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.
On the menu plan! I have been wondering what to do with a bottle of Italian dressing left over from a cooking project. We usually just use olive oil for salads, and I couldn’t bring myself to get rid of the bottle. I am glad I kept it, can’t wait to make this for dinner!
Great! I’m so glad that you’ll get to try it!
Hi Blair! It’s David again from the Bronx. This was so delicious. Your timing is so on point. It literally took me 25 minutes from start to eating. And it was so delicious. I even made additional for my daughter and son in law. I think they will be looking at some of your recipes as well. Thanks again!
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.
Yay! That’s the highest praise when a child loves a meal! Thanks so much for letting me know! 🙂
Blair, thank you so much for this site! I have used about 10 of your recipes and they have all been easy and great! I get home very late from work and need a quick easy meal, your site has been my savior!
That’s awesome, Denise! Thanks so much for letting me know! xoxo
Smells amazing! Mine have been in the oven for almost 30 minutes, however, as they aren’t hitting the 145-degree temperature. I’ll plan better next time I make them. Very excited to try them.
I hope you enjoy them, Jackie!
Easy and delish! I confess that I didn’t believe they would be done in 20 minutes, and overcooked them a bit – my own fault! This will be my go-to when I don’t feel like breading my chops. My son who doesn’t like pork chops actually ate some, and proceeded to pour the sauce all over everything else on his plate. Thanks for a great recipe!
Hi, Carol! I’m so glad that even your son approved! 🙂 I agree with him — the sauce is great!
This was so delicious I will definitely make it again
Awesome! We love it, too! I made the dinner again this week, and my son helped himself to 3 servings of pork! 🙂
Thanks for having a “jump to recipe” option. Three similar photos of the chops in the baking dish and three more of the chops on a plate with salad and rice! Why do this? One of each is plenty! I find it annoying to have to keep scrolling when all I really want is to get to the actual recipe.
I made this tonight. I did a variation though, used the Newman’s Own low fat seasame ginger dressing instead of Italian. It came out great! I served it over basmati rice and added steamed carrots and snap peas for an Asian flair. It was a bit sweeter than I’d normally make, so if I make it again I’d cut the brown sugar to 1/2 or use agave instead. Easy meal that came together quickly and the pork chops we’re perfectly juicy at 20 mins.
Thanks, Angela! Yes, that sesame ginger dressing is sweet (as I recall), so you probably didn’t need as much brown sugar. Glad you liked it, though! 🙂
I had four thick cut pork chops in the freezer that I wanted us to have but I had no idea what to do with them. My husband offered to grill them so I thought that sounded good. But then, around time to start dinner, a storm hit so grilling was out. So I Googled recipes and found yours and I have to say we loved it! We didn’t have the dressing or the mustard so my husband ran to the store and got them. I will be sharing your delicious and easy recipe with family and friends and it will be our go to recipe. Thank you!
Thanks, Denise! I’m so glad that you enjoyed the pork chops! It’s tough to compete with grilled pork chops, but sometimes the oven is just way more convenient — and that’s when this recipe comes in handy! 🙂
And I would never have thought to put those three ingredients together! I don’t know who you thought of those but they were a perfect combo of flavors.
Oops, that should be how, not who…
Thanks, Denise! Sometimes I’m forced to get creative with pantry staples when I’m avoiding an extra grocery run! 🙂
I’ve been looking for something to do with my chops other than grill or fry them. This sounded really good so I thought I’d try it. I did have to bake them longer than the 20 minutes though, and then put them under the broiler.!i made saffron rice with broccoli as a side dish.
Really enjoyed this recipe. – served with braised cabbage , onion & apple with caraway seeds & mashed potatoes. All flavors really worked. Thanks!
These were great!!! So flavorful and tender! My 3 year old gobbled his up so fast and asked for more. ???? Thanks for a great recipe!
Awesome! I love to hear that. Thanks, Andrea! 🙂
These were great!!! So flavorful and tender! My 3 year old gobbled his up so fast and asked for more. ???? Thanks for a great recipe!
Fast, easy, and juicy pork chops! This is my favorite pork chop recipe yet!
Yay!! Thanks, Brandy!
This looks really very good and I look forward to making these pork chops. But I think there a mistake in the nutrition facts. There are 127 carbs in the recipe as written. That is far more than indicated in the nutrition facts. Even if one only put two teaspoons of sauce on the chops when serving the chops would have absorbed some of the sauce. As written each chop would have about 27 carbs.
I would give this more than five stars as I could! I used Olive garden dressing. Because it is so flavorful I only used less and added olive oil for the rest. I didn’t have enough Dijon so I made up the difference with regular mustard. I just thought that this combination couldn’t possibly be good! but it’s a flavor I am addicted to now. The perfect slightly sweet but savory sauce. Hubby ate 2 chops and that’s saying alot! I used thinner bone in chops and baked for 17 minutes. I made your basil roasted green beans too. This was a great meal with no leftovers! There is plenty of sauce in the baking dish and I am dreaming of ways to use it up!
Thanks, Michelle! I’m so glad that your husband approved, too! 🙂 Thanks for taking the time to leave me a note.
My fiance and I were pleasantly surprised by how much we liked this recipe! It is definitely a “do it again”!
Awesome! Thanks for taking the time to come back here and let me know. So glad that you liked it, Missy!
Delicious! So, I thought I had all the ingredients, but alas I was wrong. I didn’t have Dijon, so i mixed stonegeound mustard with mayonnaise. I also didn’t have Italian, so i mixed balsamic vinegarente with an oil and vinegar blend ( both Newman’s Own. It came out fantastic! I can’t wait to try with the actual ingredients. Putting this in our rotation.
Hi, Kimberly! I’m so glad that it worked with the ingredients that you had on hand. Thank you!
I’ve made this at least 3 times already. Delicious. A very tasty dish and is now my go-to for pork chops. Made it just as the recipe calls for.
That’s awesome, Patricia! Thank you! 🙂
I tried this recipe last night and it was sooooo good. Will definitely be making again. Thanks for the recipe.
Thank you, Shauna!