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GET IT NOWMy Easy Recipe Makes The Juiciest Baked Pork Chops
While this wasn’t always my favorite protein, these baked pork chops totally turned it around for me. I guess I just needed to work out the combo that makes them actually juicy?
Many of you know that I love writing tutorials for juicy proteins — from simple chicken legs for every day, to lobster tail for special dinners, to top sirloin steak for… well, both. So if you’ve been waiting for my tutorial on how to cook pork chops in the oven, it’s here!
I’m hooked on this baked pork chop recipe. Here’s why I think you will be, too:
- Super juicy (never dry) – Say goodbye to dry, tough pork chops forever! Getting them just right means a balance of oven temperature, timing, and a few of my simple tips. And my pork chop marinade? It turns them into tender, juicy bites that practically melt in your mouth.
- Full of flavor – These are a perfect blend of savory, tangy, umami, and a hint of sweet, all in one. It makes me so happy when so few ingredients can do it all.
- Simple ingredients – My flavorful marinade needs just 5 pantry staples (plus salt and pepper). Grab some pork chops and you’re good to go! And if you don’t have time to marinate, I’ve got a seasoning option for you as well.
- Quick and easy – These aren’t my slow cooker pork chops that take hours, grill pork chops that need the right weather, or stuffed or smothered pork chops that feel fancy. Nope, this is the simple recipe for baked pork chops that you reach for on busy weeknights when you have too many other things going on. You know you need one.
With my oven method, you can enjoy them for a protein-packed dinner any day of the year. Make it with me!
“I made these tonight and they are now my top pork chop recipe! This recipe was not only simple but so awesomely delicious! Husband commented how juicy they were but really liked the flavor. Thank you for such a great recipe.”
-Rosemarie
Ingredients & Substitutions
Here I explain the best ingredients for my oven baked pork chops recipe, what each one does, and substitution options. For measurements, see the recipe card.
Pork Chops
You can make baked boneless pork chops (sometimes called pork loin chops) like I did here, or use bone-in ones. I’ve tested this recipe with both! Always thaw them first if they are frozen. Learn more about choosing pork chops in my post about skillet pork chops.
When I get them from the butcher, I usually pick up some pork belly, pork tenderloin, or pork loin at the same time.
Seasoning Or Marinade
While you can simply use salt and pepper (or just brine these like I do with baked chicken breasts), the best baked pork chops I’ve made always have a marinade or seasoning mix! Here are my 2 options for this recipe:
- Marinade – You need only 5 ingredients to make my quick pork chop marinade: olive oil, coconut aminos (or soy sauce), lemon juice, Dijon mustard, and minced garlic (or garlic powder) … plus salt and pepper. The oil locks in moisture, the lemon juice acts as a tenderizer, and the other ingredients add flavor. It comes together in a few minutes, so the only “hard” part is you need to leave time to marinate the pork.
- Seasoning – If you don’t have time for the marinade, you can make this baked pork chop recipe with my simple pork chop seasoning instead. I make it with garlic powder, smoked paprika, dried thyme, dried oregano, cayenne pepper, sea salt, and black pepper. Onion powder is also a nice addition. While I prefer the flavors of the marinade, this simple option is perfect when you’re short on time.
Butter Or Oil
I sear with just a bit of butter for extra flavor, but you can also use olive oil or avocado oil.
How To Bake Pork Chops In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Pat dry. Use paper towels to pat the pork chops dry. (This will help them get a nice sear and also keeps them juicy when cooking.)
- Season or marinate. For the marinated option, whip up my 5-minute pork chop marinade here in a small bowl. Pour it into a zip lock bag, add the pork chops, and marinate in the fridge. For the seasoning option, just sprinkle my pork chop seasoning generously on both sides of the pork chops, and rub in.
- Sear. Preheat a large cast iron skillet over medium-high heat. Melt the butter (or heat the oil), then add pork chops in a single layer. Sear them without moving, until they are golden brown. Flip and sear the other side. (They might look done, but the inside won’t be until you bake them!)
- Bake. Transfer the pan to the oven and bake pork chops until they are cooked through. (Be careful here — see my tips and cook time chart below for juicy results!)
- Rest. Remove the pork from the oven, transfer to a plate, and tent the top with aluminum foil. Rest for 3-5 minutes before serving. I liked to garnish with fresh parsley for a little color.
My Tips For Juicy Results
- Choose pork chops of a similar size and thickness. This ensures that they cook at the same rate. I always try to get 1-inch thick ones (they don’t dry out as easily), but have cook times below for thinner ones as well. You’re fine as long as they are all about the same!
- Marinate for as long as you can, but no more than 24 hours. The longer you marinate, the juicier your oven baked pork chops will be! But, after 24 hours they start to get mushy, so that’s my time limit.
- Bring the chops to room temperature before you cook them. I do this with almost every protein for more even cooking. Translation here: nice and juicy pork chops without dry spots!
- It’s worth it to sear before baking. Some people have asked me if you can just place the pork chops in the oven right away. You can, but searing first creates an irresistible golden crust on the outside! It only takes a few minutes, actually speeds up the total time, and doesn’t require an extra pan anyway, so I don’t recommend skipping this step.
- Still want to use the oven only? If you want to simply bake pork chops in a baking dish or baking sheet, you can use the same marinade or seasonings, and add 10-12 minutes to my cook times below.
- A cast iron skillet makes the juiciest results. It heats evenly for a perfect sear, and goes from the stovetop to the oven. You can also use a cast iron grill pan if you like.
- Be careful not to overcook. Pork chops are very lean, so overcooking them is the worst — they get dry and tough fast. I use this meat thermometer to cook them perfectly, but since I’ve done it so many times, I also made a time chart for you (below).
