These Oven Baked Pork Chops are seasoned with simple spices and then baked to perfection. This baked pork chop recipe produces succulent, tender, juicy and flavorful pork chops every time!
This baked pork chop recipe doesn’t require any marinating time. It’s cooked in one pan and ready in about 25 minutes. These tasty and easy oven baked pork chops are the perfect easy dinner to serve on busy weeknights.
Most people think baking pork chops produces dried, tough and tasteless meat. This is not the case if you follow a few simple rules. I will give you some tips so you can enjoy succulent and never dry pork chops.
All You Need To Know About Oven Baked Pork Chops
I get so many questions about cooking boneless pork chops in the oven, mostly from people who grew up eating dried up pork and are hesitant to even try pork recipes. I will try to answer some of the most often asked questions for you. However, know that achieving tender, succulent and never-dry pork chops is pretty easy – especially if you are aware of the internal temperature safety guidelines for all things pork. (I think most of us forget that a little pink on pork meat is safe to eat).
Pork Chop Cuts
- Pork chops are a cut from the loin of the pig that runs from the shoulder to the butt.
- If you go to the market you will find several cuts of pork chops. Their name depends only by what area of the loin they are cut from. The rib chop and the loin chop are usually the most popular cuts. For this recipe, I used boneless loin chop.
FUN FACT: Pork chops are a cut from the loin that runs from the shoulder to the butt of the pig. However, the term “pork butt” – the cut mostly used to make pulled pork comes from the pig’s shoulder.
What kind of seasoning should I use for Oven Baked Pork Chops?
- When seasoning pork, the sky is the limit! Pork chops are incredibly versatile. They have a mild flavor and can take to different kinds of seasoning.
- For this easy pork chop recipe, I seasoned the pork with a simple dry rub made with brown sugar, garlic powder, paprika and Italian seasoning.
- Spices like cumin and chili powder are also wonderful seasonings for pork chops. Take a look at these Baked Pork Chops with Southwest Dried Rub. They are so flavorful and easy to make!
The Best Pork Chops for Baking
- For cooking pork chops in the oven, I recommend a chop that is at least 1-inch thick. Thin pork chops should not be cooked in the oven. Thin chops cook so fast that they will dry up in the oven.
- Thick, bone-in pork chops are also a great cut for baking. I think meat on the bone is always tastier anyway but bone-in pork chops will take a little longer to cook than boneless pork chops. Just make sure you check the internal temperature with an instant read thermometer for best results!
At What Oven Temperature to Cook Pork Chops?
- For this recipe, I bake the pork chops in a 375 degrees oven.
Internal Temperature for Pork Chops
- The most important thing to remember when cooking pork chops is not to over cook them. There is nothing worse than chewy and stringy pork meat.
- For juicy pork chops – patience and a watchful eye (or a meat thermometer) are keys to success.
- The USDA’s safe temperature guideline for pork chops is 145 degrees.
- PRO TIP: After the cooking is done, it is important to always let the meat rest for 5 to 10 minutes before slicing or serving. Why? Because this is the period of time when the internal temperature adjusts and redistributes. This is called Carryover Cooking. In other words, for total success and perfectly juicy pork chops- REMOVE the pork chops from the oven when they reach an internal temperature of 135 t0 140 degrees. Let the meat rest, tented with some aluminum foil – for 5 minutes. During this resting period, the temperature should rise up to 145 degrees. You can read more about it below!
- If you’d rather remove the chops from the oven when they reach an internal temperature of 145 degrees, that is OK – however, keep in mind that the temperature will rise while the meat is resting.
- A pork chop with a little pink hue in the middle is safe to eat!!
Ingredients to Make This Pork Chop Recipe
- Boneless Pork Chops – 1-inch thick minimum. Bone-in pork chops are also an excellent option.
- Olive Oil – Canola oil, avocado oil and coconut oil can be used as well.
- For the Dry Rub Mix – Brown sugar, garlic powder, paprika, Italian seasoning, salt and pepper.
How To Make Pork Chops In The Oven
- Preheat the oven to 375 degrees Fahrenheit.
- In a small bowl, mix the dry rub ingredients.
- Rub each thick cut pork chop with olive oil and season with the dry rub. Make sure the oil and seasoning are distributed on both sides of the chop.
- Place the chops on a baking sheet.
- Bake until the internal temperature reaches 140 degrees (remember carryover cooking).
- Remove the meat from the oven and let it rest for 5 to 10 minutes (I tent the pork with aluminum foil or parchment paper).
- Serve (you can check the temperature with an instant read thermometer again to make sure it has reached 145 degrees).
Tips and Notes for Making This Pork Chop Recipe
- Make these oven baked pork chops into a sheet pan meal by adding a few veggies to the baking pan. Cut up small red potatoes with a drizzle of olive oil is always a favorite at my house. Red bell peppers, zucchini, mushrooms and green beans also work well.
- If you are following a Paleo diet, make Paleo Pork Chops by swapping the sugar with coconut sugar. For Whole 30 and Keto diets, remove the brown sugar from the spice mix and add 1/2 teaspoon of onion powder. You can also rub the chops with olive oil and a thin layer of mustard for added flavor!
- These pork chops can be stored in the refrigerator, in an airtight container for up to 3 days.
- This pork recipe is gluten free!
- Serve these oven baked pork chops with:
Maple Oven Roasted Sweet Potatoes
Garlic and Herb Cheesy Smashed Potatoes
Creamy Cilantro Lime Coleslaw
Creamy Instant Pot Mashed Potatoes
The Best Sauteed Green Beans - ENJOY THESE OTHER PORK RECIPES:
Pork Chops with Port Wine and Cranberries
Slow Cooker Cuban Mojo Pork
Honey Mustard and Herb Pork Loin
Instant Pot Carnitas
Easy Garlic Pork Stir Fry
What is Carryover Cooking?
