Baked Pork Chops
Baked pork chops are tender, juicy and melt in your mouth.
Pork is generally a lean meat (unless of course there is a lot of fat around it) so might turn out dry if not serve with sauce.
I haven't mastered the art of BBQ pork chops, so as I'm doing research for this site, I will share if I come across the best way to grill them.
Everything goes into one pan, so less cleaning...prepares in under 5 minutes...gravy is included...my way of cooking!
Serve with mash potatoes and green peas, and voila, dinner is ready.
The recipe works best with bone-in chops. They may take slightly longer to cook but you'll end up with chops that are moist. That's why you really need to make sure you have baked them long enough. Check them by using a knife and fork and see if they are easy to come apart.
Last night I made these with really nice about 1 inch thick bone-in chops and I baked them for 1 hour and 45 minutes and they were really good. I also tried the variation mentioned below the recipe. I prefer that one but my husband prefers the first one.
Click on the thumbnail to see pictures of the process and the final results.
Baked Pork Chops
What you need
- 4 pork chops (with or without bone)
- 1 package dry onion soup mix
- 1 cup of water or beef stock
What to do
Preheat oven to 350F.
Spray pan with non-stick cooking spray - I use a 9 x 11 glass one. Place pork chops into the dish.
Empty the dry onion soup mix and rub on the meat. Add the water all over.
Cover with aluminium foil.
Bake from an hour to 1 hour 30 minutes, depending on your oven's temperature and the thickness of the chops.
Uncover after about an hour into the cooking. Make sure you have enough juice so it doesn't burn. Add more water or beef stock if needed to prevent sticking and for more gravy, which you want a lot of!
Serve and Enjoy!
Variation
For the sauce, in a separate bowl, mix the dry onion soup with 1 can of cream of mushroom (or cream of celery) and 1/2 cup of milk. Make sure the dry soup is well mixed in the creamy soup.
Add on top of the chops and around them.
Cover with aluminium foil.
Cook the same way as above, taking into consideration the thickness of your chops.
From time to time, check them and move the sauce around.