Who doesn’t love pork chops?
They’re cheap, quick and easy to cook, and if you treat them with a little bit of love and care, they come out bursting with flavor!
If you’re looking for a quick dish that you can knock out on a busy weekday night, this is a recipe for pork chops in the oven that you can make in 30 minutes.
You can pair this recipe with virtually any side dish you can think of.
Since it’s a relatively light protein, you can pair it with something hearty and filling like air-fried sweet potatoes.
If you love Texas Roadhouse green beans as much as we do, you can also try this delicious copycat recipe.
It depends on your personal taste! Covering pork chops in foil before baking results in juicier, more tender chops, because the foil traps the heat and moisture inside.
On the other hand, if you leave your pork chops uncovered, you will get that golden, crispy crust and a firmer bite with the meat.
However, the chops have the chance of drying out without the cover.
There is a compromise you can do if you want the best of both worlds.
You can cover the chops for the majority of the baking time, then remove the foil and crank up the heat to broil during the last 5-8 minutes.
This way, you get tender, juicy chops with that delicious crust.
For this particular recipe, we did not cover the chops because they’re not too thick and they cook through before drying out, but thicker cuts (2” or more) should be covered when baking.
How do I cook pork chops in the oven?
There are two things that you need to keep in mind when cooking pork chops in the oven.
First, you should sear the pork chops on the stovetop before placing them in the oven.
Searing the pork chop seals the juices in and helps create that yummy crust on the outside.
Second, you need to use the right pan or tray when cooking the pork chops.
You can either use stainless steel trays or you can use cast-iron pans.
However, make sure that the cast-iron pan is properly seasoned.
How do you cook a pork chop without drying it out?
Aside from covering the pork chop with foil during most of the cooking process, there are other ways to bake pork chops without letting them dry out.
Here are some methods you can use to help prevent pork chops from becoming tough and dry:
- Get bone-in chops from your butcher. Cooking with the bone in helps prevent moisture loss AND you end up with more flavorful chops.
- Boost up the liquid! You can use a marinade, or you can use a brine. Whether you’re marinating or brining your meat, it needs a bit of time to really get the flavors to infuse into the meat. If you’re pressed for time, you can use a meat injector to hasten the process.
What goes good with pork chops?
Always look for sides that balance out the flavors of the pork chops! Your goal is to make a well-rounded meal that’s satisfying and filling.
If you’re going for something healthy, you can pair with your pork chops with stir-fried vegetables or a salad with a light dressing.
If you’re looking for something heartier and comforting, pork chops go well with roasted or mashed root vegetables.
Why are my pork chops tough?
Here’s the thing with pork chops: they’re a super lean cut of pork.
On the good side, that means that they’re light but still filling, and they soak up flavors quite well from a marinade.
On the bad side, lean cuts like pork chops dry out really easily.
Even a few minutes too long in the oven can cause them to dry out and become really tough.
How do you fix tough pork chops?
If you messed up somehow and came up with tough pork chops, you can still save them!
You can shred or chop up the meat and simmer them with a sauce to make pulled pork, or you can make them into a stew or soup.
Oven-Roasted Pork Chops with Ranch Seasoning
Pork chops don’t just work well with a marinade or brine; they can also work well with a dry rub!
Try these delicious and quick oven-baked pork chops that are bursting with the tangy flavors of ranch.
Using ranch seasoning is great if you don’t have time to marinate or brine your chops because they can add a lot of flavor without any of the waiting time.
Plus, you don’t have a lot of mess to clean up after!
Get Them Freshly Cut, if possible.
Go for freshly cut over pre-cut, if possible.
If you’re friendly with your local butcher, ask for freshly-cut 1” chops, instead of pre-cut chops.
This ensures fresher, juicier pork chops!
Wait, Pork Can be Consumed Medium-Rare?
Yes! Pork can actually be cooked and consumed medium-rare, just like beef.
Modern food safety regulations have made cooking pork necessarily to well done a thing of the past.
Medium-rare pork has a tinge of pink in the middle, and we guarantee that it’ll be juicier, more tender, and much more flavorful than well-done pork.
Of course, you need to make sure that your butcher is trustworthy and reputable, and gets their pork from a safe source.
This is the perfect recipe for those who want a delicious and easy meal at the end of a long, tiring day.
In just 30 minutes, you’re chowing down on a delectable plate of chops that’s both healthy AND satisfying.
- 2 T. Homemade ranch seasoning
- 4 pieces bone-in thick-cut pork chops (approx. 1”)
- 2 T. extra virgin olive oil, divided
- Salt and freshly-ground black pepper, to taste
- Preheat oven to 400⁰F.
- Line a large rimmed baking sheet with parchment paper. Set aside.
- Brush pork chops with 1 T. olive oil. This allows the seasoning to stick better to the pork chops.
- Rub pork chops with homemade ranch seasoning, making sure the chops are evenly-coated on both sides.
- Heat remaining olive oil in large skillet over medium-high heat until it starts to smoke.
- Add seasoned pork chops to the skillet, allowing each side to sear until browned, approximately 2 minutes per side.
- Transfer browned chops to lined baking sheet, placing side by side. Do not overcrowd the pan as this will prevent the chops from cooking properly.
- Place pan in preheated oven and allow chops to roast for 8 minutes.
- After 8 minutes, take out pan and turn the chops to other side.
- Return back into oven and cook for another 8 minutes.
- To check for doneness, use an instant-read thermometer. Insert into thickest part of the chop and check the internal temperature. For best result, look for 145⁰F (medium rare) to around 160⁰F (medium).
- Remove chops from oven and allow to rest for 5 minutes, covered.
- Serve and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 33mgSodium: 513mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 11g