22 Delightful Simple Baked Pork Chop Recipes for Easy Dinners

Ready to transform ordinary weeknights into something special? These 22 simple baked pork chop recipes are your ticket to delicious, fuss-free dinners that deliver maximum flavor with minimal effort. Perfect for busy home cooks craving comforting meals without the stress, this collection proves that incredible dinners are just an oven away. Let’s dive in and discover your new go-to pork chop masterpiece!

Herb-Crusted Baked Pork Chops

Just imagine coming home to the most incredible aroma filling your kitchen. These herb-crusted pork chops deliver restaurant-quality flavor with minimal effort, making them perfect for busy weeknights when you want something special without the fuss. You’ll love how the crispy herb coating gives way to juicy, tender pork in every single bite.

Ingredients

– 4 bone-in pork chops, 1-inch thick
– 1 cup panko breadcrumbs
– ½ cup freshly grated Parmigiano-Reggiano
– ¼ cup fresh flat-leaf parsley, finely chopped
– 2 tablespoons fresh rosemary, minced
– 2 tablespoons fresh thyme leaves
– 3 cloves garlic, microplaned
– 2 large pasture-raised eggs, lightly beaten
– ½ cup all-purpose flour
– 3 tablespoons extra virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork chops completely dry with paper towels to ensure proper crust adhesion.
3. Combine panko breadcrumbs, Parmigiano-Reggiano, parsley, rosemary, thyme, and microplaned garlic in a shallow dish.
4. Place the lightly beaten eggs in a second shallow dish.
5. Add the all-purpose flour to a third shallow dish, seasoning it with kosher salt and freshly cracked black pepper.
6. Dredge each pork chop first in the seasoned flour, shaking off any excess.
7. Dip the floured pork chop into the beaten eggs, allowing excess to drip back into the dish.
8. Press the pork chop firmly into the herb breadcrumb mixture, ensuring complete coverage on all surfaces.
9. Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
10. Sear the pork chops for 3 minutes per side until the crust turns golden brown.
11. Transfer the entire skillet to the preheated oven and bake for 12-15 minutes.
12. Check for doneness by inserting an instant-read thermometer into the thickest part of the chop, which should register 145°F.
13. Remove the pork chops from the oven and let them rest on a wire rack for 5 minutes before serving.

That crispy, golden crust gives way to incredibly juicy pork that practically melts in your mouth. The combination of fresh herbs and Parmigiano-Reggiano creates this amazing savory flavor that pairs beautifully with roasted vegetables or a simple arugula salad. For an extra special touch, try serving them with a quick pan sauce made from the delicious browned bits left in your skillet.

Maple-Glazed Baked Pork Chops

Perfect for when you want something impressive but don’t have all day, these maple-glazed baked pork chops deliver big flavor with minimal effort. You get that sweet-savory combo we all love, plus the oven does most of the work for you.

Ingredients

• 4 bone-in, heritage-breed pork chops, 1-inch thick
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ cup pure maple syrup, grade A dark amber
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork chops completely dry with paper towels to ensure proper browning.
3. Rub both sides of each pork chop with extra-virgin olive oil.
4. Combine fine sea salt, black pepper, smoked paprika, and garlic powder in a small bowl.
5. Season both sides of each pork chop evenly with the spice mixture.
6. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
7. Sear the pork chops for 3 minutes per side until a golden-brown crust forms.
8. Whisk together maple syrup, Dijon mustard, apple cider vinegar, and fresh thyme leaves in a separate bowl.
9. Brush half of the maple glaze mixture over the tops of the seared pork chops.
10. Transfer the skillet to the preheated oven and bake for 8 minutes.
11. Remove the skillet from the oven using oven mitts and flip each pork chop.
12. Brush the remaining glaze over the pork chops and return to the oven for 7 more minutes.
13. Check for doneness by inserting an instant-read thermometer into the thickest part of a chop; it should read 145°F.
14. Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving to allow juices to redistribute.

Expect juicy, tender pork with a caramelized, sticky-sweet crust that balances beautifully with the savory spices. The glaze creates a glossy finish that makes these chops look restaurant-worthy, while the resting time ensures maximum juiciness. For a complete meal, serve alongside roasted sweet potatoes and sautéed greens to complement the maple notes.

