Recipe for Tender, Roasted, Savory Pork Chops

Janis loves to occasionally post original recipes, influenced by the creative cooking skills inherited from her mother and aunts.

Savory pork chops roasted with potatoes make a hearty Sunday meal for the family.

Savory pork chops roasted with potatoes make a hearty Sunday meal for the family.

Roasted Pork Chops for a Traditional Dinner

Pork chops are a traditional fixture on the dinner table in the American household. They are usually drenched in flour and seasonings, then pan-fried to a delectable, juicy crisp. Or they are smothered in a thick gravy, rendering a melt-in-your-mouth experience, often served with applesauce. Stuffed or grilled methods are also popular ways to prepare this beloved cut of meat.

This recipe offers a healthier alternative to frying by using the oven-roasted method. It begins with a special marinade that creates a unique flavor and tenderness. The aromas created while this dish is cooking with have your mouth watering in anticipation of a meal that will satisfy the pork lover's pallet.

For this recipe, you will need these utensils:

  • Large covered roasting pan
  • Covered dish for marinating chops
  • Cooking spray
Starting out with fresh, meaty pork chops is key to creating a tasty pork chop dinner.

Starting out with fresh, meaty pork chops is key to creating a tasty pork chop dinner.


  • 4 center cut pork chops, 1/2 inch bone-in
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Adobo Light, (low-sodium seasoning)
  • 1/4 teaspoon thyme leaves
  • 1 Tablespoon barbeque sauce, hickory
  • 1/2 teaspoon regular hot sauce
  • 2 Tablespoon red wine vinegar
  • 2 Tablespoon olive oil
  • 2 teaspoon liquid smoke (I used Colgin Natural Hickory)
  • butter spray (I used I Can't Believe It's Not Butter)
  • 3 large russet potatoes
  • 1/2 teaspoon rosemary leaves, crushed

Cook Time

Prep timeCook timeReady inYields

40 min

45 min

1 hour 25 min

Serves 4


  1. Rinse pork chops thoroughly before seasoning. Sprinkle both sides of pork chops with black pepper, Adobo Light and thyme leaves. Set aside.
  2. Make marinade combining barbeque sauce, hot sauce, liquid smoke, red wine vinegar, and olive oil in a spouted glass measurung cup. Stir ingredients until blended well. Pour marinade over pork chops, distributing evenly. Cover and refrigerate for at least 30 minutes or until ready to cook.
  3. Preheat oven to 375 degrees. Coat bottom and side of pan generously with cooking spray to prevent sticking. Turn pork chops once to distribute marinade before placing in roasting pan.
  4. Peel and cut potatoes as desired. Sprinkle potatoes with a little Adodo and rosemary leaves. Place potatoes around the sides of the roaster to surround pork chops. Spray pork chops and potatoes with "I Can't Believe It's Not Butter" Spray for browning and added flavor. Cover and roast for 45 minutes or until desired tenderness. Make sure that pork is well-cooked for safe eating.
  5. When the pork chops are done, the bottom of the roasting pan should be somewhat dry. Add about 2/3 cup of water to create a savory sauce from the drippings by swishing around, tipping from each side, covering the pork chops and potatoes. Serve with choice of vegetables. Spoon remaining drippings onto plated meal.

Cooking Tips and Variations

-For thicker chops, slightly increase ingredient amounts for marinade mixture.

-Alter amounts of sodium, pepper, and cooking time to suit your taste.

-Add carrots, celery, and onions for a complete one-roaster meal.

Different parts of the pig render different flavors and textures of pork. This requires different cooking methods.

CutDescriptionPrep/Cooking Method


top of the hog between the shoulder and top of legs; can be either de-boned or bone-in, which tends to be juicier and have more flavor

brined or rubbed, braised or stewed/barbequeing or roasting


a tender cut of pork, thinly sliced, sometimes referred to as scaloppini; cut from the loin

braising, frying, or sauteing


taken from the full loin, it is one of the most tender cuts of the hog; long and slender, it typically weighs under 2 pounds; mild flavor; often confused with loin roast which are larger, weighing between 2 and 4 pounds

grilling, roasting, sauteing, or braising


taken from the pork shoulder and contain the blade bone; referred to as sliced steaks of the pig; they are flavorful due to marbling which maintains tenderness during cooking

sauteing, grilling, or braising


cut from the loin, running from the pig's shoulder to its hip; chops are the most popular cut of pork; there are 4 types: rib, sirloin, top loin (center cut), and blade; chop thickness varies from 1/2 in to 2 inches

frying, grilling, braising, or sauteing

Pork Chop Lovers Choice

A Pork Chop Recipe Without Frying

© 2013 Janis Leslie Evans


Janis Leslie Evans (author) from Washington, DC on June 07, 2015:

Glad you liked it, Minnetonka. I hope they come out well. Thanks for pinning, I appreciate your visit.

