Oven-baked pork chop

During the week, when I want something that cooks simply and doesn’t require many dishes, oven-baked pork chop is one of those dishes I often return to. I rarely change anything about it, as the ingredients are quite straightforward and the result is consistently good. I slice the meat directly, quickly arrange everything in the baking tray, and the oven does almost all the work.

Quick Info

Total time: approximately 1 hour and 30 minutes
Preparation time: 10-15 minutes
Baking time: 1 hour – 1 hour and 15 minutes (depends on the oven and the thickness of the slices)
Servings: 4-6
Difficulty: easy
Recipe type: main course, for lunch or dinner

Ingredients

1 piece of pork chop with or without bone, approximately 1 kg
Salt, to taste
Ground pepper
Sweet paprika
Hot paprika (optional, to taste)
Caraway seeds
Dried thyme
Whole peppercorns
3-4 tablespoons of oil
4-5 cloves of garlic
1 glass of white wine (approx. 200 ml)
Optional: a pinch of cinnamon (especially if using pork, it gives a subtle aroma)

Preparation method

1. Cut the chop into slices about 1 – 1.5 cm thick. They don’t need to be perfectly even, but they shouldn’t be too thin to avoid drying out.
2. Season each slice on both sides with salt, pepper, sweet paprika, a little hot paprika, caraway seeds, and thyme. You can also sprinkle a bit of whole peppercorns.
3. If you enjoy the aroma of cinnamon with pork, sprinkle a pinch over each slice, but don’t overdo it.
4. Grease a large baking tray with 2-3 tablespoons of oil, so nothing sticks.
5. Place the slices of chop next to each other directly in the tray. If there’s some space between them, it’s not a problem; the important thing is not to overlap.
6. Cut the garlic cloves in half if they are large and place them among the meat slices, spreading them as evenly as possible.
7. Drizzle a little more oil over the meat.
8. Pour the white wine directly into the tray, next to the meat, not over it, so the spices on top don’t wash away.
9. Place the tray in the preheated oven at 180°C. Depending on the thickness of the slices and the oven, the meat will need about an hour. After 45 minutes, check if there is still liquid. If it has evaporated almost completely, you can add a little warm water or simple broth.
10. When the meat is tender and has a slight crust on the surface, turn off the heat. Let it rest for 5 minutes in the tray before serving.

Why I make this recipe often

Because it doesn’t require constant supervision, nor many ingredients, and it’s easy to adapt. The meat comes out tender, and if I have more guests, I can make a double portion without any hassle.

Tips and variations

Tips

Don’t leave the chop in the oven too long, or it will dry out.
Choose a tray where the slices can sit close together but without overlapping.
If you want more sauce, add another half a cup of wine or warm water towards the end.
Turn the slices halfway through the baking time if you want them to brown more evenly.

Substitutions

You can use another cut of pork, like the neck, if you want meat with a bit more fat.
White wine can be replaced with dry red wine or, if necessary, water mixed with a little vinegar.
If you don’t have hot paprika, just use sweet paprika or add extra pepper.

Variations

For a stronger flavor, sprinkle a little rosemary or bay leaf.
Garlic can also be added whole, with the skin, for a milder taste.
If you prefer, you can marinate the meat for a few hours with the spices and a little oil before baking.

Serving ideas

It goes well with mashed potatoes, roasted vegetables, boiled potatoes, or simple rice. A fresh cabbage salad or pickles are suitable, especially if you want something fresher alongside.

Frequently asked questions

1. Can I use the chop with bone?
Yes, the bone-in chop works very well and can even turn out more tender. Slice it the same way, but slightly extend the baking time if the pieces are large.

2. Can I add more garlic?
You can add as much garlic as you like, but if you use a lot, the flavor will be more pronounced and may overpower the other spices.

3. What can I do if I don’t have wine?
You can replace the wine with water and a little lemon juice or vinegar. The wine helps tenderize the meat, but the recipe works without it too.

4. Can it be made without hot paprika?
Yes, hot paprika is optional. You can use only sweet paprika or omit paprika completely.

5. How long should the meat stay in the oven if the slices are thicker?
For slices of 2 cm or thicker, add another 15-20 minutes to the total baking time. Make sure it doesn’t dry out.

Nutritional values

Estimated for one serving (based on 1 kg chop, 5 servings):
Calories: approximately 350-400 kcal
Protein: 40 g
Fat: 20 g
Carbohydrates: under 3 g
Values are indicative and may vary depending on the type of meat used and how much sauce remains after baking. The pork chop has relatively little fat, especially if it is trimmed.

Storage and reheating

Leftover meat can be stored in the fridge, in a covered container, for up to 2 days. It can be reheated in the oven or microwave, but the slices tend to dry out when reheated, so cover them with foil or add a little sauce. I do not recommend freezing – the texture will not be the same after thawing.

 Ingredients: 1 piece of pork chop approx 1 kg spices: salt, pepper, sweet paprika, hot paprika, cumin seeds, thyme, whole pepper, 3-4 tablespoons of oil garlic 4-5 pieces 1 glass of white wine

 Tags:  oven-baked pork chop