When we cook, heat transfers from the outside part of the food inwards as heat slowly moves towards the inner center, this process continues even after the meat is removed from the heat source. Carryover cooking also known as “resting” increases the temperature of the final product by 5 to 25 degrees Fahrenheit, depending on the size and density of the food been heated. A large roast’s temperature may increase 20 to 25 degrees during carry over cooking, while a steak may only rise 5 to 8 degrees.
Resting meat, also refers to the process of allowing meat juices to redistribute after cooking. If you cut into a steak right after taking it off the heat, the meet juices run all over – leaving the meat less juicier and with less flavor.
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Easy Oven Baked Pork Chops
Ingredients
Dry Rub
- 2 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning or dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
The Pork
- 4 boneless pork chops (1-inch thick)
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with aluminium foil or parchment paper for easy clean up.
- In a small bowl, mix the dry rub ingredients.
- Rub the pork chops with the olive oil and season them with the dry rub. Make sure you rub the seasoning all over the pork chops (both sides).
- Place the pork chops onto the prepared baking sheet.
- Bake in the oven for 20 to 25 minutes or until the pork reaches an internal temperature of 140 to 145 degrees. Please read notes about carryover cooking and decide at what exact temperature to remove the pork from the oven.
- Remove from the oven and let it rest for 5 to 10 minutes, tented with aluminum foil. While the meat rests - the temperature will redistribute (carryover cooking) and the internal temperature will rise about 5 to 10 degrees. Serve.
Video
Chef's Tips
- The USDA’s safe temperature guideline for pork chops is 145 degrees.
- I remove the pork chops from the oven when they reach an internal temperature of 140 degrees. I let them rest for 5 minutes. During this resting period the temperature should rise up to 145 degrees (carryover cooking). Find more information in the post.
- If you prefer, remove the chops from the oven when they reach an internal temperature of 145 degrees.
- For best practices, always use an instant read thermometer when cooking meats.
- Exact cooking times vary depending on the size and thickness of the pork chop.
- Bone-in pork chops (1-inch thick min) can also be used. Adjust cooking times.
- Nutrition information provided is an estimate and will vary depending on the size of your pork chops and the brand of ingredients used.
Nutrition
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
Brittany Morgan says
First time my pork chops came out well. Fantastic recipe and helpful tips!
Kathy says
Thank you! Nice to hear.
Pieman says
Tried this with Instant Pot apple sauce, the pork chops were juicy and delicious. Really enjoyed the rub on them. Sweet Wife also enjoyed them.
Kathy says
Thank you for the feedback! Glad you and your wife liked them.
Kelly f says
Family loved this! They are not big on pork, but the recipe won them over !
Kathy says
Love to hear that! Thank you!!
Jessy says
These pork chops are absolutely the best. Easy to make and thanks to the tips they turned out perfect (and I suck at cooking). Love it.
Jennifer Wargo says
Can I season them the day before cooking?
Kathy says
Absolutely! Even better!
BRANDI says
The chops were delicious. I’m so used to my baked chops being dry that at first I was thinking they were undercooked. They were not but it scared me at first.
Kathy says
So glad you liked them! Remember a little pink hue is OK!
Kathy says
Hi Brandi! I know the feeling. I think people got used to overcooked pork – my grandma used to cook pork the same way. Now you are ready to cook pork like a professional chef!! Thanks for the feedback!
Tamara Johnson says
In the store this morning and saw some very nice looking thick pork chops. I really dont bake them because either too dry or little flavor
Did quick search and came across your recipe. The items needed are in my pantry and the chops looked great.
Followed your instructions with the exception of thermometer. I did split one to monitor. Took 28 minutes and let sit.
OMG so juicy and flavorful. Will cook again
Kathy says
So happy to hear! Thank you for the feedback!
Kathy says
Tamara – I am so glad to hear that! Thank you for the feedback! It is very much appreciated.
Tamara Johnson says
No problem. Was requested to fix again today. Work graveshift so some for lunch and others for dinner at work. This time I season and placed in frig until later today
D Lewis says
AWESOME RECIPE! SEASONING WAS SUPERB! However, I went back to the ways of my mother and grandmother’s overlooking them. I’m extremely visual and even after 5 minutes they did not appear cooked well enough. I asked my hubby and he agreed a little dry. I won’t give up! I’ll try again and follow it to a tee! Thank you. Grammy2104NM
Kathy says
I am so happy that you liked the flavor. You know I had the same issue before culinary school. I used to follow my grandma’s ways too 🙂 I think that is an instinct! 🙂 Hope next time is better. Thanks!
Alyssa says
My husband has me making this for every special event now instead of going to a nice restaurant! We absolutely love the flavor and the chops stay moist. Thanks for sharing!
Kathy says
Thank you for the feedback Alyssa. You made my day!
Lkaren says
Delish! My husband is picky and said he likes this better than the bag and season we can’t find.
Kathy says
Thank you! I am glad you both liked it!
Lena says
Any recommendations for a thermometer?
Kathy says
Hi Lena,
This one is the one I’ve been using for a while with good results:
https://amzn.to/2lg5ElZ
If you want a top of the line, this one is the one recommended by America’s Test Kitchens:
https://amzn.to/2l6F6n8
If you are looking for one under $20 Amazon recommends this one (it also has thousands of reviews and almost 4.3 stars!)
https://amzn.to/2leZEtC
Hope that helps!!!
Pamela Whitcomb says
I used 2 inch boneless chops that took longer to bake due to their size. I checked them regularly with my digital meat thermometer, and took them out when they reached 140. Folded over the foil and gave them 5 minutes to sit and ‘finish’. They were fabulous!!!
Kathy says
So happy to hear! Thank you for the feedback!