Fork-Tender Oven-Finished Pork Chops

These pork chops are all about technique, not complicated ingredients. A quick sear builds flavor and seals in moisture, then the oven gently finishes the job, leaving the meat unbelievably tender. The seasoning is simple and familiar, letting the pork shine, while the texture is so soft you barely need a knife. This is the kind of reliable, no-fuss dinner that works just as well for a busy weeknight as it does when you’re cooking several chops at once for family.

Ingredients (2–3 servings)

• 3 pork chops, bone-in or boneless (about 1–1½ inches thick)

• 1/4 teaspoon granulated garlic

• 1/4 teaspoon granulated onion

• 1/4 teaspoon black pepper

• 1/4 teaspoon paprika

• 1/2 cup all-purpose flour or Panko breadcrumbs

• 2–3 tablespoons neutral oil, such as canola or olive oil

Instructions
Preheat the oven to 375°F (190°C).

Pour enough oil into a skillet to lightly coat the bottom and heat over medium-high until hot but not smoking.

In a small bowl, combine the garlic, onion, pepper, and paprika. Rub the seasoning evenly over both sides of the pork chops.

Lightly coat each chop in flour. If using Panko, lightly brush the meat with oil first so the crumbs stick.

Place the chops in the hot skillet and sear for about 2 minutes per side, just until lightly golden. Do not cook them through at this stage.

Transfer the seared chops to a baking sheet or oven-safe pan. Place in the oven and bake for 20–30 minutes, depending on thickness, until the pork is very tender and cooked through.

Remove from the oven and let rest for a few minutes before serving.

Notes or Tips

• Thicker chops stay juicier and are harder to overcook.

• If using thinner cuts or cube steak, reduce the oven time by several minutes.

• You can sear everything in one pan, but for larger batches, a griddle or multiple pans saves time.

• Serve with mashed potatoes, rice, or a simple vegetable, and invite readers to share what sides they paired with theirs.