Oven Baked Pork Chops

Are you craving a satisfying, hearty meal that's both simple and packed with flavor? Then these oven-baked pork chops are a must-try! The perfect balance of seasoning joins the juicy, tender texture, making them ideal for busy weeknights or weekend gatherings.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 229kcal

Author Imma

Ingredients

4 ½-¾ inch thick bone-in pork chops
salt and pepper to taste
2 tablespoons (30ml) canola oil
1 tablespoon (12-13g) Creole seasoning
1½ teaspoons (1-2g) minced thyme
1 tablespoon (15g) minced garlic
½ tablespoon (8-9g) Dijon mustard
1 teaspoon (5ml) Worcestershire sauce
2-3 tablespoons (25-30g) brown sugar
2 tablespoons (8-12g) parsley for garnish
1 pound (450g) potatoes, cut into 1-inch cubes
1 pound (450g) asparagus, green beans, and/or carrots

Instructions

Position a rack in the center of the oven and preheat the oven to 400ºF (205℃). Line a baking or cookie sheet with foil or baking paper. Lightly oil a baking sheet or spray it with baking spray.
Thoroughly dry pork chops, then season them with salt and pepper. Set aside.
In a small bowl, combine Creole seasoning, minced thyme, garlic, Dijon mustard, Worcestershire sauce, sugar, and oil. Pour the mixture on the pork chops to marinate for about 30 minutes, then drain and place them on the prepared baking sheet.
In another bowl, season the potatoes with salt, oil, and Creole seasoning and arrange them next to the pork chops.
Place in the oven and roast until the pork is cooked through (18-22 minutes or an instant-read thermometer inserted in the thickest part reads 145℉ (63℃).
If desired, broil for 2-3 minutes or until caramelized. Garnish with parsley (if desired) and serve.

Notes

Omit or add whatever vegetables you wish to pair with your pork chops.
For thicker pork chops, add more cooking time until the thickest part reads at least 145℉ (63℃).
Make sure to cut the potatoes small, so they bake evenly. If the potatoes aren't done at the same time as the meat, remove the pork chops and continue cooking the potatoes so you don't overcook the pork chops.
If desired, broil the chops for another 2-3 minutes until you get that Maillard reaction.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition