Baked Pork Chops in Oven
User Reviews
4.9
Baked Pork Chops in Oven
Description
This Baked Pork Chops in Oven dish highlights 1/2 inch thick bone-in pork chops coated with a flavorful sauce combining Dijon mustard, chopped fresh rosemary, minced garlic, honey, and melted butter. The sauce coats the chops and bakes to create a slightly sweet, herbaceous glaze that complements the savory pork.
Oven baking at 375°F for 25-30 minutes until the internal temperature reaches 150-160°F ensures the pork chops stay juicy while fully cooked. Using a meat thermometer is recommended to avoid overcooking and drying out the meat. The resting period under foil after baking seals in the juices for tender results.
This preparation works well for a straightforward main dish served alongside vegetables, potatoes, or a salad. Adjusting bake time for boneless or thinner chops is advised, with shorter baking duration for less thickness.
The notes emphasize careful timing based on chop thickness and recommend temperature ranges for preferred doneness levels, making it easier to tailor the cook to personal taste and pork quality.
Ingredients
- 2 lbs pork chops bone in
- 1/4 cup Dijon mustard
- 1 tsp rosemary fresh, chopped
- 1 tbsp garlic minced
- 5 tbsp honey
- 2 tbsp butter salted
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375° F. Spray 9x13 pan with nonstick cooking spray. Place pork chops into baking pan.
- In a small bowl stir dijon mustard, rosemary, garlic, honey and butter together. Microwave 30 seconds to 1 minute or until butter has melted completely.
- Pour half the sauce overtop pork chops, and spread using the back of a spoon.
- Turn and spread the remaining sauce overtop. Bake 25-30 minutes or until baked to 150-160° F.
- Remove from oven, cover with foil and rest 10 minutes. Serve warm.
Notes
- Use 1/2 inch thick bone-in pork chops for best results; reduce baking time for boneless or thinner chops.
- Use a meat thermometer to check for doneness to avoid dry meat; recommended internal temperatures range from 140°F for medium rare to 160+°F for well done.
- Rest chops covered in foil for 10 minutes after baking to allow juices to redistribute and enhance tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 33g | 66% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 111mg | 37% |
| Sodium | 411mg | 17% |
| Potassium | 598mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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