresh thyme sprigs, then bring the liquid to a gentle simmer.
9. Return the pork chops and any accumulated juices to the skillet, nestling them into the liquid.
10. Cover the skillet with a tight-fitting lid, reduce the heat to low, and braise for 25-30 minutes until the pork chops are tender and reach an internal temperature of 145°F when checked with an instant-read thermometer.
11. Transfer the cooked pork chops to a serving platter and tent loosely with foil to keep warm.
12. Increase the heat under the skillet to medium-high and simmer the braising liquid uncovered for 5-8 minutes until it reduces by about half and thickens slightly.
13. Remove the skillet from the heat, discard the thyme sprigs, and whisk in the unsalted butter until the sauce becomes glossy and emulsified.
14. Spoon the warm sauce over the pork chops just before serving.
Rich and succulent, these pork chops practically melt in your mouth after their slow braise, with the apple cider lending a subtle sweetness that balances the savory onions and thyme. I love serving them over creamy mashed potatoes or polenta to soak up every drop of that glossy, buttery sauce—it’s a complete, comforting meal that always earns rave reviews.
Savory Lemon Herb Pork Chops
Unbelievably, I used to shy away from pork chops, thinking they’d turn out dry or bland—until I discovered this zesty, herb-packed method that’s become a weeknight staple in my kitchen. It’s the perfect balance of bright lemon and savory herbs, and I love how quickly it comes together, especially after a long day when I’m craving something comforting yet fresh.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 boneless pork chops, about 1-inch thick
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh lemon juice
– 1 tbsp lemon zest
– 2 tsp dried thyme
– 1 tsp dried rosemary
– 2 cloves garlic, minced
– 1/2 cup chicken broth
– 2 tbsp unsalted butter
Instructions
1. Pat the 4 boneless pork chops dry with paper towels to ensure a good sear.
2. Season both sides of the pork chops evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the pork chops to the skillet and cook for 4-5 minutes per side until golden brown and an internal thermometer reads 145°F.
5. Remove the pork chops from the skillet and set them aside on a plate, loosely tented with foil to keep warm.
6. Reduce the heat to medium and add 2 cloves minced garlic to the skillet, sautéing for 30 seconds until fragrant.
7. Pour in 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
8. Stir in 2 tbsp fresh lemon juice, 1 tbsp lemon zest, 2 tsp dried thyme, and 1 tsp dried rosemary, and let the mixture simmer for 2 minutes to meld the flavors.
9. Whisk in 2 tbsp unsalted butter until the sauce is smooth and slightly thickened, about 1 minute.
10. Return the pork chops to the skillet, spooning the sauce over them, and cook for an additional 1-2 minutes to warm through.
Really, the magic here is in the texture—the chops stay juicy and tender, while the sauce adds a glossy, herbaceous finish that clings perfectly. I often serve these over creamy mashed potatoes or with a simple arugula salad to soak up every last drop, making it a meal that feels both elegant and effortlessly cozy.
Spicy Korean-Style Pork Chops
Now, if you’re anything like me, you’ve probably stared at a pack of pork chops wondering how to turn them into something truly exciting—well, I’ve got just the thing. After a long week, I whipped up these Spicy Korean-Style Pork Chops, and let me tell you, they’re a game-changer that’s become a regular in my kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 bone-in pork chops, about 1 inch thick
– 1/4 cup gochujang
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp sesame oil
– 3 cloves garlic, minced
– 1 tsp grated ginger
– 1/2 tsp black pepper
– 1 tbsp vegetable oil
– 2 green onions, sliced
– 1 tsp sesame seeds
Instructions
1. In a medium bowl, whisk together 1/4 cup gochujang, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 3 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp black pepper until smooth to make the marinade.
2. Place 4 bone-in pork chops in a large resealable bag or shallow dish, and pour the marinade over them, ensuring each chop is fully coated. Tip: For deeper flavor, marinate in the refrigerator for at least 30 minutes or up to 4 hours—I often do this ahead for busy nights.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Remove the pork chops from the marinade, letting excess drip off, and place them in the hot skillet. Cook for 5-6 minutes per side until the internal temperature reaches 145°F and the exterior is caramelized and slightly charred. Tip: Avoid overcrowding the pan to ensure even browning; cook in batches if needed.
5. Transfer the cooked pork chops to a plate and let them rest for 5 minutes to allow juices to redistribute.
6. While the pork rests, garnish with 2 sliced green onions and 1 tsp sesame seeds. Tip: For extra freshness, serve with a side of quick-pickled cucumbers or steamed rice to balance the heat.
What I love most about these chops is their perfect balance of spicy, sweet, and savory flavors, with a tender, juicy interior and a sticky, caramelized crust. They’re fantastic sliced over a bed of rice or tucked into lettuce wraps for a hands-on meal that always impresses guests.
Crispy Oven Fried Pork Chops
Nothing beats the satisfying crunch of a perfectly fried pork chop, but let’s be honest—standing over a splattering skillet isn’t always appealing. That’s why I’ve perfected this crispy oven-fried version, which delivers all the golden, juicy goodness with way less mess and hands-on time. It’s become my go-to weeknight dinner, especially when I’m craving comfort food without the cleanup hassle.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/4 cup olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops dry with paper towels to ensure the coating sticks well.
