These Oven-Baked Pork Chops are the juiciest, most flavorful pork chops you’ll ever make! Made with simple pantry ingredients for a perfect weeknight dinner the whole family will love.
Love this recipe? Check out my recipe for 15-Minute Garlic Butter Pork Chops.
Oven Baked Pork Chops
My son is over chicken at the moment, so I’m adapting our dinners to include pork chops. I’m actually really thrilled about this. Pork chops are delicious, and I don’t cook with them nearly enough.
This baked pork chops recipe is the best—really! I make it almost weekly; it’s so easy! You can use bone-in or boneless pork chops, but it does turn out best with thicker-cut chops. I know, the pork chops in the images are not very thick. Whole Foods delivery missed the memo for thick-cut chops. I try to avoid in-store impulse shopping because I can get crazy.
Anyway. This pork chop recipe is as simple as it gets. Rather than searing the pork chops first, we’re sticking ours straight into the oven. The chops are just as tender, juicy, and golden as seared pork chops.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Olive oil: A little olive oil will help prevent the spice blend and the pork chops from becoming dry.
- Pork chops: If possible, try to purchase bone-in pork chops. If you are cooking boneless chops, it’s especially important that your pork chops be at least 1 to 1.5 inches thick. Thicker pork chops don’t dry out as quickly as thinner ones. Pork loin chops are leaner but come with a small amount of fat around the edges, helping them stay tender when baked. Center-cut chops are a good balance between lean meat and fat, making them a more versatile choice.
- Spice rub: These baked pork chops are coated in a delicious spice rub that includes brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.
- Butter (optional): Drizzle over the pork chops at the end of cooking for added richness.
How Long to Bake Pork Chops
The USDA advises cooking pork, roasts, and chops to an internal temperature of 145ºF as measured by a digital meat thermometer, plus a three-plus minute rest time. Note: Cooking times will vary.
Cooking time for 1-inch pork chops at 400°F (200°C):
- Boneless: 15-20 minutes
- Bone-in: 20-25 minutes
Pro Tip: Allow your pork chops to rest at room temperature for 30 minutes before cooking. Cold pork chops can cook unevenly, with the outside overcooking while the inside remains undercooked.
How to Bake Pork Chops
1. Preheat the oven to 400°F (200°C) and lightly spray a 9×13-inch baking dish or rimmed baking sheet lined with foil with non-stick cooking spray (or coat lightly with olive oil).
2. Prepare the spice rub: In a small bowl, stir together the brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
3. Season the pork chops: Pat the pork chops dry with paper towels, then sprinkle the dry rub evenly over both sides. Use your fingers to rub it in gently.
4. Drizzle with oil: Transfer the seasoned pork chops to the prepared baking dish or baking sheet and drizzle the tops of the chops with the remaining olive oil.
5. Bake: Bake for 15-25 minutes, depending on if you’re cooking bone-on or boneless chops and their thickness (I start checking around 10-12 minutes if my pork chops are on the thinner side). In the last 2-3 minutes, broil on high until crisp around the edges and golden on top.
Optional: As soon as the pork chops come out of the oven, top them with approximately one tablespoon of butter. The butter will melt as they cool, adding a delicious richness to each bite.
6. Rest and serve: Remove from the oven as soon as the internal temperature registers 145ºF as measured by a digital meat thermometer. Rest for at least 3-5 minutes before serving with mashed potatoes and any other favorite side dishes.
What to Serve with Oven Baked Pork Chops?
I love to serve these baked pork chops with creamy mashed potatoes or buttery rice pilaf (probably the box kind) and a sauteed or roasted veggie. Right now, I’m making a lot of sautéed zucchini and roasted asparagus. It’s a guaranteed winner every time. Other favorite side dishes include:
- Butternut Squash Salad
- Garlic Butter Boiled Potatoes
- Roast Butternut Squash
- Air Fryer Brussels Sprouts
- Roasted Potatoes and Carrots
Leftovers and Freezing
Place any leftover baked pork chops in an airtight container in the refrigerator for 3-4 days. To freeze, wrap each pork chop individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months.
Thaw frozen pork chops overnight in the refrigerator before reheating. Reheat in the oven at 325°F (163°C) until they reach an internal temperature of 145°F (63°C).
Cooking Tools for this Recipe
Check out all of my kitchen essentials. (Amazon affiliate links*)
- Rimmed baking sheet or baking dish for cooking the pork chops.
- A digital meat thermometer so your pork isn’t overcooked.
*As an Amazon Associate, I earn a small percentage from qualifying purchases.
More Pork Recipes
- Pork Schnitzel Recipe
- Baked Pork Tenderloin
- Parmesan Crusted Pork Chops
- Smothered Pork Chops Recipe
- Easy Honey Garlic Pork Chops
- Pork Chops with Apples and Butternut Squash
- Pork Fried Rice Recipe
RECIPE CARD
Baked Pork Chops
Ingredients
- 2-3 tablespoon olive oil
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 bone-in pork chops - at least 1-1½ inches thick
- 4 tablespoon salted butter - optional
Instructions
- Approximately 20-30 minutes before baking, remove the pork chops from the refrigerator and allow them to rest at room temperature.
