Baked Pork Chop For One

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same, friend, same. We’ve all been there: the fridge is looking a bit sad, your energy levels are debating if getting off the couch is truly necessary, but your stomach is definitely demanding something more exciting than cereal. Good news! Today, we’re whipping up a single, glorious baked pork chop. It’s for YOU. No sharing required. Celebrate your solo culinary adventure!

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just a recipe; it’s a life hack. Why is it so awesome? First, it’s pretty much **idiot-proof**. Even I, Queen of “Oops, I forgot an ingredient,” can pull this off without setting off the smoke detector. Second, it’s specifically designed for one person, meaning no awkward leftovers you forget about until they become a science experiment. Third, it’s fast, minimal cleanup, and delivers maximum flavor. You get all the “I cooked a real meal!” satisfaction with none of the “I just spent three hours slaving over a hot stove” exhaustion. Talk about a win-win, right?

Ingredients You’ll Need

• 1 pork chop: Go for a boneless one if you’re feeling lazy; bone-in for extra flavor (and a fancy presentation, if you’re into that).
• 1/2 – 1 tablespoon olive oil: Or whatever neutral oil you have lurking in your pantry. It’s for that golden glow!
• 1/4 teaspoon garlic powder: Because everything is better with garlic. Don’t fight me on this.
• 1/4 teaspoon paprika: For a little color and a hint of smoky sweetness.
• Pinch of dried thyme or rosemary: Optional, but totally elevates your chop from “meh” to “Mmm-hmm!”
• Salt and black pepper: To taste, but don’t be shy! Seasoning is key to happiness.

Step-by-Step Instructions

1. Preheat Your Oven (and Your Attitude): Crank that oven up to 400°F (200°C). This is crucial, don’t skip it. While it’s heating, maybe put on some tunes or do a little happy dance. Good vibes make good food.
2. Pat It Dry: Take your glorious pork chop and pat it super dry with a paper towel. This helps get that lovely crust. Nobody likes a soggy chop, am I right?
3. Oil and Season: Drizzle your chop with the olive oil, then sprinkle generously with garlic powder, paprika, herbs (if using), salt, and pepper. Use your fingers to rub it all in, giving that chop a nice massage. Don’t be afraid to get hands-on!
4. Sear for Sizzle (Optional, but Recommended!): Heat a oven-safe skillet (like cast iron) over medium-high heat with a tiny bit more oil. Once shimmering, sear the pork chop for 2-3 minutes per side until it’s golden brown and crispy. This step locks in flavor!
5. Bake to Perfection: If you seared it, pop that skillet straight into the preheated oven. If you skipped searing (no judgment!), place your seasoned chop on a small baking sheet. Bake for 8-15 minutes, depending on the thickness of your chop.
6. Check for Doneness: The internal temperature should hit 145°F (63°C). A meat thermometer is your best friend here. If you don’t have one, cut into the thickest part; it should be just barely pink in the middle.
7. Rest, You Deserve It (and So Does Your Chop): Take the chop out of the oven and let it rest on a cutting board or plate for 5 minutes. This lets the juices redistribute, ensuring a tender, juicy bite. Don’t skip this, seriously.
8. Serve and Devour: Slice it up or just go for it whole. You cooked it, you earned it!

Common Mistakes to Avoid

• Forgetting to Preheat the Oven: Rookie mistake! Your chop won’t cook evenly, and you’ll end up with a sad, dry piece of meat. Don’t do it.
• Not Drying the Chop: A wet chop steams instead of sears. We want a beautiful crust, not a rubbery texture. Pat it dry!
• Under-Seasoning: Pork is a blank canvas. If you’re timid with the salt and pepper, it’s gonna taste bland. Be bold, within reason.
• Overcooking It: This is the biggest sin when it comes to pork chops. They go from juicy to shoe leather in a flash. Keep an eye on the clock and use that thermometer!
• Skipping the Rest: The chop needs a moment to chill after its hot oven experience. Cutting it immediately lets all those yummy juices spill out, leaving you with a dry chop. Patience, grasshopper.

Alternatives & Substitutions

Feeling adventurous or just working with what you’ve got? No worries!

• Different Herbs: No thyme? Rosemary, oregano, or even a dash of Italian seasoning blend works great. Go wild!
• Spice It Up: Want a kick? Add a pinch of cayenne pepper or chili powder. Feeling smoky? Liquid smoke or smoked paprika will be your jam.
• Fat Swaps: Butter or ghee can absolutely substitute for olive oil for a richer flavor. If you’re feeling fancy, rub a little Dijon mustard on the chop before seasoning; it adds a lovely tang.
• Sides for One: Roast some veggies (broccoli, asparagus, bell peppers) alongside your chop for a complete meal. Or, if you’re truly in a “lazy but delicious” mood, a simple side salad with a store-bought dressing is perfectly acceptable. IMO, baked potatoes are also stellar.

FAQ (Frequently Asked Questions)

Q: Can I use a bone-in pork chop?
A: Absolutely! Bone-in chops often have more flavor and stay juicier. Just know they might take a few minutes longer to cook. Keep that thermometer handy!

Q: My chop is super thin, how long do I cook it?
A: For thinner chops (less than an inch), you might only need 8-10 minutes. Watch it like a hawk and pull it out as soon as it hits temperature. Overcooking is the enemy!

Q: Do I really need to sear it?
A: “Need” is a strong word, but do I *recommend* it? Heck yeah! Searing creates a beautiful crust and adds depth of flavor. If you’re truly short on time or pans, you can skip it, but you’ll miss out on some extra deliciousness. FYI.

Q: What if I don’t have garlic powder or paprika?
A: Improvise! Onion powder, dried herbs, or even just salt and pepper will get you by. The goal is flavor, so use what you love and what you have. No judgment here.

Q: Can I make this for more than one person?
A: Of course! Just scale up the ingredients. Give each chop its own space on the baking sheet so they roast instead of steam. You might need to adjust baking time slightly depending on how crowded the pan is, but generally, the individual chop cook time remains similar.

Q: What should I serve with it?
A: The world is your oyster! Roasted potatoes, mashed potatoes, a simple green salad, steamed green beans, or even some quick rice. Whatever makes your heart (and stomach) happy. You’re cooking for one, so make it YOUR perfect meal.

Final Thoughts

See? You just cooked a fabulous meal for yourself, practically effortlessly! Give yourself a pat on the back, you culinary genius. This baked pork chop for one is proof that deliciousness doesn’t require a huge effort or an army to feed. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!