My recipe for baked pork chops guarantees juicy, tender, and caramelized golden-brown results. Without a doubt, this is one of my favorite ways to cook a pork chop!
I love baking pork chops, but for the best results, I always start them on the stove (that’s why you see a cast iron in our photos). I know that means one extra step, but please trust me when I tell you it is totally worth it! The oven will never get you that golden sear you see in our photos.
Even with the searing step, these baked chops are really easy to make. If you are looking for an all-done-on-the-stove option, see our juicy skillet pork chops, and if you need a great marinade, try our savory pork chop marinade.
Key Ingredients
- Pork Chops: First, the thicker, the better. Pork is easy to overcook, so I prefer chops that are at least 1 inch thick. Also, if you can find bone-in chops, use them! The bone helps reduce the chance of overcooking, and bone-in pork chops simply taste better than boneless.
- Seasoning: In the video and photos, I keep my pork simple and use salt, pepper, fresh thyme, and lemon. You can use our flavorful seasoned salt or your favorite spice blend.
- Oil: I quickly sear my pork chops before baking them (so worth it). So, we need a little high-heat oil. I usually have avocado oil on my counter.
- Lemon and Herbs: I love finishing my chops with fresh flavor from lemon wedges and fresh herbs (I love dill and parsley).
How to Make the Best Baked Pork Chops
Let them sit on the counter with salt for 30 minutes. This brings them closer to room temperature, giving the salt time to enhance both the flavor and texture of the meat. Think of it as a quick dry brine for your chops!
Sear them in a skillet first. Trust me, taking just 5 minutes to get a beautiful golden crust on your pork chops before baking is absolutely worth it. While I’d love to tell you that simply sliding raw pork chops into the oven works as well, I’m always happier when I’ve seared them first. As a side note, I love using my cast iron pan for this recipe since it can go from the stove to the oven, but you can always sear in any skillet and then transfer to a baking dish if you do not have an oven-safe skillet.
Finish the pork chops in the oven. I loosely cover them with some foil or parchment paper and bake for 10 to 20 minutes. The foil/parchment makes the environment a little steamy, which helps keep our chops nice and juicy. Then, when they are done, transfer them to a plate and let them rest for a few minutes before serving (this just lets all the juices redistribute a bit).
Juicy Baked Pork Chops
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We love this method for baking pork chops. The sear adds a lovely caramelized crust that you won’t ever achieve without starting the chops on the stove. I use salt, pepper, and herbs for these, but feel free to use your favorite seasoning blends or substitute the salt with homemade seasoned salt for added flavor.
I often serve these baked pork chops with a side of mashed potatoes (or mashed sweet potatoes) and sautéed cabbage, but I have added a few more side dish suggestions below the recipe.
Watch Us Make the Recipe
You Will Need
Baked Pork Chops4 pork chops, about 1-inch thick and 6 to 7 ounces each
Salt and freshly ground black pepper, to taste
1 tablespoon avocado oil or high-heat cooking oil
2 teaspoons fresh thyme leaves, chopped
1 lemon, cut into wedges
Handful of fresh herbs like parsley or dill, chopped
Optional Pan Sauce1 cup (236ml) chicken stock
2 teaspoons brown sugar, maple syrup, or honey
1 tablespoon butter
Directions
1Bring pork chops to room temperature and season: Season both sides of your pork chops with salt and pepper. I recommend using just under 1/4 teaspoon of salt per pork chop. Set the chops aside on the counter to rest for 30 minutes.
2Preheat the oven: About 15 minutes before you’re ready to cook the chops, preheat your oven to 375°F (190°C).
3Sear the chops: Set a large oven-safe skillet (such as a cast-iron pan) over medium heat and allow it to heat for 2 to 3 minutes. While the pan heats, pat the pork chops dry.
4Add the oil, and when it is hot and shimmery, carefully place the chops into the hot pan. If your chops have a fatty edge, use kitchen tongs to hold them fat-side-down until the edge sizzles and browns slightly, about 30 seconds. Then, lay the chops flat and sear undisturbed until golden brown on the first side, about 2 to 3 minutes. Flip the chops, and cook until the second side is golden brown, another 2 to 3 minutes. After flipping to the second side, scatter all of the fresh thyme over the chops.
