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Baked Pork Chops - Succulent thyme baked pork chops in a buttery lemon sauce served on tender Autumn vegetables - this is a deliciously satisfying dinner.

Baked Pork Chops with Butter Sauce

Succulent thyme baked pork chops in a buttery lemon sauce served on tender Autumn vegetables - this is a deliciously satisfying dinner.
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Course: Main Course
Keyword: Baked Pork Chops, easy baked pork chops, how long to cook pork chops in oven, oven baked bone-in pork chops, succulent pork chops in oven
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • Baking tray
  • Microwave
  • Lidded deep frying pan
  • Stovetop
  • Small saucepan

Ingredients

  • 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

Instructions

  • 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
    Line a baking tray with baking paper and remove pork chops from the fridge.
  • 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
    Place sliced potatoes into a microwave safe bowl and cover with water.
  • 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
    Prep carrot, green onion, sugar snap peas and 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
    Place pork chops on the baking tray, drizzle over olive oil and sprinkle thyme and 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.
    Sear pork in a hot frying pan until golden.
  • 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
    Fry carrot and potato with butter. Add peas and onions to cook.
  • 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
    Juice lemon into a saucepan, add salt, then reduce over medium heat.
  • 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
    Remove lemon juice from heat and then stir in 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
    Baked Pork Chops - Serve veggie on a plate, top with pork and juices, and pour oven lemon butter sauce. Sprinkle over thyme and season to taste.

Nutrition

Calories: 929kcal | Carbohydrates: 47g | Protein: 37g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 871mg | Potassium: 1513mg | Fiber: 10g | Sugar: 9g | Vitamin A: 10109IU | Vitamin C: 78mg | Calcium: 100mg | Iron: 5mg