Baked Pork Chops
Tender baked pork chops brushed with calamansi juice and olive oil, then seasoned with a simple spice rub. Bakes at 400 degrees in about 20 minutes for juicy results. Serve with steamed rice or mashed potatoes.
Servings: 6 people
Calories: 467kcal
Cost: $
Ingredients
- 3 lbs pork chops 3/4 to 1 inch thick
- 3 tablespoons olive oil divided
- 3 teaspoons calamansi juice
- 3 tablespoons unsalted butter melted
For the Rub:
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 400 degrees F.
- Pat the pork chops dry with paper towels.3 lbs pork chops
- Combine 2 tablespoons of olive oil and calamansi juice in a small bowl. Mix well.3 tablespoons olive oil, 3 teaspoons calamansi juice
- Brush the mixture on both sides of the pork chops.3 lbs pork chops
- Combine all the rub ingredients in a separate bowl. Mix well.1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika
- Season both sides of the pork chops evenly with the rub.3 lbs pork chops
- Lightly brush a baking tray with the remaining olive oil. Arrange the pork chops on the tray in a single layer and top with butter.3 tablespoons olive oil, 3 tablespoons unsalted butter
- Bake uncovered for 18 to 25 minutes, depending on thickness, until the internal temperature reaches 145 degrees F.
- Remove from the oven and let the pork chops rest for 5 minutes. Spoon the pan juices over the chops before serving.
Video
Notes
Make the rub ahead – Mix the spice rub in larger batches and store in an airtight container for up to 3 months. Use about 1 tablespoon per pound of pork chops.
Calamansi substitution – If using bottled calamansi concentrate, reduce the amount to 2 teaspoons as it is more concentrated than fresh juice.
For crispier edges – Line your baking tray with a wire rack so hot air circulates under the pork chops.
Scaling up – When cooking more than 3 pounds, use two baking trays on separate oven racks and rotate them halfway through cooking.
Nutrition
Calories: 467kcal | Carbohydrates: 1g | Protein: 49g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 167mg | Sodium: 498mg | Potassium: 865mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg