20 Delicious Easy Baked Pork Chop Recipes for Beginners

Perfectly cooked pork chops don’t have to be complicated! Whether you’re craving cozy comfort food or need a quick weeknight dinner solution, these easy baked recipes will have you serving up juicy, flavorful chops with minimal effort. From simple herb-crusted classics to creative glazed variations, we’ve gathered the most delicious beginner-friendly options that promise fantastic results every time. Let’s dive into these mouthwatering recipes that will make you a pork chop pro in no time!

Garlic Butter Baked Pork Chops

Let’s be honest—most pork chop recipes are about as exciting as watching paint dry, but these garlic butter baked beauties are here to rescue your dinner routine with flavor that slaps harder than a reality TV reunion. Loaded with juicy tenderness and a buttery garlic punch, they’re so good you’ll want to write them a thank-you note.

Ingredients

• 4 boneless pork chops, 1-inch thick
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 400°F and pat the pork chops completely dry with paper towels to ensure a good sear.
2. Rub the olive oil evenly over all sides of each pork chop.
3. Sprinkle the salt, black pepper, and paprika evenly over both sides of the pork chops.
4. Heat a large oven-safe skillet over medium-high heat and sear the pork chops for 3 minutes per side until golden brown.
5. Reduce the heat to medium and add the unsalted butter to the skillet, letting it melt completely.
6. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
7. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom for extra flavor.
8. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the internal temperature reaches 145°F.
9. Remove the skillet from the oven, sprinkle the fresh parsley over the pork chops, and let them rest for 5 minutes before serving to lock in juices.

Juicy and impossibly tender, these chops boast a caramelized crust that gives way to a garlic-butter soaked interior—serve them over creamy mashed potatoes to soak up every last drop of that glorious pan sauce, or slice them atop a crisp salad for a dinner that feels fancy without the fuss.

Parmesan Crusted Baked Pork Chops

Cradling a warm plate of these pork chops feels like coming home after a long, weary day—the golden crust promising comfort, the tender meat beneath whispering of simple, nourishing meals shared around a worn kitchen table. There’s something quietly satisfying about the way the Parmesan melds with breadcrumbs, creating a savory shell that cracks delicately under the fork, revealing juicy, perfectly cooked pork within. It’s a dish that asks for little fuss but rewards with every bite, turning an ordinary evening into something softly memorable.

Ingredients

For the pork chops:
– 4 boneless pork chops, 1-inch thick
– 1 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the crust:
– 1 cup grated Parmesan cheese
– ½ cup plain breadcrumbs
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1 large egg
– 2 tbsp whole milk

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 the crust adheres well.
3. Brush both sides of each pork chop evenly with 1 tablespoon of olive oil.
4. Season both sides of the pork chops with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
5. In a shallow bowl, whisk together 1 large egg and 2 tablespoons of whole milk until fully combined.
6. In a separate shallow bowl, mix 1 cup of grated Parmesan cheese, ½ cup of plain breadcrumbs, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano.
7. Dip each pork chop first into the egg mixture, coating both sides thoroughly.
8. Immediately press each pork chop into the Parmesan mixture, ensuring an even, thick coating on both sides.
9. Place the coated pork chops on the prepared baking sheet, leaving space between them for even browning.
10. Bake at 400°F for 18–22 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
11. Let the pork chops rest on the baking sheet for 5 minutes before serving to allow juices to redistribute.

Savor the contrast of textures here—the crisp, cheesy crust giving way to succulent, flavorful pork that practically melts with each forkful. Try serving these chops alongside roasted asparagus or a simple arugula salad dressed lightly in lemon vinaigrette to balance the richness. Leftovers, if any, make wonderful sandwiches the next day, tucked between slices of crusty bread with a smear of garlic aioli.

Brown Sugar Baked Pork Chops

Mmm, let’s talk about pork chops that are so tender and sweet, they’ll make you forget every dry, sad chop you’ve ever met. These brown sugar baked beauties are here to rescue your weeknight dinners with minimal effort and maximum flavor—because who has time for fussy recipes when hunger strikes?

