Easy Oven Baked Pork Chops
4 servings
Ingredients:
Dry Rub:
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon Italian seasoning or dried oregano
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
The Pork:
4 boneless pork chops (1-inch thick)
2 tablespoons olive oil
Instructions:
Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with
aluminum foil or parchment paper for easy clean up.
In a small bowl, mix the dry rub ingredients.
Rub the pork chops with the olive oil and season them with the dry rub. Make
sure you rub the seasoning all over the pork chops (both sides).
Place the pork chops onto the prepared baking sheet.
Bake in the oven for 20 to 25 minutes or until the pork reaches an internal
temperature of 140 to 145 degrees. Please read notes about carryover cooking
and decide at what exact temperature to remove the pork from the oven.
Remove from the oven and let it rest for 5 to 10 minutes, tented with
aluminum foil. While the meat rests - the temperature will redistribute
(carryover cooking) and the internal temperature will rise about 5 to 10
degrees. Serve.
Notes:
The USDA's safe temperature guideline for pork chops is 145 degrees.
I remove the pork chops from the oven when they reach an internal
temperature of 140 degrees. I let them rest for 5 minutes. During this
resting period the temperature should rise up to 145 degrees (carryover
cooking). Find more information in the post.
If you prefer, remove the chops from the oven when they reach an internal
temperature of 145 degrees.
For best practices, always use an instant read thermometer when cooking
meats.
Exact cooking times vary depending on the size and thickness of the pork
chop.
Bone-in pork chops (1-inch thick min) can also be used. Adjust cooking
times.
If you are following a Paleo diet, make Paleo Pork Chops by swapping the
sugar with coconut sugar.
For Whole 30 and Keto diets, remove the brown sugar from the spice mix and
add 1/2 teaspoon of onion powder. You can also rub the chops with olive oil
and a thin layer of mustard for added flavor!
4 servings
Ingredients:
Dry Rub:
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon Italian seasoning or dried oregano
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
The Pork:
4 boneless pork chops (1-inch thick)
2 tablespoons olive oil
Instructions:
Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with
aluminum foil or parchment paper for easy clean up.
In a small bowl, mix the dry rub ingredients.
Rub the pork chops with the olive oil and season them with the dry rub. Make
sure you rub the seasoning all over the pork chops (both sides).
Place the pork chops onto the prepared baking sheet.
Bake in the oven for 20 to 25 minutes or until the pork reaches an internal
temperature of 140 to 145 degrees. Please read notes about carryover cooking
and decide at what exact temperature to remove the pork from the oven.
Remove from the oven and let it rest for 5 to 10 minutes, tented with
aluminum foil. While the meat rests - the temperature will redistribute
(carryover cooking) and the internal temperature will rise about 5 to 10
degrees. Serve.
Notes:
The USDA's safe temperature guideline for pork chops is 145 degrees.
I remove the pork chops from the oven when they reach an internal
temperature of 140 degrees. I let them rest for 5 minutes. During this
resting period the temperature should rise up to 145 degrees (carryover
cooking). Find more information in the post.
If you prefer, remove the chops from the oven when they reach an internal
temperature of 145 degrees.
For best practices, always use an instant read thermometer when cooking
meats.
Exact cooking times vary depending on the size and thickness of the pork
chop.
Bone-in pork chops (1-inch thick min) can also be used. Adjust cooking
times.
If you are following a Paleo diet, make Paleo Pork Chops by swapping the
sugar with coconut sugar.
For Whole 30 and Keto diets, remove the brown sugar from the spice mix and
add 1/2 teaspoon of onion powder. You can also rub the chops with olive oil
and a thin layer of mustard for added flavor!
