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This single serving baked pork chop recipe delivers a tender, juicy, and perfectly seasoned pork chop that cooks in just 15 minutes.
Featured Comment
“Love this recipe so much I cooked it for supper two nights in row! Easy and cooks up quickly.”
– Maureen
Quick Look
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Resting Time: 10 minutes
- Equipment: Rimmed baking sheet
- Cook Method: Oven-baked
- Servings: 1
- Difficulty: Easy
A boneless pork chop rubbed with olive oil and a simple spice blend, then baked at 400°F on a sheet pan for a fast, flavorful dinner for one.
Why I Love This Single Serving Baked Pork Chop Recipe
A single boneless pork chop, a handful of pantry spices, and 15 minutes in the oven. That’s all this takes.
I rub the chop with olive oil first, which helps the seasoning stick and gives the surface a light browning as it bakes. The spice blend is simple: smoked paprika, garlic powder, kosher salt, and black pepper. Smoked paprika does the heavy lifting here. It adds warmth and a subtle smokiness that makes a plain pork chop taste like you spent more time on it than you did.
Boneless chops cook fast, so the key is pulling them at 145°F and letting them rest for 10 minutes. That resting time lets the juices settle back into the meat. Skip it, and you lose all that moisture the second you cut in.
This recipe doubles easily with the same bake time if you’re cooking for two. I’ve made it dozens of times and the ratio of seasoning to meat stays consistent whether I’m baking one chop or two side by side on the same sheet pan.
When you want something different, try my baked bone-in pork chop with a brown sugar spice rub, air fryer pork chop for a faster cook, or single serving smothered pork chop in a rich onion gravy. For a completely different protein, my single serving chicken marsala and pepper steak for one are both weeknight staples.
Ingredient Notes
If you have any ingredients leftover from this single pork chop recipe, check out our Leftover Ingredients Recipe Finder.
Boneless pork chop: Use a chop that’s ½ to ¾-inch thick. Boneless chops cook faster than bone-in, which is why this recipe works in 15 minutes. Thinner chops dry out quickly in a hot oven, and anything over an inch thick will need more time to reach 145°F.
If your grocery store only sells multi-packs, ask the butcher to break one off for you, or freeze the extras individually for future meals.
Olive oil: A light coating on both sides does two things: it helps the spice blend stick to the surface, and it promotes light browning as the chop bakes. Extra virgin is what I use, but light olive oil works too.
Smoked paprika: This is what gives the seasoning blend its warmth and subtle smokiness. Regular or sweet paprika will work, but I prefer smoked for the extra layer of flavor it brings to a simple pork chop.
Garlic powder: Adds a savory, roasted garlic flavor without the moisture that fresh minced garlic introduces. Fresh garlic can burn at 400°F in a dry oven, so garlic powder is the better choice for a baked chop.
Kosher salt: Kosher salt has a coarser grain than table salt, which makes it easier to distribute evenly across the surface of the meat. If you’re using table salt instead, cut the amount in half since it’s much saltier by volume.
Black pepper: Coarsely ground black pepper adds a sharp, mild heat that rounds out the seasoning blend. Pre-ground works, but freshly cracked pepper has more flavor.
How To Buy And Store A Single Pork Chop
Buying one pork chop. Most grocery stores sell pork chops in multi-packs, but the butcher counter will almost always break a pack apart if you ask. Request a boneless chop that’s ½ to ¾-inch thick for this recipe. If you can only find thicker cuts, increase bake time and check with a thermometer.
Refrigerating. Store a fresh pork chop in the refrigerator for 3-4 days. Check the sell-by date on the package and use it before that date.
Freezing. Wrap individual chops tightly in freezer paper or place in a heavy-duty freezer bag, press out the air, and label with the date. Frozen pork chops keep for up to 6 months. Thaw in the refrigerator overnight (12-14 hours for a 1-inch chop).
How To Bake One Pork Chop
This baked pork chop comes together in 5 steps with about 5 minutes of hands-on prep. Full ingredient amounts are in the recipe card below.
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil and lightly grease it.
- Rub olive oil evenly over both sides of the pork chop.
- In a small bowl, mix the smoked paprika, garlic powder, kosher salt, 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. Start checking at 15 minutes since boneless chops can go from done to dry quickly.
- Remove the pork chop from the oven, cover loosely with foil, and let it rest for 10 minutes before serving. This lets the juices redistribute so every slice stays moist.
Expert Tips
Bring the chop to room temperature. Pull it from the fridge 10 minutes before baking. A cold chop bakes unevenly, leaving the outside overcooked before the center reaches 145°F.
Pat the pork chop dry before oiling. Moisture on the surface creates steam instead of browning. A quick pat with a paper towel helps the olive oil and seasoning stick better.
Use a meat thermometer. Boneless chops go from juicy to dry in a matter of minutes. A meat thermometer takes the guesswork out. Pull at 145°F and the resting period will finish the job.
Match your salt to the recipe. This recipe uses kosher salt. If substituting table salt, use half the amount. Table salt is finer and significantly saltier by volume.
Troubleshooting
Why is my baked pork chop dry?
