Perfect Juicy Baked Pork Chops (Healthy & Quick)

A foolproof method for perfectly cooked, juicy pork chops that are healthy and delicious every time.

KEY INFO:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy-Medium
Dietary: Gluten-free, Low-carb, Keto-friendly

Four raw pork chops on a wooden cutting board, surrounded by bowls of spices, in a modern, sunlit kitchen with green subway tile backsplash

EQUIPMENT NEEDED:

Oven-safe skillet (or regular skillet + baking dish)
Meat thermometer
Paper towels
Tongs
Alternative: Regular frying pan + oven-safe dish works too

INGREDIENTS:

4 pork chops (1-inch thick, bone-in or boneless)
2 tbsp avocado oil or olive oil (30ml)
1 tsp garlic powder (5g)
1 tsp paprika (5g)
1 tsp kosher salt (5g)
½ tsp black pepper (2.5g)
2 sprigs fresh thyme (optional)

Seasoned pork chops on a wooden cutting board in a modern kitchen with green subway tile backsplash

METHOD:

Preheat oven to 400°F (200°C)
Pat pork chops completely dry with paper towels (crucial for perfect sear)
Mix garlic powder, paprika, salt, and pepper in a small bowl
Season pork chops generously on both sides with spice mixture
Heat oil in skillet over medium-high heat until shimmering
Sear chops for 3-4 minutes on each side until golden brown
Transfer skillet to oven and bake for 10-15 minutes until internal temperature reaches 145°F (63°C)
Rest for 5 minutes before serving (temperature will rise to 150°F)

Two pork chops searing in a cast-iron skillet in a modern kitchen with white marble countertops and green subway tile backsplash

CRUCIAL TIPS:

Never skip drying the meat – moisture prevents proper searing
Don’t move the chops while searing
Use a meat thermometer – don’t guess!
Resist cutting into the meat during resting

Digital meat thermometer showing 145°f inserted into pork chop in oven-safe skillet set on modern kitchen countertop with warm, earthy aesthetic

STORAGE & SCALING:

Store in airtight container for up to 3 days
Double recipe: Cook in batches, don’t overcrowd pan
Thicker chops: Add 2-3 minutes per ½ inch thickness

COMMON MISTAKES:

Overcooking (leads to dry meat)
Not preheating pan enough
Skipping the resting period
Moving meat too much during searing

VARIATIONS:

Lemon-Garlic: Add lemon zest and minced garlic to seasoning
Herb-Crusted: Add dried rosemary and thyme to spice mix
Parmesan-Crusted: Coat with grated Parmesan before baking
Mustard-Glazed: Brush with Dijon mustard before seasoning

The beauty of this recipe lies in its simplicity – get these basic techniques right, and you’ll never have dry pork chops again. Trust the process, use your thermometer, and enjoy perfectly cooked pork every time.