Garlic Parmesan Baked Pork Chops

Picture this: you’re craving something comforting but impressive, without spending hours in the kitchen. These garlic parmesan baked pork chops deliver exactly that—tender, flavorful, and surprisingly simple to make.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1/4 cup extra virgin olive oil
• 3 tablespoons unsalted butter, melted
• 4 cloves garlic, finely minced
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup panko breadcrumbs
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon fine sea salt
• 2 tablespoons fresh Italian parsley, finely chopped

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork chops completely dry with paper towels to ensure proper browning.
3. Combine the olive oil, melted butter, and minced garlic in a small bowl.
4. In a separate bowl, mix the grated Parmigiano-Reggiano, panko breadcrumbs, dried oregano, smoked paprika, black pepper, and sea salt.
5. Brush both sides of each pork chop generously with the garlic-oil mixture.
6. Press the parmesan breadcrumb mixture firmly onto both sides of each pork chop, creating an even coating.
7. Arrange the coated pork chops on a wire rack set inside a baking sheet to promote air circulation.
8. Bake for 18-22 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
9. Switch your oven to broil and cook for 1-2 minutes until the crust turns golden brown and crispy.
10. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
11. Sprinkle with fresh Italian parsley before serving.

Fantastic straight from the oven, these chops feature a crisp, golden crust that gives way to incredibly juicy meat. The garlic infuses every bite while the parmesan adds a savory depth that pairs beautifully with roasted vegetables or a simple arugula salad. For an elegant twist, slice and serve over creamy polenta with a drizzle of the pan juices.

Honey Mustard Baked Pork Chops

Mmm, picture this: tender pork chops with that perfect sweet-tangy glaze that makes everyone ask for seconds. You know that classic honey mustard flavor we all love? Well, this baked version makes it incredibly easy to achieve restaurant-quality results right in your own kitchen.

Ingredients

• 4 bone-in pork chops, approximately 1-inch thick
• 1/4 cup Dijon mustard
• 1/4 cup raw honey
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, finely minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh thyme leaves
• 1 tablespoon unsalted butter, cut into small pieces

Instructions

1. Preheat your oven to 400°F and position the rack in the center of the oven.
2. Pat the bone-in pork chops completely dry with paper towels to ensure proper browning.
3. Season both sides of each pork chop evenly with kosher salt and freshly cracked black pepper.
4. In a small mixing bowl, whisk together the Dijon mustard, raw honey, extra virgin olive oil, and finely minced garlic until fully emulsified.
5. Brush the honey mustard mixture generously over both sides of each pork chop, reserving about 2 tablespoons for basting later.
6. Sprinkle the smoked paprika evenly over the top of each pork chop.
7. Arrange the pork chops in a single layer in a baking dish, ensuring they don’t touch each other for even cooking.
8. Scatter the fresh thyme leaves over the pork chops and dot with the small pieces of unsalted butter.
9. Bake at 400°F for 18-22 minutes, or until the internal temperature reaches 145°F when tested with an instant-read thermometer inserted into the thickest part away from the bone.
10. During the last 5 minutes of baking, brush the reserved honey mustard mixture over the pork chops to create an additional glaze layer.
11. Remove the baking dish from the oven and let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Here’s what makes these chops special: the honey mustard creates a beautiful caramelized crust while keeping the interior incredibly juicy. That sweet-tangy balance pairs perfectly with the savory pork flavor. Try serving them over creamy polenta or with roasted root vegetables to soak up every bit of that delicious pan sauce.

Italian Seasoning Baked Pork Chops

Dinner just got a whole lot easier with these Italian seasoning baked pork chops. You’ll love how simple they are to throw together, and that savory herb crust makes them feel way fancier than they actually are. Perfect for busy weeknights when you want something delicious without the fuss.

