These oven-baked pork loin chops are hard to beat! They make the perfect delicious and hearty meal. It comes together quickly and incredibly satisfying.
Perfectly tender, packed with flavor, and requiring minimal effort, this dish is ideal for busy weeknights or a weekend meal with loved ones.
Baked Pork loin chops are a versatile cut that cooks beautifully in the oven. They yield a crisp outer layer while remaining juicy and succulent. Whether you season them with a classic combination of garlic, rosemary, and thyme or opt for a tangy marinade, these baked pork chops are sure to satisfy your taste buds. In fact the best pork chop recipe ever.
There’s something comforting about biting into juicy pork chops. I've made Pan Grilled Pork Chops before, and I absolutely loved the beautiful caramelization on the outside and the soft and succulent texture inside.
And then I wondered- would it be possible to replicate the same texture and results with baking? That's when I tried this recipe. Spoiler alert! It is!
For a slightly different flavor, try my Baked Herb Pork Chops with Garlic Butter or my Easy Baked Lamb Chops if you have lamb instead of pork.
Jump to:
What I Love About this Recipe
It's a quick 30-minute recipe that barely needs any effort to make.
The recipe is foolproof, and you'll get the perfect crispy char on the outside and the soft, juicy inside every single time.
These oven-baked pork loin chops can be customized and served in many ways.
Recipe Ingredients
Pork loin chops: Use bone-in or boneless pork loin chops- whatever you prefer. But I like the bone-in pork chops.
Balsamic vinegar: For that deep, rich, and umami flavor.
Honey adds a subtle sweetness and balances out the other flavors. It also lends a nice glaze to the pork once it is done cooking.
Lemon juice: For the zesty, citrusy flavor.
Mustard: I used mustard grains for their earthy flavor and added texture.
Garlic paste: For the flavor. Fresh garlic paste (or minced garlic) is best.
Seasonings: I used a mix of chili flakes, Italian seasoning, onion powder, paprika, salt, and black pepper. Feel free to use any spices of your choice.
Olive oil serves as the base for the marinade. You can use extra-virgin olive oil if you prefer.
See the recipe card for quantities.
Variations & Substitutions
- Feel free to experiment with the marinade ingredients to suit your taste. You can add herbs like rosemary or thyme, use different types of mustard, or adjust the amount of honey or brown sugar to suit your taste for sweetness. Personalizing the recipe can make it uniquely yours.
- Play around with many spices and herbs like garlic powder, smoked paprika, spice blend, or fresh herbs.
- If you don’t have Italian seasoning, you can make your blend using dried basil, oregano, rosemary, thyme, and marjoram. Alternatively, use any herb blend you have on hand.
- Pork tenderloin is an excellent substitute if you can’t find loin chops. Just cut it into 1-inch medallions and follow the same cooking method.
How to Make Oven-Baked Pork Loin Chops
To make these oven-baked pork loin chops, start by preheating your oven to 400℉. Line a baking sheet with parchment paper and set it aside. If you prefer using a baking dish, there is no need to line it.
- In a small bowl, combine the olive oil, mustard, Italian seasoning, garlic, chili flakes, paprika, black pepper, salt, lemon juice, onion powder, honey or brown sugar, and balsamic vinegar, if using. Mix all the ingredients well until they are thoroughly combined.
- Pat the pork loin chops dry with a paper towel. This will help the marinade stick to the meat. Rub the marinade generously on both sides of the pork chops, ensuring they are well-coated.
- Place the seasoned pork chops in the baking dish or on the lined baking sheet. If you are using bone-in chops, bake them at 400℉ for 30 minutes. For boneless chops, bake for about 15 minutes.
- Turn the oven to broil three minutes before the cooking time is over. This will give the pork chops a nice, charred look.
Once cooked, remove the pork chops from the oven and let them rest in the pan for 5 minutes before serving.
Storing Leftovers
Any leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish, cover with foil, and warm in a 350℉ oven until heated through. You can also reheat them in the microwave, though they may lose some of their crispiness.
Tips & Tricks to Make the Oven Baked Pork Loin Chops
- The pork chops should be at least 1-inch-thick or have an inch thickness for even and quick cooking.
