They are the most juicy, tender, and flavorful pork chops I’ve ever baked. They are also very simple to make—just a few simple spices and ingredients are all you need.
These pork chops baked in the oven are our favorite way to make dinner. They’re easy to make and always come out juicy and delicious.
Say goodbye to dry, flavorless pork chops. Here are some simple things you can do to make sure your pork chops are juicy, tender, and full of flavor. These baked pork chops are a mouthwatering meal that you’ll want to add to your recipe collection.
To make this recipe, you can use pork chops with or without bones. It tastes best with thick-cut pork chops. Serve with mashed potatoes and a salad. If you’d rather make a one-pan meal, roast the potatoes and vegetables together in the same pan. You’ll find all the details below!.
Baking pork chops in the oven is one of the easiest and most delicious ways to cook them. With just a few simple ingredients and steps, you can have tender, juicy pork chops on the table in under 30 minutes.
The key to baked pork chops that are moist and flavorful is getting the right thickness, temperature and cook time. Follow this guide to baking pork chops in the oven and you’ll get it right every time.
Choosing the Right Thickness of Pork Chop
The thickness of the pork chop is crucial for even cooking and moist, tender meat. Here are some guidelines:
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1-inch thick – Best for bone-in or boneless pork chops. Provides enough thickness so the interior cooks gently while the outside browns.
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1 1/2-inches thick – Ideal for bone-in chops. The extra thickness prevents them from drying out while allowing the bone to impart flavor.
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3/4-inch thick – Works for boneless pork chops. Thinner chops cook faster so watch the temperature closely.
Thicker chops are always preferable since they remain juicier and are harder to overcook. Thin chops under 1/2-inch thick are likely to dry out and become tough.
Getting the Right Internal Temperature
Cooking pork to the proper internal temperature is vital for food safety and tender meat.
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Use an instant-read thermometer to check temperature.
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Insert it into the thickest part of the chop without touching bone.
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Pork is safe and juicy when it reaches 145°F with a 3 minute rest.
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Let chops rest 3-5 minutes before serving so juices redistribute. The temperature will rise another 5°-10°F.
Undercooked pork poses a health risk while overcooked pork is dry and chewy. Use a thermometer for perfect doneness every time.
Choosing the Best Oven Temperature
The oven temperature impacts how long the pork chops bake and how browned the exterior gets. Some guidelines:
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350°F – Low oven temperature cooks chops gently without much browning. Best for thin chops under 1-inch thick.
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375°F – Medium oven temperature. Chops will brown lightly and cook through in 15-25 minutes.
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400°F – Hotter oven temperature. Use for thicker chops. Exteriors will brown more while interiors cook in 10-15 minutes.
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425°F – Very high oven temperature. Only use for chops over 1 1/2-inches thick. Cooks fast so watch closely to avoid overcooking.
Start checking temperature early and often to prevent overbaking. Lower temperatures are forgiving if chops bake slightly longer.
Knowing Exactly How Long to Bake
The baking time can vary based on thickness, bone-in or boneless, and oven temperature. Use these guidelines:
At 375°F:
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Boneless, 1-inch thick – Bake 18-22 minutes
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Bone-in, 1-inch thick – Bake 20-25 minutes
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Boneless, 1 1/2-inches thick – Bake 23-27 minutes
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Bone-in, 1 1/2-inches thick – Bake 25-30 minutes
At 400°F:
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Boneless, 1-inch thick – Bake 15-18 minutes
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Bone-in, 1-inch thick – Bake 17-20 minutes
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Boneless, 1 1/2-inches thick – Bake 20-23 minutes
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Bone-in, 1 1/2-inches thick – Bake 22-25 minutes
Always rely on an instant-read thermometer over cook times for accuracy. Check at the low end of ranges to prevent overbaking.
Preparing Pork Chops for the Oven
Proper prep is key for the best baked pork chops:
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Pat dry – Blot pork chops with paper towels to remove excess moisture for better browning.
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Season well – Use salt, pepper, herbs, spices, or rubs to flavor the meat. Apply on both sides.
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Let sit – After seasoning, let chops rest for 10-20 minutes so flavors penetrate into the meat.
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Use a broiler pan – The slatted pan allows fat and juices to drip away, preventing smoking.
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Avoid overcrowding – Space chops apart so air circulates for even cooking.
Take the time to prep chops right before baking and you’ll get superior results.
Searing Pork Chops First
Searing pork chops before baking is highly recommended. It:
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Browns the exterior for better flavor
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Locks in juices for more tenderness
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Takes only 2-3 minutes per side
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Can be done in a skillet, broiler, or grill
Wait to sear until after seasoning and resting. Use a little oil or cooking spray in a very hot skillet. Sear until browned then transfer to a broiler pan and bake.