5Bake the pork chops: Arrange lemon wedges around the pork chops, and then loosely cover with foil or tuck parchment paper around the pan. Slide the skillet into the oven to finish cooking. (If you do not have an oven-safe skillet, transfer the pork chops to a baking dish.)
6Bake for 8 to 15 minutes or until an instant-read thermometer inserted into the thickest part of the chop reads at least 145°F (63°C). Cooking time varies by thickness, so start checking for doneness at 8 minutes, then check every 2 minutes thereafter.
7Let them rest: Once cooked, transfer the baked pork chops to a plate and then loosely cover them with aluminum foil. Let the pork rest for 5 minutes. Serve with additional fresh herbs, roasted lemon wedges, and a spoonful of pan juices on top (or make the optional pan sauce below!).
8Make the optional pan sauce: While the pork chops are resting, place the skillet over medium-high, then add 1 cup of chicken stock, 2 teaspoons of brown sugar (or maple syrup or honey), and the juice from the roasted lemon wedges. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
9Bring to a simmer and cook until it has reduced by half. Taste, then adjust the seasoning with salt or more sugar. Slide the skillet off the heat, and when the sauce is no longer simmering, swirl in a tablespoon of cold butter.
Adam and Joanne's Tips
- What to serve with them: Simple veggie sides like our roasted broccoli, roasted cauliflower, or these easy sautéed green beans are perfect. For some sweetness, add a spoonful of homemade applesauce. Or, to really lean into the pork and cabbage combo, serve these with creamy coleslaw, homemade sauerkraut, or roasted cabbage.
- Storing: Baked pork chops last in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months. I prefer to wrap them in foil and then place them into freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
- Reheating: Reheat leftover pork chops in a skillet over medium heat with a splash of water or liquid to keep them from drying out. Cover the skillet with a lid and cook for a few minutes or until heated through.
- The nutrition facts provided below are estimates.
Tried this recipe and it’s Amazing!! Best pork chops I’ve eaten in a long time. Juicy, flavorful, can’t say enough and my husband agrees.
Well done was what my family told me. Cooked then oven baked my pork chops and boy was it 😋 delicious. Thank you for your help. Looking forward to more wonderful things to cook and eat. Scotty Lee From Hawaii
Made this pork chop recipe tonight for dinner and everyone loved it!
Perfection! And delicious. I wouldn’t have thought to use lemon with pork chops, but it adds just the right notes. Family raved, and this will be my go to pork chop recipe from now on. Although, admit: I am looking for a tender Smothered Pork Chop recipe too! Your webswite is really great, and I look forward to trying more of your recipes. Thank you!
That’s wonderful, Mary! So happy you gave our recipe a try.
I made your corn salad last night, it was so delicious. Didn’t have fresh corn but a quality canned corn. Will make it many times this summer.
These were the most moist pork chops we’ve had! We used to do crockpot pork chops. They were way too dry and hard by the time they were finished. These weren’t hard at all! They were juicy and cooked through, and the lemon wasn’t overpowering at all! Thank you for sharing this recipe!
Amazing! So happy you tried our recipe. Thank you for coming back.
They look delicious, but way too much sodium , I’m a dialysis patient and I have to keep my sodium down, could I make these without salting them first?
Hi Meri, Yes, the salt does add flavor, but since you need to reduce for health reasons, you can absolutely reduce it in our recipe. You may consider one of the salt-free seasoning blends as a substitute.
Help please! My chops were juicy but definitely not tender. Would baking in the iron skillet make a difference? And…I wasn’t at home and used an electric oven not gas. Thank you!
I had just signed up Was looking for a pork chop recipe. Thank U for some interesting ideas.
You are so welcome. So glad you found us and we are thrilled that you signed up 🙂
The oven baked chops were delectabomundo! The sauce you suggested hid my overbaking of chops I’d cut too thin. The honey roasted carrots were a unique addition with my bride’s added addition of some leftover beets. I am thrilled to have found your site. The videos are a great help.
So glad you found us and loved the recipe 🙂