Baked Chicken Pork Chops Recipe

Prepare meat

Pat the pork chops and chicken thighs dry with paper towels. Trim any excess fat from the pork chops and, if chicken thighs have skin that will fold, tuck it under so they sit flat.

Make marinade

In a medium bowl whisk together olive oil, minced garlic, soy sauce, Dijon mustard, apple cider vinegar and honey until smooth.

Place pork chops and chicken thighs in a large resealable bag or shallow dish. Pour half of the marinade over the meats, turning to coat thoroughly. Reserve the remaining marinade for basting and sauce. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove meat from refrigerator 20 minutes before baking to come closer to room temperature.

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on the sheet; alternatively use a shallow baking dish (9x13) with space between pieces. In a shallow dish combine kosher salt, black pepper, smoked paprika, onion powder, dried thyme and all-purpose flour. Mix to break up any clumps.

Remove the pork chops and chicken from the marinade, letting excess drip back into the bowl. Lightly dredge each piece in the dry seasoning mixture so there is a thin, even coating; shake off excess. Place the coated pieces on the prepared rack or baking dish, spacing at least 1 inch apart for even cooking.

Arrange the rack in the middle of the preheated oven. Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat for 2–3 minutes to make it safe and slightly reduced; set aside. Pour the chicken stock into the bottom of the baking dish or onto the rimmed pan (not over the meat) to keep the chops and thighs moist and capture drippings.

Place the baking sheet or dish in the oven and bake for 18–22 minutes, turning the pieces once halfway through baking and brushing lightly with the simmered reserved marinade. Baking times will vary: boneless chicken thighs (about 4–6 oz each) should reach an internal temperature of 165°F (74°C); pork chops (1 to 1 1/4 inch) should reach 145°F (63°C). Use an instant-read thermometer in the thickest part of each piece to check.

If you prefer a browned crust, during the last 3–4 minutes of cooking move the oven to broil (or increase temp to 475°F/245°C) and broil until golden—watch closely to avoid burning. Remove from oven when internal temps are reached.

Transfer the meat to a cutting board or plate and tent loosely with foil. Let rest 5–7 minutes so juices redistribute and pork reaches the final safe temp.

While meat rests, place the baking dish drippings and the simmered reserved marinade on the stove over medium heat. Whisk in the cold butter pieces one by one to emulsify and thicken slightly (about 1–2 minutes). Taste and adjust seasoning with a pinch of salt or pepper if needed.

Serve pork chops and chicken thighs warm, spooning the pan sauce over them. Garnish with chopped parsley and lemon wedges on the side for squeezing.