Juicy Oven Baked Pork Chops - Inspired Taste

Our oven baked pork chops recipe guarantees juicy, tender, golden brown results. It’s one of my favorite ways to cook pork chops.

I do bake the chops, but the secret to that color and flavor is starting them on the stove in a hot skillet (you’ll see a cast-iron pan in the photos). It adds a small extra step, but it’s completely worth it. The oven alone can’t create that deep, golden sear.

Even with the searing step, these baked chops are still very simple to make. If you’d prefer to cook everything on the stovetop, try our juicy skillet pork chops. And if you’re looking for a flavorful marinade, our favorite pork chop marinade is a great option.

Key Ingredients

• Pork Chops: First, the thicker, the better. Pork is easy to overcook, so I prefer chops that are at least 1 inch thick. Also, if you can find bone-in chops, use them! The bone helps reduce the chance of overcooking, and bone-in pork chops simply taste better than boneless. If you have really thin chops, I highly recommend this pork milanese instead.
• Seasoning: In the video and photos, I keep my pork simple and use salt, pepper, fresh thyme, and lemon. You can use our flavorful seasoned salt or your favorite spice blend.
• Oil: I quickly sear my pork chops before baking them (so worth it). So, we need a little high-heat oil. I usually have avocado oil on my counter.
• Lemon and Herbs: I love finishing my chops with fresh flavor from lemon wedges and fresh herbs (I love dill and parsley).

Find the full recipe with measurements below.

How to Bake Juicy, Tender Pork Chops

Tip 1: Salt the pork chops and let them rest. Season the pork chops with salt and let them sit at room temperature for about 30 minutes before cooking. This quick dry brine helps make the pork chops more tender and flavorful, and bringing them closer to room temp means they cook more evenly in the oven.

Tip 2: Sear before baking. For truly juicy pork chops in the oven, sear them first. A few minutes in a hot skillet creates a deep golden crust that the oven alone can’t achieve. I use a cast-iron skillet so I can go straight from the stove to the oven, but any skillet works. If yours isn’t oven-safe, transfer the seared chops to a baking dish before finishing them in the oven.

Tip 3: Finish in the oven and rest. Loosely cover the skillet or baking dish with foil or parchment and bake for 10 to 20 minutes, depending on thickness. You will know when to take them out of the oven when an internal thermometer reads 140-145°F when inserted into the middle.

The cover creates a lightly steamy environment, keeping the chops juicy and tender. When they’re done, move the chops to a plate and let them rest for a few minutes so the juices settle back into the meat.

Tip 4: Make a quick pan sauce. Don’t let the flavorful browned bits in the skillet go to waste. After removing the baked pork chops, return the skillet to the stove and stir in some stock. Add a teaspoon or two of brown sugar or maple syrup, let the sauce reduce slightly, then swirl in a bit of butter to finish. I like placing the pork chops back into the glossy sauce for serving.

Serving Suggestions

These are incredible with so many side dishes. Some of my most made are mashed potatoes and roasted green beans. The mashed potatoes are perfect for soaking up some of that pan sauce. We also love honey roasted carrots, sautéed Brussels sprouts, or this quick sautéed cabbage with lemon.

For something lighter, try a salad. We have lots of simple salad recipes on the blog, but I especially love a bowl of greens tossed with our tahini dressing or this green goddess dressing. I also love homemade sauerkraut!

More Pork Recipes

• Baked Pork Tenderloin with Apples
• Stuffed Pork Chops – with apples and cheese
• Crispy Pork Milanese
• The Best Pork Loin We’ve Made
• Or, see 20 of our Most Loved Pork Recipes!

Juicy Baked Pork Chops

4.9 (27 reviews) 48 comments Save Pin Email Print

• PREP 30 mins
• COOK 15 mins
• TOTAL 45 mins

We love this method for baking pork chops. The sear adds a lovely caramelized crust that you won’t ever achieve without starting the chops on the stove. I use salt, pepper, and herbs for these, but feel free to use your favorite seasoning blends or substitute the salt with homemade seasoned salt for added flavor.

I often serve these baked pork chops with a side of mashed potatoes (or mashed sweet potatoes) and sautéed cabbage, but I have added a few more side dish suggestions below the recipe.

4 Servings

Watch Us Make the Recipe

You Will Need

For the pork chops

4 pork chops, about 1-inch thick and 6 to 7 ounces each

Salt and freshly ground black pepper, to taste

1 tablespoon avocado oil or high-heat cooking oil

2 teaspoons fresh thyme leaves, chopped

1 lemon, cut into wedges

Handful of fresh herbs like parsley or dill, chopped

Optional Pan Sauce

1 cup chicken stock (236ml)

2 teaspoons brown sugar, maple syrup, or honey

1 tablespoon butter

Directions

1Bring pork chops to room temperature and season: Season both sides of your pork chops with salt and pepper. I recommend using just under 1/4 teaspoon of salt per pork chop. Set the chops aside on the counter to rest for 30 minutes.

2Preheat the oven: About 15 minutes before you’re ready to cook the chops, preheat your oven to 375°F (190°C).

3Sear the chops: Set a large oven-safe skillet (such as a cast-iron pan) over medium heat and allow it to heat for 2 to 3 minutes. While the pan heats, pat the pork chops dry.

4Add the oil, and when it is hot and shimmery, carefully place the chops into the hot pan. If your chops have a fatty edge, use kitchen tongs to hold them fat-side-down until the edge sizzles and browns slightly, about 30 seconds. Then, lay the chops flat and sear undisturbed until golden brown on the first side, about 2 to 3 minutes. Flip the chops, and cook until the second side is golden brown, another 2 to 3 minutes. After flipping to the second side, scatter all of the fresh thyme over the chops.

5Bake the pork chops: Arrange lemon wedges around the pork chops, and then loosely cover with foil or tuck parchment paper around the pan. Slide the skillet into the oven to finish cooking. (If you do not have an oven-safe skillet, transfer the pork chops to a baking dish.)

6Bake for 8 to 15 minutes or until an instant-read thermometer inserted into the thickest part of the chop reads at least 145°F (63°C). Cooking time varies by thickness, so start checking for doneness at 8 minutes, then check every 2 minutes thereafter.

7Let them rest: Once cooked, transfer the baked pork chops to a plate and then loosely cover them with aluminum foil. Let the pork rest for 5 minutes. Serve with additional fresh herbs, roasted lemon wedges, and a spoonful of pan juices on top (or make the optional pan sauce below!).

8Make the optional pan sauce: While the pork chops are resting, place the skillet over medium-high, then add 1 cup of chicken stock, 2 teaspoons of brown sugar (or maple syrup or honey), and the juice from the roasted lemon wedges. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.

9Bring to a simmer and cook until it has reduced by half. Taste, then adjust the seasoning with salt or more sugar. Slide the skillet off the heat, and when the sauce is no longer simmering, swirl in a tablespoon of cold butter.

Adam and Joanne's Tips

• Storing: Baked pork chops last in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months. I prefer to wrap them in foil and then place them into freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
• Reheating: Reheat leftover pork chops in a skillet over medium heat with a splash of water or liquid to keep them from drying out. Cover the skillet with a lid and cook for a few minutes or until heated through.
• The nutrition facts provided below are estimates.

Nutrition Per Serving Serving Size 1 pork chop / Calories 260 / Total Fat 10.4g / Saturated Fat 2.9g / Cholesterol 107.1mg / Sodium 689.2mg / Total Carbohydrate 1g / Dietary Fiber 0.1g / Total Sugars 0.3g / Protein 38.3g AUTHOR: Joanne Gallagher