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Recipe for Tender, Roasted, Savory Pork Chops

Updated on May 21, 2017
janshares profile image

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

Tender Roasted Savory Pork Chops

Savory pork chops roasted with potatoes make a great Sunday meal.
Savory pork chops roasted with potatoes make a great Sunday meal. | Source

Pork Chop Lovers Choice

What's your favorite way to eat pork chops?

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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. Both stuffed and grilled versions are popular ways to prepare this beloved cut of meat.

This recipe offers a healthier alternative to frying by employing 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 ustensils:

  • Large covered roasting pan
  • Covered dish for marinating chops
  • Cooking spray

Fresh and Meaty Chops

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. | Source

Cook Time

Prep time: 40 min
Cook time: 45 min
Ready in: 1 hour 25 min
Yields: Serves 4

Ingredients

  • 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, (Colgin Natural Hickory)
  • butter spray, ("I Can't Believe It's Not Butter")
  • 3 large russet potatoes
  • 1/2 teaspoon rosemary leaves, crushed

Five Easy Steps for a Great Recipe

  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.

Special Marinade Is the Secret to Tasty Chops

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Marinade is poured over seasoned chops for amazing flavor.
Marinade is poured over seasoned chops for amazing flavor.
Marinade is poured over seasoned chops for amazing flavor. | Source

Seasoned Chops and Potatoes Ready to Roast

Seasoned and sprayed with butter spray, pork chops and potatoes are ready for the oven.
Seasoned and sprayed with butter spray, pork chops and potatoes are ready for the oven. | Source

Oven Roasted Method Brings Out Savory Flavors

Pork chops are hot, tender and ready to serve with potatoes sprinkled with rosemary leaves.
Pork chops are hot, tender and ready to serve with potatoes sprinkled with rosemary leaves. | Source

A Pork Chop Recipe Without Frying

3.6 stars from 7 ratings of Savory Roasted Pork Chops

Popular Pork Cuts

Cut
Description
Prep/Cooking Method
LOIN ROAST
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
CUTLET
a tender cut of pork, thinly sliced, sometimes referred to as scaloppini; cut from the loin
braising, frying, or sauteing
TENDERLOIN
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
BLADE STEAK
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
CHOPS
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
Different parts of the pig render different flavors and textures of pork. This requires different cooking methods.

Cooking Tips and Variations for Your Pork Chops

  • 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.

© 2013 Janis Leslie Evans

Comments

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    • billybuc profile image

      Bill Holland 4 years ago from Olympia, WA

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

    • SoundNFury profile image

      Michael Valencia 4 years ago from Los Angeles, CA

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

    • janshares profile image
      Author

      Janis Leslie Evans 4 years ago from Washington, DC

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

    • janshares profile image
      Author

      Janis Leslie Evans 4 years ago from Washington, DC

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

    • Kathryn Stratford profile image

      Kathryn 4 years ago from Manchester, Connecticut

      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.

    • janshares profile image
      Author

      Janis Leslie Evans 4 years ago from Washington, DC

      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.

    • Mhatter99 profile image

      Martin Kloess 4 years ago from San Francisco

      Thank you for this recipe.

    • janshares profile image
      Author

      Janis Leslie Evans 4 years ago from Washington, DC

      You're very welcome, thanks for coming by.

    • profile image

      Craig F 4 years ago

      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

    • profile image

      Vickiw 4 years ago

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

    • janshares profile image
      Author

      Janis Leslie Evans 4 years ago from Washington, DC

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

    • janshares profile image
      Author

      Janis Leslie Evans 4 years ago from Washington, DC

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

    • CyberShelley profile image

      Shelley Watson 4 years ago

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

    • janshares profile image
      Author

      Janis Leslie Evans 4 years ago from Washington, DC

      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. :-)

    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

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

    • janshares profile image
      Author

      Janis Leslie Evans 3 years ago from Washington, DC

      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.

    • DDE profile image

      Devika Primić 3 years ago from Dubrovnik, Croatia

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

    • janshares profile image
      Author

      Janis Leslie Evans 3 years ago from Washington, DC

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

    • Zainab Tarawali profile image

      Musu Bangura 2 years ago from Nation's Capital

      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!

    • janshares profile image
      Author

      Janis Leslie Evans 2 years ago from Washington, DC

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

    • Minnetonka Twin profile image

      Linda Rogers 23 months ago from Minnesota

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

    • janshares profile image
      Author

      Janis Leslie Evans 23 months ago from Washington, DC

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

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