Oven-Baked Pork Chops

My family has always loved pork chops of any kind. We'll have them fried, grilled, air fried, slow-cooked—you name it! But one of the easiest and most delicious ways to prepare pork chops is to bake them in the oven. This oven-baked pork chop recipe is so easy, I have time to throw together a warm slaw on another sheet pan while they cook. The chops come out juicy and flavorful every time, and the sheet pan prep keeps the cleanup really simple. These are so great for a busy weeknight! Serve them with the slaw, or sweet potatoes, these fun slice-baked potatoes, or a nice vegetable side dish.

What is the best way to cook pork chops without drying them out?

The key to cooking pork chops without drying them out is to not overcook them. The USDA recommends cooking pork chops to a minimum internal temperature of 145˚ on a meat thermometer, then remove them from the heat source and let them rest for about 3 minutes before serving. Checking the temperature and letting them rest will keep them from drying out; they'll be nice and juicy.

Should you cover pork chops when baking them in the oven?

I don't recommend covering pork chops when you bake them. The best part is the crispy edges, and if you keep them covered they'll steam instead and getting that nice golden crust on the outside.

How to Make Oven-Baked Pork Chops

INGREDIENTS

Seafood seasoning: Seafood seasoning contains a blend of herbs and spices—usually celery salt, paprika, garlic powder, onion powder, bay leaves, and sometimes a hint of heat from cayenne pepper. It's a handy shortcut ingredient when you want to add a lot of flavor quickly, and it's great for far more than just seafood.

Smoked Paprika: This spice is made from red peppers that are dried over wood smoke, and it gives food a deep, smoky, rich flavor. (Sweet paprika, which is air dried, is much more mild.) A sprinkle is a great way to infuse smoky flavor into your pork chops without firing up a grill. If you don't have it on hand, sweet paprika will also work.

Pork chops: Bone-in pork chops that are about an inch thick are juicier and more flavorful than boneless or thinner chops. Boneless will work for this recipe, but you'll need to reduce the cooking time. Use an instant-read thermometer to monitor the chops in the oven.

Barbecue sauce: Use your favorite store-bought sauce. You can amp up the sweetness of this dish with a maple- or honey-based sauce, or choose something smokier or spicier if that's your thing.

Slaw: Balance these meaty pork chops with a veggie-packed side. A packaged slaw blend will save you chopping time. When you toss the thinly sliced cabbage with the veggies hot from the oven, it wilts a little and becomes a tasty warm slaw. If corn is in season, slice the kernels from a cob. Otherwise, use frozen corn—it's great all year!

Dressing: The dressing for this slaw calls for apple cider vinegar. It wakes up the veggies and helps cut through the rich meat. Red wine or rice vinegar will also work in the recipe, but balsamic vinegar might be too sweet here.

STEP-BY-STEP INSTRUCTIONS

Start the slaw by tossing bell peppers and corn kernels with olive oil, seafood seasoning, salt, and pepper on a baking sheet. Roast the veggies at a high temperature (450°F) so they take on a little charring around the edges. That golden-brown color means more flavor!

While the veggies cook, season the pork chops with olive oil, paprika, salt, and pepper. Coat both sides of the chops to maximize flavor. Pork is naturally lean, so adding a drizzle of extra fat not only helps the seasonings adhere, it makes a big difference in the flavor department.

Roast the seasoned chops on a wire rack set over a baking sheet. This creates more airflow around the meat so it cooks quickly and evenly. During the last few minutes of cooking, use the broiler to create a crisp crust on top of the chops. Keep a close eye on the oven while broiling–things can go from golden to burnt quickly!

Finally, finish the slaw by tossing the roasted veggies with closelsaw mix and sliced scallions. Dress the veggies with a quick mixture of vinegar, sugar, and seafood seasoning on the baking sheet to save a dish. Vinegar adds brightness, sugar tempers the acidity, and seafood seasoning adds a tasty herby finish. Serve the slaw alongside the BBQ pork chops.

A full list of ingredients and directions can be found in the recipe below.