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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
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.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was looking for a baked pork chop recipe and discovered your site. Excited to try this method and your recipe did not disappoint! The flavorful rub is amazing and for the first time my pork chops were actually moist and delicious. This will be my go to for pork chops. Glad I found your website and will enjoy exploring your recipes. Thank you!
Thank you so much, Lizzie! I am so glad the pork chops turned out moist and delicious, and I am thrilled the rub was a hit too. I am so happy you found my site, and I hope you find lots of new favorites to try! 🙂
I made this tonight with crazy-thick pork chops. I baked them for 22 minutes and broiled them as indicated and they were perfect. So juicy! And the flavors were fantastic. My 13-year old son ignored everything else on his plate so he could dedicate himself to the chop. He said, “This pork chop is spectacular, amazing!” So, thanks for the win!
Thank you so much, Gia! I am so happy they turned out perfectly, and your son’s review made me smile. 🙂
What temperature should you bake
400 degrees F per the Recipe Card above 🙂
Turned out perfectly. The seasoning was so good and adding the butter on top made it perfect. The chop moist and tender. Will definitely be making again.
Thank you, Linda! I am so happy they turned out perfectly. I love that the seasoning and butter made them extra moist and tender. Thanks for commenting, and I am thrilled you will make them again!
New friday night family favorite. Pork chops came out tender and juicy loaded with flavor. My kids don’t always eat their whole dinner but they did with this one.
Jordan, I love hearing this. Thank you! I am so happy the pork chops are a new Friday night favorite, and the fact that your kids cleaned their plates is the best compliment. 🙂
I saw this recipe and I had to try it and I am glad I did. 5 stars
Thank you, Mary! I am so glad you tried it and loved it. I really appreciate the 5-star rating! 🙂
Made this for my family last night and it turned out perfectly! The flavor was incredible! My kids even said they were the best pork chops I’ve ever made. Thank you so much for the huge dinner time win!
Kat, this is the best kind of comment. Thank you! I am so happy they turned out perfectly, and hearing your kids called them the best pork chops you have ever made is a huge win. Thanks for making the recipe! 🙂
I followed the recipe exactly as written. We had to put the pork chops back in numerous times. The timing on this recipe is incorrect.
Hi Marty, I am sorry that happened, and I appreciate you letting me know.
The bake time in this recipe is written for pork chops that are about 1 to 1½ inches thick at 400°F, and it also recommends letting the chops sit at room temperature for 20 to 30 minutes first so they cook evenly.
If yours needed multiple rounds, a few things could be the reason: the chops may have been thicker than 1½ inches, started very cold, your oven temperature may be running low, or the internal temp was being checked too close to the bone instead of the thickest center. This is why I recommend using a digital thermometer and pulling them as soon as they hit 145°F, since exact timing will always vary by thickness and oven. 🙂