These juicy baked pork chops are well-seasoned and so easy to make. The seasoning mix is savory and versatile: make a double batch to save time the next time you make baked pork chops, or use the extra on chicken or steak.
Ingredients
2 teaspoons smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
¾ teaspoon ground pepper
4 (6-ounce) boneless pork loin chops, 3/4-inch thick
½ teaspoon salt
2 tablespoons extra-virgin olive oil
½ cup unsalted chicken broth
1 teaspoon Dijon mustard
Directions
Preheat oven to 400°F. Combine paprika, onion powder, garlic powder, oregano and pepper in a small bowl. Sprinkle pork chops evenly with salt and the paprika mixture on all sides (they will be heavily coated).
Heat a 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil; swirl to coat. Add the pork chops and cook until golden brown on 1 side, about 2 minutes.
Meanwhile, whisk broth and mustard together in a small bowl.
Flip the pork chops and immediately pour the broth mixture in the center of the pan, making sure not to pour it over the chops. Transfer to the oven; bake until an instant-read thermometer inserted in the thickest portion registers 145°F, about 9 minutes. Remove from oven; let rest for 5 minutes. Place 1 pork chop on each of 4 plates. Top each with 1 tablespoon pan sauce. Serve the remaining sauce alongside.
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