Our Easy oven baked pork chop recipe features both meat and veggies, all cooked in the same oven. It’s a real time-saver.
Is This Oven Baked Pork Chop Recipe Healthy?
With roasted veggies on the same tray, our healthy oven baked pork chops recipe is both protein-packed and nutrient-rich.
1. The Pork Chops
Similar to other types of meat, pork contains all of the necessary amino acids. It’s considered one of the most complete sources of protein.
In addition to proteins, pork is a rich source of vitamin Bs, selenium, zinc, and iron. They serve a variety of functions in our body, promoting the strengthening of our immune system.
2. The Veggies
Broccoli is loaded with vitamin C, an antioxidant that can prevent oxidative stress in the body. Research shows that oxidative damage is often linked to cancer development.
Carrots, on the other hand, are a reliable source of dietary beta carotene (vitamin A). It also has antioxidant properties and is a crucial element for your eyes to function.
Calories in Pork Chops
Our baked pork chops recipe provides around 500 calories per serving. Almost 40% of the calories are from protein and 22% of it is from good fats.
1. How Much Protein is in Pork Chops?
Each serving of our baked pork chop recipe contains 48 grams of protein.
Although the recipe card says this constitutes 98% of your daily protein intake, this number is only for reference. It is based on a 2000-calorie diet, which does not apply for all of us since we’re all different size, activity, and goal wise.
The optimal protein intake depends on your body goal/situation, according to the Institute of Medicine. Each person should consume 0.54 to 0.8 grams of protein per pound.
For example, if someone weighs 150 pounds, they should consume 84-126 grams of protein per day, for optimal health. In other words, they could have 2-3 servings of this dish to meet the daily recommended intake of protein.
From the formula, you can calculate the amount of protein you should consume per day which is more accurate than following recipe cards.
2. Low Fat Pork Chops
Fat in pork chops should be visible and can be trimmed off. If you prefer low-fat pork chops, simply ask the butcher to remove it or trim the excess fat at home.
Each serving of our recipe has 200 grams of bone-in, lean pieces— with less than 4% of total fat per chop.
Types of Pork Chops
For many people, a pork chop is simply an ordinary cut of meat, but that is a misconception. Choosing the right pork chop is important as it decides how well your dish will turn out.
All pork chops come from the loin- the part from the shoulder to the hip of the pig. This is the leanest and most tender part of the pig.
1. Center Cut Pork Chops
Also known as the porterhouse, or T-bone, this cut is very suitable for searing or roasting.
The chops can come with a piece of fat or they may be completely lean. You can also choose between bone-in or without bone, depending on your preference.
2. Pork Tenderloin Chops
This boneless cut is the leanest and most delicate piece of meat (and it is the most expensive cut, too).
Just like beef tenderloin, pork tenderloin has very little marbling. Therefore, under no circumstances should it be overcooked.
This particular cut of meat comes from the hip area of the pig. It has bones and several types of muscles, making it hard to cook.
The sirloin chop is best suited for braising or stewing.
4. Blade chop
Or “the shoulder chop”, “pork shoulder steak”. It is cut from the shoulder end, near the pig’s loin.
The dark-colored meat has lots of fat and connective tissues, which requires proper care or it will get tough. This cut is relatively hard to find in the market.
In this recipe, we’re choosing frenched center-cut loin, the part with a rib sticking out. If possible, you should choose the above cuts for the best flavor.
How to Season
Many people season their pork chops with a dry rub with a typical set of spices, herbs, salt, and pepper. It’s the easiest, quickest way to season a large chunk of meat.
We, however, prefer our pork chops a little saucy. We made our sauce, spread it onto each piece of meat, let it sit, then popped them in the oven.
Although the sauce is really dry, as the meat cooks in the oven, it will gradually soak into the chop.
How to Cook Pork Chops in Oven
Start by turning the oven on to 400°F.
Step 1: Place the meat into a baking dish
Since we’re expecting lots of juice to come out, it’s a great idea to place them in a baking dish (not a tray). The dish will collect the juice, which will be turned into a delicious gravy.
Step 2: Season the meat
In a small bowl, mix Italian seasonings, paprika, salt and pepper, garlic, and tomato sauce. Then scoop the sauce and dollop it onto each piece of pork.
Step 3: Foil the baking dish
Cover your pork chops with foil. The foil will trap any moisture that tries to escape, and will prevent the meat from drying out or burning.
Step 4: Place meat, vegetables on a tray
Season your vegetables on a tray, take the broccoli out, and place the baking dish in the middle. Broccoli takes less time to roast, so we’ll add it in later.
Step 5: Bake
Slide the tray into a preheated oven and bake for 30 minutes.
Step 6: Add the broccoli
Remove the foil and place broccoli onto the tray. Brush butter on each piece of pork and pop them back in the oven for another 15 minutes.
When the timer dings, all that’s left to do is serve, like so:
How Long to Bake Pork Chops in The Oven
It depends on the temperature and thickness of your pork chop.
We got our pork chop straight from the butcher, so it was at room-temp when we baked it. It’s highly recommended that you use fresh meat, indicated by a deep reddish-pink hue, not gray-ish.
In case you already have frozen meat in your freezer, simply give the meat more time to bake. We’ve found it takes about 30 minutes more.
Keep an eye on the potatoes and carrots, because they only take 30 minutes to cook.
Tips for Baking the Perfect Chops
There are a few things you can do to take your easy oven baked pork chop to the next level.
1. Using a Meat Thermometer
This tool is really helpful, especially since some ovens don’t cook at the exact temperature they display. It also comes in handy when you’re baking cold meat.
Stick a meat thermometer in one of the chops, and place them in the oven. When you see the internal temperature of the meat reach 145°F, they’re ready.
2. Meat Resting
Always allow your meat to rest after baking, no matter if it’s poultry or red meat.
Under the tension of heat, the meat contracts, allowing the juice to come out. Some of the juice will come out of the meat, while some of it stays inside the meat.
By letting the meat rest, the juice inside redistributes evenly through the meat. As you cut into it, the juice will end up in your mouth instead of running all over the place.
As for how long, it depends on the thickness of the cuts. Thick ones take about 15 minutes, while smaller ones take only 5-10 minutes.
Some oven baked pork chops recipes do ask you to sear your meat before finishing them in the oven. This creates a crust that not only gives a better mouthfeel but also allows the meat to retain more juice.
However, the method only applies to dry-seasoned pork chops, which is different from our take. We’ll try them in the future and tell you how it turns out!
A writer and entrepreneur, Luna’s day doesn’t start at the computer keyboard, but in the kitchen.
Half of her working hours are spent on mixing ingredients for her recipes. The other half involve working with the tech team to research and test the tools and appliances that promise to make kitchen work effortless and mess-free. From a kitchen knife or water filter to the Instant Pot, if it can help save time and effort for the home cook, Luna and her team are on it.
Luna’s extracurricular pastimes include camping, travel, and photography.