Fall-Off-the-Bone Juicy Oven Baked Pork Chops

When cooked right, pork chops become incredibly tender and succulent, with meat so moist it practically falls right off the bone. While grilled and pan-fried pork chops certainly have their place, baking is my favorite way to achieve fall-off-the-bone perfection every time. The low, slow cooking leads to fork-tender chops brimming with flavorful juices

Baking bone-in pork chops requires just a few special tricks Choosing the right cut, brining beforehand, and braising the chops as they bake are keys to success Follow my simple step-by-step guide for outrageously delicious oven baked pork chops.

Choose Thick, Bone-In Pork Chops

Thinner boneless or pounded pork chops will dry out quickly when baked. For the best results, choose bone-in rib or loin chops at least 1 1⁄2-inches thick, preferably closer to 2 inches. The bone keeps meat moist and adds flavor.

Buy the number of chops to fit your baking dish in a single layer without crowding Overlap can prevent even cooking

Avoid extra lean chops – you need a bit of fat for flavor and moisture. Opt for slightly marbled chops if possible.

Brine for Added Juiciness

Before baking, I love to brine the pork chops. This helps seasoning penetrate deeply while also retaining moisture.

Make a simple brine by stirring 1⁄2 cup salt into 4 cups warm water until dissolved. Add chops, cover and refrigerate for 30 minutes up to 8 hours. Rinse and pat the chops dry before seasoning.

Generously Season All Over

For incredible flavor through and through, take time to generously season the pork chops.

Start by rubbing the chops with olive oil. This helps the seasoning stick.

For the rub, use a combination of garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper. Massage the spices all over the chops, top and bottom.

Sear for Caramelization

Before cooking low and slow, it’s important to first sear the chops. This caramelizes the exterior, adds flavor, and gives us that beautiful browned crust.

In an oven-safe skillet or pan, heat 1 tablespoon olive oil over medium-high heat. Once hot, add the chops and sear undisturbed until nicely browned, about 2-3 minutes per side.

Braise While Baking

Now comes the key step to super juicy pork chops – braising them as they bake.

First, transfer the seared chops to a baking dish large enough to fit them in a single layer.

Pour a cup of chicken or vegetable broth into the dish around the chops. Broth adds moisture and flavor as it braises the meat.

Cook Low and Slow

We want to gently bake the pork chops low and slow. This tenderizes the meat while keeping it incredibly succulent.

Cover the baking dish tightly with foil. Bake in a 300°F oven for about 2 hours until fork tender. Check periodically and add more broth if needed.

For even more flavor, try adding sliced onions, garlic, or herbs under the foil. The steam from the braising liquid softens them into a tasty topping.

Rest Before Serving

Once the chops are perfectly tender, remove them from the oven and tent loosely with foil. Let rest for 5-10 minutes to allow juices to redistribute.

The rested chops are ready to serve. Spoon plenty of the tasty braising juices from the pan over the top. The tender, juicy meat should slide right off the bone!

While the basic method is straightforward, let’s get into more tips and tricks for foolproof oven baked pork chops.

Select the Right Pork Chops

Choosing the proper cut is the first key step. Here are the best options:

• Bone-in loin chops – Cut from the rib area, these are nicely marbled with great flavor.

• Bone-in center cut chops – Also from the rib section, but with the backbone removed. Very tender.

• Bone-in sirloin chops – Leaner chops from farther back on the loin with good flavor.

• Country style ribs – Meaty ribs with higher fat content that become succulent when braised.

Thicker chops at least 1 1⁄2 inches will stay juicier than thin cuts when baking. I try to find 2 inch thick chops whenever possible.

Make an Easy Brine

Brining prevents the pork chops from drying out while adding seasoned flavor all the way through the meat.

In a large bowl, stir together:

• 4 cups warm water
• 1⁄2 cup kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 2 bay leaves

Once the salt and sugar have dissolved, add the chops. Refrigerate for 30 minutes up to 8 hours. Rinse and pat the chops dry before baking. The longer time adds more flavor.

Slather on a Spice Rub

For oven-baked pork chops, a bold spice rub is a must. The dry heat of the oven allows the seasoning to deeply penetrate the meat.

Try mixing:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dry mustard
• 2 teaspoons salt
• 1 teaspoon pepper

Really massage the spice mix all over every chop, covering both sides liberally. The generous coating is key for tons of flavor.

Quick Stovetop Sear

Searing the chops before braising amps up the flavor. It only takes 2-3 minutes per side in a hot skillet.

Use an oven-safe skillet or pan to sear. Heat 1 tablespoon oil over medium-high heat. When oil shimmers, add chops and don’t move them until nicely browned.

Braise with Broth

Now transfer the seared chops to a baking dish and pour in enough broth to come about 1⁄4 inch up the sides.

Chicken, vegetable, or beef broth all work well. For extra flavor, try apple cider, wine, or beer. Just avoid acidic tomato-based juices which can make meat mushy.

Cover the pan tightly with foil before baking to steam the chops perfectly.

Bake Low and Slow

For ideal tenderness, bake the pork chops at a gentle 300°F until fork tender. This keeps them incredibly moist.

Check doneness after about 1 1⁄2 hours. Meat near the bone may take longer than outer areas. Continue baking and checking every 20-30 minutes until done.

If the braising liquid evaporates, add more to prevent drying out. Rotate pan periodically for even cooking.

Make Them Braise Even Better

There are lots of ways to amp up flavor and moisture while braising pork chops:

• Stud with garlic cloves or herbs
• Add aromatics like onion or carrot
• Use mushroom or onion soup mix
• Stir in barbecue sauce or honey
• Top with bacon before braising
• Fold in chopped veggies like peppers or tomatoes

Get creative with ingredients to infuse the pork with tons of taste!

Let Those Juices Relax

Because baked pork chops become so incredibly succulent, it’s crucial to let them rest before cutting.

As they rest, the juices stabilized instead of running out when you slice. Rest at least 5 minutes tented in foil before serving.

Dig those chops out carefully with a spatula or tongs. Then spoon over all those amazing braising juices.