These Baked Pork Chops are rubbed with a sweet-and-savory blend of herbs and spices, baked to tender perfection, and topped with a pat of butter and fresh thyme. This recipe will make a pork chop lover out of you!
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Pork chops: Bone-in pork chops cook up more tender and juicy. Use ¾-1-inch pork chops.
- Smoked paprika: This is not sweet or hot paprika. The peppers are smoked over an oak fire before grinding them, which adds a deep, rich, earthy flavor.
- Dried thyme: This adds warm, earthy flavor with peppery hints.
- Dried marjoram: It is sweeter, less earthy, and less pungent than oregano. If needed, you can substitute oregano in equal parts.
- Ground cayenne pepper: This does not add heat. It adds flavor that complements the seasoning well.
- Butter: Unsalted or salted
- Herbs: Use chopped fresh herbs such as parsley, thyme, or rosemary.
How To Bake Pork Chops In An Oven
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Pat the pork chops dry with paper towels. Rub the pork chops with the pork seasoning.
- Let them rest for at least 30 minutes.
- Bake until the pork chops register an internal temperature of 145°.
Cook’s Preparation Tips
- Let the uncooked rubbed pork chops rest at room temperature for 1 hour, or cover and place them in the refrigerator for up to 8 hours.
- Do not overbake the pork chops. Pork is done when it reaches an internal temperature of 145°F degrees. Instant-read thermometers are relatively inexpensive and invaluable tools in the kitchen.
- Don’t skip the butter pats. It improves flavor and adds juiciness.
- Rest the baked pork chops for 5 minutes before serving.
Perfect Pairings
- Potatoes: Japanese potato salad, smashed potatoes, or loaded fries
- Vegetables: oven-roasted zucchini, fried cabbage, or sauteed peppers and onions
- Salads: pesto pasta salad, crispy rice salad, or Greek potato salad
Baked Pork Chops
These Baked Pork Chops are rubbed with a sweet-and-savory blend of herbs and spices, baked to tender perfection, and topped with a pat of butter and fresh thyme.
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Servings: 4 servings
Calories: 422kcal
Ingredients
- 4 bone-in pork chops 1-inch thick
- 1 tablespoon olive oil
- Pork chop seasoning
- ¼ cup butter, unsalted or salted cut into 1 tablespoon pats
- Fresh parsley or thyme
Instructions
- Pat the pork chops dry with paper towels. Rub the pork chops on both sides with the pork seasoning. Let them rest for at least 30 minutes or up to 8 hours in the refrigerator.
- Preheat oven to 400°. Cover a large baking sheet with parchment paper.
- Bake for 20-25 minutes or until the pork chops register an internal temperature of 145°.
- Add the butter pats. Cover loosely with aluminum foil and let rest for 5 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave at 50% power for 1-minute increments, just until warm.
Nutrition
Calories: 422kcal | Carbohydrates: 0.01g | Protein: 35g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 185mg | Potassium: 587mg | Sugar: 0.01g | Vitamin A: 365IU | Calcium: 36mg | Iron: 1mg
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