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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.
Easy delicious and enjoyed by all! Not breaded nor barbecued. Highly recommend, 2โ pork chops
I’ve rated this recipe before but its soooo good! Making it for dinner again tonight because it’s too windy here (Winnipeg) today to BBQ!! This is a family favourite and a definite rotation in our meal plans.
Easy, great instructions, and DELICIOUS!
Seared and oven baked. Very juicy and tender.
Was looking for a new way to make pork chops and I am so glad I found this one!! Mine came out juicy and flavorful. I will be making them again. Thank you for sharing it.
I don’t know what I did wrong. My chops weren’t real thick so I only seared them about 2 minutes, put them in a pan and baked in my toaster over for 10min before I checked them. They were already 167 degrees and so tough we couldn’t chew them.
I would guess that your toaster oven cooks food a bit faster, or maybe you didn’t use bone-in pork chops because 10 minutes at 375หF is a pretty quick cooking time for bone-in meat.
These pork chops are easy and delicious!
Just made these chops. Only had two chops so used the seasoning on both. I thought they were bland. They looked beautiful but not a lot of flavor. My chops were thick so next time I will only cook them 10 minutes as the they will need to rest.
What if I don’t have an oven safe skillet?
You can cook them in the skillet first and transfer the pork chops to a baking dish when it’s time for the oven.
Tried tonight and turned out amazing. I didn’t have an overly thick cut but I did have to add about 10 minutes cooking time. A new dinner favorite
That’s great! I’m very glad you enjoyed it! Thank YOU! ๐