These tender, juicy oven baked pork chops are effortless to make, giving you the perfect busy weeknight dinner without compromising on flavor! The boneless pork chops are marinated in a sweet and savory sauce, then baked and smothered in melted butter. After one bite, you'll see why this is my favorite way to make pork chops!
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Why You'll Love This Oven Baked Pork Chop Recipe
It makes perfect pork chops. They're packed with flavor from the perfect balance of seasonings and an irresistible savory-sweet marinade. The pork chops turn out tender and juicy on the inside while the outside gets a little caramelization thanks to the savory marinade.
The marinade is amazing. Garlic, soy sauce, honey, and the perfect balance of spices, you won't find pork chops with a flavor like this! Honestly, the marinade in this recipe is so flavorful it could make cardboard taste good.
It's easy to prepare ahead. You can marinate the pork chops up to the day before, then pop them in the oven 30 minutes before dinner. The longer you marinate the pork, the better!
Restaurant worthy. Even though this pork chops recipe made in the oven is so easy, my wife and I agree they're even better than what you'd get at a restaurant. So that's why we make this recipe whenever we're hosting to impress our friends.
Ingredients For Baked Pork Chops
- Pork- I prefer to use boneless pork loin chops since they cook faster. Pork steaks work too. Just make sure they're even in thickness so they cook at the same time.
- Soy sauce- for a savory umami flavor.
- Olive oil- for the marinade.
- Honey- for a subtly sweet flavor and to balance out the soy sauce.
- Sweet paprika- for a sweet and slightly fruity flavor.
- Oregano, rosemary, and thyme- for the perfect blend of seasonings to tie the whole dish together. This can be swapped for Italian seasoning if desired.
- Salt and pepper- to taste.
- Butter- to make for a tender, extra flavorful pork chops.
- Garlic- for the marinade, preferably fresh.
How To Bake Pork Chops In The Oven
1. Make the marinade: In a small mixing bowl, combine the soy sauce, honey, olive oil, minced garlic, sweet paprika, oregano, rosemary, thyme, salt and pepper. Place the boneless chops in a large mixing bowl and pour the marinade over them. Make sure both sides are soaking in the marinade. Cover the bowl with plastic wrap and marinate in the fridge for at least 1 hour or up to 24 hours.
2. Prep work: Preheat the oven to 400°F (205°C). Take the chops out of the fridge and let them sit at room temperature for 30 minutes. Transfer them to a baking dish in a single layer and pour the marinade over the meat.
3. Bake the pork chops: Bake pork chops uncovered for 20 minutes. After 20 minutes, pull the steaks out and rub them in the melted butter. Bake for an extra 5 minutes or until the pork chops reach an internal temperature of 145°F.
4. Rest and serve: Remove the pork from the oven and cover them with aluminum foil. Let the meat rest for 5 minutes, then slice and serve it with anything you want. Enjoy!
What To Serve With Pork Chops
Since there's a lot of flavor packed into this dish, it's best paired with more subtle sides, like cauliflower mashed potatoes and gravy, green beans, carrots, or cauliflower rice. I've also served these pork chops with biscuits and cheesy bread to soak up the delicious sauce.
Tips To Make The Best Baked Pork Chops
- Sear the pork chops for 2 minutes on both sides before baking. This will help to lock in flavor and get a more caramelized crust. You can even use an oven-safe skillet so you don't have to dirty an extra dish.
- Pound the pork with a meat mallet so the meat is the same thickness for even cooking.
- If using bone-in pork chops, remember they will need slightly longer to cook, so use a meat thermometer and look for an internal temperature of 145°F to know when they're fully cooked.
- Reserve some of the marinade to drizzle on the pork chops as soon as they come out of the oven.
Storing and Reheating Instructions
In the fridge: Store any leftover pork chops in an airtight container and keep them in the fridge for up to 3-4 days.
In the freezer: Allow the leftovers to cool completely, then transfer them to a freezer-safe container and keep them frozen for up to 3 months. When you're ready to enjoy them again, let them thaw overnight in the fridge or add more reheating time.
Reheating: I prefer to reheat my pork chops in the oven at 350°F for 8-10 minutes or until they're fully warmed through. Just add more time for the frozen pork chops.
More Pork Chops Recipes To Try Next
- 4 boneless pork chops
- 4 tablespoon soy sauce
- 4 tablespoon olive oil
- 2 tablespoon honey
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- Salt and pepper, to taste
- ¼ cup butter, cubed
- 3 garlic cloves, minced
- In a small mixing bowl, add the soy sauce, honey, olive oil, minced garlic, sweet paprika, oregano, rosemary, salt and black pepper. Stir until everything is combined.
- Place the pork chops in a large mixing bowl, then pour the marinade over it, ensuring that both sides are well coated. Cover the bowl with the plastic wrap and marinate in the fridge for at least 1 hour, up to 24 hours for maximum flavor.
- Preheat the oven to 400°F. Take the pork out of the fridge 30 minutes before cooking so it reaches room temperature. Transfer the marinated pork to a baking dish and arrange them in a single layer. Pour the remaining marinade over the meat.
- Bake the pork for 20 minutes. After 20 minutes, add the butter all over the steaks. Bake for an additional 5 minutes.
Nutrition Information:Serving Size: 1 pork chop
Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 86mgSodium: 308mgCarbohydrates: 91gFiber: 0gSugar: 0gProtein: 29g