Dump raw butterfly pork chops in the roasting pan with 3 simple ingredients and watch your husband come back for thirds before dinner is even over

This 4-ingredient oven baked butterfly pork chop recipe is the kind of no-fuss, weeknight dinner that still feels a little special. You literally lay raw butterfly-cut chops in a roasting pan, dump three pantry-friendly ingredients over the top, and let the oven do the work. The result is juicy, lightly caramelized pork with a savory-sweet glaze that has a definite Midwestern comfort-food vibe—think church potluck meets busy Tuesday night. It’s practical, budget-conscious, and satisfying enough that no one at the table will stop at just one chop.

Serve these pork chops straight from the roasting pan with their pan juices spooned over the top. They’re especially good alongside mashed or roasted potatoes to soak up the sauce, plus a simple green vegetable like steamed green beans, roasted Brussels sprouts, or a crisp salad. Buttered egg noodles or rice work nicely if you prefer something lighter than potatoes. A tangy side—like coleslaw or a vinegar-based cucumber salad—balances the gentle sweetness of the glaze. If you enjoy wine, a light, fruity red or a chilled off-dry white pairs well with the pork’s savory-sweet flavors.

Servings: 4

4 raw butterfly pork chops (about 6–8 ounces each, 1/2–3/4 inch thick)

Preheat your oven to 400°F (200°C). Lightly grease a dark metal roasting pan or rub it with a thin film of oil to help prevent sticking and promote browning.

Pat the raw butterfly pork chops dry with paper towels. This helps them brown better in the oven and keeps the glaze from getting too watery.

Lay the butterfly pork chops flat in a single layer in the dark metal roasting pan. The chops can be close together but should not be stacked; you want each one touching the pan surface so they roast rather than steam.

In a small bowl, whisk together the soy sauce, honey, and neutral oil until the honey is fully dissolved and the mixture looks smooth and glossy.

Pour the soy-honey-oil mixture evenly over the raw butterfly pork chops in the roasting pan, turning each chop once with tongs or a fork to coat both sides. Arrange the chops back in a single layer, then spoon a little extra sauce over the tops so they’re well covered.

Transfer the roasting pan to the preheated oven and bake for 15 minutes. About halfway through, use a spoon to baste the tops of the chops with the pan juices to build a flavorful glaze.

After 15 minutes, carefully flip each pork chop, spoon more of the pan juices over the top, and continue baking for another 10–15 minutes, or until the chops are cooked through and lightly caramelized around the edges. Total time will depend on thickness.

Check for doneness: insert an instant-read thermometer into the thickest part of a chop (not touching bone, if any). The internal temperature should reach 145°F (63°C). If not there yet, return to the oven and check again after 3–5 minutes.

Once the chops reach 145°F (63°C), remove the roasting pan from the oven. Let the pork rest in the pan for 5 minutes so the juices redistribute. During this time, the glaze will thicken slightly and cling to the meat.

Serve the butterfly pork chops warm, spooning the pan juices over each portion. If you’d like a bit more gloss, you can quickly skim any excess fat from the pan juices and drizzle the rest over your sides as a simple sauce.

For a touch of heat, stir 1–2 teaspoons of crushed red pepper flakes or a squirt of sriracha into the soy-honey mixture before pouring it over the pork. To lean into a more barbecue-style flavor, replace half of the soy sauce with your favorite barbecue sauce and reduce the honey slightly to taste. If you prefer a more aromatic profile, add 1 teaspoon of garlic powder and 1/2 teaspoon of onion powder to the glaze; these are classic pantry additions that deepen the savory notes without complicating the recipe. For a lighter option, you can swap low-sodium tamari for soy sauce (for a gluten-free version, if your tamari is certified gluten-free) and use a mild liquid sweetener like maple syrup instead of honey for a subtler sweetness. If your chops are very thick (over 3/4 inch), consider lowering the oven temperature to 375°F (190°C) and baking a bit longer so they cook evenly without drying out. Food safety tips: Always start with fully thawed pork chops and keep them refrigerated until you’re ready to cook. Avoid rinsing raw pork, as it can spread bacteria around your sink area; pat dry instead. Use separate utensils and cutting boards for raw meat and ready-to-eat foods, and wash your hands, tools, and surfaces with hot, soapy water after handling raw pork. Cook the chops to an internal temperature of at least 145°F (63°C) and let them rest for 3–5 minutes before serving. Refrigerate leftovers within 2 hours in a shallow container and reheat to at least 165°F (74°C) before eating.