Ingredients

• For the seasoning:
  • 4 bone-in pork chops, about 1-inch thick
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the glaze:
  • 1/2 cup brown sugar, packed
  • 1/4 cup ketchup
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all 4 pork chops snugly.
2. Pat the pork chops dry with paper towels—this helps the seasoning stick and promotes a better sear.
3. Rub both sides of each pork chop with olive oil, then sprinkle evenly with salt and black pepper.
4. Heat a large skillet over medium-high heat and sear the pork chops for 2 minutes per side, just until golden brown.
5. Transfer the seared pork chops to the baking dish in a single layer.
6. In a small bowl, whisk together brown sugar, ketchup, soy sauce, Dijon mustard, and minced garlic until smooth.
7. Pour the glaze evenly over the pork chops, making sure each one is fully coated.
8. Bake in the preheated oven for 20 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
9. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Keep those forks ready—these chops emerge sticky, caramelized, and fall-off-the-bone tender. The sweet-savory glaze forms a glossy coat that pairs perfectly with fluffy mashed potatoes or a crisp green salad for a dinner that’s downright irresistible.

Baked Pork Chops with Apples and Onions

Mmm, is there anything more autumnal than the scent of pork chops cozying up with apples and onions in your oven? This dish basically screams “sweater weather” while delivering a flavor party that’ll make your taste buds do a happy dance. It’s the kind of comfort food that feels fancy but is secretly a breeze to pull off.

Ingredients

For the Pork Chops and Seasoning:
– 4 bone-in pork chops, 1-inch thick
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp dried thyme

For the Apple and Onion Mixture:
– 2 large apples, cored and sliced into 1/2-inch wedges
– 1 large yellow onion, sliced into 1/2-inch rings
– 2 tbsp brown sugar
– 1/4 cup apple cider
– 1 tbsp butter

Instructions

1. Preheat your oven to 375°F.
2. Pat the pork chops completely dry with paper towels to ensure a good sear.
3. Rub both sides of the pork chops with olive oil, then evenly sprinkle with salt, black pepper, and dried thyme.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Sear the pork chops for 3 minutes per side until a golden-brown crust forms.
6. Remove the pork chops from the skillet and set them aside on a plate.
7. Add the sliced apples and onions to the same skillet, cooking for 5 minutes until slightly softened.
8. Sprinkle the brown sugar over the apples and onions, stirring to coat evenly.
9. Pour in the apple cider, scraping up any browned bits from the bottom of the skillet for extra flavor.
10. Dot the top of the apple-onion mixture with butter.
11. Return the seared pork chops to the skillet, nestling them into the apple-onion mixture.
12. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the pork chops reach an internal temperature of 145°F.
13. Let the pork chops rest in the skillet for 5 minutes before serving to allow juices to redistribute.

Oh, the magic that happens when those tender pork chops mingle with the sweet, caramelized apples and savory onions! The result is a juicy, flavorful main with a hint of autumn in every bite—try serving it over creamy mashed potatoes or with a side of roasted Brussels sprouts for a cozy, complete meal that’ll have everyone asking for seconds.

Lemon Herb Baked Pork Chops

Ready to transform those boring pork chops from “meh” to magnificent? Let’s be honest—pork chops often get a bad rap for being dry and dull, but this lemon herb version is about to become your weeknight hero, packing so much flavor you’ll forget they ever had a bland reputation.

Ingredients

For the marinade:

• 4 bone-in pork chops, 1 inch thick
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

For baking:

• 1 lemon, sliced into 1/4-inch rounds

Instructions

1. Place pork chops in a large resealable plastic bag or shallow dish.
2. Whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper in a small bowl.
3. Pour the marinade over the pork chops, ensuring they’re fully coated.
4. Marinate in the refrigerator for at least 30 minutes (tip: don’t skip this step—it’s what keeps the chops juicy and infuses them with flavor).
5. Preheat your oven to 400°F while the pork chops marinate.
6. Arrange the marinated pork chops in a single layer in a 9×13 inch baking dish.
7. Place lemon slices evenly over the top of each pork chop.
8. Bake at 400°F for 20-25 minutes (tip: use a meat thermometer to check for doneness—pork is safe to eat at 145°F internal temperature).
9. Remove from oven when the internal temperature reaches 145°F and the edges are lightly golden brown.
10. Let the pork chops rest for 5 minutes before serving (tip: this allows the juices to redistribute throughout the meat, preventing dryness).

Heavenly doesn’t even begin to describe these chops—they emerge from the oven with a tender, juicy interior and beautifully caramelized edges. The bright lemon cuts through the richness while the herbs create an aromatic crust that’ll have everyone asking for seconds. Serve them over creamy polenta or alongside roasted potatoes to soak up every last drop of that glorious pan juice.

