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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.)
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
- 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.
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