Baked Pork Chops

There are days when you want something filling but do not feel like spending too much time in the kitchen. Baked pork chops are a good choice for those moments. This baked pork chops recipe uses calamansi juice mixed with olive oil to keep the meat tender while it cooks. I like the recipe because the calamansi gives the pork a fresh taste that reminds me of grilled Filipino barbecue. The rub is simple: paprika, garlic powder, onion powder, salt, and pepper. You can even brush some barbecue sauce if preferred.

 

Baked pork chops cook quickly at 400 degrees and turn out juicy if you do not leave them in the oven too long. My family enjoys these baked pork chops with steamed rice, and I also love them with mashed potatoes on the side. If you want to try other pork chop recipes, I have several in here.

The aroma that fills the kitchen while these bake is wonderful. Everyone starts asking when we can eat. If you prefer Italian flavors, try my baked pork chops with Italian seasoning version with herbs and parmesan.

What I like about this recipe is how the calamansi tenderizes the pork and gives it brightness. If you cannot find calamansi, lemon juice works too.

What is Baked Pork Chops?

Baked pork chops are cuts of pork seasoned and cooked in the oven until done. The dry heat browns the outside while the inside stays moist. You do not need to stand over the stove, and the oven does most of the work for you.

Pork chops come from the loin of the pig. They can be bone in or boneless, and the thickness depends on how the butcher cuts them. For this recipe, chops that are 3/4 to 1 inch thick work best. Thinner ones dry out quickly, and very thick ones take longer to cook through.

In Filipino households, pork chops are common for lunch or dinner. Adding calamansi is a local touch that works well with the garlic and paprika in the rub. The citrus cuts through the richness of the pork and makes each bite taste clean and fresh.

Why This Baked Pork Chops Recipe Works

This baked pork chops recipe turns out well because of a few simple techniques.

• Calamansi and olive oil mixture – Brushing the pork chops with this before adding the rub keeps the meat from drying out. The acid in the calamansi also helps tenderize the pork.
• High oven temperature – Baking at 400 degrees browns the outside quickly so the inside stays juicy. Less time in the oven means less chance of overcooking.
• Simple spice rub – Paprika, garlic powder, onion powder, salt, and pepper are enough. The paprika also gives the pork chops a nice color.
• Resting time – Letting the pork chops sit for five minutes after baking allows the juices to settle. If you cut too early, the juices run out onto the plate.

Ingredients

• Pork chops – About 3 pounds, 3/4 to 1 inch thick. This feeds a family of four to six.
• Olive oil – Coats the pork chops and helps the rub stick.
• Calamansi juice – Tenderizes the meat and gives a citrus flavor. Use lemon juice if you cannot find calamansi.
• Unsalted butter – Melted and spooned over the chops before serving.
• Salt – Seasons the meat.
• Black pepper – A little heat.
• Garlic powder – Gives the rub more flavor.
• Onion powder – Gives the rub more depth.
• Paprika – Colors the pork chops and gives mild warmth.

Making baked pork chops is easier than you might think. Just take it one step at a time and you will have a delicious meal ready for your family.

1. Preheat the oven to 400 degrees F.
2. Pat the pork chops dry with paper towels.
3. Combine 2 tablespoons of olive oil and the calamansi juice in a small bowl. Mix well.
4. Brush the mixture on both sides of the pork chops.

1. Combine the salt, pepper, garlic powder, onion powder, and paprika in a separate bowl. Mix well.
2. Season both sides of the pork chops evenly with the rub.
3. Lightly brush a baking tray with the remaining olive oil.
4. Arrange the pork chops on the tray in a single layer. Top with butter.

1. Bake uncovered for 18 to 25 minutes, depending on thickness. Check that the internal temperature reaches 145 degrees F.
2. Remove from the oven and let the pork chops rest for 5 minutes. Spoon the pan juices over the chops before serving.

Start checking at 18 minutes if your pork chops are on the thinner side. Pork chops go from done to dry quickly, so it is better to check early.

Pro Tips

• Check the temperature early – Start checking around 15 minutes so you do not overcook the pork.
• Take the pork chops out of the refrigerator 20 minutes before cooking – Room temperature meat cooks more evenly.
• Bone in chops stay juicier – The bone helps keep moisture in the meat.
• Broil for extra color – Turn on the broiler for the last minute or two if you want more browning. Watch closely so they do not burn.

What to Serve with Baked Pork Chops

• Garlic Mashed Potatoes – The garlic goes well with pork.
• Steamed rice – Simple and filling.
• Roasted vegetables – Asparagus, green beans, or broccoli work well.
• Green salad – Something fresh to go with the pork.
• Atchara – Pickled papaya is a tangy contrast.

Storage

These baked pork chops store well if you have any leftovers, though in my experience they rarely last past dinner.

Refrigerator: Store in an airtight container for up to 3 to 4 days. Include the pan juices to keep the meat moist.

Freezer: Wrap each pork chop in plastic wrap, then place in a freezer bag. They keep for 2 to 3 months. Thaw overnight in the refrigerator.

Reheating: Warm in the oven at 350 degrees F for 8 to 10 minutes. You can also slice and warm in a skillet with butter. Avoid the microwave because it dries out the meat.

• Lemon juice instead of calamansi – Use the same amount. Calamansi is more fragrant, but lemon works.
• Lime juice – Another option if you do not have calamansi.
• Boneless pork chops – Reduce cooking time by a few minutes. They dry out faster than bone in.
• Smoked paprika – Swap regular paprika for smoked if you want a deeper flavor.
• Butter instead of olive oil – Melted butter works for brushing the tray.

More Pork Chop Recipes

• Honey Garlic Pork Chops – Fried pork chops with a sweet garlic glaze.
• Pork Chop Silog – A Filipino breakfast with garlic rice, fried egg, and pickled papaya.
• Country Fried Breaded Pork Chops – Crispy with a seasoned breadcrumb coating.
• Fried Pork Chops – Pan fried with basic seasonings.
• Pan Fried Pork Chops – Three ways to fry pork chops on the stovetop.

How long do you bake pork chops at 400 degrees?

Pork chops that are 3/4 to 1 inch thick take 18 to 25 minutes at 400 degrees F. Start checking at 15 minutes for thinner chops. Use a meat thermometer and remove them when the internal temperature reaches 145 degrees F.

Should I cover pork chops when baking?

No. Bake them uncovered. Covering traps steam and prevents browning. The calamansi and olive oil mixture keeps them moist without a cover.

How do I keep baked pork chops from drying out?

Do not overcook them. Use a meat thermometer and take them out at 145 degrees F. The calamansi mixture helps, and resting for five minutes after baking keeps the juices inside the meat.

Can I use lemon juice instead of calamansi?

Absolutely! Use the same amount. Calamansi has a different aroma, but lemon still tenderizes the meat and gives brightness.

What temperature should baked pork chops reach?

The safe temperature is 145 degrees F, followed by a three minute rest. Use a meat thermometer inserted into the thickest part of the chop. Avoid the bone if using bone in chops.

I hope you give this baked pork chops recipe a try. The calamansi makes the pork taste fresh, and the rub is easy to put together. Let me know how it turns out.