Baked Pork Chops (Recipe)

Don’t let the simplicity of this recipe fool you.

The results are a moist, tender, highly flavorful chop that will have everyone oohing and aaahing.

And the aroma of high-quality pork chops coming out of the oven is tantalizing.

Pork chops are a great dish for any night of the week.

They make for a simple weeknight meal or can be dressed up for a special occasion.

I distinctly remember Farmhand Vera requesting pork chops for her 2nd AND 3rd birthdays. 

She could say "pork chop" very, very early.

Just now, Farmhand Grace wandered through the office as I was posting this recipe. When she saw the photo she said, "MMMM. Pork chops and rice!"

I'm not joking when I say they're a favorite.

This recipe for Baked Pork Chops is so quick and easy, it’s sure to become a staple in your kitchen like it is in mine.

One Straw pork chops have such a fresh, rich flavor that all they need is a little salt to make the flavor really pop.

I’d say that 80% of the time all I want on my chops is salt.

This is a testament to the quality of the pork – there’s no weird after taste you have to cover up, like often happens with commercial pork.

Our pigs are raised healthy and happy, with fresh air, sunshine, and super high-quality feed we carefully source, grind fresh, and mix ourselves.

Humane, ethical treatment of our animals is the cornerstone of our farm, and the proof is in the clean, mouthwatering flavor of the pork.

But if you’re looking for a little something extra, I’ve also included a recipe below for a super simple dry rub. Equal parts of salt, pepper, smoked paprika and garlic powder combine to nicely compliment the smooth flavor of the pork.

Another Dry Rub recipe that works perfectly for pork chops is the Barbecue Dry Rub from our Mouthwatering Pork Spare Ribs recipe.

If you have some left over from last time you made the spare ribs, it works great on these pork chops or on any pork you want to give a barbecue-esque feel. In fact, I always keep a pint mason jar of the Barbecue Dry Rub on hand for whenever the craving strikes.

Cooking Tips

• This recipe works for any of our tasty chops – bone in or boneless – and is easily modified for any number of chops.
• Choose the size of baking dish so the chops will be a bit crowded in the pan. This helps keep them moist while cooking.
• Allowing the seasoned chops to rest on the counter for 20 minutes before baking helps them cook evenly so you can reach the safe internal temperature without drying out the outside.
• Pork only needs to be cooked to 145 degrees F for safety. To keep chops tender and moist, do not overcook. I always aim for the minimum 145 F so if I go a bit over they’re still delicious but not dried out.
• Salt is really all these delicious chops need to made their flavor sing. But it’s fun to add an extra zip with a dry rub. Use one of the included recipes, or your own favorite. Just make sure that if your dry rub contains salt, you don’t add any additional salt.
• Always allow chops to rest, covered, for at least 5 minutes after removing from the oven. This allows the juices to reabsorb, for the most tender bite. The temperature also continues to rise an additional 5 degrees during this rest time.
• The broiling step creates a lovely, caramelized finish on the chops. But it can be omitted. Just bake the chops a few minutes longer at 400 F to reach the internal temp of 140 degrees.

Baked Pork Chops

Ingredients

2 One Straw Pork Chops about .75 lbs each

Olive oil

Salt OR Dry Rub

Quick Pork Chop Dry Rub Mix

Makes enough for 2 chops

Ingredients

1/3 tsp salt

1/3 tsp pepper

1/3 tsp smoked paprika

1/3 tsp garlic powder

Directions

Mix rub ingredients together in a small bowl. I know there's no 1/3 tsp measuring spoon. Just use a heaping 1/4 tsp measure - close is good enough. I've found this to be the right amount of rub for 2 chops about .75 lbs each. 

Remove thawed pork chops from refrigerator 20 minutes before baking time.

Brush or rub with olive oil on all sides. Season all sides generously with salt or a dry rub mix containing salt.

Place in a small baking dish and allow to rest for 20 minutes. You want the baking dish to be crowded, if possible.

Position baking rack in oven slightly above center.

Preheat oven to 400 F.

After chops have rested at room temperature for 20 minutes, place in oven on prepared rack. Do not cover.

Bake for 12-15 minutes, until they’re about 115-120 F in the center.

Turn the oven to broil and bake an additional 5 minutes until the chops are 140-145 F in the center.

Remove from oven. Tent baking dish with foil and allow chops to rest for 5 minutes. Temperature will continue to rise an additional 5 degrees.

Serve and enjoy!

Click here to buy pork chops.