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–+ servings
Four juicy, pan-seared pork chops seasoned with a dark spice rub, resting in a baking dish.

Restaurant-Style Pork Chops

Learn how to make juicy, restaurant-style pork chops at home with this simple recipe. This recipe focuses on creating a flavorful spice rub and proper cooking techniques for tender results.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 pork chops
Course: Dinner
Cuisine: American
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork Chops
  • 4 pork chops bone-in or boneless, at least 1-inch thick
  • 2 tablespoons extra virgin olive oil
For the Seasoning
  • 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
  • Rimmed baking sheet
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). In a small bowl, combine the paprika, coconut sugar, garlic powder, onion powder, dried oregano, salt, and pepper. Stir well.
  2. Place the pork chops in a baking dish or on a rimmed baking sheet. Drizzle olive oil on both sides of the pork chops. Sprinkle the prepared seasoning evenly over both sides and rub it in.
  3. Bake the pork chops uncovered for 15 to 20 minutes. Use an instant-read thermometer to check for an internal temperature of 145°F (65°C). Let the pork chops rest for 5 minutes before serving. Spoon any pan juices over the top.

Nutrition

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

Notes

Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 3 months. If your pork chops are thinner than 1 inch, they will cook faster, so check the temperature sooner. For caramelized edges, you can use the broiler for the last few minutes of cooking, but do this before the pork chops reach their final internal temperature to avoid overcooking.

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