Linda Rogers from Minnesota on June 07, 2015:

Hi Jan-already pinned this delicious recipe. Can't wait to make it. Thanks for sharing.

Janis Leslie Evans (author) from Washington, DC on September 21, 2014:

You're welcome, Zainab. Glad you liked it.

Musu Bangura from Nation's Capital on September 21, 2014:

I'm always looking for ways to cook pork, especially since I don't eat it that often. This recipe looks tasty an easy to make. Thanks for sharing!

Janis Leslie Evans (author) from Washington, DC on July 05, 2013:

Thanks, DDE. Several of my friends tried this recipe and loved it, said the chops were very tender. Thanks for stopping by this hub.

Devika Primić from Dubrovnik, Croatia on July 05, 2013:

Pork is tasty a great idea for a recipe and sounds so tasty with poaotes, great photos and a simple explanation

Janis Leslie Evans (author) from Washington, DC on June 15, 2013:

Thank you very much, peachpurple. You must tell me how they turn out. I have several friends who tried it and it turned out great. Yes, there is another hub with a recipe for Pork Loin with Ginger Soy Flavor. Thanks for the votes.

peachy from Home Sweet Home on June 15, 2013:

lovely pork chops, mouth watering just to see the photos. Gonna try them this weekend. Any other pork chop recipes? Voted up

Janis Leslie Evans (author) from Washington, DC on April 28, 2013:

Thank you so much for those great comments. I appreciate your stopping by. I have had several friends try this recipe and were impressed with their results. I wish the same for you. Thnaks for the votes, CyberShelley. :-)

Shelley Watson on April 28, 2013:

You are marvellous for sharing this wonderful recipe, it is bookmarked and on the cards for tomorrows dinner. Up, interesting and useful!

Janis Leslie Evans (author) from Washington, DC on March 29, 2013:

Anytime Vickiw, so glad you like it. Thanks for your visit.

Janis Leslie Evans (author) from Washington, DC on March 29, 2013:

Thanks for stopping by, Craig. I appreciate your comment, blessings to you and yours.

Vickiw on March 29, 2013:

I want to come to your house for dinner! Just tell me when! Looks wonderful.

Craig F on March 29, 2013:

Oooo wee that sounds great, thanks for the recipe and the ideas. I'll hav run out and gt some today to hav soon :-). Keep up the gr8 work. B Blsd

Janis Leslie Evans (author) from Washington, DC on March 29, 2013:

You're very welcome, thanks for coming by.

Martin Kloess from San Francisco on March 29, 2013:

Thank you for this recipe.

Janis Leslie Evans (author) from Washington, DC on March 28, 2013:

Thank you, Kathryn, for those great comments. I'm delighted that you found this worthy to try. I'm also glad you liked the chart. I, too, get confused and learned a lot from my own research for this hub. Thanks for stopping by and liking this hub.

Kathryn from Windsor, Connecticut on March 28, 2013:

Mmmm, this looks delicious! Thanks for sharing this with us. I thought it sounded good, but when I saw all of the photos you have, and read your descriptions, I realized I have found a winner! The marinade sounds delicious, and the next time I have the meat, I will try your recipe.

I also like the "diagram of cuts" you have. I always get confused of which part of a pig the different cuts are from.

Janis Leslie Evans (author) from Washington, DC on March 28, 2013:

I'm glad to hear that, appreciate the visit and the comment.

Janis Leslie Evans (author) from Washington, DC on March 28, 2013:

Good. That's what it's supposed to do. :-) Thanks for the great comment and for the visit.

Michael Valencia from Los Angeles, CA on March 28, 2013:

wow this looks good! I don't cook but this would definitely make me want to learn!

Bill Holland from Olympia, WA on March 28, 2013:

I am drooling. I love pork chops...great recipe...and now I'm hungry. :)

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