Juicy Baked Pork Chops
My baked pork chops recipe guarantees juicy, tender, and golden brown results. Without a doubt, this is one of my favorite ways to cook a pork chop! I love baking pork chops, but for the best results, I always start them on the stove (that’s why you see a cast iron in our photos). I know that means one extra step, but trust me when I tell you it is totally worth it! The oven will never get you that golden sear you see in our photos. Even with the searing step, these baked chops are really easy to make. If you are looking for an all-done-on-the-stove option, see our juicy skillet pork chops, and if you need a great marinade, try our favorite pork chop marinade. 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. 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). 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. 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. Tips for Making the Best Baked Pork Chops Tip 1: Let them sit on the counter with salt for 30 minutes. This brings them closer to room temperature, giving the salt time to enhance both the flavor and texture of the meat. Think of it as a quick dry brine for your chops! Tip 2: Sear them in a skillet first. Trust me, taking just 5 minutes to get a beautiful golden crust on your pork chops before baking is worth it. While I’d love to tell you that simply sliding raw pork chops into the oven works just as well, I’m always happier when I’ve seared them first. As a side note, I love using my cast iron pan since it can go from the stove to the oven, but you can always sear in any skillet and then transfer to a baking dish if you do not have an oven-safe skillet. Tip 3: Finish the pork chops in the oven. I loosely cover them with some foil or parchment paper and bake for 10 to 20 minutes. The foil/parchment makes the environment a little steamy, which helps keep our chops nice and juicy. Then, when they are done, transfer them to a plate and let them rest for a few minutes before serving (this just lets all the juices redistribute a bit). Juicy Baked Pork Chops PREP 30 mins COOK 15 mins TOTAL 45 mins 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 Baked 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 1 cup (236ml) chicken stock 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. 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 What to serve with them: Simple veggie sides like our roasted broccoli, roasted cauliflower, or these easy sautéed green beans are perfect. For some sweetness, add a spoonful of homemade applesauce. Or, to really lean into the pork and cabbage combo, serve these with creamy coleslaw, homemade sauerkraut, or roasted cabbage. 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. What to serve with them: Simple veggie sides like our roasted broccoli, roasted cauliflower, or these easy sautéed green beans are perfect. For some sweetness, add a spoonful of homemade applesauce. Or, to really lean into the pork and cabbage combo, serve these with creamy coleslaw, homemade sauerkraut, or roasted cabbage. 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 We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us