Oven-Roasted Paprika Garlic Pork Chops

Quick Recipe Version (TL;DR)

• Yield: 4 servings (1 pork chop each)
• Prep Time: 10 minutes
• Cook Time: 14–18 minutes
• Total Time: 30 minutes (includes 5 minutes resting)

Quick Ingredients

• 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 2 to 2 1/2 lb total)
• 1 1/2 tbsp olive oil
• 2 tsp paprika (sweet or smoked)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp light brown sugar (optional, for balanced caramelization)
• 1 tbsp unsalted butter (optional finish)
• 1 tsp fresh lemon juice (optional finish)

Do This

• 1) Heat oven to 425°F (218°C). Line a rimmed sheet pan; set a wire rack on top if you have one.
• 2) Pat pork chops very dry. Rub with olive oil.
• 3) Mix paprika, garlic powder, onion powder, salt, pepper, and optional brown sugar; coat both sides of chops.
• 4) Place chops on rack (or directly on pan). Roast 14–18 minutes, until 140°F (60°C) in the thickest part.
• 5) Optional: Broil 1–2 minutes for deeper browning (watch closely).
• 6) Rest 5 minutes to reach 145°F (63°C). Finish with butter and a squeeze of lemon, if desired.

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Why You’ll Love This Recipe

• Simple pantry spices (paprika, garlic powder, onion powder) make big flavor with almost no effort.
• Oven roasting is hands-off and dependable, perfect for a busy weeknight.
• Juicy, tender pork chops with a savory, lightly smoky crust that tastes great with nearly any side.
• Easy to scale up for guests, and the seasoning works for kids and adults alike.

Grocery List

• Produce: 1 lemon (optional), fresh parsley (optional)
• Dairy: unsalted butter (optional)
• Meat: 4 bone-in pork chops, 1 to 1 1/4 inches thick
• Pantry: olive oil, paprika, garlic powder, onion powder, kosher salt, black pepper, light brown sugar (optional)

Full Ingredients

For the Pork Chops

• 4 bone-in pork chops, 1 to 1 1/4 inches thick (about 2 to 2 1/2 lb total)
• 1 1/2 tbsp olive oil

For the Paprika-Garlic-Onion Seasoning

• 2 tsp paprika (sweet paprika for classic flavor, or smoked paprika for a gently smoky profile)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp light brown sugar (optional, helps browning and balances the savory spices)

Optional Finishing Touches

• 1 tbsp unsalted butter
• 1 tsp fresh lemon juice
• 1 tbsp chopped fresh parsley (for serving)

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Position a rack in the center of the oven and preheat to 425°F (218°C). Line a rimmed baking sheet with foil for easier cleanup. If you have an oven-safe wire rack, set it on top of the sheet pan; this lets hot air circulate so the chops roast evenly and brown better.

Step 2: Pat the pork chops dry for better browning

Use paper towels to pat the pork chops dry on all sides. This small step makes a big difference: less surface moisture means better browning and a more flavorful crust.

Step 3: Mix the seasoning and coat the chops

In a small bowl, combine 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 1/4 tsp kosher salt, 1/2 tsp black pepper, and the optional 1 tsp brown sugar.

Rub the chops all over with 1 1/2 tbsp olive oil, then press the seasoning blend onto both sides and along the edges. If you have a few extra minutes, let the seasoned chops sit at room temperature for 10 minutes while the oven finishes heating.

Step 4: Roast until just under the final temperature

Place the pork chops on the wire rack (or directly on the lined sheet pan), spacing them apart so they roast instead of steam.

Roast at 425°F (218°C) for 14–18 minutes, depending on thickness, until an instant-read thermometer inserted into the thickest part (without touching bone) reads 140°F (60°C).

Temperature matters more than time. Pork chops can go from juicy to dry quickly, so start checking at the 14-minute mark.

Step 5: Optional broil for extra color

If you’d like a deeper golden-brown top, switch the oven to broil (high) and broil the chops for 1–2 minutes. Keep the oven door closed and watch closely; the sugar (if used) can darken quickly.

Step 6: Rest so the juices stay put

Transfer the pork chops to a plate and rest for 5 minutes. During this time, the temperature should rise to the safe and juicy target of 145°F (63°C) (carryover cooking), and the juices redistribute so the meat stays moist when you cut into it.

Step 7: Finish and serve

For a simple, steakhouse-style finish, top the hot chops with 1 tbsp butter and let it melt. Add 1 tsp lemon juice to brighten the flavors (especially nice if you used smoked paprika). Sprinkle with 1 tbsp chopped parsley if you’d like a fresh pop of color.

Pro Tips

• Choose the right thickness: Chops that are 1 to 1 1/4 inches thick are much harder to overcook than thin chops.
• Use a thermometer: Pull at 140°F and rest to 145°F. This is the most reliable way to keep pork chops juicy.
• Don’t skip drying: Patting dry helps the spice rub cling and promotes better browning in the oven.
• Rack = better roast: A wire rack prevents the bottoms from steaming in juices and keeps the crust more even.
• Broil is optional, not required: If your chops already look nicely browned, skip it and go straight to resting.

Variations

• Smoky ranch-style: Use smoked paprika and add 1/2 tsp dried oregano to the seasoning blend.
• Spicy kick: Add 1/4 tsp cayenne or 1/2 tsp crushed red pepper flakes to the spice mix.
• Herb finish: Skip lemon and finish with 1 tsp chopped fresh rosemary or thyme stirred into the melting butter.

Storage & Make-Ahead

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out: place in a baking dish with a splash of water or broth, cover with foil, and warm at 300°F (149°C) for 10–15 minutes, or until heated through.

Make-ahead option: mix the seasoning blend up to 1 week in advance and keep it in a sealed jar. You can also season the chops up to 12 hours ahead, cover, and refrigerate; let them sit at room temperature for 15 minutes before roasting for more even cooking.

Nutrition (per serving)

Approximate (based on 1 pork chop with olive oil and seasoning, without optional butter): 330 calories, 26 g protein, 23 g fat, 3 g carbohydrates, 1 g fiber, 1 g sugar, 720 mg sodium. Values vary by chop size and specific brands.