Juicy, tender, and ready in 30 minutes, these baked pork chops are coated in a sweet-savory marinade made with just three pantry ingredients! With five minutes of prep, it’s the kind of weeknight dinner that feels almost too easy.
Other Easy Pork Chop Dinners:
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
Before You Get Started
A few small details make the difference between dry pork chops and tender, juicy ones.
- Use Thick-Cut Boneless Chops. About 1-inch thick, around 6 ounces each. Thinner or bone-in chops work with a cook-time adjustment.
- Pull the Chops at 145°F. An instant-read thermometer is the best way to nail juicy pork every time.
- The Dressing Matters: I use Ken’s Steak House Lite Northern Italian with Basil and Romano. Any good Italian dressing works, but the flavor definitely impacts the recipe.
Choosing the Right Pork Chops
This recipe is built around thick-cut boneless pork chops, about 1-inch thick and 6 ounces each. They hold up to the oven heat and stay juicy without much fuss.
Here’s how to handle the alternatives:
- Bone-in pork chops work well too. The bone slows the cooking slightly, so plan on adding 5-10 minutes and rely on the thermometer for doneness.
- Thinner chops (½-inch or so) will cook much faster. Start checking around 12-15 minutes to avoid overcooking, since they go from juicy to dry quickly.
- Pat them dry before seasoning. A dry surface helps the sauce cling and gives the chops a cleaner finish in the oven.
How to Make Baked Pork Chops
The recipe comes together in about 30 minutes from start to finish. Detailed instructions are in the recipe card below, but here’s a walkthrough so you know what to expect:
Step 1: Season the Pork Chops
Pat the pork chops dry with paper towels, then season both sides generously with salt and pepper. Place them in a greased baking dish in a single layer with a little space between each chop.
Drying the meat helps the sauce cling better and gives the chops a cleaner finish in the oven.
⇢ Extra Juicy Pork Chops: Try my garlic and rosemary pork chop brine for an hour before cooking. It’s an easy step that locks in moisture and flavor.
Step 2: Whisk the Marinade
In a measuring cup or small bowl, whisk together the Italian dressing, brown sugar, and Dijon mustard until smooth. The sauce should look glossy and the brown sugar should fully dissolve.
⇢ No need to pre-marinate. The chops soak up plenty of flavor in the oven. If you’d like to prep ahead, the chops can sit in the marinade in the fridge for up to 24 hours.
Step 3: Pour and Bake
Pour the sauce evenly over the pork chops, making sure each chop gets coated.
Bake uncovered at 400°F for 20-30 minutes, depending on thickness. Use an instant-read meat thermometer (like this one) and pull the chops at 145°F internal.
Step 4: Broil to Finish (Optional)
For a crispy, browned top, switch the oven to broil during the final 3-4 minutes (when the chops are around 135°F internal).
Keep a close eye on them under the broiler so they don’t burn. This step is optional but adds a nice caramelized finish.
Step 5: Rest, Then Serve
Loosely tent the pork with foil and let it rest for 5-10 minutes. This is where the juices redistribute through the meat, so don’t skip it.
Spoon the pan sauce over the chops just before serving, and finish with chopped fresh parsley, basil, or thyme if you’d like.
⇢ Don’t waste the pan sauce. Spoon it generously over rice, mashed potatoes, or egg noodles. A few readers have served the extra sauce as gravy over noodles the next night.
What to Serve With Baked Pork Chops
These pork chops are flexible enough to pair with just about any side. Rice, pasta, or mashed potatoes soak up the pan sauce beautifully, and a simple vegetable or salad rounds things out.
For a salad pairing, dress some greens in extra Italian dressing for a built-in flavor match.
Here are some of my favorites:
Storage and Reheating
⇢ Refrigerate. Store leftover pork chops and sauce in an airtight container in the fridge for 3-4 days.