BBQ Baked Pork Chops

Tired of pork chops that could double as hockey pucks? These BBQ Baked Pork Chops are here to rescue your dinner from dry-and-dreary territory with a saucy, sticky, flavor-packed glow-up that’ll have you doing a happy dance right at the oven door.

Ingredients

For the Pork Chops & Rub:
– 4 bone-in pork chops, 1-inch thick
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/2 tsp salt

For the BBQ Glaze:
– 1 cup BBQ sauce
– 2 tbsp honey
– 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F and grab a baking dish large enough to hold the pork chops without crowding.
2. Pat the pork chops completely dry with paper towels—this helps the seasoning stick and promotes better browning.
3. Drizzle the olive oil evenly over both sides of each pork chop, using your hands to rub it in.
4. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, black pepper, and salt.
5. Sprinkle the spice rub generously over both sides of each pork chop, pressing gently to adhere.
6. Arrange the seasoned pork chops in the baking dish, making sure they aren’t touching.
7. Bake for 20 minutes—this initial cook allows the spices to bloom and the chops to start cooking through.
8. While the chops bake, mix the BBQ sauce, honey, and apple cider vinegar in a bowl until smooth.
9. After 20 minutes, remove the baking dish from the oven and brush half of the BBQ glaze over the tops of the pork chops.
10. Return the dish to the oven and bake for another 10 minutes.
11. Pull the chops out again and brush with the remaining glaze—this double-glazing builds layers of flavor and a gorgeous sticky finish.
12. Bake for a final 5–7 minutes, or until the internal temperature of the pork chops reaches 145°F on an instant-read thermometer.
13. Let the pork chops rest in the baking dish for 5 minutes before serving to allow the juices to redistribute.

Dive into chops that are juicy inside with a caramelized, finger-licking glaze outside—the sweet-tangy BBQ pairs perfectly with the smoky rub. Serve them over creamy mashed potatoes to soak up every drop of sauce, or slice and pile onto toasted buns for a next-level sandwich situation.

Baked Pork Chops with Creamy Mushroom Sauce

Let’s be real—pork chops can sometimes be as exciting as watching paint dry, but these baked beauties with creamy mushroom sauce are about to become your new weeknight superhero. Loaded with flavor and swimming in a sauce so dreamy you’ll want to bathe in it (don’t, we tried), this dish transforms humble ingredients into pure comfort magic.

Ingredients

For the Pork Chops

• 4 bone-in pork chops, 1-inch thick
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

For the Creamy Mushroom Sauce

• 8 ounces cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dried thyme

Instructions

1. Preheat your oven to 375°F and pat the pork chops completely dry with paper towels.
2. Rub both sides of each pork chop with olive oil, then season generously with salt, black pepper, and garlic powder.
3. Heat a large oven-safe skillet over medium-high heat for 2 minutes until it sizzles when you flick water on it.
4. Sear the pork chops for 3 minutes per side until they develop a golden-brown crust.
5. Transfer the entire skillet to the preheated oven and bake for 15 minutes.
6. Remove the skillet from the oven using oven mitts and transfer the pork chops to a plate.
7. Return the skillet to the stove over medium heat and melt the butter.
8. Sauté the diced onion for 4 minutes until translucent, then add the sliced mushrooms.
9. Cook the mushrooms for 6-8 minutes until they release their liquid and turn golden brown.
10. Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.
11. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste.
12. Pour in the chicken broth while scraping up any browned bits from the bottom of the skillet.
13. Simmer the sauce for 3 minutes until it thickens slightly, then stir in the heavy cream.
14. Return the pork chops to the skillet, spooning the sauce over them, and simmer for 2 minutes to heat through.

Absolute perfection! The pork chops emerge juicy and tender while the mushroom sauce delivers an earthy, creamy hug that clings to every bite. Serve this beauty over mashed potatoes to soak up every last drop of that glorious sauce, or get fancy with buttered egg noodles for a dinner that’ll have everyone fighting for seconds.

Rosemary Garlic Baked Pork Chops

Darlings, if you’re tired of sad, dry pork chops that could double as hockey pucks, prepare for a culinary revelation that’ll make your taste buds do a happy dance while your kitchen smells like an Italian grandmother’s dream.

