Oven Baked Adobo Pork Chops {Paleo, Low-Carb & Keto}

Oven Baked Adobo Pork Chops {Paleo, Low-Carb & Keto}Some of my favorite foods are the easiest to make. And my Oven Baked Adobo Pork Chops are the perfect example.

Not only are they easy and delicious, they are totally healthy. Paleo friendly, gluten-free, and contain zero carbs, but full of flavor.

Many people shy away from pork chops at home because they are notoriously dry and tough. There is a fine line between under cooked and over cooked chops, even I occasionally struggle with the delicate balance.

So, instead of stressing, I opt for the full proof way for aways juicy and tender chops. I always choose bone-in chops and bake them low & slow.

Oven Baked Adobo Pork Chops {Paleo, Low-Carb & Keto}

This isn’t a recipe you want to rush for a quick dinner. It’s the kind of main dish you want to pop in the oven and let the magic happen, while you are free to tackle other pressing issues in your life ….  like helping your kiddos with homework or working through the mountain of laundry that needs folded <— 100% me today.

The slow and low baking is what I call “Grandma Magic”

In today’s rushed and busy world, many people miss the meals that “Grandma used to make…” and I’ve identified the technique that you are missing in your cooking routine.

Both my Gram Elsie and Ray’s Nan Ryczek were amazing cooks. And the one trick that isn’t written down in any recipe is TIME.

And by time I mean, not waiting until the last minute to make dinner. They both leisurely cooked early and let their foods rest.

You can’t rush a good meal and Grandma knew that.

You know how some meals are great fresh but get even better as leftovers? That same idea is how I cook most of our meals, I start them as early as possible then let them rest. Just like Grandma used to do.

Where most Baked Pork Chop recipes will often give you the baking time that they need to bake to reach the appropriate minimal internal temperature for safe edibility… but if your chops are thicker or thinner you’re screwed.

Instead, I bake my pork chops well beyond “just barely done” purposefully. I want the fat to caramelize like bacon and the meat to becomes fork tender. I want that melt in your mouth deliciousness that can only be achieved baking slow and low.

Another trick to being a better cook is to leave certain thing up to the professionals.

Instead of experimenting with perfecting spice blends, I lean on my friends Bill & Hayley at Primal Palate. I sincerely love their spice blends and when I use Primal Palate Spice Blends I know my meals will be delicious – and healthy!

Oven Baked Adobo Pork Chops {Paleo, Low-Carb & Keto}

Primal Palates’s Adobo Seasoning is one of my favorite spice blends. Adobo is versatile, and brings all sorts of dishes to life. In addition to my Oven Baked Adobo Pork Chops, try it on grilled meats and sautéed vegetables. For more recipes using Primal Palates’s Adobo Seasoning  click HERE.

I also get that warm and fuzzy feeling when I support people who are working to change the landscape of our food system and make the world a healthier place, instead of a big corporation singularly focused on their bottom line. But hey that’s just me.

Give your pork chops a drizzle of healthy fat, season liberally with Primal Palates’s Adobo Seasoning and pop them in the oven at 300 degrees for about 2 hours.

Oven Baked Adobo Pork Chops {Paleo, Low-Carb & Keto}

Aren’t these some beautiful pork chops?!?

I must mention the importance of consuming only the highest quality meats for both your own personal health and for the health of our environment, as well.

These chops are from the 1/2 hog we purchased last fall from our local farmer friends at Backbone Food Farm in Garret County Maryland.  Max and Katherine raise the most amazing black heritage breed hogs, outdoors and fed a species appropriate diet just as nature intended. 

For help finding farmers local to you, doing amazing things, visit LocalHarvest.org or let my friends at ButchBox affordably ship healthy, naturally raised meats right to your door! 

Let the slow & low magic happen, while you conquer other things…

Your pork chops will bake for 90 minutes at 300 degrees, then 30 minutes at 350 degrees. If you remember, give your chops a flip a couple times.

For the final 30 minutes of cooking time (when you increase the temp to 350) you can toss together a salad, steam some veggies and set the table. Before you know it it will be time to devour my delicious Oven Baked Adobo Pork Chops.

Oven Baked Adobo Pork Chops {Paleo, Low-Carb & Keto}

Oven Baked Adobo Pork Chops {Paleo, Low-Carb & Keto}

Oven Baked Adobo Pork Chops {Paleo, Low-Carb & Keto}

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Servings: 4 servings


  • 4 naturally raised bone in pork chops
  • 1 tablespoon Adobo Seasoning
  • 1 tablespoon avocado oil


  • Drizzle pork chops with avocado oil and season with adobo seasoning. Refrigerate for a least 30 minutes or up to overnight.
  • Preheat oven to 300 degrees.
  • Line a baking pan with parchment (to make clean up easier) and arrange pork chops in a single layer.
  • Bake at 300 for 90 minutes. Turning over pork chops roughly 1/2 way through.
  • After 90 minutes, increase temp to 350 and bake for an additional 30 minutes.
  • Remove from the oven and allow to rest for 2-3 minutes prior to serving. Enjoy!
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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  1. Love this recipe. i’ve made it quite a few times. Question? is there a way to make this with boneless chops? Just bought some on sale they’re about 3/4″ thick

    1. They will work the same, just adjust the time to make sure your chops are cooked through but not overdone.

  2. Wow this recipe was way off for me. I went to turn my chops after an hour (they were very thick too) and they were already severely over cooked.

    1. If your bone in pork chops were over cooked at 45 minutes at 300 degrees, I suggest you check your oven’s temperature. Doesn’t sound like the temperature is accurate. I make these several times a month for the past 15+ years. (I know my oven is calibrated because I do so much recipe development)

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