Low Sodium Juicy Baked Pork Chops
Elevate your dinner routine with these Low Sodium Juicy Baked Pork Chops, a heart-healthy dish bursting with flavor and tenderness. Perfectly seasoned with a blend of garlic powder, onion powder, paprika, and aromatic herbs like oregano and thyme, these pork chops are baked in a bath of low-sodium chicken broth and fresh rosemary sprigs to lock in moisture and enhance taste. The simple marinade of olive oil and fresh lemon juice adds a hint of zest while keeping the meat irresistibly juicy. Ready in just 45 minutes, this easy oven-baked recipe is ideal for family meals or weeknight dinners. Serve warm with the savory pan juices drizzled on top for a truly mouthwatering experience. Keywords: low sodium pork chops, baked pork chop recipe, healthy dinner idea, juicy pork chops.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 cup low-sodium chicken broth
- 2 sprigs fresh rosemary sprigs
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork chops dry with paper towels to remove any excess moisture.
In a small bowl, mix together the olive oil, lemon juice, garlic powder, onion powder, paprika, ground black pepper, oregano, and thyme.
Brush both sides of each pork chop with the olive oil and spice mixture, ensuring they are well-coated.
Place the pork chops in a baking dish, leaving a small space between each.
Pour the low-sodium chicken broth around the pork chops in the baking dish.
Add the fresh rosemary sprigs to the baking dish for added flavor.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and continue to bake for an additional 10 minutes to allow the pork chops to brown and become slightly crispy on top.
Use a meat thermometer to ensure the internal temperature of the pork chops reaches 145°F (63°C).
Remove the pork chops from the oven and let them rest for 5 minutes before serving to ensure juices are evenly distributed.
Serve the pork chops warm, with a spoonful of the broth from the baking dish over the top for added moistness.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1850 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
