Pork chops are a true weeknight hero! I love how versatile they are, perfect for a quick oven bake or a comforting slow cooker meal. If you’re looking for simple, delicious pork chop recipes to make for dinner, you’ve come to the right place.
Today, I’m sharing two fantastic pork chop options that I make often. Both are super easy and deliver amazing flavor without much fuss. Get ready to add some new favorites to your meal rotation!
Jump to Recipe:
Perfectly Juicy Oven Baked Pork Chops
These oven baked pork chops are incredibly easy to make and always turn out tender and juicy. It’s a simple recipe that’s great for busy evenings, and you only need a few basic ingredients.
Key Ingredients & Tips for Baking Pork Chops
- Choose the Right Cut: Thicker, bone-in pork chops (about 1 inch) tend to stay more moist and flavorful when baked in the oven.
- Don’t Overcook: Pork chops can dry out quickly. Use a meat thermometer to pull them out when they reach an internal temperature of 145°F for the best juicy results.
- Let Them Rest: After baking, let your pork chops rest for 5-10 minutes before slicing. This helps the juices redistribute, making them extra tender.
What You Need
- 4 bone-in pork chops (about 1 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Salt and black pepper to taste
⏱️ Time: Prep 10 mins, Cook 20-25 mins🍽️ Yields: 4 servings
How to Make It
Step 1: Prep the Pork Chops
Preheat your oven to 400°F (200°C). Pat the pork chops dry with paper towels. In a small bowl, mix together the olive oil, garlic powder, paprika, dried thyme, salt, and pepper. Rub this seasoning mixture evenly over both sides of each pork chop.
Step 2: Bake Until Done
Place the seasoned pork chops on a baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). The exact time depends on the thickness of your chops. Once cooked, remove them from the oven and let them rest on the baking sheet for 5-10 minutes before serving.
📝 Final Note
For a little extra crispiness, you can sear the pork chops in an oven-safe skillet on the stovetop for 2-3 minutes per side before transferring the skillet to the oven to finish baking.
Easy Slow Cooker Mississippi Pork Chops
If you love set-it-and-forget-it meals, these Mississippi Pork Chops are for you! They cook low and slow in your slow cooker, creating incredibly tender meat with a rich, tangy sauce. You will love how simple and flavorful this slow cooker pork chop recipe is.
Key Ingredients & Tips for Mississippi Pork Chops
- Peperoncini Power: Don’t skip the peperoncini peppers! They bring a unique tang and a little kick that makes this dish special, but it won’t be overly spicy.
- Butter Makes It Better: The pats of butter melt down to create a rich, comforting sauce. You can use unsalted butter if you prefer to control the saltiness more.
- Shred or Serve Whole: Once cooked, these pork chops are so tender they can be shredded with a fork, or you can serve them whole over rice or mashed potatoes.
What You Need
- 4-6 bone-in or boneless pork chops
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (0.6 oz) au jus gravy mix
- ½ cup peperoncini juice (from the jar)
- 6-8 peperoncini peppers
- ¼ cup (½ stick) unsalted butter, cut into pats
⏱️ Time: Prep 5 mins, Cook 4-6 hours🍽️ Yields: 4-6 servings
How to Make It
Step 1: Set Up Your Slow Cooker
Place the pork chops in the bottom of your slow cooker. Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the pork chops. Pour the peperoncini juice over everything, then scatter the whole peperoncini peppers around the chops.
Step 2: Cook Low and Slow
Arrange the pats of butter on top of the pork chops. Cover the slow cooker with its lid. Cook on low for 4-6 hours, or until the pork chops are very tender and easily shred with a fork. Serve hot with the delicious sauce.
📝 Final Note
This dish is excellent served with mashed potatoes, rice, or egg noodles to soak up all that wonderful sauce. Leftovers store well in an airtight container in the fridge for up to 3 days.