Savory Herb-Baked Pork Chops
These Savory Herb-Baked Pork Chops are the perfect weeknight dinner solution. They're juicy, flavorful, and delightfully easy to prepare, making them a fantastic choice for both busy evenings and leisurely weekends.
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Ingredients for Savory Herb-Baked Pork Chops
Pork chops are the star of this dish, providing a juicy and tender base for the herbs. Opt for bone-in chops, as they tend to be more flavorful and cook more evenly. Olive oil helps the seasonings stick and adds a nice touch of richness. For the spices, salt and black pepper are the essentials, enhancing the pork's natural flavors. Garlic powder and onion powder add depth and aroma, while dried thyme and dried rosemary bring a classic herbal note. The smoked paprika adds a subtle smokiness that rounds everything out beautifully. Finally, a sprinkle of fresh parsley brightens the finished dish.
Savory Herb-Baked Pork Chops Tips & Tricks
- For even more flavor, marinate the pork chops for a few hours with the olive oil and spices before baking.
- If you prefer a bit of a crust, try searing the chops on a hot pan for a couple of minutes per side before baking.
- Keep a meat thermometer handy to ensure the pork reaches the perfect internal temperature.
Serving Ideas for Savory Herb-Baked Pork Chops
These pork chops pair wonderfully with creamy mashed potatoes or a light, crisp salad. You might also enjoy them alongside roasted vegetables or a simple couscous pilaf. For a touch of sweetness, consider serving with a side of applesauce or a fruity chutney.
Frequently Asked Questions
- Can I use boneless pork chops?
- Yes, but keep in mind they may cook a bit faster, so adjust the baking time accordingly.
- What if I don't have smoked paprika?
- You can substitute with regular paprika or a pinch of cayenne for a bit of heat.
- How do I store leftovers?
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the meat.
Savory Herb-Baked Pork Chops Recipe Walkthrough
First things first, preheat your oven to 375°F (190°C) so it's nice and hot when your pork chops go in. While the oven is warming up, take your pork chops and rub them all over with olive oil. This will help the seasonings stick and keep the meat moist.
Next, grab a small bowl and mix together your dry seasonings: salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and smoked paprika. Now, sprinkle this aromatic blend evenly over both sides of the pork chops. Make sure every inch is covered for maximum flavor.
Place the seasoned chops on a baking sheet in a single layer. This ensures even cooking. Pop them into the preheated oven and bake for 25 to 30 minutes. You'll know they're done when they reach an internal temperature of 145°F (63°C). Let them rest for 5 minutes after taking them out of the oven – this helps the juices redistribute, keeping the meat tender.
Finally, garnish with a touch of chopped fresh parsley for a burst of color and freshness just before serving.
Why This Savory Herb-Baked Pork Chops Works
- Quick and easy to prepare with minimal ingredients.
- Packed with aromatic herbs and spices for a flavor explosion.
- Perfectly juicy and tender every single time.
- Great for impressing guests without breaking a sweat.
Ingredients
- 4 bone-in pork chops (1 inch thick)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp smoked paprika
- 1 tbsp fresh parsley, chopped for garnish
Step-by-step Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. Rub olive oil all over the pork chops evenly.
- 3. In a small bowl, mix salt, black pepper, garlic powder, onion powder, thyme, rosemary, and smoked paprika.
- 4. Sprinkle the herb mixture evenly over both sides of the pork chops.
- 5. Place the seasoned pork chops in a single layer on a baking sheet.
- 6. Bake in the preheated oven for 25 to 30 minutes, or until the internal temperature reaches 145°F (63°C).
- 7. Let the pork chops rest for 5 minutes before serving. Garnish with chopped parsley.