4 Ingredient Oven Baked Pork Chops

You know I love spending time in the kitchen and whipping up a fancy dish now and again. But honestly, sometimes life gets in the way! We don’t always have time to spend hours prepping dinner. But that doesn’t mean we have to order out or serve something less than delicious. These pork chops are ideal for those nights when you need something simple that you can still feel good about. Besides being easy to make, these chops are an affordable meal option. Talk about a win-win! 🙌 Of course, a meat thermometer is the best way to know when pork chops are done. You want them to reach at least 145℉ (63℃), as per USDA instructions.

Recipe Ingredients

How to Oven-Bake 4 Ingredient Pork Chops

Preheat the oven to 350℉ (180℃). Pat your pork chops dry, and then season generously with salt and pepper. Mix Seasonings – In a small bowl, mix the olive oil, sugar, Creole seasoning, and Italian seasoning until it forms a paste. (Photo 1) Season the pork chops generously with the paste. Marinate them in the refrigerator for about 10 minutes. (Photo 2) Bake – Transfer the seasoned pork chops onto a lined baking pan. Bake them for 20-25 minutes or until they reach a safe internal temperature. (Photos 3-4) Serve – Let the pork chops rest for about 5 minutes. Then, serve with your favorite sides.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Oven-baked pork chops reheat well, so feel free to make them ahead of time. Refrigerate them in an airtight container or ziplock bag for 3-5 days, or freeze them for up to 3 months.

Serving and Storage Instructions

Serve these pork chops hot out of the oven just as soon as they’ve rested. If you have leftovers, keep them in the fridge in an airtight container. To reheat, pop them in the microwave, on the grill, or back in the oven. Go for lower temperatures for a little longer to retain the chops’ juiciness. About 10 minutes at 300℉ (150℃) usually works for me.

What Goes With 4-Ingredient Oven-Baked Pork Chops

Veggies and carbs! Try them with mashed potatoes or roasted carrots and potatoes. I usually include plenty of veggies, too. Warm sauteed spinach is delish, or try it with a refreshing broccoli salad. Wine Pairing: Pork is so versatile. A full-bodied white wine (Chardonnay or Riesling) or fruity red wine (Pinot Noir or Beaujolais)is fabulous.