Ingredients

For the Pork Chops

– 4 bone-in pork chops (1-inch thick)
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper

For the Rosemary Garlic Coating

– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp lemon juice
– 2 tbsp butter, melted

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 on both sides.
3. Rub olive oil evenly over all surfaces of each pork chop.
4. Sprinkle kosher salt and black pepper generously on both sides of the pork chops.
5. Combine minced garlic, chopped rosemary, lemon juice, and melted butter in a small bowl.
6. Spread the rosemary-garlic mixture evenly over the top surface of each pork chop.
7. Place the pork chops in a baking dish, making sure they don’t touch each other.
8. Bake at 400°F for 15 minutes, then check the internal temperature with a meat thermometer.
9. Continue baking until the internal temperature reaches 145°F, about 3-5 more minutes.
10. Remove from the oven and let rest on the counter for 5 minutes before serving.

These chops emerge with a gorgeous golden crust that gives way to incredibly juicy, tender meat infused with aromatic garlic and earthy rosemary. The subtle lemon brightness cuts through the richness perfectly, making them fantastic served over creamy polenta or alongside roasted potatoes that can soak up all those delicious pan juices.

Baked Pork Chops with Sweet Potatoes

Who says Tuesday dinners have to be boring? These baked pork chops with sweet potatoes are about to become your weeknight superhero—saving you from bland meals and earning you major kitchen cred. Just wait until you see how the sweet potatoes caramelize into pure deliciousness while the pork chops stay perfectly juicy.

Ingredients

For the pork chops and seasoning:
– 4 bone-in pork chops, 1-inch thick
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper

For the sweet potatoes:
– 2 large sweet potatoes, peeled and cubed into 1-inch pieces
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp cinnamon

Instructions

1. Preheat your oven to 400°F and grab a large baking sheet.
2. Toss the cubed sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon until evenly coated.
3. Spread the sweet potatoes in a single layer on one half of the baking sheet.
4. Pat the pork chops completely dry with paper towels—this helps them get that beautiful sear instead of steaming.
5. Rub both sides of each pork chop with 2 tablespoons olive oil.
6. Mix together 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
7. Sprinkle the seasoning mixture evenly over both sides of each pork chop, pressing gently to help it adhere.
8. Place the seasoned pork chops on the empty half of the baking sheet, making sure they don’t touch the sweet potatoes.
9. Bake for 20 minutes at 400°F.
10. Carefully flip each pork chop and stir the sweet potatoes with a spatula to ensure even browning.
11. Continue baking for another 15-20 minutes until the pork chops reach an internal temperature of 145°F and the sweet potatoes are tender when pierced with a fork.
12. Let the pork chops rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat instead of running all over your plate.

Crispy-edged sweet potatoes with a hint of cinnamon play beautifully against the savory, herb-crusted pork chops. The contrast between the tender pork and caramelized potatoes makes every bite interesting—try serving it over a bed of garlicky spinach or with a quick apple slaw for extra crunch.

Maple Dijon Baked Pork Chops

Unbelievably, these pork chops will make you forget every dry, sad chop you’ve ever encountered—they’re juicy, flavorful, and so easy you’ll feel like a kitchen wizard without the stress. Seriously, the maple-Dijon combo is a match made in heaven, turning ordinary pork into something spectacular that even picky eaters will devour. Get ready to impress yourself and anyone lucky enough to grab a seat at your table.

Ingredients

For the marinade:

• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp minced garlic
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

For the pork chops:

• 4 boneless pork chops, about 1 inch thick
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil or non-stick spray.
2. Pat the pork chops dry with paper towels to help the marinade stick better.
3. Sprinkle both sides of the pork chops evenly with 1/2 tsp salt.
4. In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp minced garlic, 1/2 tsp smoked paprika, and 1/4 tsp black pepper until smooth.
5. Place the pork chops in the prepared baking dish and pour the maple-Dijon mixture over them, turning to coat both sides.
6. Let the pork chops marinate at room temperature for 10 minutes to allow the flavors to penetrate.
7. Bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
8. Remove the baking dish from the oven and let the pork chops rest for 5 minutes before serving to keep them juicy.

Absolutely, the result is tender pork with a glossy, slightly sweet-and-tangy glaze that caramelizes beautifully in the oven. Serve these chops over creamy mashed potatoes to soak up the extra sauce, or slice them thin for a killer sandwich—either way, they’re bound to become a weeknight favorite.

Baked Pork Chops with Pineapple Salsa

Oh, the humble pork chop—often drier than a desert tumbleweed, but today we’re giving it a tropical makeover that’ll make your taste buds do the hula! This baked beauty with zesty pineapple salsa is about to become your weeknight hero, proving that juicy chops and fruity flair are a match made in dinner heaven. Get ready to transform that basic protein into a flavor fiesta that even your pickiest eater will devour with gusto.

