Growing up, my main experience with pork chops was them being cooked on the stovetop in an ancient cast-iron skillet. My grandmother would use bone in pork chops, sear them on both sides. Let them cook just until they were done, not overcooked. So we had these thick juicy pork chops that were fork tender.
But my great-aunt usually made oven roasted pork chops. She’d slice up peeled potatoes super thin (slightly thicker than a kettle potato chip) and layer a casserole dish with pork chops and potatoes, coated with cream of chicken soup.
So when I grew up and started taking an interest in cooking, I tried it both ways. I’m not sure which one is a more healthy dinner, but sheet pan meals are always my go-to. They’re easy to cook and I don’t have to stand over a stove watching pork chops in a frying pan.
These seasoned oven-roasted chops took over my weeknight dinner rotation about two years ago. I discovered this recipe while flipping through my grandmother’s old recipe box, and I’ve been tweaking it ever since.
This is a fairly healthy dinner that doesn’t taste like you’re trying to eat healthy. The oven roasted pork stays moist without a ton of added fat, and the breadcrumb crust gives you that crunch you’d get from frying without all the oil.
Why You’ll Love This Recipe
This meal hits the spot on busy nights when you still want something that tastes homemade and satisfying.
- Easy on the wallet: Budget-wise, pork chops cost less than most cuts of beef. On sale, sometimes even cheaper than chicken. Also super easy to stretch this into sheet pan meals by tossing in some veggies alongside the bone in pork chops.
- Fork tender and juicy: The breadcrumb and Parmesan coating gets golden, juicy pork chops stay fork tender.
- Basic pantry ingredients: You’ve probably got most of these ingredients in your kitchen already.
Ingredient Notes and Substitutions
You can make changes to this recipe to accommodate whatever you’re got on hand.
- Pork chops: Boneless center loin works best. But bone in pork chops or even pork steaks work too.You can also use this recipe as a base and make it with chicken or chopped steak.
- Heavy cream: Full-fat milk works, too, just a little less creamy. Half and half is a good second choice.
- Italian breadcrumbs: For a lower carb version, try panko or crushed pork rinds instead.
- Cream of mushroom soup: Cream of chicken is a fine swap. It’ll make the gravy saltier and richer.
- White wine: You don’t have to use wine. Lemon juice or apple cider vinegar will give you that tanginess.
Tips for Success
A few things to make sure your baked pork chops turn out right.
- Pat the meat dry: Moisture is the enemy of a good crust. Take the extra 30 seconds to dry each chop before breading.
- Don’t skip the sear: Browning those chops before baking gives them a deeper flavor you can’t get from the oven alone.
- Try different cuts: Bone in pork chops and pork steaks both work here. The gravy is versatile enough for chicken or beef too.
- Use a meat thermometer: Pork is done at 145 degrees. Pull it at that number and let resting time do the rest.
Storage and Reheating
Put your leftover chops and gravy in an airtight container and they’ll keep in the fridge for 3 to 4 days. Reheat them on the stove over medium heat for 10 to 15 minutes, or pop individual servings in the microwave for 2 to 3 minutes.
You can also freeze these for up to 3 months. Use a freezer-safe container and make sure the gravy covers the chops so they don’t dry out. When you’re ready to eat them, thaw overnight in the fridge before reheating.
The gravy actually tastes even better the next day after the flavors have had time to meld together.
Serving Suggestions
Air fryer green beans or Italian green beans make a quick side for these juicy pork chops. Fried potatoes and onions round out the plate if you want something heartier.
You could do what my great-aunt always did and serve this with some scalloped potatoes. Eggplant is a good veggie side. A simple side salad or roasted broccoli works great too if you’re keeping it light for a healthy dinner.
FAQs
Can I use bone in pork chops for this recipe?
Absolutely. Bone in pork chops hold up well in the oven and some people say they’ve got more flavor. Add about 5 extra minutes to your bake time since the bone slows cooking down a bit.
What temperature should the pork chops reach inside?
You’re looking for 145 degrees Fahrenheit on a meat thermometer stuck into the thickest part. Let them rest 5 minutes after and carryover heat finishes the job.
Can I turn this into sheet pan meals?
Spread chopped vegetables like broccoli, carrots or potatoes around the chops on a sheet pan. Toss the veggies in olive oil and season them. Everything roasts together and cleanup is barely anything.
Notes
I started making this recipe on Sunday nights when my family gets together for dinner at our place. My mom always said the best meals are the ones where everyone fights over the last piece, and these oven roasted pork chops pass that test every time.
Make this your own. Swap the meat, change up the sides, play with the seasoning. The gravy alone is worth making even if you serve it over something completely different. My kids will turn their noses up at most things I put on the table, but juicy pork chops with that gravy? Gone in minutes. My youngest actually asks for seconds.
Baked Pork Chops
Ingredients
- 4 Boneless pork chops roughly 1-inch thick
- 3 tbsp. Olive oil
- 1 cup All-purpose flour
- 2 tsp. Garlic powder
- 1 tsp. Onion powder
- 1 tsp. Paprika
- 1 tsp. Dried oregano
- 1 tsp. Kosher salt
- ½ tsp. Freshly ground black pepper
Instructions
- Preheat your oven to 420°F and generously grease a large baking sheet or shallow baking dish with non-stick cooking spray or a light drizzle of olive oil. Use paper towels to thoroughly pat the pork chops completely dry on all sides, ensuring no surface moisture remains.
- In a wide, shallow bowl, whisk together the all-purpose flour, garlic powder, onion powder, paprika, dried oregano, kosher salt, and black pepper until the seasonings are completely unified. Pour the 3 tablespoons of olive oil into a separate shallow bowl.
- Take a dried pork chop and submerge it entirely into the olive oil, allowing any heavy excess oil to drip back into the bowl. Immediately drop the chop into the seasoned flour mixture, turning it over and pressing firmly to ensure a thick, even coating across the entire surface before shaking off any loose powder.
- Arrange the coated pork chops in a single layer on your prepared baking sheet, ensuring they do not touch so hot air can circulate around them freely. Lightly mist the tops of the floured chops with a quick spray of cooking oil to help hydrate any dry flour patches and kickstart the browning process.
- Bake uncovered at 420°F for 15 to 20 minutes, flipping the chops exactly halfway through the cooking cycle. Bake just until the exterior crust turns a crispy golden brown and a meat thermometer inserted into the thickest part reads 145°F, then remove from the oven and let the chops rest for 5 minutes to allow the internal juices to redistribute before slicing.