Ingredients

– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons extra virgin olive oil
– 2 tablespoons Italian seasoning blend
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup grated Parmigiano-Reggiano cheese
– 2 tablespoons panko breadcrumbs

Instructions

1. Preheat your oven to 400°F and position the rack in the center.
2. Pat the bone-in pork chops completely dry with paper towels to ensure proper browning.
3. Drizzle the extra virgin olive oil evenly over both sides of each pork chop.
4. In a small bowl, combine the Italian seasoning blend, garlic powder, onion powder, kosher salt, and freshly cracked black pepper.
5. Rub the seasoning mixture thoroughly onto both sides of each pork chop, pressing gently to adhere.
6. Combine the grated Parmigiano-Reggiano cheese and panko breadcrumbs in a separate bowl.
7. Press the cheese and breadcrumb mixture firmly onto the top surface of each pork chop, creating an even crust.
8. Arrange the pork chops in a single layer on a wire rack set inside a rimmed baking sheet to promote air circulation.
9. Bake at 400°F for 18-22 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
10. Transfer the pork chops to a clean plate and let them rest for 5 minutes before serving to allow juices to redistribute.
You’ll notice the panko creates an incredibly crisp crust that contrasts beautifully with the juicy, tender pork. That Italian seasoning blend really shines through with aromatic herbs that perfume the entire kitchen. Try serving these over creamy polenta or alongside roasted vegetables for a complete meal that feels restaurant-worthy.

Lemon Pepper Baked Pork Chops

Haven’t you been searching for that perfect weeknight dinner that feels fancy but comes together effortlessly? Lemon pepper baked pork chops deliver exactly that—juicy, flavorful pork with a zesty crust that will have everyone asking for seconds. This recipe transforms simple ingredients into something truly special.

Ingredients

• 4 bone-in, heritage-breed pork chops (1-inch thick)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly cracked black peppercorns
• 1 tablespoon fine sea salt
• 2 lemons, zested and juiced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ cup panko breadcrumbs
• 2 tablespoons unsalted butter, cubed
• Fresh thyme sprigs

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork chops completely dry with paper towels to ensure proper browning.
3. In a small bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, and smoked paprika.
4. Brush this marinade generously over both sides of each pork chop.
5. Season both sides evenly with the sea salt and freshly cracked black peppercorns.
6. Press the panko breadcrumbs firmly onto the top surface of each pork chop to create a crust.
7. Place the pork chops in a single layer in a ceramic baking dish.
8. Dot the top of each pork chop with the cubed unsalted butter.
9. Arrange fresh thyme sprigs around the pork chops in the baking dish.
10. Bake for 18-22 minutes, or until the internal temperature reaches 145°F when measured with an instant-read thermometer inserted into the thickest part without touching bone.
11. Remove from the oven and let rest for 5 minutes on a wire rack to allow juices to redistribute.

Now you’ll experience that beautiful contrast between the crispy panko crust and the incredibly juicy interior. The lemon pepper seasoning creates this bright, aromatic flavor that pairs wonderfully with roasted vegetables or a simple arugula salad. Consider serving these chops over creamy polenta to soak up every bit of the lemony pan juices for an extra special meal.

Simple BBQ Baked Pork Chops

Sometimes you just want that smoky barbecue flavor without firing up the grill. Simple BBQ Baked Pork Chops deliver that classic taste with minimal effort, using your oven to create juicy, flavorful chops everyone will love. They’re perfect for busy weeknights when you’re craving something satisfying but straightforward.

Ingredients

• 4 bone-in, heritage-breed pork chops, 1-inch thick
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ cup high-quality barbecue sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce

Instructions

1. Preheat your oven to 375°F.
2. Pat the heritage-breed pork chops completely dry with paper towels. (Tip: Removing surface moisture ensures better browning and crispier edges.)
3. Brush both sides of each pork chop with extra-virgin olive oil.
4. Season both sides evenly with fine sea salt, freshly cracked black pepper, smoked paprika, and garlic powder.
5. Place the seasoned pork chops in a single layer in a lightly oiled baking dish.
6. Bake the pork chops at 375°F for 15 minutes.
7. While the pork chops bake, whisk together the high-quality barbecue sauce, apple cider vinegar, and Worcestershire sauce in a small bowl.
8. Remove the pork chops from the oven after 15 minutes.
9. Brush the top of each pork chop generously with the barbecue sauce mixture. (Tip: Applying sauce partway through cooking prevents burning and allows flavors to penetrate.)
10. Return the pork chops to the oven.
11. Bake for an additional 10-12 minutes, or until the internal temperature reaches 145°F when measured with an instant-read thermometer inserted into the thickest part without touching bone.
12. Remove the baking dish from the oven. (Tip: Letting pork chops rest for 5 minutes after cooking allows juices to redistribute, resulting in more tender meat.)
13. Transfer the pork chops to a clean plate or serving platter.
14. Let the pork chops rest for 5 minutes before serving.

Each bite reveals a perfectly caramelized crust giving way to exceptionally juicy, tender pork. The balanced barbecue glaze adds smoky sweetness with just enough tang to keep things interesting. For a fresh twist, serve these chops over creamy polenta or alongside a crisp apple slaw to complement the rich flavors.

Teriyaki Baked Pork Chops

You know those nights when you want something delicious but don’t want to stand over the stove? Yeah, these teriyaki baked pork chops are your new best friend for exactly that.

Ingredients

• 4 bone-in, heritage-breed pork chops, 1-inch thick
• 1/2 cup premium soy sauce
• 1/4 cup mirin
• 2 tbsp raw honey
• 2 cloves garlic, microplaned
• 1 tsp freshly grated ginger
• 1 tbsp toasted sesame oil
• 1 tsp cornstarch
• 2 tbsp cold water
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced on the bias

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat the heritage-breed pork chops completely dry with paper towels.
3. Whisk together premium soy sauce, mirin, raw honey, microplaned garlic, and freshly grated ginger in a small saucepan.
4. Bring the sauce mixture to a simmer over medium heat, stirring constantly.
5. Combine cornstarch and cold water in a separate bowl to create a slurry.
6. Whisk the slurry into the simmering sauce until fully incorporated.
7. Cook the sauce for exactly 2 minutes until thickened to a glaze consistency.
8. Remove the saucepan from heat and stir in toasted sesame oil.
9. Brush both sides of each pork chop generously with the teriyaki glaze.
10. Place the glazed pork chops on a wire rack set over a baking sheet.
11. Bake for 18-22 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
12. Brush the pork chops with remaining glaze every 7 minutes during baking.
13. Let the pork chops rest on the wire rack for 5 minutes before serving.
14. Sprinkle with toasted sesame seeds and thinly sliced scallions.

Resting allows the juices to redistribute perfectly throughout the meat. The glaze creates a beautiful caramelized crust that gives way to incredibly tender, juicy pork beneath. Try serving these over jasmine rice to catch every drop of that glossy teriyaki sauce, or slice them thin for amazing next-day sandwiches.

Savory Apple Cider Baked Pork Chops

Autumn’s crisp air calls for cozy meals that fill your kitchen with incredible aromas. Picture this: juicy pork chops baked in a savory apple cider glaze that caramelizes beautifully. You’ll love how these chops turn out tender and packed with sweet-savory flavor.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 1 cup unfiltered apple cider
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• ½ teaspoon smoked paprika
• 1 tablespoon unsalted butter, chilled

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Pat the pork chops completely dry with paper towels to ensure proper browning.
3. Season both sides of the pork chops evenly with fine sea salt and freshly cracked black pepper.
4. Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the pork chops for 3 minutes per side until a golden-brown crust forms.
6. Transfer the skillet to the preheated oven and bake for 12 minutes.
7. While the pork chops bake, whisk together unfiltered apple cider, pure maple syrup, Dijon mustard, minced garlic, fresh thyme leaves, and smoked paprika in a small bowl.
8. Remove the skillet from the oven using oven mitts and carefully pour the apple cider mixture around the pork chops.
9. Return the skillet to the oven and bake for an additional 8 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
10. Transfer the pork chops to a clean plate and tent loosely with foil to rest.
11. Place the skillet with the remaining sauce over medium heat and bring to a simmer.
12. Cook the sauce for 4-5 minutes until reduced by half and slightly thickened.
13. Remove the skillet from heat and whisk in chilled unsalted butter until the sauce becomes glossy and emulsified.
14. Pour the finished sauce over the rested pork chops before serving.