3. In a shallow dish, combine the flour, garlic powder, paprika, salt, and black pepper.
4. In a second shallow dish, whisk the eggs until smooth.
5. In a third shallow dish, mix the panko breadcrumbs and grated Parmesan cheese.
6. Dredge each pork chop in the flour mixture, shaking off any excess.
7. Dip the floured pork chop into the beaten eggs, coating it completely.
8. Press the pork chop into the panko-Parmesan mixture, ensuring an even, thick coating on all sides.
9. Place the coated pork chops on the prepared baking sheet, spacing them apart to allow for even crisping.
10. Drizzle the olive oil evenly over the top of each pork chop.
11. Bake in the preheated oven for 12 minutes.
12. Carefully flip each pork chop using tongs.
13. Continue baking for another 10-13 minutes, or until the internal temperature reaches 145°F on a meat thermometer and the coating is golden brown and crispy.
14. Remove from the oven and let the pork chops rest on the baking sheet for 5 minutes before serving.
For a delightful finish, these chops boast a shatteringly crisp exterior that gives way to tender, juicy meat inside. I love serving them alongside mashed potatoes and a simple green salad for a balanced meal, or slicing them over a bed of creamy polenta to soak up every last bit of flavor.
Herb Crusted Pork Chops with Garlic Aioli
You know those weeknights when you want something impressive but don’t want to spend hours in the kitchen? That’s exactly where these herb-crusted pork chops come in—they feel fancy enough for company but are simple enough for a Tuesday. I love how the crispy, fragrant crust gives way to juicy meat, and the garlic aioli adds a creamy, tangy punch that ties everything together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless pork chops, 1 inch thick
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– 1 tbsp lemon juice
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, combine 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tbsp fresh parsley, 1 tbsp fresh thyme leaves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Pat 4 boneless pork chops dry with paper towels to help the crust adhere better.
4. Press each pork chop firmly into the breadcrumb mixture, coating both sides evenly.
5. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Place the coated pork chops in the skillet and sear for 3–4 minutes per side until golden brown.
7. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
8. While the pork chops bake, make the aioli by whisking together 1/2 cup mayonnaise, 2 cloves minced garlic, and 1 tbsp lemon juice in a small bowl until smooth.
9. Remove the pork chops from the oven and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
10. Serve the pork chops immediately with a dollop of garlic aioli on top.
Now, these chops come out with a satisfying crunch that contrasts beautifully with the tender interior, while the aioli’s sharp garlic notes cut through the richness. For a fun twist, try slicing them and serving over a bed of arugula with a squeeze of extra lemon—it makes for a light yet hearty meal that’s sure to impress.
Sweet and Tangy BBQ Pork Chops
Browsing through my recipe journal this chilly December evening, I stumbled upon my all-time favorite weeknight hero—these pork chops always save the day when I’m craving something hearty yet hassle-free. Let’s dive right in!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 bone-in pork chops (about 1 inch thick)
– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 1/4 cup brown sugar
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 1/2 cup chicken broth
Instructions
1. Pat the pork chops dry with paper towels to ensure a good sear.
2. In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, smoked paprika, and black pepper until smooth.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear pork chops for 3–4 minutes per side until golden brown, then transfer to a plate.
5. Tip: Deglaze the skillet with chicken broth, scraping up any browned bits with a wooden spoon for extra flavor.
6. Pour the BBQ sauce mixture into the skillet and bring to a simmer over medium heat, stirring occasionally.
7. Return pork chops to the skillet, spooning sauce over them to coat evenly.
8. Reduce heat to low, cover, and simmer for 12–15 minutes until pork reaches an internal temperature of 145°F.
9. Tip: Let pork chops rest for 5 minutes after cooking to keep them juicy.
10. While resting, simmer sauce uncovered for 3–5 minutes until slightly thickened, stirring frequently.
11. Tip: For a glossy finish, brush extra sauce over chops just before serving.
12. Serve pork chops drizzled with remaining sauce from the skillet.
Unbelievably tender and packed with a sticky-sweet glaze, these chops pair perfectly with creamy mashed potatoes or a crisp apple slaw. The tangy BBQ sauce caramelizes beautifully, creating a finger-licking goodness that’ll have everyone asking for seconds!
Oven Roasted Pork Chops with Rosemary and Apples
Zesty fall flavors always make me think of cozy Sunday dinners, and this oven-roasted pork chops recipe is my go-to when I want something impressive but fuss-free—it reminds me of the simple meals my grandma used to make, where a few good ingredients did all the talking. I love how the rosemary fills the kitchen with that warm, earthy scent, and pairing it with sweet apples feels like a hug in food form.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 2 tbsp olive oil
– 1 tbsp fresh rosemary, chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 apples, cored and sliced into 1/2-inch wedges
– 1/2 cup chicken broth
Instructions
1. Preheat your oven to 400°F and place a large oven-safe skillet on the stovetop over medium-high heat.
2. Pat the pork chops dry with paper towels to ensure a good sear, then rub them evenly with 1 tablespoon of olive oil.
3. Season both sides of the pork chops with kosher salt and black pepper, pressing gently to help the seasoning adhere.
4. Add the remaining 1 tablespoon of olive oil to the hot skillet, then place the pork chops in the skillet without overcrowding.
