Oven Baked Pork Chops with Apricot Glaze are the perfect week night sheet pan dinner. They’re quick, easy, and take almost no time to prep and get into the oven, ready in under 30 minutes!
Pork chops are a commodity in this kitchen, and if you’re loving these oven baked pork chops, you’ll also love my Baked Apple Stuffed Pork Chops, Instant Pot Pork Chops, and Slow Cooker Pork Chops & Potatoes!
Oven Baked Pork Chops With Apricot Glaze
Oven Baked Pork Chops with Apricot Glaze is one of my all-time favorite weeknight dinner recipes. It’s juicy baked pork chops sprinkled with my famous homemade fajita seasoning, then smothered with a spicy apricot glaze, for that savory-sweet experience that takes dinnertime over the top! Plus, they’re insanely easy to make, with only 1 sheet pan and barely any cleanup.
Do you cover pork chops when baking?
I don’t cover oven baked pork chops when baking, unless they’re exceptionally thick or stuffed and I’m trying to get the middle to come to temperature before the outside burns. In this case, I used pork chops that were boneless and on the slightly thicker side, but they turned out perfect without covering.
How long do thin pork chops take to bake?
If your boneless pork chops are thinner than 1″ thick, make this recipe but check the internal temperature at about the half-way point to see how close they are to done. Or start at about 5-7 minutes per 1/2″ thickness of your chop. Thinner chops generally take less time, and if your chops have a bone they may take more time.
Also consider if you’re making side dishes, like potatoes. For thick chops, I start everything at about the same time, but for thinner chops I might start the side dishes about a half hour before the chops go in the oven (depending on the side dish).
What temperature should pork chops be cooked to?
According to pork.org, pork chops should be cooked to an internal temperature of 145F for food safety. This means the reading on the thermometer should be taken from the centermost part of the chop, to make sure it’s cooked all the way through!
Tips for making breaded pork chops in the oven!
- If you notice that your pork chops have started burning on the outside before they’re reached an internal temperature of 145F (for food safety), you can cover the dish with tinfoil. Use oven mitts, it’s hot! This usually happens if your oven is cooking too hot, so I also recommend lowering the temperature by 30-50 degrees.
- I like to line my baking sheet with tinfoil sprayed with some cooking oil, which makes cleanup 100x’s easier later on! You can also try parchment paper, but tinfoil folds up on the sides and catches the juices better.
- I like to keep some extra sauce in a jar in the refrigerator, to enjoy with leftovers later! You can also use it on meatloaf, bacon, or chicken!
- Try this recipe using my Dry Pork Rub instead of fajita seasoning, then also add the apricot glaze for a sweet and spicy flavor!
- I like to make these with potatoes on the side, but you can also try making a foil packet of carrots, green beans, asparagus, or broccoli on the side! Just create a foil pouch, add the veggies, drizzle with a tablespoon of olive oil and sprinkle with salt and pepper. Tent the foil around the veggies, and add to the sheet pan with the chops. They should finish around the same time as the meat.
- Try searing the pork on all sides in a hot skillet with some melted butter before adding to the sheet pan. This will cut down on your cooking time, and also help the chops lock in some of their natural juices while they bake! This step isn’t mandatory if you’re in a rush, or don’t care for searing, but it’s definitely a flavor booster!
Why do pork chops come out tough?
If your chops are tough, it’s because they were cooked for too long. Try cutting the time down by 5-10 minutes next time, or using a thicker cut of chop. You can also check your oven temperature with an oven-safe thermometer, to make sure it’s cooking at what you set it for (this is a really common problem).
How can you tell if pork chops are done?
Your chops should look golden brown on the outside, and measure at 145F on the inside. I like to add extra glaze as soon as they come out of the oven, too!
How long can pork chops stay in the fridge?
Leftover pork chops will last for about 3-4 days in the refrigerator, tightly sealed. Keep in mind that when you microwave them, they will cook further and might dry out a bit. Personally, I’ll eat leftovers myself, but if I’m serving oven baked pork chops for dinner, I’ll make them at that time instead of ahead.
What to Make With Oven Baked Pork Chops
- Garlic Parmesan Roasted Broccoli
- Instant Pot Corn on the Cob
- Easy Sweet Potato Casserole
- Creamy Garlic Parmesan Mashed Potatoes
- Marinated Sliced Grilled Potatoes
- Roasted Rosemary & Thyme Red Potatoes
Oven Baked Pork Chops with Apricot Glaze are the perfect week night sheet pan dinner. They're quick, easy, and take almost no time to prep and get into the oven, ready in under 30 minutes!
- 4 boneless pork loin chops 1-inch thick, trimmed of fat
- 2 tbsp fresh chives chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp fajita seasoning
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 4 tbsp apricot preserves
- 1 tsp dijon mustard
- 1/2 tsp fajita seasoning
Preheat oven to 450F. Line a baking sheet with tinfoil and spray with cooking oil.
Place chops on the baking sheet, leaving room between each one. Drizzle with olive oil, then sprinkle with fajita seasoning, salt, and pepper evenly, flipping them over to get olive oil and seasoning on both sides.
Bake pork chops for 20-25 minutes, or until they reach an internal temperature of 145F. While they're baking, whisk together apricot preserves, dijon mustard, and fajita seasoning, and set aside.
Take chops out of the oven once they're done and spoon preserves over the top, sprinkle with chives, then serve.
If you notice that your pork chops have started burning on the outside before they're reached an internal temperature of 145F (for food safety), you can cover the dish with tinfoil. Use oven mitts, it's hot! This usually happens if your oven is cooking too hot, so I also recommend lowering the temperature by 30-50 degrees.