Perfectly cooked pork chops should be juicy with a caramelized exterior that gives way to tender meat. The reduced apple cider glaze creates a beautiful balance between sweet and savory notes with subtle herbal undertones. Plate these alongside roasted root vegetables or creamy polenta to soak up every drop of that incredible sauce.

Panko-Crusted Baked Pork Chops

Remember those crispy, juicy pork chops your grandma used to make? This panko-crusted baked version gives you that same satisfying crunch without the fuss of frying, and it’s ready in under 30 minutes.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 large pasture-raised eggs, lightly beaten
• 1/2 cup all-purpose flour
• 2 tbsp clarified butter, melted
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork chops completely dry with paper towels to ensure maximum crust adhesion.
3. Season both sides of the pork chops evenly with kosher salt and freshly ground black pepper.
4. Place the all-purpose flour in a shallow dish.
5. Pour the lightly beaten pasture-raised eggs into a second shallow dish.
6. Combine panko breadcrumbs, grated Parmigiano-Reggiano cheese, smoked paprika, and garlic powder in a third shallow dish.
7. Dredge each pork chop first in the flour, shaking off any excess.
8. Dip the floured pork chop into the beaten eggs, allowing excess to drip off.
9. Press the pork chop firmly into the panko mixture, ensuring complete coverage on all sides.
10. Transfer the coated pork chops to the prepared baking sheet.
11. Drizzle the melted clarified butter evenly over the top of each pork chop for golden browning.
12. Bake for 18-22 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer.
13. Let the pork chops rest for 5 minutes before serving to allow juices to redistribute.

A perfect golden crust gives way to incredibly juicy pork that practically melts in your mouth. The smoked paprika adds a subtle warmth that pairs beautifully with the salty Parmigiano-Reggiano. Try serving these over creamy polenta or alongside roasted Brussels sprouts for a complete meal that feels restaurant-worthy.

Spicy Cajun Baked Pork Chops

Now, if you’re craving something with serious flavor that comes together without much fuss, these spicy Cajun baked pork chops are about to become your new weeknight hero. They deliver that perfect kick of heat and a beautifully crisp crust, all with minimal hands-on time.

Ingredients

– 4 bone-in, heritage-breed pork chops, 1-inch thick
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons high-smoke-point avocado oil
– 3 tablespoons homemade Cajun seasoning blend
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons unsalted European-style butter, cold and cubed
– 4 garlic cloves, thinly sliced
– 2 tablespoons freshly squeezed lemon juice
– ¼ cup low-sodium chicken stock
– 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Pat the heritage-breed pork chops completely dry with paper towels to ensure optimal browning.
3. Drizzle the extra-virgin olive oil over both sides of each pork chop, using your hands to coat them evenly.
4. In a small bowl, combine the homemade Cajun seasoning blend, fine sea salt, and freshly cracked black pepper.
5. Sprinkle the seasoning mixture generously over both sides of each pork chop, pressing gently to adhere.
6. Heat a large, oven-safe skillet over medium-high heat and add the high-smoke-point avocado oil.
7. Once the oil shimmers, carefully place the pork chops in the skillet, working in batches if necessary to avoid crowding.
8. Sear the pork chops for 3 minutes without moving them to develop a deep golden-brown crust.
9. Flip each pork chop using tongs and immediately transfer the skillet to the preheated oven.
10. Bake for 8–10 minutes, or until the internal temperature reaches 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part away from the bone.
11. Remove the skillet from the oven using oven mitts and transfer the pork chops to a clean plate to rest.
12. Tent the pork chops loosely with aluminum foil and let them rest for 5 minutes to allow the juices to redistribute.
13. Return the skillet to the stovetop over medium heat and add the cold, cubed unsalted European-style butter.
14. Once the butter melts, add the thinly sliced garlic cloves and sauté for 45–60 seconds until fragrant but not browned.
15. Deglaze the pan with the freshly squeezed lemon juice and low-sodium chicken stock, scraping up any browned bits from the bottom.
16. Simmer the sauce for 1–2 minutes until slightly reduced and slightly thickened.
17. Stir in the chopped fresh flat-leaf parsley and immediately remove the skillet from the heat.
18. Spoon the warm pan sauce over the rested pork chops just before serving.