- Resting is important. Cutting into your baked pork chops straight from the oven will cause all of the juices (that’s the flavor and moisture!) to run out. Just as I always rest my flat iron steak and filet mignon, the same is true for pork. It’s worth the wait!
How Long To Bake Pork Chops?
After a quick sear of 2-3 minutes per side, I bake pork chops in the oven for 3-10 minutes. The baking time varies depending on their thickness, and whether they have bones — bone-in pork chops take 1-3 minutes longer than boneless.
Use my time chart below! These times are based on taking the pork out of the fridge 30 minutes before cooking. If it’s cold, it will take longer in the oven.
| Type | Thickness | Minutes On The Stove | Minutes In The Oven (After Stovetop) |
|---|---|---|---|
| Boneless pork chops | 1/2 inch | 2-3 minutes per side | 3-4 minutes |
| Boneless pork chops | 1 inch | 2-3 minutes per side | 6-8 minutes |
| Bone-in pork chops | 1/2 inch | 2-3 minutes per side | 5-6 minutes |
| Bone-in pork chops | 1 inch | 2-3 minutes per side | 8-10 minutes |
I highly recommend this probe thermometer to get these just right — just set the temperature and it’ll beep when ready. A regular instant read thermometer works, though.
Oven baked pork chops are done when the internal temperature at the thickest part reaches 145 degrees F. However, because the temperature rises as they rest, I always remove them at 140 degrees F. (It doesn’t matter if they are pink inside or not — this is not a good indicator for pork.)
Baked Pork Chops (Juicy, Easy Recipe)
My oven baked pork chops recipe is super juicy, flavorful, and so easy! Make this simple weeknight dinner with either seasoning or marinade.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Use paper towels to pat the pork chops dry.
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Prepare the pork chop marinade here. Marinate the pork chops for at least 1 hour, up to 24 hours (but not longer). Alternatively, you can season with pork chop seasoning (link in ingredient section above), or simply season generously with salt and pepper and skip the marinade, but the marinade makes them so juicy!
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Remove the chops from the fridge about 30 minutes before cooking.
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Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron skillet (or a cast iron grill pan) on the stovetop over medium-high heat, about 2-3 minutes.
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Once the oven is just a few minutes away from being preheated, add the butter and heat until melted, tilting the pan to coat. Add the pork chops in a single layer. Sear for 2-3 minutes, without moving, until browned on the bottom. Flip and sear for 1-2 minutes on the other side.
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Transfer the pan to the preheated oven. Bake pork chops until their internal temperature reaches 145 degrees F (63 degrees C), or 140 degrees F (60 degrees C) for juicier pork chops. (The internal temperature will rise another 5 degrees while resting later.) Use a probe thermometer for best results, but here is a guideline for pork chop baking times:
* 1" thick boneless pork chops: 6-8 minutes
* 1/2" thick boneless pork chops: 3-4 minutes
* 1" thick bone-in pork chops: 8-10 minutes
* 1/2" thick bone-in pork chops: 5-6 minutes
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Remove the pork chops from the oven and transfer to a plate. (Do not leave them in the pan or they will be overcooked.) Tent the top with foil and let the chops rest for 3-5 minutes.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 pork chop
- Tips & time chart: Check out my recipe tips and cooking times above to help you get the juiciest baked pork chops every time. This also answers some questions I’ve gotten in the comments about timing.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. I usually repurpose them for sandwiches, serve over salads, or toss them in soups or casseroles.
- Meal prep: Portion into individual containers with your favorite side dish for quick lunches all week.
- Reheat: The easiest is to just reheat in a hot skillet or the oven, though you can microwave briefly, too. But when I want juicy pork that’s almost as good as fresh, I use my method for reheating reverse sear steak here (see the section about reheating).
- Freeze: You can freeze oven baked pork chops for up to 3 months in a zip lock bag, or freeze raw ones for up to 12 months. Sometimes I freeze them right in the marinade!
- Note on nutrition info: Only 1/4 of the marinade is included in the nutrition calculation, as a lot is discarded after marinating the pork chops.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Fall Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Baked Pork Chops
Serving Ideas
These easy baked pork chops just need a side or two for an amazing weeknight meal! Here are some of my go-tos:
- Vegetables – You can roast asparagus, cauliflower, or brussels sprouts together with the pork chops in the oven — just start the veggies first, since they take longer. Or you can make my quick air fryer green beans (pictured above) or sauteed broccoli while the chops are baking.
- Salads – I usually go with light salads like Greek salad or arugula salad to balance the richness of the oven baked pork chops. You can also choose creamy ones, like my radish salad or wedge salad.
- Starches – My roasted potatoes or rice make good pairings, but I tend to sub them with lighter mashed cauliflower (pictured above) or cauliflower rice more often.
More Easy Pork Chop Recipes
If you’re craving more juicy, easy pork chop recipes, try these other ways I’ve actually come to love them:
74 Comments
Beth
0Oh wow! This was so delicious and packed with so much flavor! Definitely huge hit and being remade soon! Very excited!
Lauren Vavala
0These pork chops are simple, yet so flavorful! Another great recipe!
Jenn
0These are delicious! I’m always so afraid to make pork because it dries out but your tips were on point! I’ll be making these regularly for sure!
Tonya
0Thank you for these great tips! I stay away from making pork chops because they always come out so dry and overcooked. I’m afraid they’re going to be raw. Your article cleared up some misconceptions I had about pork chops. Thank you! These were soo good!
Mairead
0Thank you for all these wonderful tips for cooking pork chops to perfection. I love the sear marks on these chops, even when oven baked.