Simple Oven-Baked Tenderloin Pork Chops

They’ve done it again; new pork labels were in the grocer’s meat case the other day.  This time, the chops I bought were called "Tenderloin Pork Chops."  Never heard that one before, but here it is, the same chop as always:

Same, just a new name

The pork chop has a T-shaped bone running through it, similar to the T-bones of beefsteaks.  The chop is loin meat, separated by a t-bone, from a bit of tenderloin meat. 

Bill and I are both pork chop fans and this recipe, from Zweber Farms, is one of the best recipes for delicious, moist oven-baked pork chops that I’ve made.  

The chops are coated with a spicy rub and baked in a moderate oven, with the bone itself retaining moisture as it cooks, keeping the meat from drying out. 

The chops were tender and juicy; great tasting bone-in pork chops!

Is “Tenderloin Pork Chop” a new label to you?

Simple Oven-Baked Tenderloin Pork Chops

Ingredients: 

4 bone-in pork chops
2½ tablespoons Kosher salt
1 tablespoon dried oregano
1 tablespoon paprika
¼ teaspoon onion powder
½ teaspoon sweet basil
1 tablespoon cayenne pepper
1 tablespoon fresh cracked black pepper

Method: 

Preheat oven to 350 degrees.
Combine seasonings in a small bowl and sprinkle chops on both sides.
Arrange them on a baking sheet.
Bake for 20-30 minutes flipping them half way.
When nearing the end of the baking time, use a meat thermometer to check for doneness.  A done chop is 145-150 degrees.
Serve

ENJOY!