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Baked Pork Chops


  • 4 boneless pork chops (at least 1-inch thick*)
  • 1 tablespoon olive oil
  • 1½ tablespoons brown sugar
  • 2 teaspoons paprika (sweet or smoked)
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Baked Pork Chops


  • Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. (You can also bake pork chops in a baking dish, without parchment.)
  • Pat pork chops dry with paper towels. Rub pork chops with the olive oil and place them on the prepared baking sheet.
  • Combine the brown sugar, paprika, onion powder, dried thyme, salt and pepper in a small bowl. Stir to mix well.
  • Rub the spice mixture over all sides of the pork chops.
  • Bake pork chops in the preheated oven for 15 to 20 minutes for 1-inch thick boneless pork chops. The pork chops are done when the internal temperature measures 145° F on an instant read thermometer. (Thinner pork chops will cook faster, bone-in pork chops will take longer to cook. See notes.) Be careful not to overcook the pork chops or they may dry out.
  • Let the pork chops rest for 5 minutes and then serve.

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