Juicy Baked Pork Chops
- PREP 30min
- COOK 15min
- TOTAL 45min
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.
You Will Need
Baked Pork Chops
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
Optional Pan Sauce
1 cup (236ml) chicken stock
2 teaspoons brown sugar, maple syrup, or honey
1 tablespoon butter
Directions
Bring 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.
Preheat the oven: About 15 minutes before you’re ready to cook the chops, preheat your oven to 375°F (190°C).
Sear 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.
Add 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.
Bake 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.)
Bake 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.
Let 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!).
Make 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.
Bring 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.