*I use center-cut chops or boneless chops that are about ¾-inch thick.
Grease bottom of baking dish with olive oil (I use a glass pan) and add 3 Tablespoons of water to keep pork chops moist. Sprinkle both sides of pork chops with spices and a small amount of soy sauce (about 4 drops per side).
Lay pork chops flat in baking dish, and bake at 350F for 20-25 minutes (depending on the thickness), pulling them out of the oven to flip halfway through.
Pork chops are done when the juices run clear. (You can cut into the center of one of them to figure that out.) Cooking perfect pork chops takes practice, so don’t beat yourself up if they turn out a little drier than you would like. (As Mr. Handsome would say, just add BBQ sauce. My homemade BBQ sauce recipe is listed with my Buffalo Wild Wings style wings recipe.)
The tricky part is that the outsides can look perfectly moist while the insides are already dry. The USDA recommends that pork chops be cooked to an internal temperature of 145F, although I’ll admit that I rarely use a thermometer for this recipe anymore.
Enjoy your chops!