This simple and delicious recipe is a must have. Baked Porkchops is my go-to for Sunday dinners! So easy to make and can be prepared the night before. I use 2 packs of bone in porkchops. The bone gives so much flavor when baking. I rinse my porkchops under cold water, then pat the chops dry. Next, the porkchops are seasoned on both sides. I then add it to a baking dish topped with onions and peppers. To make sure the porkchops stay juicy, I add a little broth to the bottom of the pan. These easy steps will give you the best baked porkchops! Let’s jump into the recipe.
If you like a delicious gravy with porkchops, don’t forget to check out my smothered porkchops recipe!
Details
4 porkchops
15 minutes
1 hour and 20 minutes
garlic powder, garlic & herb(dash), black pepper, paprika, goya all purpose seasoning
Pair porkchops with rice, macaroni and cheese, or mashed potatoes. Broccoli, green beans, salad .
Print
Ingredients
2 packs of thick cut bone in ( usually 2 porkchops per pack) If you choose thin bone in there may come more to a pack
1 onion
1 bell pepper
1/2 cup of Chicken broth or chicken bouillon
1/2 cup of Italian dressing (optional)
Directions
- Take out porkchops, rinse with cold water and pat dry. Season with seasonings in detail or your own seasoning blend. This is optional, I add a few squirts of Italian dressing and work that into the meat.
- Preheat oven to 375 degrees
- Next, transfer seasoned porkchops to baking dish/ or aluminum foil pan. Cut up your onion and bell pepper. Add evenly on top of porkchops.
- Take at least a 1/2 cup of broth or mix together 1 chicken bouillon packet/powder with water. Add throughout porkchops and bottom of the pan. This will keep the chops juicy and tender.
- Cover porkchops with baking lid or aluminum foil. Place in oven for 45 minutes. Then, bake uncovered for 35-40 minutes.