- You can use bone-in or boneless pork loin chops for this recipe. Bone-in chops are juicier and more flavorful, while boneless chops cook faster and are easier to eat. Choose the cut that best suits your preferences and cooking time.
- Always pat the pork chops dry with a paper towel before applying the marinade. This helps the seasoning adhere better to the meat and prevents excess moisture during baking.
- You can choose to brine it overnight using this homemade brine.
- Pork can dry out quickly if overcooked. Use a meat thermometer to check the internal temperature, aiming for 145℉. This ensures the meat is cooked through but still juicy and tender.
- If you're using thin or boneless pork chops, keep in mind that they will cook slightly faster.
- After baking, change the oven setting to broil to achieve a charred look and crisp edges.
- Letting the pork chops rest for a few minutes after baking allows the juices to redistribute, resulting in more flavorful and tender meat. Don’t skip this crucial step!
Serving Ideas & Suggestions
To add color and nutrition to your meal, you can serve these rich and juicy oven-baked pork loin chops with potato wedges or air-fried potatoes and bell peppers.
A fresh green salad with a light vinaigrette can also be a great choice- I love serving my Mediterranean Cucumber Tomato Salad or pasta salad with it.
And if you're looking for something more filling and hearty, pair the pork chops with some rice or quinoa. Try my Cameroonian Jollof Rice or Dirty Rice recipes minus the meat.
Recipe FAQs
Yes, you can use any mustard you prefer. Whole mustard adds a nice texture, while powdered mustard blends smoothly into the marinade. For a different flavor profile, you can also try Dijon or spicy mustard.
Yes, you can grill the pork chops instead of baking them. Preheat the grill to medium-high heat and cook the chops for about 5-7 minutes on each side, depending on thickness. Ensure the internal temperature reaches 145℉.
You can marinate the pork chops for as little as 30 minutes or up to 24 hours. The longer they marinate, the more flavorful they will be. If marinating for more than an hour, cover the bowl and refrigerate.
More Oven Recipes to Try
Looking for other recipes like this? Try these:
If you tried these baked pork loin chops or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Oven Baked Pork Loin Chops
Ingredients
- 2 (1.5lb) Pork loin chops bone-in or boneless
- 3 tablespoon Olive oil
- 2 teaspoon Whole mustard 1 teaspoon powdered mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic paste or mince 3 garlic cloves
- 1 teaspoon Chilli flakes
- 1 teaspoon Paprika
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoon Lemon juice
- 1 teaspoon Onion powder
- 2 tablespoon Honey or brown sugar
- 2 teaspoon Balsamic vinegar optional
Instructions
- Preheat the oven to 400℉. If using a baking sheet, line it with a parchment paper and set aside. I used a baking dish that didn't require lining.
- Combine all the ingredients in a bowl and mix well till combined.
- Pat dry the chops with a paper towel and rub the marinade generously on both sides of the pork chops.
- Transfer to the baking dish and bake at 400℉ for 30 minutes (because it's bone-in). If using boneless, cook for about 15 minutes.3 minutes before cooking time is over, turn the oven to broil so that the chops have a charred look or brown. Be careful not to overcook the pork because it will dry out.The pork is fully cooked when the internal temperature reads 145℉.
- Remove from the oven and let it rest in the pan for 5 minutes before serving,
Notes
- Always pat the pork chops dry with a paper towel before applying the marinade. This helps the seasoning adhere better to the meat and prevents excess moisture during baking.
- Pork can dry out quickly if overcooked. Use a meat thermometer to check the internal temperature, aiming for 145℉. This ensures the meat is cooked through but still juicy and tender.
- If you're using thin or boneless pork chops, remember that they will take slightly less time to cook.
- After baking, change the oven option to broil to give it a charred look and crisp edges.
- Letting the pork chops rest for a few minutes after baking allows the juices to redistribute, resulting in more flavorful and tender meat. Don’t skip this crucial step!
Would you like to save this recipe?
We'll email this recipe to you, so you can come back to it later!
Carla B. says
Can we Pan grill before baking? This looks so juicy and tasty