Baked pork chops
Juicy pork chops under a sweet, smoky paprika rub that bake on their own while you make a side.
- 35 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $1.63 a serving
- 330 calories
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 4 boneless pork chops, boneless, about 1 inch thick
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 330 calories, 36 g protein, 5 g carbs and 19 g fat, and costs about $1.63 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F and take the pork chops out of the fridge while it heats.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Stir the brown sugar, paprika, garlic powder, onion powder, thyme, salt and pepper together in a small bowl.
the chops dry with paper towels, set them on a , and rub them all over with the oil.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: A dry chop holds the rub and browns. A wet one lets it slide off.Sprinkle the rub over both sides of the chops and press it on with your fingers, then wash your hands.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
15 to 20 minutes, until the middle of the thickest chop reads 145°F.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 18 min
Dolly’s tip: Thinner chops can be done at 12 minutes, so start checking early. An overbaked chop is a dry chop.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Let the chops sit on the pan for 5 minutes, then spoon the pan juices over them and scatter the parsley on top.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
