Best Oven Baked Pork Chops Recipe



My best oven baked pork chops are juicy and flavorful! A simple rub made with pantry ingredients takes this baked pork chops recipe to the next level! With my tips, your pork chops will turn out tender and juicy, never dry.

 Prep Time    : 15 mins
 Cook Time   : 25 mins
 Total Time    : 30 mins
 Servings       : 4  servings
 Calories        : 466kcal


INGREDIENTS
2 medium sweet potatoes peeled and cut into 1-inch pieces
1 tablespoon olive oil
salt and pepper
1 pound green beans trimmed
4 1-inch thick boneless pork chops


For the rub:
1 tablespoon brown sugar
2 teaspoons smoked paprika
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil


INSTRUCTIONS
  1. Preheat oven to 450 degrees F. Line a metal rimmed baking sheet with foil (for easy clean up).
  2. Place sweet potatoes on baking sheet, drizzle with 1/2 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Move sweet potatoes to one side of the baking sheet and lay them in a single layer. Bake for 10 minutes.
  3. Meanwhile, combine the rub ingredients in a small bowl and stir. Wash, dry and trim the ends of the green beans if you haven’t already done so.
  4. After sweet potatoes have roasted for 10 minutes, remove the pan from the oven. Carefully stir the sweet potatoes and keep them to one side of the pan.
  5. Lightly spray the empty side of the pan with nonstick cooking spray or brush with olive oil.
  6. Working carefully as the baking sheet is very hot, place green beans on side of pan opposite sweet potatoes. Drizzle green beans with remaining ½ tablespoon olive oil and sprinkle with salt and pepper.
  7. Place the pork chops down the center of the pan and rub the tops with the rub mixture, spreading it evenly over each pork chop.
  8. Return pan to the oven and bake for 12-16 minutes, until pork chops reach an internal temperature of 145-150 degrees, depending on your preferences.
  9. Remove pan from the oven and cover pork (but not veggies) loosely with a piece of foil. Let rest for 10 minutes. The internal temperature of the pork will rise about 5 more degrees due to carryover cooking. Serve.

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