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!.
Juicy flavorful pork chops make for an easy, delicious weeknight dinner. While grilled and pan-fried pork chops are tasty, baking pork chops in the oven can yield the most tender moist results. The key is using parchment paper.
Parchment paper allows you to bake pork chops to perfection without any sticking or burning It gives you crispy edges with juicy, tender centers in the pork every time After trying this method, you may never want to cook pork chops any other way again!
Why Use Parchment Paper for Baked Pork Chops?
Parchment paper also called baking paper has a nonstick silicone coating that prevents food from sticking while baking. This means your pork chops won’t stick to the pan while baking. The pork chops end up evenly browned, caramelized, and flavorful instead of patchy and burned.
The pork chops stay extra juicy and tender because the parchment paper helps keep the moisture in while they cook. It’s also easy to clean up—you don’t have to scrub burnt bits off the baking sheet after dinner!
Depending on the brand, parchment paper can handle heat up to 420–450°F. This makes it perfect for baking pork chops at 400–425°F. It’s widely available in grocery stores next to foil and plastic wrap.
How to Bake Pork Chops on Parchment Paper
Baking pork chops on parchment paper is easy. Follow these simple steps for tender, juicy oven baked pork chops every time:
1. Prepare the Pork Chops
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Pat pork chops dry with paper towels to remove excess moisture. Moisture on the surface can cause steaming which makes the chops less crispy.
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Brush both sides of the pork chops lightly with oil. This helps the seasoning stick and promotes browning.
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Season the pork chops as desired. See seasoning suggestions below.
2. Prepare the Parchment Paper
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Cut a large piece of parchment paper to fit your baking sheet with overhang on two sides so you can easily lift it.
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Place the parchment paper on your baking sheet and lightly coat with oil or nonstick spray. This helps prevent sticking.
3. Bake the Pork Chops
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Place seasoned pork chops on the prepared parchment, leaving space between chops.
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Fold up the overhanging parchment to create a rim that will catch any juices.
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Bake at 400°F for 15-20 minutes until internal temperature reaches 145°F. Bone-in or thicker chops may need a few more minutes.
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Let rest 5 minutes before serving. The temperature will rise 5-10°F more as it rests.
It’s that easy! The pork chops cook up browned, caramelized, and juicy. Enjoy with your favorite sides and seasonings.
Best Seasonings for Baked Pork Chops
Baked pork chops are delicious with just salt and pepper. But herbs, spices, and other seasonings can take the flavor up a notch. Consider these tasty seasoning combinations:
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Italian seasoning – thyme, oregano, basil, rosemary, garlic powder
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Brown sugar and chili powder
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Lime juice, cilantro, cumin, garlic
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Soy sauce, sesame oil, ginger
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Balsamic vinegar and dried rosemary
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Lemon pepper and dried dill
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Steak seasoning or pork rub
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Onion powder, paprika, garlic powder
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Dry ranch dressing mix
Experiment with your favorite herbs, spices, citrus, vinegars, mustards, etc. A simple seasoning blend brings out the best flavor in juicy baked pork chops.
Pork Chop Cooking Times
To ensure food safety, pork needs to reach an internal temperature of at least 145°F as measured by a food thermometer. But don’t overcook or the chops will dry out!
Use these pork chop cooking times as a guide:
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1-inch thick boneless chops – bake 15-20 minutes
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1 1/2-inch thick boneless chops – bake 20-25 minutes
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Bone-in chops – bake 25-30 minutes
The thickness of the chop greatly impacts cooking time. Thinner chops will be done faster while thicker chops need more time. An instant-read thermometer takes the guesswork out of determining doneness.
For added insurance against overcooking, remove chops when they are 5°F below your target temp. The temperature will continue rising about 5-10°F more as the chops rest.
More Tips for Juicy Baked Pork Chops
Follow these tips in addition to using parchment paper for guaranteed tender, moist oven baked pork chops:
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Let chops sit at room temperature for 15-30 minutes before baking. Cold chops take longer to cook through which can lead to overcooking the exterior before the inside is done.
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Preheat oven fully before baking. Place chops in the center of the preheated oven for even cooking.
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Bake at a high temp (400-425°F) to sear and caramelize the outside while keeping the inside juicy.
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Resist the urge to flip chops while baking. Flipping causes moisture loss.
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Always let chops rest at least 5 minutes before cutting to allow juices to redistribute.
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Use a meat thermometer to check for doneness instead of relying on cook times.
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Prevent overcooking by removing chops when 5°F below the target temp.
Make a Full Meal on Parchment Paper
For easy cleanup and built-in sides, bake vegetables right alongside the pork chops on the same parchment paper lined pan.
Some ideas for vegetables to roast with pork chops:
- Potatoes, carrots, onion, garlic, bell peppers, zucchini
- Brussels sprouts, broccoli, cauliflower, green beans
- Butternut squash, sweet potatoes, beets
Add veggies partway through baking if they need less time than the pork. Their moisture will help keep the chops juicy too!
Juicy Baked Pork Chops Are Just the Beginning
Baking pork chops on parchment paper results in tender, moist chops encrusted with flavorful browned bits. Ditch the boring, dry pork chops of the past.
With just a few simple ingredients like fresh herbs, spices, and citrus zest, you can make quick, delicious baked pork chops any night of the week. Serve with flavorful roasted veggies for an easy one-pan meal.
Once you’ve mastered the basic baked pork chop recipe, you can experiment with endless seasoning combinations. Try Mexican-style adobo pork chops, Italian herb crusted chops, or Asian five spice pork.
The possibilities are endless for customizing baked pork chops to suit your taste. Parchment paper ensures they come out perfect every time – juicy, tender and full of flavor.
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.
Easy Oven Baked Pork Chops (Juicy and Tender)
FAQ
What cooking method is best for pork chops?
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