Rating: 3.56 stars
48 Ratings
  • 5 star values: 13
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 6

An easy and moist recipe for delicious pork loin chops.

Recipe Summary test

prep:
10 mins
cook:
1 hr 20 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place meat roasting rack in shallow baking dish or roasting pan. Place chops on rack. Salt and pepper to taste. Cover chops with onion slices. Pour water in bottom of pan, be sure it is not high enough to touch the chops. Cover with foil or tight lid and roast for one hour.

  • Cut into one chop to check for doneness. When chops are done all the way through, remove foil or lid and return to oven for 15 to 20 minutes to brown slightly. Watch carefully during browning.

Nutrition Facts

131 calories; protein 14.2g; carbohydrates 3.8g; fat 6.3g; cholesterol 36.9mg; sodium 21.8mg. Full Nutrition
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Reviews (50)

Most helpful positive review

Rating: 5 stars
01/28/2004
We loved this quick & easy recipe. The second time I made this dish I seasoned chops with garlic salt in the morning which gave it more flavor. Read More
(132)

Most helpful critical review

Rating: 3 stars
12/21/2009
I have found that one should most always brine your pork. Standard is 1 cup uniodized salt per gallon of water. Cut the salt by adding sugar and swapping all or part of the water with apple jiuse. Goodbye dry chops! Read More
(12)
48 Ratings
  • 5 star values: 13
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 6
Rating: 5 stars
01/27/2004
We loved this quick & easy recipe. The second time I made this dish I seasoned chops with garlic salt in the morning which gave it more flavor. Read More
(132)
Rating: 4 stars
01/27/2004
Instead of water I used beer and worcestershire sauce for added vest. It turned out great! Use your favorite spices to add a little zing to it! Read More
(79)
Rating: 5 stars
10/30/2005
I've never been a fan of pork because I always find it dry. However these chops turned out very moist! I did marinade them over-night with A-1's Herb and Garlic marinade for more flavor. Then I made the Blue Cheese gravy from this sites recipe "Pork Chops with Blue Cheese Gravy" and served over the top. To complete the meal I served chicken flavored rice and steamed broccoli (which was also good with the gravy). We'll definately use this dish for company. Read More
(69)
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Rating: 4 stars
12/11/2003
I used 1" thick pork chops and baked them under the foil for about 1 1/2 hours then another 30 minutes uncovered to brown them. They turned out very moist and delicious. This is the first time I've ever made thick pork chops that weren't dry. I gave the recipe 4 stars however because the taste is a bit bland. I will use this method for baking pork chops from now on but plan to add more seasonings next time. My husband loved them just the way they were but I'd prefer a little more flavor. Read More
(52)
Rating: 4 stars
02/11/2007
I ha dbeen looking for a reciepe tah t would make thick pork chops tender and this is the one. It's does need some taste to it though. I put some garlic salt with pepper on them and then put Dijon mustard all over them. They came out quite tasty. I'm cooking them again tonight. Read More
(25)
Rating: 4 stars
11/24/2003
You do have to add some of your favorite spices to tinker it to your liking. As it stood for us...we needed more flavor. It is a great recipe but just make it your own. Read More
(23)
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Rating: 4 stars
08/27/2007
This was easy; great for a weeknight/after work and school meal. I marinaded the pork the night before and added hot sauce to the water to give the dish some extra flavor. Pork came out nice and tender. Very good. Read More
(16)
Rating: 4 stars
04/16/2010
I found this recipe ideal for working person. I noted comments about them being dry so found a marinade: allrecipes.com Grilled Pork Tenderloin with Balsamic Vinegar. I put all that stuff in a plastic bag in the morning and went off to work. Instead of water in the bottom of the pan I used the marinade. Because the balsamic vinegar is so dark there really is no need to take the foil off to brown the pork chops. I think that will keep them more moist. I will make this again. Read More
(14)
Rating: 3 stars
12/21/2009
I have found that one should most always brine your pork. Standard is 1 cup uniodized salt per gallon of water. Cut the salt by adding sugar and swapping all or part of the water with apple jiuse. Goodbye dry chops! Read More
(12)