Oven Baked Bone-In Pork Chops
Mar 01, 2022, Updated Feb 04, 2026
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A quick sear and a short time in the oven are all that these oven baked bone-in pork chops need! The result is tender, juicy chops with garlic butter sauce, ready in half an hour!
If you love easy pork chop recipes, try my cream of mushroom pork chops or this juicy air fryer pork chops recipe next!
Why You’ll Love This Pork Chops Recipe
- Family favorite. This simple recipe for baked pork chops is a classic, delivering tender and juicy chops every time. Even picky eaters love the buttery flavor with simple dried herbs and fresh garlic.
- Short prep time. Most of the cooking is done in the oven, and it’s fast! Unlike a slow-cooked pork roast, you can have a wholesome, old-fashioned meal on the table in just about half an hour.
- Weeknight friendly. Oven baked bone-in pork chops are one of the best quick dinners for fulfilling your cravings, even when you’re short on time.
What You’ll Need
- Oil: Olive oil is my go-to, but feel free to substitute any good oil for sautéing.
- Pork Chops: Bone-in pork loin chops are flavorful and moist.
- Salt and Black Pepper
- Spices: Just onion powder and paprika. The garlic is in the garlic butter sauce!
- Herbs: Dried oregano and dried thyme add a pungent, earthy note, perfect for pork.
- Butter: Melt the butter in the microwave or in a small saucepan.
- Fresh Garlic: The garlic should be minced or pressed in a garlic press.
- Parsley: Chopped fresh parsley makes a great garnish.
What Kind of Pork Chops Should I Use?
I like to use bone-in pork loin chops. You could also use rib chops, center-cut chops, or even tomahawk pork chops. Boneless loin chops are okay, but be careful with them, as they tend to dry out faster than bone-in pork chops and need less time to cook.
Recipe Tips
- Brine the chops: If you have time, try brining your pork chops! Just add a few tablespoons of salt to a quart of water and soak the pork chops for 30 minutes. You can also add extra flavorings, such as herbs, cracked black pepper, or lemon slices.
- Rest the pork chops: Before you slice into your freshly-baked pork chops, let them rest for 5 to 8 minutes. This allows them to stay juicy!
- Thick chops vs. thin: For this recipe, I recommend buying pork chops that are about an inch thick. Very thin pork chops can be difficult to cook without drying them out.
- Pan options: When baking pork chops in the oven, choose a pan that fits the chops comfortably, with the chops not too close to each other. Too much space may create dryer chops.
Easy Ideas for Serving
Heirloom tomato salad and garlic breadsticks are easy choices to serve with juicy pork chops, but easy roasted Brussels sprouts and carrots can work well, too.
This chickpea salad is a flavor explosion, and I think this creamy lemon one-pot pasta is a great partner to pork!
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Oven Baked Bone-In Pork Chops
Ingredients
- 2 tablespoons olive oil
- 4 bone-in pork loin chops
- salt and freshly ground black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 8 tablespoons butter, melted
- 4 cloves garlic, minced
- chopped fresh parsley, for garnish
Instructions
- Prep. Preheat the oven to 375˚F. Heat the olive oil in an oven-safe 12-inch skillet (preferably a cast-iron skillet) over medium-high heat.
- Season the pork chops. Pat dry the pork chops with paper towels and season them with salt, pepper, onion powder, paprika, oregano, and thyme.
- Cook. Sear the pork chops for about 2 to 3 minutes per side, or until browned. Do not crowd the skillet with the pork chops while browning them. If the skillet is too small, brown the chops in batches.
- Make the garlic butter sauce. In the meantime, combine the melted butter and garlic in a mixing bowl. Remove the skillet from the heat and pour the garlic butter sauce over the pork chops.
- Bake. Transfer the skillet to the oven and bake the pork chops for 12 to 15 minutes, or until cooked through and the internal temperature registers at 145˚F. Cooking time will vary depending on the thickness of the chops. Baste with the butter sauce halfway through cooking.
- Rest, then serve. Remove the pork chops from the oven and transfer them to a serving plate; let them rest for 5 minutes before serving and cutting. Spoon the butter sauce over the pork chops, garnish with parsley, and serve.
Equipment
Video
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Bake Pork Chops
Time to get into the step-by-step baking procedure! I have to confess, this is ridiculously simple! All you have to do is sear the chops, and then bake them until done. Here’s the rundown in detail:
- Prep and sear. To begin, preheat your oven to 375˚F. Next, set an oven-proof skillet over medium-high heat. Add the oil, and let it heat for a moment while you pat the pork chops dry with paper towels. Season the pork chops with salt, pepper, onion powder, paprika, and the dried herbs, then sear them in the hot oil. You want to leave them in the pan for about 3 minutes per side.
- Top the Seared Chops with Garlic Butter. Next, mix the melted butter and garlic in a small bowl. Take the pork chops off of the heat, and gently pour the garlic butter over them.
- Bake. Bake the chops for about 12 to 15 minutes, basting them with the butter sauce halfway through the baking time. They should reach an internal temperature of 145˚F; if not, bake them a little longer.
- Rest and Serve! When the pork chops are done, take them out of the oven and let them rest on a serving plate for about 5 minutes before garnishing and serving.
How to Store and Reheat Leftovers
- Leftover pork chops should be stored in airtight containers and refrigerated for 2 to 3 days. You can also freeze them for up to 3 months. Thaw before reheating.
- To reheat, place the pork chops in a covered skillet over low heat, with a tablespoon or two of the juices (or water). Heat on low until the pork chops reach a safe internal temperature of 145˚F.
Love this recipe… I’ve used it several times. Always tender and delicious
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