Meal Swap Baked Pork Chops
Transform your weeknight dinner routine with these flavorful and juicy Meal Swap Baked Pork Chops! This easy recipe combines tender bone-in pork chops with a savory marinade of Dijon mustard, honey, garlic powder, and aromatic dried thyme for a perfectly balanced taste. For an optional crispy twist, coat the pork chops in a Parmesan breadcrumb crust before baking to golden perfection. Ready in just 35 minutes from start to finish, this hassle-free dish is ideal for busy evenings while still feeling gourmet. Serve alongside roasted vegetables, creamy mashed potatoes, or a fresh side salad for a satisfying and versatile meal. Perfect for meal swaps or simply elevating your family dinner menu, these baked pork chops offer simple preparation with deeply delicious results.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs (optional)
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a small bowl, combine olive oil, Dijon mustard, honey, garlic powder, paprika, dried thyme, salt, and black pepper to create a marinade.
Brush the marinade generously over both sides of the pork chops to fully coat them. If desired, let the pork chops marinate for 15–30 minutes for deeper flavor.
Optional: In a separate bowl, mix the breadcrumbs and grated Parmesan cheese. Press the pork chops into the breadcrumb mixture to create a light crust.
Place the pork chops onto the prepared baking sheet in an even layer, ensuring they are not overlapping.
Bake the pork chops in the preheated oven for 20–25 minutes, or until they reach an internal temperature of 145°F (63°C). The time may vary depending on the thickness of the chops.
Once cooked, let the pork chops rest for 3–5 minutes to retain their juices.
Serve warm with your choice of sides, such as roasted vegetables, mashed potatoes, or a side salad, for a complete meal.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 4501 mg | 196% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 20.5 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1657 mg | 35% | |
*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.
