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!.
Forget dry, bland pork chops With just a few simple tricks, you can make insanely juicy, fall-off-the-bone oven pork chops right from the comfort of your own kitchen This slow cook method transforms even the most inexpensive cuts into tender masterpieces with rich, complex flavors.
In this complete guide, you’ll learn step-by-step how to prep, season, and bake pork chops low and slow until they are ultra-tender and succulent. From choosing the right chops to mastering cooking techniques, I’ll explain exactly how to slow cook pork chops in the oven for results that will impress even the pickiest of eaters.
Let’s get started!
Choosing the Best Pork Chops for Oven Slow Cooking
Not all pork chops are created equal when it comes to slow oven cooking. Here are the best cuts to use:
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Bone-in rib or loin chops – The bone adds moisture and flavor during the long cooking time. Go for 1-inch thick or more.
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Well-marbled – Pork with marbling or streaks of fat stay juicy when cooked low and slow,
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Heritage breed – Heirloom breeds like Berkshire or Duroc have more fat and connective tissue.
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Brined – Soaking in a saltwater brine ensures juicy, seasoned meat.
Forget thin, lean chops – they’ll dry out. You want thick, fatty chops brimming with connective tissue that will break down into succulent meat.
Prepping Pork Chops for the Oven
Proper prep ensures the chops cook evenly and absorb all the flavors:
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Pat dry – Remove excess moisture so seasonings stick.
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Coat with oil – A light brushing prevents drying and aids browning.
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Generously season – Rub both sides with spices, herbs, and aromatics.
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Let rest – Letting them sit coated in seasoning amps up the flavor.
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Quick sear – Browning before slow cooking locks in juices and enhances taste.
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Brine if needed – A saltwater brine guarantees juicy, seasoned meat (1⁄4 cup salt to 4 cups water).
Now they’re ready for a loooong, relaxing bath in the oven.
Slow Cooking Temps and Times
Cooking low and slow is the key to insanely tender oven pork chops.
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275-300°F – Low temps gently break down connective tissues over time.
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At least 2 hours – Aim for 2 1/2 – 3 hours for fall-off-the-bone texture.
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Liquids like broth – Adding some liquid keeps them from drying out.
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Covered pan – Trapping moisture inside helps them braise.
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Rest afterward – Letting them sit allows juices to redistribute.
Be patient – the long cook time results in moist, pull-apart pork perfection.
Flavorful Seasonings and Rubs
Seasonings and rubs transform basic chops into flavor powerhouses:
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Dried herbs and spices – Garlic powder, onion powder, paprika, oregano, thyme
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Oils and vinegars – Olive oil, balsamic vinegar, apple cider vinegar
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Savor umami – Soy sauce, Worcestershire, fish sauce, porcini mushrooms
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Get tangy – Mustard, barbecue sauce, hot sauce, lemon juice
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Sweeten up – Brown sugar, maple syrup, honey, jams
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Salt and pepper – Enhance, not overwhelm, the pork flavor
Layer on the flavors before cooking so they infuse the meat.
Gravy and Pan Sauces
Don’t let those flavorful browned bits in the pan go to waste! Transform them into rich gravy and sauces:
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Make a roux – Sauté flour and butter into browned bits, then whisk in liquid.
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Flavorful drippings – Use juices from the pork chop pan to build incredible depth.
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Splash of wine – White or red wine adds acidity and fruitiness.
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Umami bomb – Add soy sauce, fish sauce, Worcestershire sauce.
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Creamy addition – Stir in heavy cream, half and half or sour cream.
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Fresh herbs – Stir in chopped rosemary, thyme, sage.
Spoon pork chop gravy over mashed potatoes or drizzle pan sauces over the chops.
Mastering the Perfect Oven Baked Pork Chop
Follow these steps for fork-tender oven baked pork chops every time:
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Select 1-inch thick bone-in, well-marbled rib or loin chops – heritage breed if possible. Rinse and pat completely dry.
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Coat chops lightly with oil or melted butter. Generously season both sides with salt, pepper and spice rub or herbs.
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Optionally brine chops for added moisture and flavor: 1⁄4 cup salt to 4 cups water for 30 mins – 1 hour.
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In an oven-safe skillet over medium-high heat, quickly sear seasoned chops 2-3 minutes per side until browned.
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Transfer skillet to oven and bake at 275°F for at least 2 1⁄2 – 3 hours until fall-apart tender. Baste occasionally with pan drippings.
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Rest chops at least 5 minutes before serving. In the meantime, prepare gravy or pan sauce.
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Serve chops with mashed potatoes, roasted veggies or salad. Smother with gravy or drizzle with pan sauce.
The long, low oven bake transforms even the cheapest pork chops into fork-tender perfection. Now go impress your family with your new pork chop oven baking chops!
Common Pork Chop Oven Baking Mistakes to Avoid
It happens to all of us. Despite your best efforts, pork chops can emerge from the oven dry or underdone. Here are some common pitfalls and how to avoid them:
Mistake: Choosing thin, lean pork chops
Solution: Pick at least 1-inch thick chops with marbling
Mistake: Cooking at too high of a temp
Solution: Use 275°F – 300°F for low, slow cooking
Mistake: Not cooking long enough
Solution: Cook at least 2 1⁄2 – 3 hours for well-done, shreddable meat
Mistake: Letting chops overlap in the pan
Solution: Arrange in a single layer so all surfaces brown evenly
Mistake: Basting with sugary sauces too early
Solution: Wait until the last 30-60 mins to brush with any sugary sauces
See? With a few minor tweaks, you can avoid the pitfalls and achieve perfect oven baked pork chops every time.
Frequently Asked Questions About Slow Cooked Pork Chops
Got questions about cooking pork chops low and slow? Here are answers to some common queries:
What’s the minimum cooking time? 2 1⁄2 hours is ideal, but you can try 2 hours for slightly firmer meat.
Should I flip the chops? Flipping isn’t necessary since the chops cook in their own juices.
Do I need to baste or stir? An occasional baste adds flavor, but stirring or flipping isn’t required.
What liquids work best? Water, broth, wine, juice, or vinegar all add delicious moisture.
Can I use boneless chops? You can, but bone-in chops hold up better to long cooking times.
What sides pair best? Mashed potatoes, roasted veggies, rice, pasta, and salad are all perfect pairings.
The beauty of oven slow cooking is that once the chops are in, you just let time work its magic while you kick back. Low and slow equals insanely tender, juicy pork chops every home cook can master.
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.