That crispy, spice-rubbed crust gives way to incredibly juicy meat with each bite. The pan sauce adds a bright, buttery finish that cuts through the heat beautifully. Try serving these over creamy stone-ground grits or with a simple arugula salad to round out the meal.

Smoky Paprika Baked Pork Chops

Perfectly juicy pork chops with that irresistible smoky flavor—this is one of those weeknight dinners that feels fancy but comes together with minimal effort. You’ll love how the paprika rub creates a gorgeous crust while keeping the meat tender inside.

Ingredients

– 4 bone-in, heritage-breed pork chops (1.5 inches thick)
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon smoked Spanish paprika
– 2 teaspoons fine sea salt
– 1 teaspoon freshly cracked black pepper
– 1 teaspoon granulated garlic
– ½ teaspoon cayenne pepper
– 2 tablespoons unsalted butter, cut into pats
– 4 fresh thyme sprigs

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork chops completely dry with paper towels to ensure proper browning.
3. In a small bowl, whisk together the smoked Spanish paprika, fine sea salt, black pepper, granulated garlic, and cayenne pepper.
4. Brush both sides of each pork chop with extra-virgin olive oil.
5. Press the spice mixture evenly onto all surfaces of the pork chops, creating a uniform coating.
6. Heat a large, oven-safe skillet over medium-high heat for 2 minutes until hot.
7. Sear the pork chops for 3 minutes per side until a deep golden crust forms.
8. Arrange the fresh thyme sprigs around the pork chops in the skillet.
9. Place pats of unsalted butter between the pork chops.
10. Transfer the skillet to the preheated oven and bake for 12-14 minutes until the internal temperature reaches 145°F.
11. Remove the skillet from the oven using oven mitts and transfer the pork chops to a clean cutting board.
12. Let the pork chops rest for 5 minutes to allow juices to redistribute.

Deliciously smoky with a perfect sear, these chops boast a tender, juicy interior that pairs wonderfully with creamy polenta or roasted vegetables. The subtle heat from the cayenne adds just enough kick to keep things interesting, while the thyme-infused butter creates an aromatic pan sauce you’ll want to drizzle over everything.

Balsamic and Rosemary Baked Pork Chops

Oh, you know those nights when you want something fancy but don’t want to fuss? These pork chops deliver restaurant-worthy flavor with minimal effort—just pop them in the oven and let the magic happen.

Ingredients

– 4 bone-in, heritage-breed pork chops, 1-inch thick
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons aged balsamic vinegar
– 4 fresh rosemary sprigs, leaves stripped and finely minced
– 3 garlic cloves, microplaned into a paste
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork chops completely dry with paper towels to ensure a crisp sear.
3. Whisk together the olive oil, balsamic vinegar, minced rosemary, garlic paste, sea salt, and black pepper in a small bowl.
4. Brush the marinade evenly over both sides of each pork chop, coating thoroughly.
5. Heat a large, oven-safe skillet over medium-high heat for 2 minutes until shimmering hot.
6. Sear the pork chops for 3 minutes per side until a deep golden-brown crust forms.
7. Transfer the skillet directly to the preheated oven and bake for 12–14 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
8. Remove the skillet from the oven and immediately top each chop with cold butter cubes, letting them melt over the surface.
9. Rest the pork chops on a cutting board for 5 minutes to redistribute juices before serving. Ultimately, you’ll love the contrast of the caramelized, tangy crust against the juicy, tender interior. Try slicing them over creamy polenta or alongside roasted root vegetables—the balsamic glaze makes a natural sauce that ties everything together beautifully.

Conclusion

Brimming with flavor and simplicity, these 22 baked pork chop recipes prove that easy dinners can be absolutely delicious. We hope you find new family favorites among these fuss-free dishes! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for future meal planning inspiration.