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Get It Now- Why You’ll Love My Oven Baked Pork Chops Recipe
- Ingredients & Substitutions
- How To Bake Pork Chops
- My Recipe Tips
- How Long To Bake Pork Chops?
- Storage Instructions
- Serving Suggestions
- More Easy Pork Chop Recipes
- My Tools For This Recipe
- Oven Baked Pork Chops (Juicy & Easy) Recipe card
- Recipe Reviews
One of my favorite things ever is showing you how to cook everything in the oven — 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! While this wasn’t always my favorite protein, this oven baked pork chops recipe totally turned it around for me. I guess I just needed to work out the combo that makes them actually juicy? I’m hooked — and once you try them, I think you will be, too!
Why You’ll Love My Oven Baked Pork Chops Recipe
- 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, or my stuffed pork chops 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.
- Make them anytime – Forget about waiting for the perfect weather to grill pork chops. With my oven method, you can enjoy them for a protein-packed dinner any day of the year.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my oven baked pork chops recipe, what each one does, and substitution options. For measurements, see the recipe card below.
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
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- 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 Recipe Tips
- 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, if you want to simply cook them in a baking dish, add about 10-12 minutes to my cook times.
- 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 sirloin 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, simply 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 and you’re golden!
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 |
Since I’m very particular about juicy meat, I always use my probe thermometer to get these just right, but a regular instant read thermometer works, too.
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.)
Storage Instructions
- 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. Just don’t freeze them in the marinade, because they get mushy.
Serving Suggestions
These easy baked pork chops just need a side or two for an amazing weeknight meal! Here are some of my go-to sides without the fuss:
- Vegetables – I like simplicity almost as much as I like veggies, so I usually do a combo of both and call it a day! 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, but you can also make 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:
My Tools For This Recipe
- Cast Iron Skillet – There’s so much I love about my go-to cast iron pan. It’s durable, beautiful (even comes in different colors), 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.
- Probe Thermometer – My favorite tool to get perfectly juicy baked pork chops. Pulling those babies out at just the right time is crucial!
Oven Baked Pork Chops (Juicy & Easy)
This oven baked pork chops recipe is super juicy, flavorful and so easy! Make this simple weeknight dinner with either seasoning or marinade.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 pork chop
Only 1/4 of the marinade is included in the nutrition calculation, as a lot is discarded after marinating the pork chops.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
39 Comments
Jai
0Delish! This will be my go-to pork chop recipe from now on. So simple and so delicious.
Meghan
0That marinade made the pork SO flavorful! I definitely will be using it over and over again. Thank you!
Anna
0My whole family loved these pork chops! Tender and juicy. I’ll be making again!
Marie
0I used the seasoning option instead of the marinade, and it still turned out delicious! The blend of spices was just right, not too overpowering but still flavorful. Definitely a keeper!
GRETA
0These baked pork chops were really flavorful and juicy. The easiest pork chops I have done so far. Loved the easy instructions and all the details that made the process easy. Thanks.
Tina Greaver
0This is my husband’s favorite pork chop recipe bone in. I sauté mushrooms as well as a topper❤️
Jane
0I think your information is wonderful but the ads keep preventing me from seeing. God bless
Wholesome Yum D
0Hi Jane, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Mik
0Hey! Could I use the excess marinade for a sauce, for added flavor?
Wholesome Yum D
0Hi Mik, Yes, that would work as long as the marinade did not touch raw meat.
jdougas
0Excellent. The dry marinade is great. I struggle with baking pork chops. This will be the one going forward.
SMH
0No where does it say the oven temp.
Wholesome Yum D
0Hi, Preheat the oven to 400 degrees F. You can find this info on the 4th step of the recipe card.
CLF
0My whole family enjoyed this and it was super easy. I’ll make it again for sure. Thank you!
Danielle Fenohr
0Delicious
Barbara Ordway
0Made these last night. Wonderful!!!!!!
Twindorth
0These are amazing! Tender and juicy 😋 I have no grill pan so seared them in a 10″ stainless steel fry pan which I could put in oven. This will probably be on my menu twice a month!
Donald Heisch
0This was an easy recipe and tasted great. As I am trying to reduce sodium in my diet, I eliminated the salt from the Pork Chop Marinade, then marinaded the one-inch-thick Pork Loin Chops for about 6 hours. While the chops were resting, I made a modified version of your Low Carb gravy that included Onions and Mushrooms. This was used as a dipping sauce on the side. I served the chops with your Roasted Rutabaga recipe and a small side salad. It was really a great meal. Thanks.
ty
0Thanks for the help. My chops came out really good.
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0What’s taking place I am new to this, I stumbled upon this, I’ve found It positively helpful and it has aided me out loads. I am hoping to contribute & help other users like it helped me. Good job.
TWynnB
0The recipe is delicious as is.
I then sauteed mushrooms in the drippings as a side dish, mmmmm.
Kathy
0Best pork chops and marinade I have ever had, delicious.
James
0I love the juicy part of it and the baked part of it.
ROSE CLINE
0A RECIPE WITH SUCH GREATNESS LOVE IT. KEEP THEM COMIN”
Marcia
0This recipe was so good very tasty and juicy, will be my go-to for pork chops….thinking of trying it out with boneless chicken breast! Thanks for sharing!
Neal Barnes
0These pork chops were amazing! So juicy!
Glad
0Hi, I have 1/4 inch, boneless pork chops. They are in your marinade now. Can i still put in oven or is pan frying better? How long to cook? Thanks! I’m becoming a good cook at 60 y/o because of you, lol 😉
Wholesome Yum M
0Hi Glad, 1/4 inch pork chops can be done completely on the stovetop. Enjoy!
Amy L Huntley
0Great tips on how to cook pork chops in the oven. These turned out so tender and the flavor was SO GOOD! Thanks for sharing your knowledge.
santhathi
0great article to read
Kristyn
0Pork chops happen to be my favorite & this recipe is amazing! The marinade makes all the difference!
Natalie
0What a great alternative to grilling. Sometimes, it’s just easier & they still come out perfect!!
Katie
0I love how easy this is and the meat turns out tender every time!
Shashi
0WOW – these pork chops were cooked to perfection! So juicy and tender! Thank you for the cooking tips!
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.