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This single serving baked bone in pork chop is tender, juicy, and cooks in under 20 minutes. Made with a simple homemade seasoning and one thick cut pork chop, it is an easy oven recipe that delivers reliable, flavorful results every time.

Why You’ll Love This Recipe

• Single Serving: This baked bone in pork chop recipe is perfectly portioned for one.
• Small Batch Friendly: Ideal for a simple dinner for one, and easy to double if needed.
• Quick Oven Dinner: This oven baked pork chop comes together fast with minimal prep.
• Juicy and Tender: Using a thick bone in pork chop helps prevent overcooking and keeps the center tender.
• Simple Seasoning: A balanced spice blend creates a flavorful crust without complicated ingredients.

There is something so satisfying about slicing into a perfectly baked pork chop and seeing that tender, juicy center. I make this when I want a hearty, dependable dinner that feels complete without much effort.

The butter melts over the top as it rests, and that first bite is full of flavor with a lightly seasoned crust and a moist interior. It is simple food done well, and that is exactly why I keep coming back to it.

If you’re looking for more single serving pork recipes, try our air fryer pork chop, baked boneless pork chop, and single serving smothered pork chop recipes.

Ingredients

If you have any ingredients leftover from this juicy baked pork chop recipe, check out our Leftover Ingredients Recipe Finder.

• Bone In Pork Chop: Use one thick cut bone in pork chop, about 1 inch thick. Thicker chops stay juicier in the oven and are less likely to overcook. If using a thinner chop, reduce the bake time. For a thicker chop, bake for a few extra minutes.
• Olive Oil: Helps the seasoning adhere and promotes browning during baking.
• Seasonings: Paprika, garlic powder, kosher salt, and black pepper create a simple homemade pork chop seasoning that adds flavor and helps form a lightly browned crust as the pork chop bakes.
• Brown Sugar: Balances the savory spices with subtle sweetness and helps create a lightly caramelized crust on the outside of the pork chop.
• Butter: A small pat added after baking melts over the hot pork chop and adds richness as it rests.

Recipe Variations

This baked bone in pork chop is easy to customize. Try one of these variations:

• Garlic Herb: Add a pinch of dried thyme and rosemary to the seasoning blend for a classic herb flavor.
• Spicy: Add a pinch of cayenne pepper or chili powder for extra heat.
• Creole Style: Use ½ to ¾ teaspoon of our homemade Creole Seasoning in place of the salt, pepper, and spice blend for bold, Southern flavor.

How To Bake A Bone In Pork Chop

These photos and instructions show how to make this recipe. For ingredient amounts and full details, see the recipe box below.

1. Preheat the Oven: Preheat oven to 425°F (220°C). Line a small baking sheet with parchment paper.
2. Mix the Seasoning: In a small bowl, stir together paprika, garlic powder, brown sugar, salt, and pepper.
3. Prepare the Pork Chop: Pat the pork chop dry with paper towels. Rub olive oil over both sides. Coat evenly with the seasoning mixture. Place the pork chop on the prepared baking sheet.

4. Bake: Bake for 18 to 20 minutes, or until the internal temperature reaches 145°F. The exterior should be lightly browned.
5. Rest: Remove from the oven and top with butter. Let rest for 5 minutes before serving.

Expert Tips

• Use a Meat Thermometer: Remove the pork chop at 145°F for the best texture.
• Choose a Thick Cut: Thicker chops stay juicier and are less likely to overcook.
• Pat the Pork Dry: Removing surface moisture helps the seasoning adhere better.
• Start Checking Early: Ovens vary, so begin checking for doneness at 18 minutes.
• Bake at High Heat: Baking at 425°F helps create a lightly browned crust while keeping the inside tender.

Frequently Asked Questions

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

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