Ingredients

For the Pork Chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
– 1 tsp garlic powder
– 1 tsp smoked paprika

For the Pineapple Salsa:
– 2 cups fresh pineapple, diced
– ¼ cup red onion, finely chopped
– ¼ cup cilantro, chopped
– 1 jalapeño, seeded and minced
– 2 tbsp lime juice
– 1 tbsp honey
– ¼ tsp salt

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—this helps achieve that perfect sear.
3. Rub both sides of each pork chop evenly with olive oil.
4. Combine salt, black pepper, garlic powder, and smoked paprika in a small bowl.
5. Sprinkle the seasoning mixture generously over both sides of each pork chop.
6. Arrange the seasoned pork chops in a single layer on the prepared baking sheet.
7. Bake for 18-22 minutes, until the internal temperature reaches 145°F on a meat thermometer.
8. While the pork chops bake, combine diced pineapple, red onion, cilantro, and minced jalapeño in a medium bowl.
9. Whisk together lime juice, honey, and salt in a separate small bowl until fully combined.
10. Pour the lime-honey dressing over the pineapple mixture and toss gently to coat.
11. Let the salsa sit for at least 10 minutes to allow the flavors to meld together.
12. Remove the pork chops from the oven and let them rest for 5 minutes before serving.

Now, for the grand finale—pile that vibrant pineapple salsa high over your perfectly baked chops and watch the magic happen. The juicy, tender pork provides the ultimate canvas for the salsa’s sweet-heat explosion, while the fresh cilantro adds that final herby punch that’ll have you reaching for seconds. Serve these tropical treasures alongside coconut rice or stuff them into warm tortillas for a next-level taco Tuesday transformation that’ll make ordinary dinners seem downright boring.

Baked Pork Chops with Brussels Sprouts

Kick those boring weeknight dinners to the curb, because we’re about to transform humble pork chops and those often-misunderstood Brussels sprouts into a sheet-pan sensation that’ll have you doing a happy dance. This isn’t just a meal; it’s a flavor party where everything gets cozy in the oven together.

Ingredients

For the Pork Chops and Seasoning:
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

For the Brussels Sprouts:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Pat the pork chops completely dry with paper towels on both sides. (Tip: A dry surface is the secret to a gorgeous sear, not a steam.)
3. Rub the pork chops evenly on both sides with the 2 tablespoons of olive oil.
4. In a small bowl, whisk together the garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Sprinkle the seasoning mixture evenly over both sides of each pork chop, pressing gently to help it adhere.
6. Place the seasoned pork chops in a single layer on one half of the prepared baking sheet.
7. In a medium bowl, toss the halved Brussels sprouts with the 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until thoroughly coated.
8. Spread the Brussels sprouts in a single layer on the empty half of the baking sheet, ensuring they aren’t piled on top of each other. (Tip: Crowding causes sogginess; we’re after crispy, caramelized edges!)
9. Place the baking sheet in the preheated oven and bake for 20 minutes.
10. Carefully flip each pork chop and stir the Brussels sprouts with a spatula after 20 minutes.
11. Continue baking for another 10-15 minutes, or until the pork chops reach an internal temperature of 145°F and the Brussels sprouts are tender with crispy, browned edges. (Tip: Always use a meat thermometer for perfectly juicy pork, never guess.)
12. Remove the baking sheet from the oven and let the pork chops rest for 5 minutes before serving.

A symphony of textures awaits—the pork chops are incredibly juicy with a savory, smoky crust, while the sprouts offer a delightful crunch against their tender, almost nutty interiors. For a next-level experience, drizzle everything with a quick honey-mustard glaze or serve over a bed of creamy polenta to soak up all those glorious pan juices.

Balsamic Glazed Baked Pork Chops

Brace yourselves, pork chop enthusiasts, because we’re about to transform that humble cut of meat into a sticky, sweet, and savory masterpiece that’ll have you questioning all your previous pork-related life choices. This isn’t just dinner—it’s a flavor revelation wrapped in a beautiful balsamic glaze that’ll make your taste buds do a happy dance.

