4-Ingredient Oven Baked Pork Chops

Square overhead shot of a sliced oven baked pork chop on a dinner plate with a side of rice.

4.91 from 20 votes

4-Ingredient Oven Baked Pork Chops

Juicy, tender baked pork chops in a sweet-savory marinade made with Italian dressing, brown sugar, and Dijon mustard. Just 4 ingredients and 5 minutes of prep for an easy weeknight dinner!

Course Dinner

Cuisine American

Keyword 4 ingredient oven baked pork chops, Baked Pork Chops, easy baked pork chops, easy pork chop recipes with few ingredients

Prep Time 5

Cook Time 20

Resting Time 5

Total Time 30

Servings people

Calories 213.7kcal

Author Blair Lonergan

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