Oven Baked Pork Chops (Edit recipe)

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Finding "bone in" thick cut pork chops for this dish is a must! Let your local butcher know you're needing a few for a fun meal so they can be ordered in ahead of time. Get a couple extra to freeze for later! Having the bone in makes for next level flavor and tenderness. I like to dry brine (see note) my pork chops using my Oven Bliss Spice Rub on this, but you can certainly rub down the pork chops and bake right away if time doesn't permit the overnight dry brining. Plan ahead though and give the dry brine a try!

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PREP TIME

20 minutes

COOK TIME

25 minutes to 30 minutes

INGREDIENTS

Serves: 2-4

Ingredients

pork chops

2 whole Pork Chop, Bone in, thick cut is preferred
2.5-3 tsp Oven Bliss All Purpose Spice Rub (click for recipe)
2 - 3 tsp Avocado Oil

garnish

2 - 3 Tbsp Salted Butter
1 Tbsp Chives, finely chopped
.5-1 tsp Oven Bliss All Purpose Spice Rub (click for recipe)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare a small baking sheet by lining with parchment and placing a small baking rack inside, set aside.
Pat pork chops dry with a paper towel, then sprinkle and rub spice blend evenly onto each pork chop. Depending on the size of your chops, you may need a bit more or less of the spice rub. Place them on the rack and put the baking sheet in the refrigerator for up to 24 hours. You can certainly bake without dry brining, but this step adds such a great depth of flavor.
When ready to bake, remove pork chops from the refrigerator to let come to room temperature for about 30 mins, preheat your oven to 400°.
Spritz each pork chop with avocado oil then bake for 20-25 minutes or until internal temperature is 145° - remove from the oven and allow to rest for up to 10 minutes.
While they bake, combine compound butter ingredients in a small bowl and mix until fully combined. Dollop on top of each pork chop before serving with additional fresh chives as desired.

Notes

Dry brining: applying salt/seasoning to the surface of meat then letting it rest in the refrigerator on a baking rack, allowing for air ciruculation, for a period of time before cooking--this allows the salt to draw out moisture from the meat, which then dissolves and is reabsorbed, resulting in a more evenly seasoned and juicy piece of meat.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	384
Fat:	32 g
Carbohydrates:	0 g
Protein:	22 g
Cholesterol:	95 g
Sodium:	145 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.