Easy pork chop recipes with few ingredients are always weeknight winners! Here, you only need 4 ingredients and about 5 minutes to prepare flavorful, juicy, and tender baked pork chops!
This was so amazing. Easy and delicious. Even my 4 year old devoured it. He kept saying, “Mommy, you’re the best cook in the whole world!” Thank you for sharing, Blair.
– Jennifer
A Few Tips Before You Get Started
- This is a great freezer meal! Just place the raw pork chops in a large plastic freezer bag, pour the sauce into the bag, and freeze until ready to bake. Thaw in the refrigerator overnight, transfer the pork and sauce to a baking dish, and cook according to the recipe instructions.
- Cooking Just for Two? Cut the ingredients in half (using just 2 pork chops and half of the sauce), and bake the pork in an 8-inch square dish. The rest of the cooking instructions remain the same.
- I use Ken’s Steak House Lite Northern Italian with Basil and Romano dressing for this recipe. You can sub with your favorite homemade or store-bought Italian dressing.
- This recipe is tested with thick-cut boneless pork chops. If you are using bone-in pork chops or thinner pork chops, you’ll need to adjust the cooking time. Use an instant-read meat thermometer to know when your chops are perfectly done.
Directions
When it comes to getting dinner on the table on busy weeknights, it’s tough to beat easy pork chop recipes with few ingredients! This one fits the bill, since it only requires 4 ingredients and about 5 minutes of prep. You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Season thick-cut boneless pork chops with salt and pepper.
- Arrange the chops in a greased baking dish.
- Whisk together the salad dressing, brown sugar, and Dijon mustard to form the most delicious sweet-and-savory sauce. This marinade would also be perfect for grilled pork chops or chicken!
- Pour the dressing mixture over the pork.
- Bake uncovered at 400°F for about 20 minutes. The total cooking time will ultimately depend on the thickness of your meat, so I like to use a meat thermometer (like this one) to make sure that the pork is cooked perfectly.
- During the final 3-4 minutes of baking time (when the pork is about 135°F and almost finished), I like to transfer the dish to the broiler. Broil on HIGH for a few minutes to get that crispy finish on the top of your pork. The chops will be nicely browned, but will stay tender and juicy on the inside!
- Garnish with chopped fresh parsley, basil, or thyme for a colorful and flavorful finishing touch.
Serving Suggestions
These easy baked pork chops pair nicely with rice, pasta, Aunt Bee’s 3-ingredient biscuits, Jiffy cornbread with creamed corn, Crockpot mac and cheese, potato pancakes, or a loaf of crusty no-knead Dutch oven bread. For veggies, try a crisp green salad dressed in extra Italian dressing, Southern-style green beans, roasted asparagus, this stewed tomatoes recipe, brown sugar glazed carrots, spinach casserole, roasted broccoli, a green bean casserole with frozen green beans, roasted Brussels sprouts with bacon, or braised cabbage with apples and bacon.
Preparation and Storage Tips
- Make-Ahead Freezer Meal: combine the pork chops and sauce in a large Ziploc freezer bag. Store in the freezer for up to 3 months. When ready to bake, thaw the chops in the refrigerator overnight and then follow the recipe instructions.
- How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
- How to Reheat: Place the leftover pork chops and sauce in a baking dish. Cover with foil and warm in a 350°F oven until heated through, about 10 minutes. You can also reheat individual portions in the microwave for about 1 minute.
Really enjoyed this recipe – served with braised cabbage, onion & apple with caraway seeds, & mashed potatoes. All flavors really worked. Thanks!
– Susan
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Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
4-Ingredient Oven Baked Pork Chops
Ingredients
- 4 thick-cut boneless pork chops (about 1-inch thick and 6 ounces each)
- 1 cup Italian salad dressing (I use Ken’s Steak House Lite Northern Italian with Basil and Romano)
- ½ cup packed light brown sugar
- ½ cup Dijon mustard
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley or other herbs
Instructions
- Preheat oven to 400°F. Spray a large baking dish with nonstick cooking spray; set aside. Pat pork chops dry with a paper towel. Season the pork on both sides with salt and pepper. Place pork chops in prepared baking dish.
