Baked Pork Chop For One
This single serving baked pork chop is seasoned with a simple spice blend and baked until tender and juicy in about 15 minutes.
Servings: 1 serving
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
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.
Nutrition
Serving: 1serving | Calories: 274kcal | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 646mg | Potassium: 499mg | Vitamin A: 245IU | Iron: 0.7mg
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