The most common cause is overbaking. Boneless chops at ½ to ¾-inch thick cook fast at 400°F. Pull the chop at 145°F internal temperature, not based on time alone. Also check that you let it rest for 10 minutes. Cutting in immediately releases the juices.
Why didn’t my pork chop brown in the oven?
A thin boneless chop baked for 15 minutes won’t develop deep browning the way a seared or broiled chop would. Make sure you’re rubbing the surface with oil before seasoning. If you want more color, switch your oven to broil for the last 1-2 minutes and watch it closely.
Why is my baked pork chop tough?
Tough texture usually means the chop was cooked well past 145°F. Pork continues to cook during the 10-minute rest, so pulling it right at 145°F gives you the best result. A chop that reaches 160°F or higher will be noticeably tougher.
Why did the seasoning fall off my pork chop?
The olive oil coat is what holds the spices in place. Make sure you rub oil on both sides first, then press the seasoning into the surface rather than just sprinkling it on top.
Why is my baked pork chop bland?
Boneless pork is lean and mild on its own. Season both sides generously. If you’re using table salt instead of kosher salt, you may be under-seasoning since table salt is finer and you’d use less of it by volume.
What To Serve With A Baked Pork Chop
Pork pairs well with both sweet and starchy sides. Here are a few of my favorites single serving side dishes.
Frequently Asked Questions
A boneless pork chop that’s ½ to ¾-inch thick takes 15-20 minutes to bake at 400°F. Start checking at 15 minutes with a meat thermometer and pull the chop when the internal temperature reaches 145°F.
A baked pork chop is done at 145°F, as recommended by the USDA. Insert an instant-read thermometer into the thickest part of the chop. The temperature will rise a few degrees during the 10-minute rest.
Rub both sides with olive oil before seasoning, pull the chop from the oven at 145°F, and let it rest covered loosely with foil for 10 minutes before cutting. Boneless chops are lean, so a meat thermometer is the most reliable way to avoid overcooking.
Yes. Place two seasoned chops side by side on the same baking sheet without overlapping and bake at 400°F for the same 15-20 minutes. Double the seasoning and olive oil amounts.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for about 10 minutes, or slice thin and warm in a skillet over medium-low heat. The microwave works but can dry the edges.
Yes. Bone-in chops are thicker and will need 20-25 minutes at 425°F to reach an internal temperature of 145°F. For a dedicated bone-in version with a brown sugar spice rub, try my baked bone-in pork chop for one.
Yes. Bake at 400°F with the same seasoning blend. Toaster ovens are smaller and can heat unevenly, so check a few minutes earlier than you would in a standard oven. Position the chop in the center of the rack for the most even cook.
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:
If you try this single serving baked pork chop recipe or any recipe on One Dish Kitchen, I’d love to hear how it turned out. Please leave a rating and a comment below. And if you take a picture, 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 rimmed baking sheet with parchment paper or foil and lightly grease it.
- Rub olive oil evenly over both sides of the pork chop.
- In a small bowl, mix the smoked paprika, garlic powder, kosher salt, and black pepper. Sprinkle the seasoning blend on both sides of the pork chop and press gently so it adheres.
- Place the pork chop on the prepared baking sheet and bake for 15-20 minutes. Start checking at 15 minutes. The chop is done when the internal temperature reaches 145°F.
- Remove from the oven, cover loosely with foil, and let rest for 10 minutes before serving.
Notes
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.
When I first tried this, I thought there was too much salt and seasoning overall, however, the taste was still pretty good and it was super juicy. The second time, I reduced the seasons to 1/8 teaspoon each and that was PERFECT to me! This is now the only way I will make a porkchop! Delicious!
Can this be done in a convection toaster oven?
Yes.
Very good the only thing different I only had a boned in pork chop. I removed the bone and cooked it with the chop. It was really moist. The first baked pork chop I liked. This recipe is great for beginners very easy. Thanks. Make the French Bread all the time. Hopefully this going to make the hummingbird cake.
Another great recipe from Joanie. Very good with perfect seasoning, easy to make in short period of time. Baked in heated small cast iron skillet making a nice crust on the bottom. Definitely make again.
pork chop was very good. thank you.
pat,
I used a pork loin chop with bone in and baked in a 175C fan forced oven for 20 minutes for perfectly cooked and juicy pork chop. The rub certainly added a different flavour to what I am used to but was very much enjoyed. Made for What’s On The Menu tag game at FF&F.
Love this recipe so much I cooked it for supper two nights in row! Easy and cooks up quickly. About 12 minutes. So watch it ! Thanks Joanie for this one and many others.
My first attempt at making pork chops was an epic fail as I definitely overcooked. I loved all of your tips. So I made this recipe (made two), but had to tweak it as my Mom is allergic to garlic of every kind. I substituted the garlic powder with ginger and chili powder; they turned out great. Thank you for the recipe and tips, I will definitely use this recipe in the future.
Absolutely delicious. I note your point about not overcooking the pork. Thank you
I’m so happy you enjoyed the pork chop, Barry. Thank you so much for taking the time to let me know.
Thank you for the response to my questions. I found the magnifying glass icon right after I asked about the search. I will check the print page for the instruction images to uncheck it. Thanks again.