- Preheat the oven to 400°F (200°C) and spray a 9×13-inch baking dish or rimmed baking sheet lined with foil with non-stick cooking spray (or coat lightly with olive oil).
- In a small bowl, stir together the brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
- Pat the pork chops dry with paper towels, then sprinkle the dry rub evenly over both sides. Use your fingers to rub it in gently.
- Transfer the seasoned pork chops to the prepared baking dish or baking sheet and drizzle the tops of the chops with the remaining olive oil.
- Bake for 15-25 minutes. Cooking time will vary depending on whether you’re cooking bone-in or boneless chops and their thickness (I start checking around 10-12 minutes if my pork chops are on the thinner side). In the last 2-3 minutes, broil on high until crisp around the edges and golden on top.
- Remove from the oven as soon as the internal temperature registers 145ºF as measured by a digital meat thermometer. Rest for at least 3-5 minutes before serving with mashed potatoes and any other favorite side dishes.
Jessica’s Notes
- Optional: Top each pork chop with one tablespoon of butter just as soon as they come out of the oven. The butter will melt over the tops as they cool, adding a really delicious richness to each bite.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 2-3 months.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Fabulous! My husband licked his plate!
So happy to hear that—it sounds like the ultimate compliment! Thank you for trying the recipe and sharing your kind feedback!
Delicious. I followed the recipe but added a tbsp of brown sugar and 1 teaspoon of chili powder because I love mild spicy foods and had it with root vegetables and a mix of wild rice and pilaf.
Plus the natural capcasin in Chiles is a natural pain reliever.
I hail from Brodhead Wisconsin.
Thank you so much for the kind comment! I love that you made the recipe your own with the brown sugar and chili powder—that sweet heat combo sounds delicious, especially alongside root veggies and wild rice. I completely agree about capsaicin—such a great bonus when you love a little kick! Sending a big hello to you in Brodhead, Wisconsin, and thanks again for sharing your version—it sounds amazing!
These pork chops are DELICIOUS!!! The family really loved them. Thanks!!! I’m going to try the golden potatoes next.
That’s fantastic to hear—I’m so glad your family enjoyed the pork chops! I hope you find the golden potatoes just as delicious. Thanks for sharing your enthusiasm, and happy cooking with the next recipe! 😊
hi… the recipe says the chops should be at least 1 inch thick, but in the accompanying photos the chops like like thin blade cut chops?
I’ve tested the recipe with both thick and thin cuts, but I recommend at least 1-inch thick chops because they stay juicier and are less likely to dry out while baking. 🙂
So you cover the porkchops with foil while baking?
I mean do you cover them?
Nope—there’s no need to cover the pork chops with foil while baking. Leaving them uncovered helps the chops develop a nice, golden-brown crust. Enjoy!
Thank you for the quick response!
So easy and the taste is great. Chops were juicy with lots of flavor. I’ll make this again!
I’m so happy you enjoyed the pork chops! Thanks for sharing your feedback—I’m glad they turned out juicy and flavorful. Hope you continue to enjoy the recipe!
Hi, thank you for your inspiration! I baked my thin chops at 400 for about 15 minutes, after an egg wash, then shook them in the bag of seasonings. Perfect! 👌 Served with a traditional cabbage casserole. Great hit with the family! Happy cooking!
Normally I pan fry chops but I just had total knee replacement so was looking for an easier recipe. These chops came out great! and I didn’t have to stand at the stove. My new go to for chops now. Thank you!
I’m so happy the baked pork chops turned out great and gave you a break from standing at the stove—especially while you’re recovering! Wishing you a speedy recovery, and thanks so much for letting me know this recipe will be your new go-to. Take care!
In doing a search i came across your recipe, well I made these for Sunday dinner, they were so moist and delicious, this will be my go recipe for now on…thank you
I’m thrilled to hear that the baked pork chops were a hit for your Sunday dinner! It’s great to know they turned out moist and delicious and that this recipe is now your go-to. Thanks for your wonderful feedback and happy cooking!
I don’t really love pork chops but OMG this was the easiest most delicious recipe I ever made for oven baked bone in chops . The only thing I may have done differently is I brined my chops for 2 hours. Always necessary to me to make them so juicy. Rub was simple but made the chops soooo delish. And the pat of butter at the end!! Oh yes. Thank you. Love it!! And I am a self proclaimed gourmet cook.
I’m thrilled to hear you enjoyed the pork chops, especially with your fantastic brining tip to keep them juicy! It’s great that the simple rub and the pat of butter at the end worked so well for you. Thanks for the wonderful feedback, and I’m glad a self-proclaimed gourmet cook like yourself loved the recipe!
These Chops came out nicely.
Thanks for the kind words and rating, Tamre 🙂
absolutely delicious!! This was the best Chop I have ever made!! cooked it with glazed carrots ⁴green beans and apples and onions . It was a perfect!!
I’m thrilled to hear that you enjoyed the pork chop recipe and that it turned out to be the best one you’ve ever made! Your choice to pair it with glazed carrots, green beans, apples, and onions sounds absolutely delicious and perfectly balanced. Thank you for sharing your success with the recipe—it sounds like you crafted a wonderful meal!