Baked Pork Sirloin Chops Recipe

These baked Pork Sirloin Chops are tender, juicy, and full of flavors, perfect for a quick weeknight meal!

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Remove the pork sirloin chops from the refrigerator 30 minutes ahead of time to approach room temperature.
Preheat the oven to 400°F (204°C) with the rack in the middle position. Lightly grease a rimmed baking sheet with vegetable oil or cooking spray and set aside.
Pat dry the pork sirloin chops with paper towels. Place them on a sheet pan in a single layer and rub with oil on all sides.
In a small bowl combine paprika, garlic powder, salt, and black pepper. Rub the seasoning mixture over all sides of each pork chop.
Cover the pork chops loosely with aluminum foil and bake for about 15 minutes depending on thickness (see note). Do not flip the chops while baking.
Check doneness by inserting an instant-read thermometer into the middle of the chop. Remove from the oven once the internal temperature reads 145°F (63°C).
Using kitchen tongs, transfer the pork chops to a cutting board or a plate. Tent will foil and rest undisturbed for 5-7 minutes before serving.

Pork Chops: When shopping, look for fresh, firm cuts that are at least 1-inch thick and pinkish-red in color with creamy fat marbling around the edges. Avoid meat with a grayish hue or that's becoming soft with spots on the fat.
Salt: This brings out the natural flavor and tenderizes the pork; however, you can reduce to 1 teaspoon if desired and add extra to taste when serving.
Baking Time: Plan on 7-8 minutes of baking time per half inch of thickness, which means 15 minutes for a 1-inch boneless chop. However, internal temperature is the best way to check doneness, since ovens and pork chops vary somewhat.
Doneness: The pork chops may be slightly pink after baking, and this is fine as long as the internal temperature reaches 145°F.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.