Ingredients

For the Pork Chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the Balsamic Glaze:
– ½ cup balsamic vinegar
– ¼ cup honey
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 teaspoon dried rosemary

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—this ensures maximum browning, not steaming.
3. Rub both sides of each pork chop with olive oil, then season generously with salt and pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until properly hot.
5. Sear the pork chops for 3 minutes per side until they develop a golden-brown crust.
6. While the pork chops sear, whisk together balsamic vinegar, honey, soy sauce, minced garlic, and dried rosemary in a small bowl.
7. Pour the balsamic mixture over the pork chops in the skillet, making sure each chop gets coated.
8. Transfer the entire skillet to the preheated oven and bake for 12-15 minutes.
9. Check the internal temperature with a meat thermometer—it should read 145°F for perfectly cooked pork.
10. Remove the skillet from the oven using oven mitts (that handle will be HOT).
11. Baste the pork chops with the reduced glaze from the skillet bottom.
12. Let the pork chops rest for 5 minutes on a cutting board to redistribute juices.

Velvety pork meets tangy-sweet perfection in every bite, with the glaze forming a gorgeous sticky crust that crackles slightly when you cut into it. Serve these beauties over creamy polenta to soak up every drop of that incredible sauce, or slice them thin for a next-level sandwich that’ll ruin all other sandwiches forever.

Baked Pork Chops with Scalloped Potatoes

Ever have one of those days where you want something fancy enough to impress your mother-in-law but easy enough to make while binge-watching your favorite show? Enter these glorious baked pork chops with scalloped potatoes—the ultimate comfort food mashup that basically hugs you from the inside. Seriously, it’s like a cozy blanket for your taste buds.

Ingredients

For the Scalloped Potatoes:

• 4 large russet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese

For the Pork Chops:

• 4 bone-in pork chops, 1-inch thick
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Arrange the thinly sliced potatoes in even layers in the baking dish—no potato left behind!
3. In a medium saucepan, combine the heavy cream, whole milk, minced garlic, 1 tsp salt, and 1/2 tsp black pepper.
4. Heat the cream mixture over medium heat until it just begins to simmer, then immediately remove it from the stove. Tip: Don’t let it boil, or the cream might separate and get grumpy.
5. Pour the warm cream mixture evenly over the potatoes, making sure every slice gets some love.
6. Sprinkle the shredded cheddar cheese over the top of the potatoes.
7. Cover the dish tightly with aluminum foil and bake for 30 minutes.
8. While the potatoes bake, pat the pork chops dry with paper towels—this helps them get a nice sear.
9. Rub both sides of each pork chop with olive oil.
10. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
11. Sprinkle the spice mix evenly over both sides of the pork chops. Tip: Let them sit for 5 minutes so the flavors can mingle like guests at a good party.
12. After 30 minutes, remove the baking dish from the oven and carefully take off the foil.
13. Place the seasoned pork chops on top of the partially cooked potatoes.
14. Return the dish to the oven, uncovered, and bake for another 25–30 minutes, or until the pork chops reach an internal temperature of 145°F and the potatoes are tender when pierced with a fork. Tip: Use a meat thermometer—it’s the secret to perfectly juicy pork without the guesswork.

Let this masterpiece rest for 5 minutes before serving. Look at that golden, cheesy potato layer cradling those juicy pork chops! The potatoes are creamy and rich, while the pork is savory with a hint of smokiness. Serve it with a crisp green salad to cut through the decadence, or go all-in and pair it with buttery cornbread for the ultimate comfort meal.

Spicy Cajun Baked Pork Chops

Let’s be real—sometimes pork chops can be drier than a stand-up comedian’s monologue, but these Spicy Cajun Baked Pork Chops are here to save dinner with a flavor explosion that’ll make your taste buds do a happy dance. We’re talking juicy, perfectly seasoned chops with just enough heat to keep things interesting without requiring a fire extinguisher.

Ingredients

For the Cajun Seasoning Blend

– 2 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 2 tsp dried oregano
– 2 tsp dried thyme
– 1 tsp cayenne pepper
– 1 tsp black pepper
– 1 tsp salt

For the Pork Chops

– 4 bone-in pork chops, 1-inch thick
– 2 tbsp olive oil
– 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. In a small bowl, whisk together 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp dried oregano, 2 tsp dried thyme, 1 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp salt until fully combined.
3. Pat 4 bone-in pork chops completely dry with paper towels—this helps the seasoning stick better and creates a nicer crust.
4. Brush both sides of each pork chop with 2 tbsp olive oil, making sure to coat evenly.
5. Sprinkle the Cajun seasoning mixture generously over both sides of each pork chop, pressing gently to help it adhere.
6. Place the seasoned pork chops on a baking sheet lined with parchment paper, leaving space between them for even cooking.
7. Bake at 400°F for 18-22 minutes, until the internal temperature reaches 145°F on a meat thermometer inserted into the thickest part without touching bone.
8. Remove the pork chops from the oven and drizzle with 1 tbsp lemon juice—the acidity brightens all those spicy flavors beautifully.
9. Let the pork chops rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute.

