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These easy pork chops are one of our family favorites for an after-church dinner. They’re super easy to put together in the morning, bake during church, and are ready to pull out of the oven when we get home! Fall-off-the-bone tender and kid-approved, these pork chops are great paired with sautéed cabbage and a side salad.
These pork chops have great flavor from being browned in butter and then covered in some of my favorite spices. Roasted on a low heat to tender perfection, this recipe is sure to become a staple in your house like it is in mine!
Keep an eye out at your local grocery store for sales on pork chops, then buy up and freeze for later use. We recently got a huge pack of pork chops for only $1.25 a pound! They weren’t the prettiest pork chops I’ve ever seen, but they all go down the same…
We usually bake these pork chops at 225 degrees F while we’re at church. We’re often gone for 3 and a half hours, so I think we could back the temp down to 200 degrees, but my mom is paranoid of under-cooked pork. Feel free to adjust the time and temperature according to your needs. You definitely don’t need to only make these on Sundays! (Edited to add…we finally tried these at 200 degrees. Just fine.)
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What’s your favorite Sunday lunch?
You can find this recipe in my cookbook, Necessary Food.
- 4-5 pounds fresh bone-in pork chops (or however many you like for your family)
- Butter (you could use refined coconut oil to make this dairy free, but you'll lose some of the richness of flavor)
- Worcestershire sauce (or an allergy friendly alternative)
- Garlic powder
- Dried dill weed
- Dried cilantro
- Dried basil
- Salt
- Fresh ground black pepper
- Heat an electric skillet and melt plenty of butter in it with a hearty dash of Worcestershire sauce. Brown the porkchops on both sides, replenishing the butter and Worcestershire sauce as needed in between batches of pork chops. Do not overbrown the pork chops; the cooking process will finish in the oven. The browning is just for flavor. Layer the browned pork chops in a roaster and sprinkle each one with garlic powder, dill, cilantro, basil, salt, and black pepper. Bake (covered) at 200 degrees F until cooked all the way through. I brown the pork chops Sunday morning and put them in the oven right before we leave for church. They're usually in the oven from 9:30-1:00. Sometimes that's borderline long, but they're still pretty tender. Feel free to adjust the oven temperature and baking time according to your scenario (it will vary according to how thick your pork chops are). You could even put these in the crockpot if you'd rather do that. 4-5 pounds of pork chops feeds our family of 6 with leftovers for a couple people the next day.
Made these — put in oven at 325 for 25 minutes. Delicious and very tender.
Sounds delicious! If cooking boneless, and in the crockpot instead, would I need to add any liquid? What cooking temp/time? (Low vs High).
If cooking in the oven, as you suggested, would the cooking temp/time vary for boneless?
Thank you so much for your time!
Hi Sheila! I would just follow the recipe as written – no extra liquid. As far as cooking temp and time, I don’t think I’ve ever made a boneless pork chop in my life so I’m not sure. =P I would do them at the same temps I suggested in the recipe and just keep an eye on them. Cooking time will vary according to thickness anyway. 🙂
Hey Brianna, my husband and I don’t eat pork but I was wondering do you think this recipe and side dishes would be okay with a small grass fed sirloin steak? Since it is an S I was thinking if i could find some small lean cuts it would be okay? Thanks for your help!
I’m sorry, Katherine, but I really don’t have much experience with steak and I don’t know how long it takes to cook. From my experience, pork can handle (and even benefit from) longer cooking times better than beef can, so I don’t know that I would try that in this recipe. You probably have a better idea of whether or not it would be a success than I do!
How do you think the roasted radishes would do along side the pork chops? Too long in the oven??
I’ve never tried it, but I think it would be worth a shot!
I cooked these in the crockpot… an hour on high and then around 3-4 hours on low. They were amazing! The ones on the bottom literally fell off the bone – so moist.
Made these pork chops tonight! Fabulous! I made them for dinner so I baked them on 350 for 25 minutes. After I had the pork chops in the oven, I chopped zucchini, squash, mushrooms, and bell peppers and sauteed them in the butter/worcestershire mixture remaining in the skillet. They were awesome. Needless to say we had no leftovers.
How long do you cook them in the crock pot and for how long???
I’ve never actually made them in the crockpot, so I’m not sure how long it would take. 🙂 I would probably put them in on high for an hour or two, then on low until they’re done.
Have you ever tried pressure cooking? My new favorite way to cook.
Nope, I haven’t ventured into that yet!
Would this be a deep S if I put steamed broccoli with the chops? My hubby will be thrilled with these. He loves pork chops.
Yes, it would be. 🙂
Do you cover while baking?
Definitely! I’ll add that to the recipe. Thanks for pointing that out.
thanks for the quick response, I am literally getting ready to put them in the oven 🙂