⇢ Freeze. Leftovers keep well in the freezer for up to 3 months. You can also use this recipe as a make-ahead freezer meal: combine the raw pork chops and sauce in a large Ziploc freezer bag and freeze flat for up to 3 months. When ready to cook, thaw in the fridge overnight, transfer to a baking dish, and bake according to the recipe instructions.
⇢ Reheat. Place leftover pork chops and sauce in a baking dish, cover with foil, and warm in a 350°F oven for about 10 minutes, or until heated through. Individual portions can be reheated in the microwave for about 1 minute.
Frequently Asked Questions
Should you bake pork chops covered or uncovered?
Uncovered, for this recipe. Leaving the chops uncovered lets the sauce reduce slightly and the tops brown in the oven. Covering would trap steam and give you a softer, paler finish.
Why are my pork chops dry or tough?
The most common cause is overcooking. Pork chops cook fast, especially boneless ones, and even a few extra minutes in the oven can push them past juicy and into dry. Use an instant-read thermometer and pull them at 145°F internal.
Letting the meat rest for 5-10 minutes under foil before serving also helps the juices redistribute so they stay in the chop, not on the plate.
Can I use bone-in or thinner pork chops?
Yes to both, with cook-time adjustments. Bone-in chops typically need 5-10 extra minutes in the oven since the bone slows the cooking. Thinner chops (½-inch or so) will cook much faster, so start checking around 12-15 minutes. The thermometer is your best friend here.
Can I use this marinade on chicken?
Yes. This same sweet-savory marinade works beautifully on chicken breasts or thighs. Cook to an internal temperature of 165°F, and adjust the time based on the thickness of the chicken. A reader tried this and reported it was a hit, so it’s a good way to stretch one marinade across two proteins.
More Easy Pork Chop Dinners
- Pineapple Brown Sugar Glazed Baked Pork Chops
- Dutch Oven Pork Chops
- Southern Smothered Pork Chops
- French Onion Pork Chops
- Pork Chops and Rice
Really enjoyed this recipe – served with braised cabbage, onion & apple with caraway seeds, & mashed potatoes. All flavors really worked. Thanks!
– Susan
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 the pork chops dry with paper towels. Season both sides with salt and pepper, then place in the prepared baking dish.
- In a large measuring cup or bowl, whisk together the Italian dressing, brown sugar, and Dijon mustard until smooth.
- Pour the sauce evenly over the pork chops.
- Bake uncovered until the pork reaches an internal temperature of at least 145°F, about 20-30 minutes depending on thickness. Use an instant-read thermometer for the most accurate result. For a crispy top, transfer the dish to the broiler for the final 3-4 minutes (when the chops are about 135°F internal). Keep a close eye on the pork under the broiler so it doesn't burn.
- Loosely cover the pork with foil and rest for 5-10 minutes. Spoon some of the extra pan sauce over each chop just before serving. Garnish with fresh herbs if desired.
Notes
- Italian dressing: Ken’s Steak House Lite Northern Italian with Basil and Romano is the tested brand. Any quality Italian dressing will work, but the flavor profile will shape the dish.
- Less sweet finish: If you prefer a less sweet sauce, cut the brown sugar to ¼ cup. Several readers have reported great results with this adjustment.
- Bone-in or thinner chops: Bone-in chops typically need 5-10 extra minutes. Thinner chops (½-inch) should be checked starting around 12-15 minutes to avoid overcooking.
- Freezer meal: Combine raw pork chops and sauce in a large Ziploc freezer bag. Freeze flat for up to 3 months. Thaw in the fridge overnight, transfer to a baking dish, and bake as directed.
- Marinating time: No pre-marination needed. If you’d like to prep ahead, the chops can sit in the marinade in the fridge for up to 24 hours.
Nutrition
Originally published in September, 2018, this post was updated in June, 2026.
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.
Can I freeze the leftovers? Or will it alter the texture, etc?
Yes! Leftovers freeze well for up to 3 months.
To reheat, thaw in the fridge overnight. Then, 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.