Baked pork chops are a great choice for both easy everyday dinners and stress-free casual entertaining. While the pork chops bake, you can easily work on making the salad and/or vegetables that will accompany them. To keep things even easier, consider baking or roasting some potatoes or a vegetable medley in a pan beside the chops.
Before selecting which baked pork chops recipe to make, keep in mind that today’s pork is not like it used to be. It is very lean and can easily dry out if you are not careful. It is suggested that you cook pork to an internal temperature of 160 degrees F, which may mean it will be a little pink in the center. It will be safe since the parasite trichinosis is killed at 137 degrees F. But of course, this is a personal preference. Always cook meat, including pork chops, to your desired degree of doneness.
Also, please note that all cooking times are approximate since the actual time required to cook your baked pork chops will depend on a number of variables including the size and thickness of your pork chops, your oven’s temperature, and your desired degree of doneness for your baked pork chops. It can be very helpful to have a thermostat inside your oven to verify and adjust your temperature setting.
Here are a few of my favorite baked pork chops recipes collected through the years.
Baked Pork Chops Recipes
Baked Pork Chops Recipe #1 Herb Breaded Oven-Baked Pork Chops
These herb breaded oven-baked pork chops are moist, flavorful, and easy with only 6 ingredients. It’s one of my all time favorite baked pork chops recipes. They are perfect when you need dinner fast. Because they are cooked at a high temperature, there is no need saute them first. For even crispier results, bake the pork chops on a rack in a roasting pan.
Serve the baked pork chops with mashed potatoes, green beans, and apple sauce for a satisfying home-style meal just like Grandma would have made.
4 pork loin chops, 3/4 to 1-inch thick 2 tablespoons butter, melted 1 egg, beaten 2 tablespoons milk 1/4 teaspoon black pepper 1 cup herb-seasoned stuffing mix, finely crushed
Preheat oven to 425 degrees F. Coat a 9×13-inch baking dish with the butter.
In a shallow dish, combine egg, milk, and pepper. Place stuffing mix in another shallow dish.
Dip chops into egg mixture. Coat both sides with stuffing mix. Place in prepared pan.
Bake, uncovered for 10 minutes. Turn chops. Bake for 10 to 15 minutes more or until cooked to your desired degree of doneness. (We prefer an internal temperature of 160 degrees F.)
These tender, moist, and tasty baked pork chops are perfect for a casual autumn dinner for family or friends. I love to serve them with baked sweet potatoes, roasted sliced apples and a simple green salad with maple mustard vinaigrette to capture the best flavors of Fall.
2 cups finely crushed Ritz cracker crumbs, panko bread crumbs, or corn flakes cereal crumbs 1/4 cup grated Parmesan cheese 2 teaspoons garlic salt 1/2 teaspoon dried sage 6 boneless pork chops (1-inch thick) 1 cup plain yogurt
Preheat oven to 375 degrees F. Grease a baking dish large enough to hold the pork chops in one layer with cooking spray.
In a medium-sized bowl, combine cracker crumbs, Parmesan cheese, garlic salt, and sage; set aside.
Coat each pork chop with yogurt, then dip all sides in crumbs.
Place pork chops in the greased baking dish. Bake 30-35 minutes or until cooked to your desired degree of doneness. (We prefer an internal temperature of 160 degrees F.)
This is a quick and easy baked pork chop recipe that it apt to become a favorite. Moist and crispy pork chops are topped with a rich garlic, Parmesan cream sauce. We enjoy these baked pork chops served with sauteed spinach.
For the Baked Pork Chops 6 (1/2 to 3/4-inch) pork chops 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup milk 2 tablespoons dijon mustard 1 cup Italian seasoned breadcrumbs
For the Parmesan cream sauce: 1/4 cup butter, divided 1 1/2 teaspoons minced garlic 3/4 cup heavy cream 1/2 cup white wine or chicken broth 1/2 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Spray a roasting pan and rack with cooking spray.
In a bowl large enough to fit a pork chop, mix the milk and mustard.
Place the breadcrumbs in a shallow dish or plate.
Drip the pork chops in the milk mixture and then coat all over with the breadcrumbs.
Place pork chops on the rack in the roasting pan.
Bake the pork chops for 20 to 30 minutes or until cooked to your desired degree of doneness. (We prefer an internal temperature of 160 degrees F.)
Meanwhile make the sauce.
Melt 1 tablespoon butter in saucepan over medium-high heat.
Add garlic and saute 2 to 3 minutes.
Stir in cream, wine, and cheese. Reduce heat and simmer 3 to 4 minutes until the sauce reduces and becomes thick.
Off heat, whisk in remaining 3 tablespoons butter until smooth and creamy.