This low carb 4-ingredient baked pork chop recipe is my modern take on the kind of hearty dinner my grandpa used to make after a long day—simple, no-fuss, and all about tender, juicy meat. Thick bone-in chops get rubbed with a savory, two-ingredient seasoning mix, then baked hot until they develop a golden brown crust and release rich pan juices. Everything happens in one foil-lined pan for easy cleanup, which makes it perfect for busy weeknights when you still want something that feels like a real, comforting, home-cooked meal.
These pork chops are rich and savory, so I like to keep the sides simple and low carb: roasted broccoli or green beans, a quick side salad with a tangy vinaigrette, or mashed cauliflower to soak up the juices from the pan. If you’re feeding a mixed crowd, you can add a side of buttered egg noodles or roasted potatoes for anyone who isn’t watching carbs. A crisp, dry white wine or unsweet iced tea pairs nicely with the salty, peppery crust on the chops.
