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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? Tender, juicy chops with garlic butter sauce, ready in half an hour!
Looking for more easy pork chop recipes? Try my cream of mushroom pork chops or this juicy air fryer pork chops recipe.
Juicy Pork Chops Cooked in the Oven – So Easy!
Need a family-pleasing dinner option that’s easy to make? Look no further! This simple recipe for baked pork chops is a classic, delivering tender and juicy chops every time. Even picky eaters will love the balanced, buttery flavor profile with simple dried herbs and fresh garlic.
This is a great pork recipe because the prep is very minimal, 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, depending on the sides you choose!
So, keep this recipe on your list of weeknight menus. 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
For this recipe, the chops themselves are seasoned with a wonderful blend of herbs and spices, to bring out the natural sweetness and satisfying umami notes in the pork.
- 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 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?
For this recipe, 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. Avoid sirloin chops and shoulder or blade chops – they are better for cooking slowly to tenderize.
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:
- Preheat the Oven and Quickly Sear the Pork Chops. 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, and then place them in the hot oil to sear. 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.
Common Questions
The answer depends on how hot your oven is and how thick your pork chops are. Also, since we are pre-searing the chops, they will need slightly less time in the oven. In general, plan on 5 to 6 minutes for searing and 12 to 15 minutes for baking at 375˚F. My brand new oven had these done in exactly 12 minutes.
The best way to be sure that your pork chops are done is to use a meat thermometer, which should register 145˚F when inserted into the pork chop, not touching the bone. If the chops are thin, though, it can be hard (or even impossible) to insert the meat thermometer enough to get a reading.
In that case, look for three things: the chops should be firm and springy to the touch, not soft or mushy; if you cut into the chop, the meat should be white, or have the faintest tinge of pink – no dark pink or medium pink; and the juices of the pork chop should run clear.
Recipe Tips and Tricks
The last thing you want when making pork chops is to have them turn out dry! That’s why I’m sharing these helpful tips for getting a moist, juicy result, every time!
- Brine the chops: If you have an extra half-hour or so, try giving your pork chops a quick brine! Brining helps meat stay juicy when cooked. 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 like 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 the chops 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 making pork chops in the oven, don’t use an overly large baking dish or pan. Choose a pan that fits the chops comfortably, not too far from each other. Too much space may create dryer chops.
Easy Ideas for Serving
To serve these juicy pork chops, try making a classic side dish or two! Heirloom tomato salad and garlic breadsticks are easy choices, but easy roasted vegetables are always a good side! I like to make this flavorful combination of roasted Brussels sprouts and carrots. The nutty brown butter and pungent garlic perfectly complement these hearty veggies!
This chickpea salad is a flavor explosion! You’ll love the tender, mild chickpeas tossed with creamy feta, crisp chopped vegetables, and a mouthwatering dressing. Of course, just about everyone loves a creamy pasta side. I think this creamy lemon one-pot pasta is a great choice with pork chops!
How to Store and Reheat Leftovers
Leftover pork chops should be stored in airtight containers and refrigerated for 3 to 4 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.
ENJOY!
More Simple Pork Chop Recipes
- Ranch Pork Chops
- Instant Pot Pork Chops with Creamy Ranch Sauce
- Pork Chop Suey
- Skillet Pork Chops with Apples and Onions
- Smothered Pork Chops
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Oven Baked Bone-In Pork Chops
Ingredients
- 2 tablespoons olive oil
- 4 bone-in pork loin chops
- salt and fresh 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
- Preheat oven to 375˚F.
- Heat the olive oil in an oven-safe 12-inch skillet (preferably cast iron skillet) set over medium-high heat.
- Pat dry the pork chops with paper towels.
- Season the pork chops with salt, pepper, onion powder, paprika, oregano, and thyme.
- Sear the pork chops for about 3 minutes per side, or until browned. DO NOT crowd the skillet with the pork chops while browning them. If skillet is too small, brown the pork chops in batches.
- In the meantime, combine the melted butter and garlic in a mixing bowl.
- Remove skillet from heat and pour the garlic butter sauce over the pork chops.
- Cook in the oven for about 12 to 15 minutes, or until cooked through, and 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.
- Remove from oven and transfer the pork chops to a serving plate; let rest for 5 minutes before cutting.
- Spoon butter sauce over the pork chops, garnish with parsley, and serve.
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.
Iโve made this recipe twice, once with brining, once (thicker chops) without. They were both outstanding, easily the most delicious chops Iโve made. And they look so beautiful Iโve added it to my โrecipes for guestsโ list.
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! ๐
My chops are not a dark golden color like these. They are white looking. I brined, browned and baked as mentioned. What did I do wrong?
Did you use a cast iron pan?
OMG! This was so good and easy to make! Thanks for the recipe!
I’m very glad you enjoyed it! Thank you for chiming in! ๐
I am mouthwatering over these pork chops! They look amazingly delicious!
Thank YOU! I hope you’ll enjoy it! ๐
I have been making these for years and we love them.tgere so easy to pop in the oven when I don’t feel like standing over the stove or grill for long. I was injured a couple of yrs ago and am now handicap,so I literally can only stand a few minutes at a time. So these are great to make for me…I usually use the same ingredients but sometimes I will sprinkle the pork chops with a pkt of ranch seasoning, sprinkle with garlic powder,black pepper,paprika, and a little salt….then still do everything the same as far as cooking methods and the garlic butter…. pretty good ๐ glad u shared this recipe. People who can’t stand long will be glad to find it.
These are so moist and juicy!!!
Thank YOU! I hope you’ll enjoy it! ๐
These would disappear fast in our house!
I hope everyone enjoys it! Thank YOU! ๐
Wow after seeing this, why make pork chops any other way?
Thank YOU! I hope you’ll enjoy it! ๐
It doesn’t get better than bone-in chops. I know so many people opt for boneless, but you just can’t beat the flavor when you cook them with the bone in.
I agree! I hope you’ll enjoy it! Thank YOU! ๐
Thank you for this recipe, its the best way to make pork chops!
I hope you’ll enjoy it! Thank you for chiming in! ๐
Wow, these look divine!! Adding pork chops to my grocery list right now!
Thank you so much! I hope you’ll enjoy them! ๐