Pork
$1.27per plate
Prep
10 min
Pork · Pork Chops
Oven-Baked Pork Chops
When you want pork chops with almost no hands-on work, the oven does the job better than the stove. A quick sweet-and-savory rub, a sheet pan, and twenty-odd minutes give you thick, juicy chops with lightly caramelized edges and no splatter to clean up. The one rule with lean pork is to pull it at 145 F so it stays tender instead of drying out, which a cheap thermometer makes easy. Four chops feed a family of four for about a dollar thirty-seven a plate. For a faster stovetop version, try our thin pork chops in a skillet, or roast a whole pork loin when it is on sale. At 3g of carbs a serving it is a fixture of our low-carb dinners. See all our pork chop recipes.
$1.37per plate
Estimated recipe total
$5.48 · serves 4
Cook
25 min
Total
40 min
Serves
4
Recipe from Budget Plates · https://www.budgetplates.com/oven-baked-pork-chops
Equipment
- Rimmed baking sheet
- Instant-read thermometer
Variations
- Use boneless chops; they finish a few minutes sooner, so start checking at 18 minutes.
- No paprika or onion powder? A store-bought pork seasoning, or just garlic, salt, and pepper, still works.
- Skip the brown sugar for a plain savory chop; you lose a little browning but none of the juiciness.
- Roast halved baby potatoes or green beans on the same sheet pan for a full one-pan dinner.
1 How to make it
1
Heat the oven and prep the pan
Heat the oven to 400 F and line a rimmed baking sheet with foil for easy cleanup. Set the chops out while it heats so they lose their chill; a cold chop straight from the fridge cooks unevenly. Pat them very dry with a paper towel, which helps the rub stick and the edges brown.
2
Mix the rub
Stir the brown sugar, paprika, garlic powder, onion powder, salt, and pepper together in a small bowl. The little bit of sugar helps the outside caramelize in the oven's dry heat without burning.
3
Oil and season
Rub each chop all over with the olive oil, then press the spice mix onto both sides. The oil helps the rub cling and keeps the lean pork from sticking to the pan.
4
Bake to temperature
Arrange the chops on the sheet with space between them and bake 22 to 28 minutes, until the center reaches 145 F. Thickness matters more than the clock, so a thermometer is the surest way to juicy chops; bone-in chops run a few minutes longer than boneless.
5
Rest, then serve
Move the chops to a plate, top each with a thin pat of butter, and let them rest 5 minutes. Resting lets the juices settle back into the meat instead of running out when you cut in, and the butter melts into an easy pan-free sauce.
2 Cheaper ingredient swaps
- Boneless chops, cooked a little less. Boneless chops work the same way but finish a few minutes sooner. Start checking them at 18 minutes so they do not overcook.
- Any spices you have. No paprika or onion powder? A store-bought pork or all-purpose seasoning, or just garlic, salt, and pepper, still gives a savory crust. Use what is in the cupboard.
- Skip the sugar. Leave out the brown sugar for a plain savory chop. You lose a little browning but none of the juiciness.
- Add a sheet-pan side. Toss halved baby potatoes or green beans with a little oil and salt and roast them on the same pan for a full dinner with one thing to wash.
3 Budget tips
- Buy the family pack of chops and freeze what you do not cook. Bone-in chops are usually cheaper per pound than boneless and stay juicier in the oven.
- The rub is a spoon of pantry spices and a little sugar, so it costs pennies and saves you from buying a bottle of marinade.
- Roasting a cheap side like potatoes or frozen green beans on the same sheet pan turns four chops into a full dinner without dirtying another dish.
- Watch for pork chops marked down for quick sale and freeze them flat; they thaw overnight in the fridge and bake the same.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftover chops in an airtight container for up to 4 days. Slice them cold over a salad or into a sandwich for an easy next-day lunch.
Freezer
Freeze cooked chops for up to 3 months. Cool them completely first, then thaw overnight in the fridge; lean pork reheats best from thawed, not from frozen.
Reheating
Reheat gently, covered, in a 300 F oven or the microwave at half power with a splash of broth so the lean meat does not dry out. A quick sear in a hot pan also revives the edges.
5 Nutrition (per serving)
Calories
325
Protein
31g
Fat
20g
Carbs
3g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How long do you bake pork chops?
At 400 F, thick bone-in chops take about 22 to 28 minutes and boneless a little less. Go by temperature, not the clock: pull them at 145 F in the center. Thicker chops need longer, so a thermometer is the surest guide.
How do I keep baked pork chops from drying out?
Do not overcook them. Lean pork dries out fast past 145 F, so pull the chops right at temperature and let them rest 5 minutes. Patting them dry and using a little oil also helps them brown instead of steam.
Do I need to sear the chops first?
No. The dry heat of the oven browns the sugar-and-spice rub on its own, which is what makes this version so hands-off. Skipping the skillet also means one less pan to wash.
How is $1.37 a plate figured?
About $5.48 for four chops and the rub, divided by four servings, comes to roughly $1.37 each. The chops are nearly the whole cost; sides like potatoes or green beans are figured separately.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- Rimmed baking sheet. A rimmed half sheet pan is the workhorse for sheet-pan dinners and roasting vegetables, with a lip that keeps juices from spilling. Best for sheet-pan sausage and potatoes, baked chicken pieces, and roasted vegetables.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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