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Close-up of thick, seared Restaurant-Style Pork Chops Recipes at Home resting in pan juices.

Restaurant-Style Pork Chops Recipes at Home (2025)

You can make pork chops that taste like they came from a restaurant right in your kitchen. This recipe uses a simple spice rub and baking method to produce juicy, flavorful chops perfect for a weeknight meal or when you have guests.
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Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 chops
Course: Dinner
Cuisine: American
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pork Chops
  • 4 pork chops, bone-in or boneless at least 1-inch thick
  • 2 tablespoons extra virgin olive oil
Spice Rub
  • 1 tablespoon paprika
  • 1 tablespoon coconut sugar, or brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1.5 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper

Equipment

  • Small bowl
  • Baking dish or rimmed baking sheet
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). In a small bowl, stir together the paprika, coconut sugar, garlic powder, onion powder, dried oregano, salt, and pepper to make the seasoning.
  2. Place the pork chops in a baking dish or on a rimmed baking sheet. Drizzle the olive oil on both sides. Sprinkle the seasoning on both sides, then rub it in well.
  3. Bake the pork chops uncovered for 15 to 20 minutes. Check the internal temperature with a thermometer; they are done when it reads 145°F (65°C).
  4. Let the pork chops rest for 5 minutes after removing them from the oven. This step keeps them juicy. Serve them with the pan juices spooned over the top.

Nutrition

Calories: 295kcalCarbohydrates: 6gProtein: 30gFat: 17gSaturated Fat: 4gCholesterol: 90mgSodium: 655mgPotassium: 579mgFiber: 1gSugar: 2gVitamin A: 881IUVitamin C: 0.3mgCalcium: 31mgIron: 1mg

Notes

You can store leftovers in the refrigerator for 3 to 4 days or freeze them for up to 3 months. If your pork chops are thinner than 1-inch, they will cook faster, so check the temperature sooner. For more browned edges, you can place them under the broiler for the last few minutes of cooking, but watch them closely to avoid overcooking.

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