Juicy doesn’t even begin to describe these bad boys—the crust delivers a satisfying crunch that gives way to tender, perfectly pink pork inside. That Cajun seasoning creates layers of flavor that start smoky and build to a gentle heat, making these chops fantastic served over creamy grits or sliced atop a crisp salad for contrast.

Baked Pork Chops with Green Beans

Mmm, is there anything more satisfying than a meal that does all the work for you while you kick back? These baked pork chops with green beans are basically your kitchen’s version of a trusty sidekick—minimal effort, maximum flavor, and zero drama. Get ready to dazzle your taste buds without breaking a sweat!

Ingredients

For the Pork Chops:
– 4 bone-in pork chops, 1-inch thick
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp garlic powder

For the Green Beans:
– 1 lb fresh green beans, trimmed
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and grab a large baking sheet—line it with parchment paper if you’re feeling fancy (and who isn’t?).
2. Pat the pork chops dry with paper towels; this helps them get that gorgeous golden sear instead of steaming in their own juices.
3. Rub both sides of each pork chop with 2 tbsp olive oil, then season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
4. Toss the trimmed green beans with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until they’re slick and ready to party.
5. Arrange the pork chops in a single layer on one side of the baking sheet, leaving space between them for even heat circulation—no overcrowding, or they’ll turn into sad, steamed cutlets.
6. Spread the green beans on the other side of the sheet in an even layer.
7. Slide the baking sheet into the preheated oven and bake for 20–25 minutes, or until the pork chops reach an internal temperature of 145°F (use a meat thermometer—it’s your secret weapon against dry meat!).
8. Remove the baking sheet from the oven and let the pork chops rest for 5 minutes; this allows the juices to redistribute, making every bite tender and juicy.

Ready to dig in? The pork chops emerge juicy with a hint of garlic warmth, while the green beans stay crisp-tender—a textural dream team. Serve it up with a fluffy mound of mashed potatoes or over quinoa for a meal that’s as Instagram-worthy as it is delicious.

Baked Pork Chops with Cranberry Sauce

Wondering how to transform boring pork chops into a show-stopping dinner that’ll make you feel like a culinary rockstar? These baked pork chops with cranberry sauce are here to save your weeknight meals from monotony with their sweet-tangy magic. Get ready for a flavor party that’ll have your taste buds doing the happy dance!

Ingredients

For the Pork Chops:

– 4 bone-in pork chops (1 inch thick)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp garlic powder

For the Cranberry Sauce:

– 1 cup fresh cranberries
– 1/2 cup orange juice
– 1/4 cup brown sugar
– 1 tbsp balsamic vinegar
– 1 tsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F and position the 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 olive oil using your hands.
4. Combine salt, black pepper, and garlic powder in a small bowl.
5. Sprinkle the seasoning mixture evenly over both sides of all pork chops.
6. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
7. Place pork chops in the hot skillet and sear for 3 minutes without moving them.
8. Flip each pork chop using tongs and sear the other side for another 3 minutes.
9. While pork chops sear, combine cranberries, orange juice, brown sugar, and balsamic vinegar in a medium bowl.
10. Remove skillet from heat and pour the cranberry mixture around the pork chops.
11. Sprinkle fresh thyme leaves over the cranberry sauce and pork chops.
12. Transfer the skillet to the preheated oven and bake for 15 minutes.
13. Check the internal temperature of the thickest pork chop with a meat thermometer until it reads 145°F.
14. Remove skillet from oven using oven mitts and let rest for 5 minutes on a heat-safe surface.
15. Spoon the cranberry sauce from the skillet over the pork chops before serving.

Magically tender pork chops meet their perfect match in that vibrant cranberry sauce that caramelizes into sticky-sweet perfection. The contrast between the savory, juicy meat and the bright, tangy sauce creates a symphony of flavors that’ll have everyone asking for seconds. Try serving these over creamy mashed potatoes to soak up every last drop of that incredible sauce!

