Tender Oven Baked Pork Chops Recipes

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.

FALL-APART TENDER PORK CHOPS

Steps:

• Heat oil in a large skillet over medium-high heat add chops and brown all over.
• Arrange chops in a 13" x 9" baking dish.
• Add mushrooms to drippings in the skillet and cook over medium-high heat without stirring for 3 to 4 minutes.
• Stir in garlic, salt, oregano, basil and pepper.
• Sprinkle flour over mushrooms and stir to moisten.
• Pour in wine and bring to a boil.
• Add cream and chicken broth, simmer, stirring, to thicken.
• Pour over chops.
• Cover tightly with a double layer of foil.
• Bake at 350 for 2 to 2 1/2 hours until pork chops are fork tender.

MOIST AND TENDER BAKED PORK CHOPS

Steps:

• 1. Preheat oven to 300 degrees.
• 2. Mix together black pepper, seasoning salt, garlic & onion powder. Rub evenly all over each pork chop. (Season to your taste. My husband doesnt like his as salt so I season his less.)
• 3. Heat olive oil in a frying pan over med-high heat. Lay pork chops on pan and allow to sear for 2 minutes without moving them. Flip the pork chops over and allow to sear for 1 minute longer.
• 4. Remove pork chops and place in an oven safe baking dish. I use a 19 x 13 pyrex baking dish.
• 5. Pour in the water. You will want the water to come about 1/3 the way up the pork chop.
• 6. Cover baking dish tightly. I use tinfoil and seal the sides very tight. Place in preheated oven.
• 7. Bake for 1 1/2 to 2 hours. Your pork should be at 160 degrees when done. I would not check until at least an 1 1/2 hours have past. You will let out all the steam that is keeping the chops moist.
• 8. The juices in the baking dish make a wonderful gravy.

BAKED PORK CHOPS

Steps:

• To brine your pork chops, fill a large bowl with 1 quart of warm (not hot) water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the pork chops and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the pork chops from the brine, rinse with cold water, then pat them dry with some paper towels.
• Preheat oven to 375°F.
• Brush the pork chops on both sides with olive oil
• In a separate small bowl, whisk together the salt, pepper, and garlic powder until combined. Sprinkle the mixture evenly on both sides of the pork.
• Meanwhile, heat a cast iron skillet (or oven-safe sauté pan) on the stove over high heat for 5 minutes. Once the pan is super-hot, add the pork chops and use a spatula to press them evenly into the pan, so that the entire bottom surface of the pork chops makes contact with the pan. Cook for 2-3 minutes, or until the under-sides of the pork chops are golden brown. Carefully use tongs to flip the pork chops. Then use an oven mitt to carefully transfer the skillet to the oven. Continue baking for 3 minutes. Then flip the pork chops once more, and continue baking for 3-5 minutes more, or until the pork reaches an internal temperature of 145°F (62°C).
• Once the pork is ready to go, immediately remove the pan from the oven, and transfer the pork to a clean plate. Brush any of the pan juices onto the pork chops. Then loosely tent the plate with aluminum foil and and let the pork rest for at least 3 minutes.
• Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

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.

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.

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).

EASY OVEN-BARBECUED PORK CHOPS

Steps:

• Heat oven to 350 F. Line a 13 x 9 x 2-inch baking pan with aluminum foil.
• Arrange the pork chops in a single layer in the foil-lined pan and scatter the onion slices over the chops.
• To make the barbecue sauce, whisk together all of the ingredients in a bowl until thoroughly combined. Pour the sauce over the pork chops.
• Bake the pork chops, uncovered, for 1 hour, or until the meat is tender.
• Transfer the pork chops to a platter and spoon the sauce over them.