Savory Baked Pork Chops
Pork Chops that are savory, tender, smothered in onions and baked in a foil pouch. If you don’t like onions, just leave them out.
Heat oil in a large skillet
over medium heat.
Sprinkle a light coating of the
paprika, sage and thyme on one
side of each pork chop and rub it in.
Slice the onion in half and then in
1/4” thick strips, separate the strips.
Place the pork chops, herb side
down, into the hot skillet.
Salt and pepper the top, to taste, then
place the onions around the pork chops.
Cook just until the pork chops
are a golden brown, then turn
them over and brown the other side.
You are not cooking them, just
browning them.
Remove the pork chops and
place each one on a large sheet
of heavy-duty foil. Each one
will have it’s own pouch. Continue
cooking the onions until tender.
Divide the cooked onions between the
pork chops and place them on
top of each one.
Seal the foil into a pouch so liquid
won’t seep out. Place the pouches
on a baking sheet, seam side up.
Place in a preheated 400 degrees
oven for 20 minutes.
Remove from the oven and carefully open
the foil pouch, it will be hot and
steam may come out.
Enjoy!
Savory Baked Pork Chops
http://www.InDianesKitchen.com
Ingredients
- 1″ thick pork chops, boneless
- 2 Tbsp. oil
- medium onions (1/2 onion per pork chop)
- dried sage
- paprika
- dried thyme
- salt
- pepper
I did not put a quantity for the seasonings, I just lightly sprinkled them on one side of each pork chop.
Directions
- Preheat oven to 400 degrees.
- In a large skillet over medium heat, add the oil.
- Sprinkle a light coating of sage, paprika and thyme on one side of each pork chop then rub it in.
- Slice each onion in half and then into 1/4″ strips, separate the strips.
- Place the pork chops, herb side down, into the hot skillet.
- Salt and pepper the top unseasoned side.
- Place the onions around the pork chops.
- Cook just until the pork chops are a golden brown. Turn them over and brown the other side. You are not cooking them, just browning them.
- Remove the pork chops, only, from the skillet and place each one on its own sheet of heavy-duty foil.
- Continue cooking the onions until tender. Place the cooked onions on top of each pork chop.
- Seal the foil into a pouch with the seam at the top so no liquid escapes. Place the pouches on a baking sheet.
- Bake for 20 minutes, remove and carefully open the hot pouch. Be careful so the steam doesn’t burn you.
- Place on a serving plate and enjoy.
Share this:
Categories: Pork/Ham, Spices/Seasoning, Vegetables/Slaws/Salads
This looks absolutely delish! Thank you for sharing (:
You’re welcome, it is so easy. Thank you very much💕
Looks very easy and yummy, Diane. 😊
Blue Rock Horses Frederick County, Virginia bluerockhorses.com
Thank you Mitzy, enjoy your weekend.
Looks delicious! The spices you used for the pork chop rub sound great too. I love how simple this is to make too.
I grew and dehydrated them in our garden. I love this because you can change up the herbs and get a different taste the next time, but this is my favorite. Thank you Ab!
I can smell those onions Diane, all the way here in Vermont!
Hahaha I loved that you get a bite of onions with every bite of pork chop. Thank you Dorothy!
YES, I will love this pork chop … and I’m sure you know what’s happening in our kitchen … it’s now the 2nd time this week that we are preparing almost the same dishes 😁. We have just made an onion and curry sauce for our pork chops – they are now in the fridge for 24 hours before we put them on the fire for a good old South African braai!
Oh wow so much flavor, I need to do more marinating! Post it if you get a chance.
I’ll do that soon!!
You always make pork chops look delicious! Sometimes the ones I buy are tough. Perhaps I am not cooking them right. Thankfully, I have your delicious recipes to try!
I usually don’t buy regular pork chops. I like to buy a pork loin when it goes on sale. Then I slice it into 1” thick pieces and freeze them 2 in a bag. I actually pay less that way because the pork loin is on sale. I get a lot of meals out of one pork loin. Thank you for your kind words Betty and have a wonderful weekend!
Oh my..have to apologize for not being able to comment for so long. Our WordPress site has been down after a series of not-so-nice visitors. I hope all is resolved now. Always look forward to your creations!
Oh no! What a shame people can be so mean, thank God there are more nice people than not in this world. Anyway, I am glad you are back!
They look delicious, Diane! 🙂
I’m not crazy about white meat but these were so good. Thank you Mitzy.
Yum, have to add these to my Cooking from Diane’s Recipe List 🙂
They are so moist and you can adjust the herbs with your favorite but cook them the same way. I am not a lover of white meat but these were so good. I love that you have a recipe list, thank you! 💕
I’m going to have to print this one out. I’m wondering if I could prepare the pouches ahead of time and then cook them later? Thoughts, C
Absolutely but take them out to get room temperature before you cook them or cook them a few minutes longer.
I’m going to do that for a lake weekend, looks fabulous!
Thank you!
This is a great way to cook pork chops. I have actually doe this with loins too.
I cut my pork chops from pork loin, that’s what this is. Baking this way keeps the pork chop so moist. Thank you ❤️
I love pork chops, and yours couldn’t be more delicious looking! You use a method that’s unfamiliar to me, and that’s always a plus. I love hearing about new ways of doing things.
Thank you for your kind works Jeff. Baking them in the foil keeps the moisture in making for a moist pork chop.
Love pork chops – been a while since I had them. My mom made them like this or sometimes stuffed them and baked them.
They are so moist this way.
I’ve made the observation, and pointed it out to my husband, that whenever we have onions with a meal, he says, “This is a good meal.” Without fail. So one time he noticed me cooking onions, quite possibly to go with pork chops, and said, “This is going to be a good meal. I can tell.” 😛
Hahaha I would be buying a lot of onions!
If that’s all it takes, right? 🙂
Thank you for reblogging. ❤️
Another simple but delicious recipe Diane. I love porkchops and dislike when they dry out. This sounds like a great way to cook them and maintain that all important moisture.
I usually don’t like pork chops for that same reason and I loved these. So much flavor and moist. Thank you Carla.