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Oven Roasted Pork Chops are tender, juicy, and flavorful because of simple ingredients like dijon mustard, caramelized onions and garlic, and more! Rosemary sprigs lend just the right amount of aromatics to this incredible entree that elevate it while still keeping it easy and rustic. It’s a kid-friendly meal that can double as a date night entree – the best of both worlds!
Listen. I know that there may be a million and one pork chop recipes out there for you to fall in love with, but this one really should be at the very tip top of your list. Why? Because it features caramelized onions and garlic! Need I say more…? Because I certainly can. Besides being flavorful, these pork chops are also oven roasted to perfection. They’re juicy and tender, never dry and tough.
Let’s discuss the garlic and onions a bit more, shall we? You first cook the crushed garlic cloves and onions in your pan that’s been deglazed until they’re caramelized and soft. Then, they both get blended up in a food processor before being mixed with Dijon mustard, melted butter, and a medley of seasonings. All of that gets baked with the pan seared meat in the oven with rosemary to make what I firmly believe to be the BEST pork chops ever!
Why You’ll Love This
- So. Wonderfully. Flavorful. Pork chops often get a bad rap for being bland or boring. Trust me, that couldn’t be further from the truth with this easy recipe that features so much rich garlicky, buttery, and onion-y flavor!
- Juicy and tender. Speaking of bad raps, pork chops are often notorious for being tough and dry. With this easy pan to oven method, you won’t have to worry about any of that. They turn out oh so juicy and tender every single time.
- Deceptively elevated. I use this term because yes, these pork chops are a teensy bit fancy. Thank you, rosemary sprigs! However, it’s important to keep in mind that this recipe is incredibly simple and easy to make, so don’t let the aromatics scare you off.
Ingredients You’ll Need
Here’s everything you’ll need on your shopping list for this roasted pork chop recipe. Make sure to scroll down to view the full recipe for exact measurements.
- Thick cut pork chops – ours were about 1″ thick.
- Kosher salt
- Cracked peppercorn
- Olive oil
- White onions
- Garlic cloves
- Salted butter
- Dijon mustard
- Garlic powder
- Dried minced garlic
- Onion powder
- White pepper
- Rosemary sprigs
How To Make Oven Roasted Pork Chops
Here’s a step-by-step rundown of how to make pork chops roasted in the oven. Be sure to scroll to the bottom of this post for the full recipe.
Sear the pork chops. Preheat a cast iron skillet over high heat. Season the pork chops with some salt and pepper, then toss them into the hot skillet. Sear on both sides for 2 minutes.
Cook the garlic and onions. Add oil to the skillet and mix it in with the pan drippings. Add sliced onions and a pinch of salt, then let cook for about 5 minutes. Add water to deglaze the pan before stirring in the crushed garlic cloves. Cook for about 4 more minutes to caramelize those onions.
Blend it up. Place the cooked garlic and onions in a food processor and blend until smooth. Transfer to a mixing bowl, then stir together with melted butter, dijon, and seasonings.
Bake the pork chops. Spread a little of the garlic mixture on the bottom of the pan. Place the pork chops on it, then scoop the remaining mixture on top of the meat. Place quartered onions and rosemary sprigs around the dish and cover with foil. Bake at 425°F for 15 minutes, then uncover and bake for another 10.
Enjoy! Let the pork chops rest for about 5 minutes at room temperature prior to serving.
Substitutions and Variations
Here are just a few ways you can customize this oven roasted pork chop recipe!
- Add more garlic. Scare away all of the vampires when you add as much garlic to this recipe as your heart desires.
- Make it low-sodium. You can omit the kosher salt used to season the pork chops and use unsalted butter if you need this recipe to be better suited for a low-sodium diet.
- Change the onions. All out of white onions? No worries, yellow onions work just as well.
Tips for Success
Check out these easy ways you can guarantee success for this pork chop recipe:
- Crush the garlic cloves. To easily crush the garlic cloves, simply place them on a wooden cutting board and use a spoon to press down until crushed.
- Check the temperature of the meat. This is so important to ensure your food is safe to eat. Make sure the internal temperature of the pork chops registers 145 °F. Cooking time can vary depending on the thickness of the pork chops. Our pork chops were 1” thick and came to temp at 25 minutes.
- Let them rest. When you let the hot pork chops rest for about 5 minutes, you allow enough time for the juices to re-distribute themselves. Cutting into the meat too quickly will cause the pork chops to dry out.
Storage and Reheating Instructions
Once the pork chops fully cool to room temperature, place them in an airtight container and pop them in the fridge. Properly stored, they’ll stay fresh for about 3-4 days. Feel free to reheat them easily in the microwave! I recommend adding a little butter to your reheated leftovers to help add a bit more moisture to them.
What to Serve with Oven Roasted Pork Chops
These pork chops go so well with a number of different side dishes! Some of my favorites include Air Fryer Smashed Brussels Sprouts, Loaded Baked Potato Casserole, and Crazy Roasted Cauliflower. There’s no bad way to enjoy pork chops this good, so have fun with your side dish!
Oven Roasted Pork Chops
- 4 thick cut pork chops
- 1 teaspoon kosher salt
- ½ teaspoon cracked peppercorn
- 1 tablespoon olive oil
- 2 small white onions
- ¼ cup water
- 4 garlic cloves, crushed
- ½ cup salted butter, melted
- ½ tablespoon dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon dried minced garlic
- 1 teaspoon onion powder
- ¼ teaspoon white pepper
- 4-5 sprigs rosemary
- 1 tablespoon chopped chives
- Preheat the oven to 425 °F (218 °C)
- Heat a cast iron skillet over high heat. Season the pork chops with salt and pepper and add to the skillet once hot. Sear for 2 minutes per side and remove from heat.
- Cut 1 onion into thin slices. Cut the second into quarters.
- Add 1 tablespoon of oil to the skillet, do not drain the drippings from the pork. Add the sliced onions and a pinch of salt to the pan. Cook for 5 minutes, add water and deglaze the pan, then add the crushed garlic cloves. Cook for 4 more minutes to caramelize the onions. *Tip: to crush the garlic cloves, place them on a wooden cutting board and use a spoon to press down until crushed.
- Remove the onions and garlic from the skillet and add to a food processor. Puree for 20 seconds. Transfer to a medium mixing bowl. Add melted butter, dijon, garlic powder, dried minced garlic, white pepper and onion powder. Whisk until smooth.
- Add 4 spoonfuls of the pureed caramelized garlic and onion to the bottom of a casserole dish for the pork chops to be placed on top of. (just enough to make a thin coat on the bottom) Place pork chops on top, then scoop remaining onion mixture over the top of each. Place rosemary springs and onion quarters around the sides of the casserole dish. Cover with foil. Place the casserole dish into the oven on the center rack and bake for 15 minutes, then uncover and bake for 10 more minutes. **Make sure the internal temperature of the pork chops registers 145 °F (63 °C). Cooking time can vary depending on the thickness of the pork chops. Our pork chops were 1” thick and came to temp at 25 minutes.
- Remove from the oven and let rest for 5 minutes before serving. Top with chopped chives and enjoy!
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