Baked Pork Chops

Ingredients

• 9 g (1 tablespoon)garlic powder
• 9 g (1 tablespoon)onion powder
• 13 g (1 tablespoon)light brown sugar
• 5 g (1 teaspoon), or to tastesalt
• 1 g (½ teaspoon), or to tastefreshly ground black pepper
• 4pork chops
• 15 ml (1 tablespoon), or as neededolive oil
• To taste (optional)fresh herbs, such as parsley, rosemary, thyme or oregano

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Spray a large baking or casserole dish with cooking spray and set it aside.

2. 2

   Mix the rub

   In a small bowl, lightly mix the garlic powder, onion powder, brown sugar, salt and pepper with a small spoon. Set the rub aside for a moment.

3. 3

   Dry the chops

   Pat the pork chops dry with paper towels, then place them in the prepared baking dish.

4. 4

   Add the oil

   Drizzle the olive oil evenly over the chops and rub it in gently with your fingertips.

5. 5

   Season both sides

   Sprinkle the rub evenly over the chops, covering both sides, and rub it in so the pork is coated.

6. 6

   Bake and rest

   Bake for about 15–20 minutes, until the internal temperature reaches 63°C (145°F) on an instant-read thermometer. Rest the chops for about 5–10 minutes before optionally garnishing with fresh herbs, slicing and serving.

What are baked pork chops?

Pork chops are cuts from the loin, and baking them is a simple American-style way to prepare them for dinner. This version uses a pantry-friendly dry rub rather than a sauce.

Balanced seasoning: garlic and onion powders bring savoury flavour, while a little brown sugar rounds it out. A light coating of oil helps the rub cling to the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 264 calories, 29g protein, 6g carbs, 13g fat.

The pork provides most of the protein, while the brown sugar contributes a small amount of carbohydrate. Olive oil is the main source of fat, with a little more naturally present in the chops. Pair a chop with vegetables and a suitable portion of potatoes or another starch to make a balanced plate.

Choosing the chops

Bone-in or boneless: either works in this method. Since thickness affects cooking time, use the temperature check rather than relying on the clock alone.

Even thickness: chops of similar size are more likely to finish together. If yours vary, check each one separately.

Getting the rub to stick

Dry surface: pat the pork with paper towels before seasoning so excess moisture does not interfere with the oil and rub.

Both sides: spread the oil and seasoning over the top and underside of each chop. Press and rub gently so the coating is distributed rather than left in a pile.

Checking doneness

Use a thermometer: insert an instant-read thermometer into the thickest part of a chop without touching the bone. The method calls for an internal temperature of 63°C (145°F).

Resting time: leave the chops to rest for 5–10 minutes after baking, as directed. This also gives you time to prepare the rest of the meal.

Keeping the texture tender

Watch the timing: the recipe gives a baking range of about 15–20 minutes, but chop thickness and whether they are bone-in can affect how quickly they cook.

Avoid guessing: check the temperature near the start of that range and continue baking if needed. Take care not to leave the chops in the oven longer than necessary.

What to serve alongside

A vegetable side: serve the chops with green beans, broccoli or a simple salad for freshness and colour.

Something filling: potatoes, rice or bread make an easy accompaniment for a heartier plate. Add the optional herbs just before serving for a fresh finishing note.

Recipe notes & tips

• Choose chops of similar thickness so they are easier to cook evenly.
• Pat the pork dry before adding the oil and rub.
• Season both sides of every chop for an even coating.
• Check the thickest part of each chop with an instant-read thermometer.
• Rest the chops for 5–10 minutes before slicing or serving.
• Add fresh herbs after baking if using them as a garnish.

Variations

• Add paprika: mix a little paprika into the dry rub for a warmer, more savoury flavour.
• Use dried herbs: stir a small amount of dried thyme or oregano into the seasoning.
• Bring the heat: add a pinch of chilli flakes to the rub.
• Try boneless chops: use them in place of bone-in chops and check their temperature as they bake.
• Add a citrus note: serve with a wedge of lemon for a bright contrast.

Common mistakes to avoid

• Skipping the drying step: pat the chops dry first so the oil and seasoning can coat them properly.
• Seasoning only one side: turn the chops and rub the mixture over both sides.
• Relying only on the timer: check the internal temperature because thickness affects cooking time.
• Overbaking: begin checking during the stated 15–20-minute window and remove the chops once they reach 63°C (145°F).
• Cutting straight away: allow the chops to rest for 5–10 minutes before slicing.

How to store

Refrigerate leftover chops in a covered container for up to 3–4 days. Reheat gently in the oven or microwave until hot, taking care not to dry them out.

Frequently asked questions