Baked Pork Chops with Roasted Vegetables

Craving something that transforms your humble pork chop from “meh” to “MAGNIFICENT” without requiring a culinary degree? This one-pan wonder delivers juicy, flavorful chops nestled alongside caramelized veggies that practically sing with roasted perfection. Get ready to impress your taste buds (and maybe even your mother-in-law) with minimal effort and maximum deliciousness.

Ingredients

For the Pork Chops

• 4 bone-in pork chops, 1-inch thick
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

For the Roasted Vegetables

• 2 cups chopped carrots, 1-inch pieces
• 2 cups chopped potatoes, 1-inch cubes
• 1 cup chopped red onion, large chunks
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried rosemary

Instructions

1. Preheat your oven to 400°F and grab a large baking sheet.
2. Pat the 4 bone-in pork chops completely dry with paper towels—this ensures a beautiful sear instead of a sad steam.
3. Rub 2 tbsp olive oil evenly over all surfaces of the pork chops.
4. Sprinkle 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika over both sides of each chop.
5. Toss 2 cups chopped carrots, 2 cups chopped potatoes, and 1 cup chopped red onion with 2 tbsp olive oil in a large bowl.
6. Season the vegetables with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried rosemary, tossing until evenly coated.
7. Spread the vegetables in a single layer on your baking sheet, leaving space in the center for the pork chops.
8. Arrange the seasoned pork chops in the center of the baking sheet, not touching the vegetables.
9. Roast everything for 25 minutes at 400°F—this high heat creates gorgeous caramelization on those veggies.
10. Flip each pork chop carefully using tongs and stir the vegetables for even browning.
11. Continue roasting for another 10-15 minutes until the pork chops reach 145°F internally and the vegetables are tender with crispy edges.
12. Remove the baking sheet from the oven and let the pork chops rest for 5 minutes—this keeps all those precious juices right where they belong.

Delightfully crispy-edged pork chops meet sweet, caramelized vegetables in a symphony of textures that’ll make your fork do a happy dance. The smoked paprika adds a subtle smokiness that plays beautifully against the earthy rosemary-infused veggies. Serve this beauty straight from the pan family-style, or fancy it up over creamy polenta for a restaurant-worthy weeknight miracle.

Baked Pork Chops with Creamy Garlic Spinach

My goodness, have we found the pork chop recipe that actually makes you look like you know what you’re doing in the kitchen? These baked beauties with their creamy garlic spinach sidekick are about to become your new weeknight superhero.

Ingredients

• For the Pork Chops:
  • 4 bone-in pork chops, 1 inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
• For the Creamy Garlic Spinach:
  • 4 cloves garlic, minced
  • 6 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 400°F and grab a large oven-safe skillet.
2. Pat the pork chops completely dry with paper towels—this helps them get that gorgeous sear instead of steaming.
3. Rub both sides of each pork chop with olive oil, then sprinkle evenly with salt, black pepper, and paprika.
4. Heat your skillet over medium-high heat for 2 minutes until it’s properly hot.
5. Sear the pork chops for 3 minutes per side until they develop a golden-brown crust.
6. Remove the pork chops to a plate and reduce heat to medium.
7. Add minced garlic to the same skillet and cook for 1 minute until fragrant but not browned.
8. Pour in the heavy cream and stir, scraping up all those delicious browned bits from the bottom.
9. Add the Parmesan cheese and nutmeg, stirring constantly until the cheese melts completely.
10. Add the fresh spinach in batches, wilting each addition before adding more—this prevents overflow and ensures even cooking.
11. Return the pork chops to the skillet, nestling them into the creamy spinach mixture.
12. Transfer the entire skillet to the preheated oven and bake for 12-15 minutes until the pork reaches 145°F internally.
13. Remove from oven and let rest for 5 minutes—this allows the juices to redistribute throughout the meat.

Voilà! You’ve got pork chops so tender they practically melt, swimming in a garlicky cream sauce that clings to every bite. The spinach adds just enough green goodness to make you feel virtuous while you’re devouring this comfort food masterpiece. Try serving it over mashed potatoes to soak up every last drop of that incredible sauce.

Summary

Here’s a fantastic collection of beginner-friendly pork chop recipes that prove delicious dinners don’t have to be complicated! We’d love to hear which recipes become your family favorites—please leave a comment below and share this article on Pinterest to help other home cooks discover these easy, tasty meals.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.