The Best Oven-Baked Pork Chops
Get ready for the juiciest, most flavorful oven-baked pork chops ever! Using easy pantry staples, this delightful dish is a fantastic weeknight dinner your entire family will adore! Enjoy every delicious bite!
Equipment
1 roasting tray
1 Bowl for marinating
1 Meat Thermometer optional
Ingredients
- 2 Pork chops Bone-in, about 2.5 cm thick
- 1 Tbsp Rice bran oil or olive oil
- ½ tsp Turmeric
- ½ tsp Black pepper:
- ½ tsp Sweet red paprika
- 2 Bay leaves
- ⅓ Sea salt
- 150 ml Dry white wine optional
Instructions
- Prep the chops: Pat the pork dry with kitchen paper. This helps it sear better in the oven and stay juicy inside.
- Marinate: In a bowl, mix oil, turmeric, salt, and pepper. Rub this all over the pork chops. Marinate for at least 30 minutes, or cover and refrigerate overnight.
- Preheat the oven to 200°C (fan 180°C) / 400°F. If your chops have been in the fridge, bring them to room temp first.
- Bake: Place the roasting tray in the oven. Bake for 12–15 minutes, depending on the thickness, or until the internal temperature reaches 63°C / 145°F. Flip the chops halfway through cooking.
- Rest: Remove the chops from the oven and let them rest for 5 minutes, covered with foil. This step locks in the juices. Enjoy!
Notes
Use a thermometer. Measure the thickest part to get an accurate temperature.
Sear the chops if you wish. I don’t do this in this recipe, but if you try, please let me know in a comment below.
Or broil them after baking. Instead of searing the chops, turn on the broil setting for 2-4 minutes and flip the chops midway through. Also, when you remove the baking tray from the oven, cover it with foil or a lid. This helps retain moisture and keeps the chops tender and juicy. For extra depth, swap lemon juice for a splash of dry white wine or a teaspoon of balsamic vinegar. You can also substitute bone-in chops with boneless loin or tenderloin medallions, slightly reducing cooking time. If you don’t have turmeric or sweet paprika, just season with black pepper and salt; they also work beautifully.
Sear the chops if you wish. I don’t do this in this recipe, but if you try, please let me know in a comment below.
Or broil them after baking. Instead of searing the chops, turn on the broil setting for 2-4 minutes and flip the chops midway through. Also, when you remove the baking tray from the oven, cover it with foil or a lid. This helps retain moisture and keeps the chops tender and juicy. For extra depth, swap lemon juice for a splash of dry white wine or a teaspoon of balsamic vinegar. You can also substitute bone-in chops with boneless loin or tenderloin medallions, slightly reducing cooking time. If you don’t have turmeric or sweet paprika, just season with black pepper and salt; they also work beautifully.
Make-Ahead Tips
- Marinate the pork overnight for a deeper flavor.
- Leftovers keep well in the fridge for 3 days and reheat beautifully in the oven, wrapped in foil, at 160°C.
- They also freeze well. Slice them and store them in airtight containers for up to 2 months.
YourDani x x
Nutrition
Serving: 1chopCalories: 335kcalCarbohydrates: 3gProtein: 29gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 90mgSodium: 68mgPotassium: 574mgFiber: 0.3gSugar: 1gVitamin A: 14IUVitamin C: 0.2mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
