Succulent Baked Pork Chops

 Succulent Baked Pork Chops

By Sharon Feldman

Serves: 4


  • 4 – (1 1/4 inch thick) boneless pork chops (or bone-in)
  • 1 tablespoon paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon each: salt, pepper, and oregano
  • 2 tablespoons olive oil, divided



Turn your oven to 400 degrees.

Spray or use a little oil to coat the baking dish.

In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.

Drizzle one tablespoon of the olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. Drizzle the remaining tablespoon of olive oil.

Bake the pork chops for 20 minutes, turning after 10 minutes. Internal temperature should be 140 degrees Fahrenheit. Once you remove them from the oven, let them rest for 5 minutes.

**Choose a baking dish that is just the right size for the pork chops. You don’t want there to be too much room between the chops or the juices will evaporate in the oven.

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