As a home cook and food blogger, I’m always looking for new and delicious ways to prepare family-friendly meals One of my go-to dishes is oven-baked bone-in pork chops. These tender, juicy chops are so easy to make and full of flavor In this article, I’ll share my tips and tricks for oven-baking thick, bone-in pork chops so they turn out perfect every time.
Selecting the Right Bone-In Pork Chops
Picking the right cut of meat is the first step to making oven-baked chops that will make your mouth water. Choose chops that are at least an inch thick and still have the bone in them. The bone helps the meat stay moist and gives the chops more flavor as they cook. For the best taste and texture, I suggest getting center cut or rib chops with the bone still in them.
When selecting your chops, look for ones with supple, pale pink flesh and white marbling throughout. The marbling provides crucial fat to keep the pork chops tender and prevent them from drying out. Avoid chops with lots of visible fat around the edges. Finally, allow your chops to sit out at room temperature for 20-30 minutes before cooking. This helps them cook more evenly later on.
Prepping and Seasoning the Pork Chops
Once you’ve selected your ideal thick bone-in chops it’s time to prep and season them. I like to keep this step simple by patting the chops dry with paper towels and then brushing them lightly with olive oil. This helps the seasoning stick.
Next, liberally season both sides of the chops with salt, pepper, and any other spices you enjoy. I like using a basic blend of
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon cayenne pepper (optional for heat)
You can also play around with herbs like dried thyme or rosemary. It’s important to coat the pork chops evenly so they bake up tasty and flavorful.
Baking Bone-In Pork Chops to Perfection
Preheating your oven properly is essential for baking juicy pork chops. I recommend preheating to 375°F which gives a good balance between browning the outside and cooking the inside without drying out the meat.
Once your oven is hot, place the seasoned chops on a baking sheet lined with parchment paper or foil. This prevents sticking. Bake the chops on the center rack for 25-30 minutes. Flip them over halfway through for even cooking.
I like to tent the chops with foil for the first 10-15 minutes. This traps in steam and helps them cook gently. For the last 10-15 minutes, remove the foil and let the outsides brown.
Use an instant-read meat thermometer to test for doneness. The internal temperature should reach 140-145°F. The chops need to rest off heat for 5 minutes, allowing the temperature to rise further to 145°F for safe consumption.
Adding Flavor With Sauces, Rubs and Marinades
While basic salt and pepper delivers delicious baked chops, there are so many options for bringing extra flavor to the party. Consider marinating the meat overnight in a zip-top bag with a wet rub or marinade.
Some of my favorite marinades include:
- Soy sauce, brown sugar, garlic, and ginger
- Apple cider vinegar, mustard, and rosemary
- Wine, balsamic, garlic, and onion
You can also coat the chops in flavorful rubs before baking:
- Brown sugar and chili powder
- Smoked paprika and cumin
- Jerk seasoning
Finally, serve your Baked chops with flavorful sauces like chimichurri, cherry compote, or fresh peach salsa. Get creative and find your own favorite flavors.
Cooking Times for Thicker Chops
If you’re working with really thick, bone-in pork chops over 1.5 inches, you’ll need to adjust the cooking method and times. Very thick chops can end up underdone and raw in the center if baked at regular temps and times.
For thick chops over 1.5 inches, I recommend searing them first in a hot pan just until browned, about 2-3 minutes per side. Then, transfer them to a 300°F oven and bake for 40-50 minutes until the internal temperature reaches 145°F. Tent with foil if they brown too quickly.
This slower oven finish gently brings the centers to temperature without overcooking the outsides. You’ll end up with incredibly juicy, evenly cooked extra thick bone-in pork chops.
Serving Up Your Delicious Baked Bone-In Pork Chops
The possibilities are endless when it comes to serving your succulent baked pork chops! Here are some of my favorite pairings:
- Garlic mashed potatoes or buttered noodles
- Roasted vegetables like carrots, brussels sprouts, or asparagus
- Fresh green salad with vinaigrette
- Baked sweet potatoes
- Rice pilaf or wild rice
- Macaroni and cheese
- Corn on the cob
Don’t forget delicious pan sauces! After removing your chops, add wine, broth, or cream to the baking pan and scrape up the browned bits. Simmer briefly for an easy sauce full of meaty flavor.
Common Questions About Baking Bone-In Pork Chops
- Should I brine the chops before baking?
Brining helps seasoned the meat and makes the chops extra juicy. I recommend soaking them for 1-2 hours in a simple brine of 1 cup salt dissolved in 4 cups of water along with herbs and spices.
- Can I grill thick bone-in pork chops instead?
Absolutely! Grilled bone-in chops are delicious. They take about the same amount of time, so watch your temps. Char marks from grilling add great flavor.
- What if my chops are undercooked in the middle?
Return them to a 400°F oven for a few more minutes until the center reaches 145°F. Tent with foil to avoid overcooking the outside.
- Why do my oven-baked chops turn out dry?
Chops baked at too high of heat or for too long can dry out. Stick to moderate oven temps around 375°F and use a meat thermometer to prevent overcooking.
Tips for Moist and Flavorful Chops Every Time
Follow these tips for the best oven-baked bone-in pork chops:
- Select 1-inch thick chops with some marbling and attached bone
- Allow chops to sit out for 20-30 minutes before cooking
- Pat chops dry and brush lightly with oil before seasoning
- Use a rub or marinade for added flavor
- Preheat oven to 375°F and bake chops to 140-145°F internal temperature
- Sear extra thick chops before baking at a lower oven temp
- Rest chops for 5 minutes before serving
- Pair chops with tasty sauces and flavorful side dishes
Tips from an expert home chef
- Don’t skip the resting step. Let the chops rest for 5 minutes so that the juices stay in every bite.
- Here are two ways to get a brown crust on the pork chops: sear them in a hot pan for one to two minutes on each side before putting them in the oven. At the end of cooking, turn the oven on broil to brown the chops.
Don’t do either of these things at the same time. Instead, bake the chops for 4 to 5 minutes less.
Why you’ll love this recipe
- These pork chops are so good because the seasoning I made myself is just right.
- It’s a simple way to cook juicy pork chops without having to heat up the grill or clean up the stove.
- This simple pork chop recipe is a must-have. Pair it with almost any side dish.
- Bone-in pork chops taste the best, so your taste buds will be grateful
Pork chops: For juicy chops, choose thicker cuts. For this recipe, I recommend bone-in pork chops that are at least 1 inch thick.
Add a quick side: You can easily roast some vegetables on another sheet pan while the pork chops are cooking. Just pick veggies like broccoli, cauliflower or brussels sprouts that will cook in about 30 minutes.
If you like the seasoning, you may want to make more of it. Feel free to use it on chicken or steak as well:)
