With a few simple tricks, you can make juicy and tender baked pork chops. Of all the pork chop recipes we’ve shared, this baked version is the one I use the most. The pork turns out incredibly delicious, tender, and juicy.
Watch the Video
When I have pork chops in the house, you can pretty much bet that I’ll use this baked pork chop recipe to cook them. It’s easy, and the pork turns out so well.
If you are looking for a stovetop recipe, see our juicy skillet pork chops.
Key Ingredients
- Pork chops: When baking pork chops, the thicker, the better. Pork is easy to overcook, so choose pork chops at least 1 inch thick. If you can buy bone-in chops, do it! The bone helps reduce the chance of overcooking, and bone-in tastes better than boneless pork chops. I also allow my pork chops to sit at room temperature for 30 minutes before baking them in the oven, which helps them cook more evenly.
- Seasoning: In the video and photos, I keep my pork simple and use salt, pepper, fresh thyme, and lemon. You can use our seasoned salt or your favorite spice blend.
- Oil: I quickly sear my pork chops before baking them (explained below). 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 Baked Pork Chops
When making pork chops, I allow them to sit on the counter for 30 minutes to warm up a little. This is also a great time to season them, which gives the salt time to improve the flavor and texture of the meat. Think of this as a quick brine for the chops. The salt acts as a dry brine.
I also preheat my oven so that the moment I slide them into it, it’s hot and ready to bake them to perfection. (I use a 375°F oven.)
Before baking the chops, I sear them in a skillet first. I know this is a baked pork chops recipe, but trust me, taking 5 minutes to get a good sear on your chops before baking them is worth it. I’d love to tell you that lining raw pork chops on a baking sheet and sliding them into the oven to bake will make for a tasty chop, but I have yet to succeed with that method. Searing your pork chops before baking them is the way to go!
Since I hate unnecessary dirty pans and dishes, I sear and bake the chops in my oven-safe cast iron skillet. If you don’t have one, sear in a skillet on the stove, transfer the chops to a baking dish, and finish them in the oven.
After searing them on the stove, the pork chops bake in the oven for 10 to 15 minutes. To tell when my pork chops are done baking, I use an internal thermometer and look for 145°F to 150°F. From there, I transfer them to a plate and allow them to rest before serving.
Storing Baked Pork Chops
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.
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.
What to Serve with Baked Pork Chops
For the ultimate comfort meal, serve baked pork chops with creamy mashed potatoes or mashed sweet potatoes. I also love these with homemade stuffing (it’s so good).
You can also add some veggies to the side. Try roasted broccoli, roasted cauliflower, or these easy sautéed green beans. Pork chops and applesauce are a classic combination, and I love pork with cabbage. Try roasted cabbage, sautéed cabbage, or homemade sauerkraut.
For something fresh, try a green salad, creamy coleslaw, or homemade potato salad.
The Best Juicy Baked Pork Chops
- PREP
- COOK
- TOTAL
These tender, juicy, and flavorful oven-baked pork chops can be customized with your favorite spices and seasonings. Use our seasoning suggestions or substitute with your favorite spice blends.
We ask you to cover the pork with foil or parchment during baking. By gently cooking the chops this way, they remain juicy and become tender.
Watch Us Make the Recipe
You Will Need
4 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
Directions
- Dry Brine Chops
1Take the pork chops from the refrigerator and season on both sides with salt and pepper. I use just less than 1/4 teaspoon of salt per pork chop. Set the chops aside to rest for 30 minutes.
- Bake Pork Chops
1When you are almost ready to cook the chops, preheat the oven to 375°F (190°C).
2Heat the oil in a large oven-safe skillet or cast iron pan over medium-high heat.
3When the oil is hot and shimmery, pat the pork chops dry and then add them without moving them until golden on one side, 2 to 3 minutes.
4While the pork sears, scatter half of the thyme over the side of the pork chops facing up.
5If the pork has a fattier edge, use kitchen tongs to hold the chops fat-side-down until they sizzle and brown slightly, about 30 seconds.
6Then, flip the pork so that the seared side faces up and scatter over the remaining thyme. Arrange lemon wedges around the pork chops, and then loosely cover with foil or tuck parchment paper around the pan.
7Slide 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.)
8Bake for 8 to 15 minutes or until an instant-read thermometer reads at least 145°F when inserted into the thickest part of the chop. (Cook time depends on the thickness of the chops. Check for doneness at 5 minutes, then go from there, checking every 2 minutes.) If you do not have a thermometer, you will know they are done if the juices run clear when cutting into them.
9Transfer the baked pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes. Serve with additional herbs, roasted lemon wedges, and a spoonful of pan juices on top.
Adam and Joanne's Tips
- Optional pan sauce: When the pork chops are resting, place the skillet over medium-high, then add 1 cup of chicken stock, 2 teaspoons of brown sugar, maple syrup or honey, and the juice from the roasted lemon wedges into the pan. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste, then adjust the seasoning with salt or more sugar/honey/maple syrup. Slide the skillet off the heat and swirl in a tablespoon of butter when the sauce is no longer simmering.
- The nutrition facts provided below are estimates.
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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 🙂