Juicy Baked Pork Chops with Herb Garlic Rub

Byarlo Jack

Looking for a quick, satisfying dinner that doesn’t skimp on flavor? These juicy baked pork chops are an easy weeknight go-to that delivers comfort and bold taste. Seasoned with a simple garlic-herb rub and baked to perfection, the chops come out tender and full of flavor. This dish pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh salad. It’s a no-fuss recipe with gourmet-level results that everyone at the table will love. Whether you’re cooking for family or guests, these pork chops will make a lasting impression.

Ingredients

Baking pork chops doesn’t need fuss. Flavor builds from pantry-staple seasonings easily. Garlic, herbs, salt—pure kitchen magic. Every ingredient enhances the pork’s tenderness. Balanced spice rub seals juicy perfection. Simple prep brings big, comforting rewards.

  • 4 bone-in pork chops (1-inch thick)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt
  • Optional: lemon slices and fresh parsley for garnish

Nutritional Information

These baked pork chops are lean. No deep-frying or heavy sauces needed. High-protein meal keeps hunger at bay. Low-carb and suitable for a keto lifestyle. Naturally gluten-free and family friendly, too. Healthy fats from olive oil are included.

  • Calories: 295
  • Protein: 30g
  • Fat: 18g
  • Saturated Fat: 4g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugar: 0g
  • Sodium: 480mg

Quick Time Needed

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

How to Make Baked Pork Chops

Start by choosing thick, quality chops. Pat dry; moisture prevents nice browning. Rub evenly with garlic-herb mixture. Bake at a consistent high temperature. Resting ensures juices redistribute before slicing. Finish with lemon and parsley garnish.

Step 1: Preheat & Prepare
Set oven to 400°F for baking. Line a tray with parchment or grease lightly. Choose a baking tray with space. Don’t crowd pork chops when baking. Even spacing ensures they cook evenly. Prepare a tray, set aside for seasoning.

Step 2: Dry & Season the Pork Chops
Pat pork chops dry with towels. Combine garlic, herbs, oil, and spices. Rub seasoning mix on both sides. Let seasoned pork rest before baking. Resting helps flavors soak in deeper. Now transfer the chops to the prepared tray.

Step 3: Bake Until Golden & Juicy
Place pork chops inside the hot oven. Bake 20–25 minutes until fully cooked. Internal temperature should reach 145°F safely. Optional: broil briefly for a golden crust. Don’t overcook or they get tough. Remove the tray once the pork is ready.

Step 4: Let It Rest
Rest the hops for five minutes after baking. This keeps juices locked in nicely. Cover with foil while it rests. Do not skip this easy step. Resting meat stays moist and tender. Perfect texture comes from proper resting.

Step 5: Garnish & Serve
Sprinkle parsley and squeeze fresh lemon. Add an optional drizzle of olive oil. Serve with salad or mashed potatoes. Warm pork chops taste best fresh. Leftovers store well for the next day. Enjoy this dish with your family.

Serving Suggestions

Pair these pork chops with garlic mashed potatoes, grilled asparagus, or roasted Brussels sprouts. For a lighter meal, serve them alongside a crisp apple-cabbage slaw. You can also slice and layer them into sandwiches or use leftovers in wraps. Try a drizzle of honey-mustard glaze for a sweet twist.

Storing Suggestions

Let pork chops cool completely before storing. Place in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F until warmed through. You can also freeze them for up to 2 months, just thaw overnight in the fridge before reheating.

Healthier Alternatives

Looking to lighten things up? Use boneless, lean loin chops. Reduce oil by half or swap for avocado oil. You can also use low-sodium seasonings or skip salt and serve with a citrus squeeze instead. Add steamed veggies or whole grain sides for a well-rounded, nutritious meal.

Kid-Friendly Tips

Cut chops into strips for easier chewing. Skip strong herbs and stick to garlic and paprika. Serve with a fun dipping sauce, such as ketchup, BBQ, or yogurt-ranch. Make mini pork sliders using leftover slices and soft dinner rolls. Bake with a sprinkle of mild cheese for extra kid appeal.

Chef’s Special Tips

For perfect browning, use a cast iron skillet to sear the chops before baking. Always use a meat thermometer; don’t rely on guesswork for doneness. Marinate the pork chops in olive oil, lemon juice, and herbs for 2 hours to achieve a deeper flavor. Add a splash of broth to the pan while baking to keep them ultra-moist. Letting the meat rest is not optional—it’s essential.

Conclusion

These juicy baked pork chops are the kind of dish you’ll come back to again and again. They’re simple enough for weeknights, impressive enough for entertaining. With just a few basic ingredients and smart techniques, you’ll master pork chop perfection in no time. Try it tonight and see how effortlessly delicious dinner can be.

FAQs

Baked pork chops are done when their internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy. The juices should run clear, and the meat should be slightly firm. Overcooking can dry them out. Always rest them for 5 minutes before serving. This helps lock in moisture and flavor.

Flipping baked pork chops is optional, but helpful. Flipping halfway through ensures even browning on both sides. For thick chops, it helps distribute heat better. If using a convection oven, it’s less necessary. Either method works well for juicy pork chops. Monitor color and texture to decide.

Cooked baked pork chops should not sit out for more than 2 hours. Bacteria multiply quickly at room temperature. If it’s warmer than 90°F, limit to 1 hour. Store leftovers in an airtight container. Refrigerate promptly to maintain safety and flavor. Always reheat to 165°F when serving again.

Tough baked pork chops are usually overcooked. Use a thermometer to avoid surpassing 145°F. Also, lean cuts dry out faster than fatty ones. Brining beforehand can help retain moisture. Resting after baking is crucial too. Don’t skip that 5-minute rest period.

Typically, 20 to 25 minutes at 400°F works for medium-thick pork chops. Thicker cuts may take up to 30 minutes. Always check the internal temperature to confirm doneness. Boneless chops may cook a bit quicker. Don’t forget to rest before slicing. Timing varies slightly based on your oven.

The best way to cook pork chops depends on the cut. Baking ensures even cooking and great flavor. Grilling adds smokiness and charred texture. Pan-searing delivers crisp edges and juicy centers. Sous vide gives precise control over doneness. No matter the method, avoid overcooking. Season well and always let them rest.

Baking pork chops is healthier and more consistent. It requires less oil than frying. The heat circulates evenly for tender results. It’s hands-off and perfect for weeknight dinners. Plus, it’s easy to pair with roasted vegetables. Baking also allows for flavorful seasoning blends.

To roast pork chops, preheat the oven to 400°F. Season generously on both sides. Use a lightly greased or lined tray. Roast for 20–25 minutes, depending on thickness. Let rest for 5 minutes before serving. Roasted pork chops are flavorful and juicy.