A stellar dish featuring oven-baked pork chops made with only four ingredients and in less than 40 minutes. The meat is tender, juicy, and cooked perfectly every time.
Pat dry the pork chops and season with salt and pepper.
In a small bowl, whisk the olive oil, soy sauce, and Italian seasonings.
In a ziplock bag, add the pork chops and marinade and squeeze several times. Let the pork rest for 10 minutes.
Transfer the pork onto a lined baking tray. Bake the pork for 17-20 minutes, flipping halfway through.
Let the pork rest for 5 minutes before serving.
Notes
TO STORE: Store leftover pork chops in an airtight container in the fridge for 3 to 4 days.TO FREEZE: You can freeze roasted pork chops for up to 4 months. I recommend removing the bones from the pork chops before freezing them, as they can become quite dense. TO REHEAT: While you can microwave the chops, I prefer reheating them in the oven. Be sure to cover the pork chops with aluminum foil when doing so.