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This baked pork chop recipe delivers a tender, juicy, and perfectly seasoned pork chop that cooks in just 15 minutes. It’s a comforting single serving meal that’s easy to make yet elegant enough to double for a small dinner party.
Need more single serving dinner ideas ready in under 30 minutes? Try our flavorful Chicken Shawarma, creamy Fettuccine Alfredo, hearty Pepper Steak, or low-carb Chicken Marsala.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in no time.
- Flavorful: Seasoned with a simple, bold blend of spices.
- Nutritious Option: Lean pork is high in protein and a nutritious choice.
- Easily Doubled: Want to make pork chops for two? Just double the ingredients.
I love this baked pork chop recipe because it’s proof that simple ingredients can create something truly special. With just one chop, a handful of pantry staples, and a quick bake in the oven, you get a tender, juicy pork chop with so much flavor. The seasoning blend gives it a beautiful crust, and the oven does all the work, making it an easy go-to meal for any night of the week. It’s the kind of dish that feels effortless but delivers big on taste—just the way I like it.
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Ingredients
If you have any ingredients leftover from this easy baked pork chop recipe, check out our Leftover Ingredients Recipe Finder.
- Pork Chop: Use a boneless pork chop that’s 1/2 to 3/4-inch thick. Thinner cuts can dry out in the oven, affecting the flavor and texture.
- Olive Oil: Extra virgin olive oil adds a rich, authentic flavor, but lighter olive oil works well too if that’s your preference.
- Seasonings: A flavorful mix of kosher salt, black pepper, smoked paprika, and garlic powder enhances the natural taste of the pork.
Buying and Storing Pork Chops
Buying a Single Pork Chop: Many grocery stores sell pork chops in packs, but most in-house butchers will divide larger packages upon request. Just ask at the meat counter.
Freezing Pork Chops: Wrap individual chops in freezer paper or heavy-duty freezer bags, label and date them, and freeze for up to 6 months. Thaw in the refrigerator—allow about 12-14 hours for a 1-inch chop.
Refrigerating Pork Chops: Store fresh pork chops in the refrigerator for 3-4 days. Always check the sell-by date and use them before that time.
How To Bake One Pork Chop
These photos and instructions help you visualize how to make this easy pork chop recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat your oven to 400°F (200°C). Line a small baking sheet with foil or parchment paper and lightly grease it.
- Rub olive oil evenly over both sides of the pork chop.
- In a small bowl, mix the salt, smoked paprika, garlic powder, and black pepper. Sprinkle the seasoning blend on both sides of the pork chop.
- Place the pork chop on the prepared baking sheet and bake for 15-20 minutes, or until it reaches an internal temperature of 145°F.
Pro Tip: Avoid overbaking to keep the pork chop juicy. Baking too long can dry it out.
- Remove the pork chop from the oven, cover it with foil, and let it rest for 10 minutes before serving.
Expert Tips
- Season Well: Pork is lean and naturally mild, so seasoning with salt and spices is key to boosting its flavor and texture.
- Bring to Room Temperature: Let the pork sit out for about 10 minutes before cooking. This helps it cook evenly.
- Avoid Overcooking: Overcooked pork becomes tough and dry. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (62.8 °C), as recommended by the USDA.
- Let It Rest: After baking, cover the pork chop and let it rest for 10 minutes. This ensures a juicier, more tender result.
Serving Suggestions
Pair your baked pork chop with these flavorful sides to create a well-rounded and satisfying meal:
Frequently Asked Questions
The pork chop is done when it reaches an internal temperature of 145°F, as recommended by the USDA. Use a meat thermometer for the most accurate result.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven or in a skillet over low heat to prevent drying out.
Absolutely! Just double the ingredient amounts.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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If you’ve tried this single serve pork chop recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Baked Pork Chop For One
Equipment
Ingredients
- 1 boneless pork chop (½-inch thick)
- ½ tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a small baking sheet with foil or parchment paper and lightly grease it.
- Rub olive oil evenly over both sides of the pork chop.
- In a small bowl, mix the salt, smoked paprika, garlic powder, and black pepper. Sprinkle the seasoning blend on both sides of the pork chop.
- Place the pork chop on the prepared baking sheet and bake for 15-20 minutes, or until it reaches an internal temperature of 145°F.
- Remove the pork chop from the oven, cover it with foil, and let it rest for 10 minutes before serving.
Notes
- Season Well: Pork is lean and naturally mild, so seasoning with salt and spices is key to boosting its flavor and texture.
- Bring to Room Temperature: Let the pork sit out for about 10 minutes before cooking. This helps it cook evenly.
- Avoid Overcooking: Overcooked pork becomes tough and dry. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (62.8 °C), as recommended by the USDA.
- Let It Rest: After baking, cover the pork chop and let it rest for 10 minutes. This ensures a juicier, more tender result.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe looks yummy; will try it after buying groceries. 🙂 A couple of questions – Is there any way to delete the pictures (of raw pork chops, etc.) when printing the recipes? And- Is there any way to search for a recipe without scanning through a whole category, such as “Dessert or Dinner”?
Thanks so much for your great recipes.
Hi Shirley, you can print the recipe without pictures by making sure that the box that says “Instruction Images” is unchecked on the Print page. You can search for a particular recipe by using the search box feature which looks like a small magnifying glass in the upper right side of the page.
Wish I had remembered this recipe yesterday. I cooked my pork chops too long. Thanks for the technique and the seasoning ideas!
This pork chop made this way is so good!
This is the second or third time I’ve made this!
Thank you, Jan.
What temp do I preheat the oven to?
Heat the oven to 400 degrees F (200 C).
I made this recipe exactly as written and it was absolutely wonderful. I used a pork loin chop and it took 16 minutes to cook. This is our new “go to” recipe for pork chops. Thank you so much!
I’m so happy you enjoyed the recipe. Thanks so much for your feedback.
Can some other oil be used in place of olive oil?
Yes, you can use canola or vegetable oil instead.
Bought an assorted pork chop bundle of 4 which fit on my convection toaster oven sheet. Coated them with EVOO, salt, pepper, garlic powder & thyme because I was out of paprika. Baked them for 18 minutes and tented for 10. Then I devoured one and it was amazing. Now I know what my lunches and dinners will be for the next couple of days.
My single pork chop has a bone. Do I need to cook it longer?
Hi Vicki,
You may need to cook if for about 5 minutes or so longer. The pork is done when it reaches an internal temperature of 145 degrees F.
Baked pork chop for one was perfection! Definitely a keeper!
I’m so happy you enjoyed the recipe. Thank you for letting me know.
Enjoy your recipes for one!! Have tried a few and will continue to follow you and keep trying your recipes!!
I’m so happy you are enjoying the recipes, Joyce. Thank you so much for letting me know!