Succulent thyme baked pork chops in a buttery lemon sauce served on tender Autumn vegetables - this is a deliciously satisfying, French-inspired dinner.
Succulent baked pork chops
Baking pork chops in the oven can be tricky, but this recipe will have you serving up perfectly cooked and tender pork chops time after time.
The trick is to sear, then place in the oven. You only need to sear for 1-2 minutes each side, then in a medium oven for 10 minutes (a little more or less depending on chop thickness).
Baked Pork Chops with the most tender vegetables
There is a way to cook vegetables, and there is a way to cook vegetables, and this way, is the way to do it. Gently bathed in butter, then softly steamed until perfectly tender and juicy. You won't go back to cooking them any other way after this recipe.
Top tip - to cover or not to cover your pork chops?
No, you do not need to cover your pork chops in the oven, especially not in this recipe. Because we sear them for a minute or two each side first they will be nice and golden on the outside, and you only need 10 minutes (+/- 1-2 mins if thicker or thinner than 2 cm) in order to cook them, so there is little risk they will dry out in the oven.
- Alternative proteins - Option to use lamb chops instead, and don’t cook in the oven.
- Vegetarian - Swap pork for baked portobello mushrooms.
- Dairy Free - Use nuttelex in place of butter.
- Gluten Free - This recipe is gluten free.
- Skip the thyme on the pork and the vegetables.
- Serve slices of pork with some plain cooked vegetables.
You will need an oven, a baking tray, a microwave, a lidded deep frying pan, a stovetop, a small saucepan.
More Pork Recipes
Baked Pork Chops with Butter Sauce
- Baking tray
- Lidded deep frying pan
- Small saucepan
- 4 pork loin chops
- 600 g baby potatoes
- 3 carrot
- ½ bunch green onion
- 150 g sugar snap peas
- 1 clove garlic
- 2 tablespoon olive oil
- 1 teaspoon dried thyme 1.5 teaspoon total for the recipe
- ¼ teaspoon salt and pepper ½ teaspoon total for the recipe
- 40 g butter salted
- ¼ cup water
- 1.5 cups frozen peas
- ¼ teaspoon salt and pepper
- 1 lemon
- ¼ teaspoon salt
- 40 g butter salted
- ¼ teaspoon dried thyme
- 1 pinch salt and pepper
- Preheat your oven to 180 C (350 F) and line a baking tray with baking paper. Remove pork chops from the fridge to bring to room temperature.4 pork loin chops
- Rinse and slice potatoes into quarters, removing imperfections. Place in a microwave safe bowl, cover with water and microwave for 7 minutes, then drain.600 g baby potatoes
- Peel and slice carrot into half cm slices on the diagonal. Trim and chop green onion on a 1 cm diagonal. Trim sugar snap peas. Peel and cut garlic in half.3 carrot, ½ bunch green onion, 150 g sugar snap peas, 1 clove garlic
- Place pork chops on the baking tray, drizzle over olive oil and sprinkle thyme and salt and pepper. Turn to coat the other side.4 pork loin chops, 2 tablespoon olive oil, 1 teaspoon dried thyme, ¼ teaspoon salt and pepper
- Heat a deep lidded frying pan on high and sear pork for 1-2 minutes each side until golden. Place on the baking tray and in the oven for 10-12 mins, then remove to rest. If the chops are thin, reduce the cooking time to 8 mins.
- Heat butter in the same frying pan over medium. Gently fry garlic, carrot and potato for 2-3 mins, stirring to coat. Add water, cover with the lid, and cook for 5 mins. Add peas and onions, season and cook for 5 mins.600 g baby potatoes, 3 carrot, ½ bunch green onion, 150 g sugar snap peas, 40 g butter, ¼ cup water, 1.5 cups frozen peas, ¼ teaspoon salt and pepper
- Meanwhile, juice lemon into a small saucepan, add salt, then reduce over medium heat until you have 1 tablespoon of lemon juice concentrate. While you are doing this, cube butter.1 lemon, ¼ teaspoon salt, 40 g butter
- Remove lemon juice from heat and then stir in butter, a cube at a time. By taking it off the heat the butter will be the right temperature to create a creamy sauce.40 g butter
- Use a slotted spoon or tongs to serve veggies. For kids, slice pork and serve alongside vegetables.For adults, top with pork, (include pan juices), and pour over lemon butter sauce. Sprinkle over thyme and season to taste.¼ teaspoon dried thyme, 1 pinch salt and pepper