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Homestyle Oven-Baked Pork Chops

Presenting a dinner delight that unfurls enchanting flavors in every bite. These oven-baked pork chops bring together an awesome blend of seasonings, finished in a delightful butter glaze - a treat ready in under 30 minutes to make your weeknight dinners a breeze.
5
25 min
TOTAL TIME
435
CALORIES
$2.39
PER SERVING
Homestyle Oven-Baked Pork Chops
Ingredients
8 INGREDIENTS
3 SERVINGS
Italian Seasoning
2 tsp italian seasoning
Kosher Salt
1 tsp kosher salt
Black Pepper
1 tsp black pepper
Unsalted Butter
3 tbsp unsalted butter
melted
Pork Chops
3 medium pork chops
approximately 1 inch thick
Paprika
1/2 tsp paprika
Garlic Powder
1/2 tsp garlic powder
Olive Oil
1 tbsp olive oil
Directions
9 STEPS
10 min
PREP TIME
15 min
COOK TIME
25 min
TOTAL TIME
1
Preheat the oven to 375°F.
2
Pat the pork chops dry with a paper towel. Season each side with kosher salt, black pepper, Italian seasoning, paprika, and garlic powder.
3
Heat a cast-iron skillet over medium heat and add the olive oil.
4
Once the skillet is hot, add the pork chops.
5
Sear until they turn a rich, golden brown. This should take around 3-4 minutes for each side.
6
Pour the melted butter over the pork chops, ensuring they are evenly coated.
7
Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the pork chops reach an internal temperature of 145°F. Avoid overcooking to retain the juice and tenderness.
8
Remove the skillet from the oven and let the pork chops rest for a few minutes.
9
Drizzle the remaining butter from the skillet over the pork chops before serving to enhance the flavor.
Health Info
Macros
1g
CARBS
29g
FAT
39g
PROTEIN
Allowed on these diets
MEDITERRANEAN
PALEO
WHOLE 30
KETO
LOW CARB
Contains these allergens
MILK
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?