USA · Meat Dishes

Baked Pork Chops

Bone-in pork chops rubbed with smoked paprika, garlic and a touch of brown sugar, then roasted at high heat until the edges caramelize and the inside stays juicy.

30 min✻4 servings✻320 kcal
Baked Pork Chops

Ingredients

  • bone-in pork chops4
  • garlic cloves4
  • olive oil2 tbsp
  • smoked paprika1 tsp
  • brown sugar1 tsp
  • garlic powder1 tsp
  • dried thyme0.5 tsp
  • salt1 tsp
  • black pepper0.5 tsp

Method

  1. 1Take the pork chops out of the fridge 20 minutes before cooking — cold meat goes into the oven unevenly. Pat both sides completely dry with paper towels. Preheat the oven to 220°C (425°F).
  2. 2Mix the smoked paprika, brown sugar, garlic powder, thyme, salt and pepper in a small bowl. Rub the olive oil over both sides of each chop, then press the spice mix firmly onto both sides.
  3. 3Place the chops in a baking dish or on a rimmed baking sheet with enough space between them. Tuck the crushed garlic cloves around the chops — they'll roast alongside and perfume the pan juices.
  4. 4Roast for 18–22 minutes for 2.5 cm thick chops, or 22–26 minutes for 3 cm. The most reliable check is an instant-read thermometer inserted into the thickest part away from the bone: pull them at 63°C (145°F). The meat can look slightly pink at this temperature — that is correct and safe.
  5. 5Switch the oven to broil (grill) on maximum for the last 2–3 minutes to brown the surface if it hasn't coloured. Watch closely — it goes from golden to burnt in under a minute.
  6. 6Transfer to a plate, tent loosely with foil and rest for 5 minutes before serving. Spoon the pan juices over each chop. Serve with roasted potatoes or a simple green salad.