Baking Pork Chops In Oven Recipes

JUICY BAKED PORK CHOPS

Steps:

• Turn your oven to 400 degrees Fahrenheit.
• In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
• Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
• Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.

EASY OVEN PORK CHOPS

Steps:

• Preheat oven to 350.
• Sprinkle both sides of chops with salt and pepper; place in a lightly greased/sprayed baking dish.
• Mix remaining ingredients and evenly pour over pork chops.
• Cover and bake at 350 for about 45 minutes, or until pork is slightly pink in center.
• Uncover and bake 5 minutes longer.
• Serve.

EASY BAKED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan with oil.
• Scatter onions evenly into the baking pan. Place pork chops on top of onions in the pan.
• Combine maple syrup, mustard, garlic, red pepper, chili powder, and salt together in a small bowl. Pour mixture evenly over pork chops. Cover baking dish with aluminum foil.
• Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 1 to 1 1/2 hours.

OVEN BAKED PORK CHOPS

Steps:

• Preheat oven tho 425 degrees.
• Place butter or margarine in a 13x9x2 pan.
• Put pan in oven for 3 minutes or until butter is melted.
• Stir together egg and milk.
• Put stuffing mix in a resealable bag and crush (or leave as is).
• Dip pork chops in egg mixture.
• Coat with stuffing mix.
• Put chops on top of melted butter in pan.
• Bake 20 minutes.
• Turn.
• Bake 10-15 minutes more.

TENDER BAKED PORK CHOPS

Steps:

• Whisk together 1/3 cup olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place pork chops in a glass or ceramic baking dish and pour marinade over top. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth in the bottom of a shallow roasting pan.
• Remove pork chops from the marinade and shake off excess. Discard any remaining marinade.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown pork chops for 3 minutes on each side. Transfer to the prepared roasting pan and top with onion slices. Cover the pan tightly.
• Bake in the preheated oven for 30 minutes.
• While pork chops are baking, prepare sauce. Combine 1 cup chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat; cook for 4 to 5 minutes. Add flour and bring to a boil, stirring often until thickened. Lower heat and simmer sauce until pork chops are ready.
• Remove pork chops from the oven; drain and discard chicken broth. Pour mushroom sauce over pork chops, cover, and return to the oven. Bake until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
• Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
• Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BREADED PORK CHOPS - FROM THE OVEN

Steps:

• Preheat oven to 375 degrees F.
• Beat egg with evaporated milk; place chops in milk and allow to sit 5-10 minutes, turning so that each side gets down into the milk.
• Mix together crushed cornflakes, breadcrumbs, paprika, oregano, garlic, onion powder, salt, black pepper, and cayenne.
• Take chops out of the milk and coat with the seasoned crumbs.
• Spray a shallow baking pan with non-stick cooking spray; place chops on pan.
• Bake chops at 375 degrees F for 20 minutes; turn over and cook 15 minutes more or until juices run clear.

SAUCY OVEN BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, vinegar, brown sugar, and ketchup.
• Place pork chops in a medium baking dish, and spread with 1/2 of the sauce.
• Bake pork chops for 30 minutes in preheated oven. Turn, and spread with remaining sauce. Continue baking for 30 minutes or until internal temperature of the pork chops reach 145 degrees.

OVEN-BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat. Brown pork chops on both sides, about 5 minutes.
• Stir rice and celery together in a baking dish. Place onion slices on top of rice and top with browned pork chops.
• Bring water to a full boil in a saucepan. Add bouillon, Italian seasoning, and salt; stir to dissolve and pour mixture over pork chops. Cover with aluminum foil.
• Bake in the preheated oven until rice is cooked and pork chops are fork-tender, 60 to 70 minutes. Remove aluminum foil and top with sliced bell peppers. Return to the hot oven and bake until peppers are tender, 10 to 15 minutes more.

OVEN BAKED PORK CHOPS

Steps:

• In a shallow bowl, combine flour, salt and pepper; dredge pork chops.
• Heat oil in a large skillet; cook pork chops 4 to 5 minutes per side or until browned.
• Place in a single layer in a ungreased 13 X 9 baking dish.
• Combine soup, broth, and the sour cream, pour over chops.
• Sprinkle with half the onions.
• Cover and bake at 350° for 45-50 minutes.
• Top chops with remaining onions.
• Return to oven, uncovered for 10 minutes.