Baking Bone-In vs. Boneless Chops
Both bone-in and boneless pork chops bake well but there are some differences:
Bone-in
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Imparts more flavor
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Stays moister due to slower cooking
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Requires slightly longer baking time
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Is less likely to dry out
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Is often more economical
Boneless
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Cooks faster since heat travels quicker
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Leads to more even cooking
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Is easier to portion
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Can be stuffed or pounded for cutlets
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Is convenient for meals with no bones
Both types will be delicious if baked properly using the guidelines provided. Choose based on preference, convenience, and what’s available.
Make a Fun Topping
Baked pork chops taste great on their own but you can kick them up a notch with quick homemade toppings:
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Herb butter – Blend softened butter with minced garlic, parsley, thyme, rosemary, etc. Dollop on chops last few minutes of baking.
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BBQ sauce – Brush your favorite bbq sauce on chops during last 2-3 minutes of baking time.
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Sautéed mushrooms – Cook sliced mushrooms in butter or oil with garlic and herbs. Top chops before serving.
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Caramelized onions – Slowly cook sliced onions in butter or oil until brown and jammy. Spoon over pork chops.
Let your imagination run wild with fun topping ideas to make your baked pork chops unique.
Serve with Perfect Sides
Baked pork chops deserve side dishes that complement their flavor:
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Baked potatoes – Russets or sweet potatoes bake alongside chops beautifully.
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Rice pilaf – White or brown rice with veggies like peas makes a fast and tasty side.
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Roasted vegetables – Roast carrots, Brussels sprouts, broccoli, cauliflower, etc while chops are baking.
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Sautéed greens – Kale, spinach, Swiss chard, or broccoli rabe sautéed with garlic and olive oil.
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Roasted root vegetables – Roast cubed potatoes, beets, turnips, or parsnips on same baking sheet.
With so many options like these, you can enjoy baked pork chops a couple times each week without getting bored.
Perfectly Baked Pork Chops
Baking pork chops in the oven results in tender, juicy meat when you follow these simple guidelines:
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Use 1 to 1 1/2-inch thick chops
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Preheat oven to 375°F or 400°F
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Season chops well before baking
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Bake for 20-25 minutes based on thickness
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Check temperature to guarantee doneness
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Allow to rest before serving
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Add fun toppings for variety
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Serve with complementary side dishes
Master this easy method for baking pork chops and you’ll enjoy delicious oven-baked pork chops anytime.
How to Bake Pork Chops
- Use paper towels to dry the pork chops, and then rub them with olive oil.
- A simple mix of brown sugar, paprika, onion powder, dried thyme, salt, and pepper should be rubbed on the pork chops. As the pork chops bake, the brown sugar helps the seasoning turn into a caramel.
- Put pork chops without bones in the oven and cook them for 15 to 20 minutes, or until they are done.
- After cooking, let the pork chops sit on the baking sheet for 5 minutes.
The full recipe with ingredient amounts and instructions can be found at the end of this post.
How Long to Bake Pork Chops
Setting the oven to high heat for a shorter time is the best way to keep your pork chops from drying out. I bake my pork chops at 425° F. At this temperature, 1-inch thick boneless pork chops take between 15-20 minutes to cook.
After your pork chops have cooked for about 12 minutes, you will want to check on them often. It is easy to over cook pork chops if you don’t keep an eye on them. They will cook quickly at the end.
You can use an instant read thermometer to check the internal temperature of the pork chops. This is the most accurate way to check that they are cooked through.
The USDA recommends that you cook pork chops to an internal temperature of at least 145° F and then allow the meat to rest for at least 3 minutes, for food safety. I cook my pork chops to an internal temperature of 145-150° F. After removing the pan from the oven, let the meat rest for about 5 minutes. The temperature of the meat will continue to rise about 5 degrees due to carryover cooking.
Tender Oven Baked Pork Chops Recipe
FAQ
How do you keep pork chops from drying out in the oven?
Is it better to bake pork chops at 350 or 400?
What is the best way to cook pork chops without them drying out?
How long should you cook pork chops in the oven?
Set the pork chops aside to rest for 30 minutes. Heat the oven to 375 degrees Fahrenheit (190° C). Heat the oil in a large oven-safe skillet, such as a cast iron pan, over medium-high heat. As soon as the oil is hot and looks shimmery, pat the pork dry, and then add the pork. Cook until golden, 2 to 3 minutes.
What temperature should pork chops be cooked to?
The best temperature to cook pork chops in the oven is 145 degrees. When they come out of the oven and sit resting for a few minutes, the temperature will rise to around 155 degrees. Remember to check them thoroughly and take them out of the oven at 145 degrees.
How do you keep oven-baked pork chops moist?
To keep oven-baked pork chops moist, rest them after cooking. Reheating: This is easy to do. Simply place your leftover baked pork chops in the oven at 350 degrees for only about 5-10 minutes, which is just enough to heat them up but not dry them out.
How long do you cook pork chops in a frying pan?
Bake the pork chops in a preheated 400 degree oven for about 10 minutes in the same pan, or transfer them into a bigger pan if needed. Use a meat thermometer to test the temperature, which should reach 145 degrees. Remove them from the oven and let cool/rest for 10 minutes before serving.