Grammy's Kitchen · Baked Pork Chops · Baked Pork Chops
One of 38 baked pork chops recipes we measured
It ranks #1 of 38 for browning depth among the baked pork chops recipes we compared. 134 cooks on www.gimmesomeoven.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 4% |
| salt | 1% | 1% |
| aromatics | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 bone-in (thick-cut pork chops (ideally about 1 to 1.5-inches thick)) | |
| 27 g | 2 tablespoons olive oil |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon freshly-cracked black pepper |
| 1 g | 1/2 teaspoon garlic powder |
| optional: lemon wedges (for serving) |
Method: 7 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Good evening! Used your Cajun Seasoning mixture on sirloin pork chops after brining for a couple of hours. Dried them off and put a decent coating because I have found a fair portion on the seasoning tends to burn away while searing. Did the cast iron skillet ” — a cook, 5.0★
“Thank you for the great recipe! I used Zatarain's Creole Seasoning on the pork giving it a healthy coating before searing. Served whipped potatoes and corn with it and this is the first time I ever remember my now 22 year old twin daughters didn't pile on Cats” — a cook, 5.0★