- In a large measuring cup or bowl, whisk together salad dressing, brown sugar, and Dijon mustard.
- Pour the sauce over the pork chops.
- Bake uncovered until the pork is slightly pink inside, reaching an internal temperature of at least 145°F – about 20 minutes (use a meat thermometer to make it really easy!). I like to put the pork under the broiler for the final 3-4 minutes so that it gets a bit crispy on the top, but that step is totally optional. Keep a close eye on the pork when it's under the broiler so that it doesn't burn.
- Loosely cover the pork with foil and allow it to rest for at least 5-10 minutes. Spoon some of the extra pan sauce over the pork just before serving. Garnish with fresh parsley or other herbs if desired.
Notes
Nutrition
This recipe was originally published in September, 2018. It was updated in October, 2024.
I made this for dinner last night and my husband kept saying how much he liked it. It really is surprising delicious. Seemed like a lot of dijon mustard but it all blended together so nicely. I have a lot of sauce left so tonight the sauce will be served over egg noodles. Fast, easy, delicious….every cook’s dream.
That’s so good to hear, Joan! I’m glad that your husband approved, too. Thank you for taking the time to come back here and leave me a note!
can i make this with chicken breasts?
Hi, Trisha! Yes, it should work with chicken breasts. Depending on the size and thickness of your chicken, you might need to adjust the cooking time. The chicken needs to reach an internal temperature of 165 degrees F. 🙂
`I made it with the chicken breast and it was delicious. I loved the sauce on the mashed potatoes. This is going into my recipe file.
Oh, good! Thanks for letting me know, Trisha!
My entire family loved this recipe and told me to only make oorkchops this way from now on! Excellent dish! Thank you so much!!
Thank you so much, Beth! We’re so glad it was such a hit!
Same story as a previous commenter, trying to figure out what to do with some pork chops. Never cooked them before. This worked out great, very simple to follow. I took about 10 min to prep, since I’m not that quick in the kitchen. Served with brown rice. The pork chop sauce was great as gravy for the rice. Thank you!
Wonderful! I’m so glad that your introduction to pork chops was a success. Sounds like a great meal, Joanne!
How long do you marinate the pork chops for?
Hi, Marianne! It’s totally up to you. If you’re in a hurry, you don’t need to leave them in the marinade at all before baking. They’ll soak up plenty of flavor while they’re in the oven. If you’ve got extra time and you’d like to prep ahead, feel free to marinate them in the fridge for up to 24 hours. Hope you enjoy the meal!
Tried this tonight. LOVE how easy it is!! That being said, the sauce was too sweet for me, and there was just so much of it. Next time I’ll cut the ingredients in half, and reduce the brown sugar by more than half.
Thank you for the feedback, Jenni! We’d love to know what you think if you try it again with your adjustments.
This combination was delicious and a hit with everyone! I would not have thought to put this combination together myself, but it was so good. I didn’t have the Ken’s dressing and didn’t want to buy anything else. I mixed up Italian dressing with a packet from Aldi and also added a little Kraft Zestly Italian that I had on hand. It turned out very well. I’ll definitely be making this again.
Yay! So glad that you made it work with what you had on hand. Thanks for taking the time to leave a note, Ainsley!
I added mushrooms to my sauce mix and a dab of hone my husband enjoyed this so much. we ate it with cornbread stuffing and boiled potatoes and fresh green beans was a quick and delicious meal.
Thank you for the feedback, Tonia! We’re so glad you enjoyed the recipe.
My husband and I really enjoyed this recipe. I cut the ingredients to 3/4, as my chops were a bit smaller than 6 oz each. It is very flavorful, super easy, economical, and low calorie. What could be better!?!
Wonderful. Thanks for your kind note, Jan!
I have made this dish many times. It tastes so good, yet has few ingredients. Thank you for putting together a delicious meal.
Thank you for such kind words, Diane! We’re so glad you enjoy the recipe.