5. Sear the pork chops for 3-4 minutes per side until they develop a golden-brown crust, using tongs to flip them carefully.
6. Remove the pork chops from the skillet and set them aside on a plate temporarily.
7. Add the sliced apples to the same skillet and cook for 2-3 minutes until they start to soften slightly.
8. Sprinkle the chopped rosemary over the apples and stir to combine, letting the herb infuse for about 30 seconds.
9. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon to build flavor.
10. Return the pork chops to the skillet, nestling them among the apples and broth.
11. Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the pork chops reach an internal temperature of 145°F when checked with a meat thermometer.
12. Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
Rustic and comforting, these pork chops come out juicy with a hint of caramelization from the apples, while the rosemary adds an aromatic depth that ties everything together. I love serving them straight from the skillet with a drizzle of the pan juices over mashed potatoes or crusty bread to soak it all up—it’s the kind of meal that feels special without any extra effort.
Creamy Mushroom and Onion Pork Chops
Gathering around the table for a comforting meal is one of my favorite parts of the week, and these pork chops smothered in a creamy mushroom and onion sauce have become a go-to for those cozy evenings. I love how the savory sauce transforms simple chops into something special, and it always reminds me of the hearty dinners my grandma used to make.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 large yellow onion, thinly sliced
– 8 oz cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the 4 pork chops completely dry with paper towels, then season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the pork chops to the hot skillet and sear without moving them for 4-5 minutes per side, until a golden-brown crust forms and the internal temperature reaches 145°F on an instant-read thermometer. Transfer to a plate and tent with foil.
4. In the same skillet, add the thinly sliced onion and cook over medium heat for 5 minutes, stirring occasionally, until softened and translucent.
5. Add the sliced mushrooms and cook for 6-7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Pour in the 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon, and let it simmer for 2 minutes until reduced by half.
8. Add the 1 cup chicken broth and bring the mixture to a gentle simmer for 3 minutes.
9. Reduce the heat to low and stir in the 1/2 cup heavy cream and 2 tbsp unsalted butter until the butter melts and the sauce thickens slightly, about 2 minutes.
10. Return the pork chops and any accumulated juices to the skillet, spooning the sauce over them, and let them warm through for 2 minutes.
11. Remove from heat and sprinkle with 2 tbsp chopped fresh parsley.
What makes this dish truly shine is the way the creamy sauce clings to the tender pork, with the earthy mushrooms and sweet onions creating a perfect balance of flavors. I love serving it over a bed of mashed potatoes or buttery egg noodles to soak up every last drop of that rich sauce—it’s the kind of meal that feels like a warm hug on a plate.
Mediterranean Style Baked Pork Chops
Now, I have to confess—I used to think pork chops were a bit boring until I discovered this Mediterranean twist. It all started when I had a surplus of lemons from my neighbor’s tree and decided to get creative, and now this dish is a regular in my weeknight rotation because it’s so flavorful yet simple to pull together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 pork chops, about 1-inch thick
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1 lemon, juiced
– 1 tsp dried oregano
– 1/2 cup chicken broth
– 1/4 cup Kalamata olives, pitted and halved
– 2 tbsp fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F and lightly grease a baking dish with a bit of the olive oil.
2. Pat the pork chops dry with paper towels to help them brown better, then season both sides evenly with the salt and black pepper.
3. Heat the remaining olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork chops for 3 minutes per side until they develop a golden-brown crust, being careful not to overcrowd the pan.
5. Transfer the seared pork chops to the prepared baking dish in a single layer.
6. In the same skillet, reduce the heat to medium and add the minced garlic, cooking for 1 minute until fragrant but not browned.
7. Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon to incorporate flavor.
8. Stir in the dried oregano and Kalamata olives, then bring the mixture to a simmer for 2 minutes to let the flavors meld.
9. Pour the sauce evenly over the pork chops in the baking dish, ensuring they are well-coated.
10. Bake uncovered in the preheated oven for 15 minutes, or until the internal temperature of the pork chops reaches 145°F when checked with a meat thermometer.
11. Remove the baking dish from the oven and let the pork chops rest for 5 minutes to allow the juices to redistribute.
12. Sprinkle the fresh parsley over the top just before serving.
As you slice into these chops, you’ll notice they’re incredibly juicy with a tangy, herb-infused sauce that clings to every bite. I love pairing them with a simple couscous or roasted vegetables to soak up all that delicious Mediterranean goodness—it’s a meal that always feels a bit fancy without any fuss.
Conclusion
Just imagine: 32 succulent pork chop recipes, all oven-baked for easy, flavorful meals. Whether you’re craving classic comfort or bold new twists, this roundup has something for every home cook. We’d love to hear which recipe becomes your family favorite—drop a comment below! And if you found this helpful, please share it on Pinterest to spread the kitchen inspiration. Happy cooking!
