Baked Bone-In Pork Chops

Count on this easy recipe to give you flavorful, juicy pork chops every time.

It’s funny how food can take us back to childhood. Sometimes, it’s a certain aroma that can trigger a lost memory. Other times, it’s a particular dish that transports us in time. For me, pork chops are that Proustian ingredient that always evokes a rather hilarious recollection from my youth. Whenever my family was having pork chops for dinner, my sisters and I would amuse ourselves by repeatedly saying, “Pork chops and applesauce. Ain’t that swell?” with deep, husky voices. It was a phrase made famous by an episode of The Brady Bunch, when Peter Brady was trying to impersonate Humphrey Bogart. We likely drove our mother mad with our dinner table antics, but it always made us laugh—and it still makes me chuckle today, whenever pork chops are on the menu.  

Unlike the Shake ‘n Bake boneless pork chops that my mom used to make, this dish calls for bone-in pork chops. By quickly searing them in a pan first and then finishing them in the oven, you wind up with super flavorful, incredibly juicy pork chops with a delicious caramelized crust. The rub on the pork chops features earthy notes from the oregano, which balances beautifully with the smokiness of the paprika. And the finishing touch is a garlicky mustard butter sauce that takes the whole dish up a notch.

Not only do I appreciate how affordable this dish is to make, but I’m also a big fan of how quickly and easily it comes together. Plus, while it’s roasting away in the oven, you can whip up some simple sides. In under half an hour, you’ll have a hearty and comforting meal that your whole family will love. 

Are Baked Bone-in Pork Chops Healthy?

Pork chops are rich in protein as well as other nutrients like iron and zinc. This dish, including the sauce, is also low-carb and gluten-free. Keep in mind, though, that pork chops are somewhat high in saturated fat. The USDA classifies pork as a type of red meat (despite being branded “the other white meat”). And since part of a healthy diet includes limiting red meat, this dish is best enjoyed in moderation. You can cut down on some of the fat by trimming off the excess fat on the pork chops before cooking them. While this dish is keto-friendly, you can also make the sauce dairy-free by simply replacing the butter with a plant-based butter. 

Common Mistakes to Avoid When Cooking Pork Chops

First, make sure that you take the pork chops out of the fridge at least 15 minutes before you cook them. By bringing them up to room temperature, you’ll ensure that they cook more evenly. Next, pat them dry with a paper towel to remove excess moisture—this will help them brown better when searing.

Also, be sure to season the meat liberally with salt and pepper before you cook it. The salt will help to draw out the moisture from the surface, resulting in a more juicy pork chop. Finally, make sure that you let the pork chops rest for at least 5 minutes, as the recipe states. This allows the juices to redistribute more evenly throughout the meat. If you cut into the pork without resting it, the juices will just run out onto the plate, and you’ll be left with a dry pork chop.

Serving Suggestions

Serve these pork chops with a scoop of Mashed Potatoes and some Easy Sautéed Broccoli for a hearty and well-rounded meal. Other veggie sides that would go well with this dish include Maple-Glazed Carrots, Garlic-Parmesan Green Beans, and Creamed Corn. And if you want to take a classic cue from The Brady Bunch, you can also add a scoop of Applesauce to go with your pork chops.

If you’d prefer something a bit lighter, I highly recommend this Strawberry-Walnut Salad, which has an elegant balance of sweet and tart flavors. This Green Salad would also offer a refreshing contrast to the heartiness of the pork chops.

Recipe