Easy Pork Loin Chops

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Easy Pork Loin Chops

Servings 4

Total Time: 50 minutes

Cook Time: 50 minutes

Nutrition Information

calories 234

carbohydrate 4g

protein 34g

fat 8g


  • 1/2 teaspoon(s) sea salt (optional)
  • 1/4 teaspoon(s) black pepper freshly ground
  • 1/4 teaspoon(s) paprika
  • 1/4 teaspoon(s) sage, dried
  • 1/4 teaspoon(s) thyme, dried
  • 4 piece(s) pork loin chops (4-6 oz)
  • 1 tablespoon(s) coconut oil
  • 1 medium onion(s) thinly sliced


  1. Preheat oven to 425 F.
  2. In a small bowl, mix the salt (optional), pepper, paprika, sage and thyme together.
  3. Sprinkle both sides of each pork chop with the seasoning mixture.
  4. Add coconut oil to a skillet over high heat.
  5. When good and hot, brown both sides of each chop.
  6. Place the browned chops on a large piece of heavy foil and layer with sliced onions.
  7. Close the foil into a tight pouch and place on a baking sheet.
  8. Bake for 30 minutes, or until pork reaches desired temperature.

Photo courtesy: Rupert Ortiz


  1. This is our second day on the plan and was quite flabbergasted when my inlaws called to say they were in town. I just went ahead with our dinner plans (the above recipe) and it was a hit! Super easy, super yummy. I did cook the chops about ten minutes longer by accident, but it turned out perfect. Simply wonderful!

  2. This was amazing! I paired it with the asparagus and mushroom recipe on this website, it tastes amazing with the balsamic vinegar sauce on the asparagus. Definitely will be making this again!

  3. I skipped the seasoning blend and instead rubbed them with a mix of mustard, fresh garlic, fresh rosemary, tamari, and a tiny bit of honey. Threw all of that into the food processor to make a paste, and smeared it all over the browned pork after I put it into the tin foil pouch.
    I layered cut up onion below the pork, and apples above. (1 small onion, 1 large apple, both cut into rings using the mandoline.)
    This was totally delish. Very moist, and almost no clean up. Hubby loved it too!

  4. Hi, I never see Olive Oil being used in your recepeis is that not allowed? Also, why is everything baked and not pan fried in some oil? Thanks

    1. JULI – Everything isn’t baked/roasted – we do have some recipes that require sautéing for sure. Olive oil is just not a high heat oil. We prefer to use lard, tallow, or coconut oil for that. Otherwise, in low heat or no heat applications, extra virgin olive oil is great.

  5. I didn’t care for this. Not crazy about pork in the first place. I won’t make again, didn’t like the spice combination.

  6. Really wanted to like this, after making an awesome foil pack with chicken breast (a different recipe author). Adding the onions to this foil pack = steamed onions. Would be better to brown chops, remove from pan, saute onions, return chops to pan and finish in oven uncovered.

  7. I’m guessing the recipe was updated as it has “Add lard to a skillet over high heat.” in the instructions, but not in the ingredients list!

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