Name: 4 Ingredient Oven Baked Pork Chops
Prep time: 30 min
Total time: 30 min
Ingredients: 1 pound pork chops (bone-in or boneless); 1/4 cup oil; 2 tablespoon balsamic vinegar; 1/4 cup rosemary, chopped & stem removed; 1.5 teaspoon salt; 1 teaspoon black pepper

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These 4 ingredient oven baked pork chops are super easy to make and great when short on time when you need something in 30 minutes or less.

As a man who lives alone I don’t just make recipes for myself. I make them for the busy mom who is running short on time or the mom who wants to wow her family and friends for dinner.

These 4 ingredient oven baked pork chops are for those days when time isn’t on your side.

A simple marinade you can whip together then or the night before and make these oven baked pork chops in your oven in under 30 minutes.

They are full of flavor but nothing over powering. The basic salt and pepper but with rosemary and balsamic vinegar. These 4 ingredient oven baked pork chops check off all the boxes and points of flavor on your tongue.

Let me show you how to make them.

How To Make 4 Ingredient Oven Baked Pork Chops

These are the only ingredients you need

Pork chops (bone-in or boneless)
Oil
Balsamic vinegar
Rosemary (fresh or dried)
Salt & black pepper

Quick tips before starting

If you know you’re going to make this recipe a day before I recommend marinating the pork chops. You can tell a difference on how much the marinade seasons the pork chops with time.
Bone-in or boneless don’t matter in this recipe, both work. But, the difference will be in thickness of the pork chops. Thick pork chops are going to need more time and should be cooked to a temperature* that’s safe to eat.
If using dried rosemary cut the measurements by half. For example, using only two tablespoons instead a fourth of a cup.

Making the oven baked pork chops

First, make the marinade for the pork chops. The marinade will season 1 pound of pork chops so if you have more double or triple where you need it.
In a measuring cup, pour out 1/4 cup of oil. Any oil will do but I typically use olive oil or avocado. Add in balsamic vinegar, rosemary, salt and pepper. Give it a good mix.
Now, add pork chops to a ziplock bag or a bowl that you can cover with a lid. Pour the marinade over the pork chops then toss them until everything is evenly coated. If you have time allow them to sit for a few hours or you can cook right then.
Place pork chops on a sheet pan and place in a preheated oven for 20-25 or until they reach the safe internal temp.
Next, remove them from the oven and serve.

How to store the leftovers

These oven baked pork chops keep very well in the refrigerator and you can freeze them for later. Store them in a plastic bag, airtight container or even wrap them in aluminum foil for the fridge. They’ll keep at least 4 days. For the freezer, be sure to make sure it’s a freezer safe container. I find vacuum sealing to be the best for long storage.

Variations or add-ons

You don’t have to stop at 4 ingredients. You can really continue to spice things up with these pork chops and make them even better. From my years cooking barbecue I want to add the type of pork can change the recipe as well. Look for duroc pork at your local farmers market and thank me later.

Garlic powder
Lemon juice
Slice onion and roast them with the pork chops while baking.
Add yukon potatoes while baking and turn it into a sheet pan dinner.

Frequently Asked Questions (FAQs)

Should I cover the pork chops when baking in the oven?

No, this recipe doesn’t need to be covered. These 4 ingredient oven baked pork chops cook really fast if you don’t get super thick ones.

How do you keep pork chops from drying out in the oven?

That should not be an issue but allow me to say this, some lean pork should be cooked hot and fast. When lean meats are cooking at a low temperature, as the internal temp climbs the meat is squeezing out moisture.

Two things to help this is bringing the meat to room temp before cooking and cooking at a high enough temperature. I wouldn’t recommend super thick pieces for this recipe, keep it thin and quick. Also, look for that ring of fat around the pork chops, it helps when the fat starts to render.

Do pork chops get more tender the longer you bake them?

No, pork chops were not made for long cooking, see question above. They do not have the fat the pork butt or shoulder does that helps keep the meat moist throughout the cook.

Is it better to bake pork chops at 350F or 400F?

Easily 400 degrees because it gets them done quickly before the lean portion can squeeze out the moisture. Think of pork chops like steak. You shouldn’t eat pork rare but the further well done a steak is the less moisture that it has. Pork chops are the same with less fat. According to the FDA* you can safely cook pork chops to an internal temp of 145F which is about medium to medium-well and to avoid dry pork chops I recommend that temp as well for the most tender meat.

What to serve with 4 ingredient oven baked pork chops

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