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Oven Roasted Bone-in Pork Chops


Bone-In Pork Chops

4-6 Bone-in Pork Chops

3 Tbsp Olive Oil

3 Tbsp Soy Sauce

2 Tbsp Worcestershire sauce

4 Garlic Cloves (minced)

1 Tsp Garlic Powder

1 Tsp Onion Powder

Salt & Pepper to Taste


2 Tbsp Olive Oil

5 Small Yukon Yellow Potatoes

1 Sweet Yellow Onion

1/3 Butternut Squash (peeled & cubed)

1 Garlic Bulb (whole)


Preheat the oven to 425°F. Line the baking sheets with parchment paper and add 1 Tbsp Olive oil to the sheet.

Pat the pork chops with a paper towel. Generously coat both sides of the pork chops with the salt, peper, garlic powder and onion powder.

Place the seasoned pork chops into a gallon ziplock bag and add the olive oil, soy sauce, minced garlic and Worcestershire. Seal the bag and let it marinade for about 30 min (or longer if you can) while you prep the veggies.

Peel the butternut squash and cube them and the washed potatoes. Cut the onion into large pieces and peel the garlic cloves.

Once ready, place the pork chops on the oiled parchment paper and place the veggies all around it. Pour the rest of the olive oil over the veggies and the remainder of the marinade from the bag, be sure to share the love with the pork chops as well.

* We added some additional salt, peper, and garlic powder to the veggies before placing them in the heated oven.

Bake for about 40 min depending on the thickness of the cut until the meat reaches 145°F.

Pull the pork out and enjoy!

* Since this is an easy dish to prepare larger quantities for, we used the remaining pork chops as meal preps for the upcoming work week.


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