This post may contain affiliate links. Please read my disclosure policy.
My favorite baked pork chops recipe — easy to make, nice and juicy, and easy to customize with your favorite seasonings.
Next up in our back-to-the-basics series this week about how to bake proteins in the oven — my go-to method for how to make juicy, tender, flavorful oven baked pork chops.
(Pssst, this one’s a bookmark-er!)
I don’t know about you, but pork has always been the most challenging meat for me to cook perfectly in the oven. When cooked properly, a nice thick pork chop can be an incredibly delicious, tender, juicy, and versatile cut of meat. But when overcooked — which can happen in a matter of seconds — pork regrettably becomes the meal that you’re going to wish was over, chop-chop. Oof. Nobody likes a dried out pork chop.
Here’s the great news though — it’s actually surprisingly easy to cook pork chops perfectly. And since “the other white meat” happens to also be one of the most affordable and versatile and lean proteins at the store, it’s definitely worth the effort to learn! All you need is this simple basic method plus a few important tips. I’ll show you. ♡
BAKED PORK CHOPS | 1-MINUTE VIDEO
Baked Pork Chops Ingredients & Cooking Tools:
To make this baked pork chops recipe, you will need:
Thick-cut pork chops: When it comes to purchasing pork chops, there are three important qualities to look for that I highly, highly recommend:
Thick-cut: Ideally, between 1 to 1.5 inches thick. Thick-cut pork chops much easier to cook correctly than their thinner counterparts. If your grocery store only offers really thinly-cut chops, just go to the meat counter and ask if they can double-cut them (cut them a bit more thick) for you.
Bone-in: I much prefer bone-in pork chops (specifically, rib chops or loin chops) because they have the most flavor. But if you prefer the leaner boneless pork chops, those will work too. Just be extra-careful not to overcook them.
Fresh: Be sure to also buy the freshest pork that you can find. In general, you want to look for pork that is a deep reddish-pink or reddish-purple color, not grayish or white. And the fat should be white and creamy, not dotted with dark spots. It should also be pretty firm, and not soft and squishy.
Olive Oil: Or whatever your preferred cooking oil may be.
Kosher Salt: An essential ingredient in our brine, and also to season the pork.
Seasonings: I typically like to use a simple garlic powder, salt and black pepper seasoning blend with pork. And then serve it up with lots of fresh lemon slices, to brighten up the flavors. But feel free to use whatever other dry seasonings you like.
You will also need (affiliate links included):
An oven-proof skillet: I absolutely recommend a cast-iron skillet (or a cast-iron Dutch oven) if you have one, which will hold heat and cook the pork more evenly. But if not, any oven-proof skillet that can sustain high heat will do.
Tongs: These will be essential for flipping the pork as it is searing. I recommend these 12-inch tongs from OXO.
An instant-read thermometer: I really feel like this is a must with this recipe. A cooking thermometer is the best way to ensure with 100% accuracy that your pork is not over- or under-cooked. And it is just as helpful with cooking many other proteins besides pork too. I recommend this:
Instant-read cooking thermometer: which I have owned and used for years when cooking pork, which retails for about $9.99 on Amazon. (Only downside is that it cannot be used inside the oven.)
Dual-probe wireless meat thermometer: which I also own and love because it can be used inside of a hot oven (especially helpful for baking pork, salmon, steak and chicken), which retails for about $24.99 on Amazon.
How To Make Baked Pork Chops:
As much as I would love to say that you can make perfectly baked pork chops by just popping them directly in the oven, I’ve just never had good luck with that method. Instead, I’ve learned over the years that the secret is taking an extra 15 minutes (at least) to brine the pork. Then giving it a quick sear on the stove before roasting it in the oven. And then, as I mentioned above, using the help of a cooking thermometer to measure the internal temperature of the pork and ensure that it has reached the magical 145°F (62°C). It may sound complicated, but I promise you — it’s easy peasy. Simply:
Brine the pork. In a large mixing bowl, combine warm water and kosher salt (about 1 tablespoon per cup of water) and stir until the salt is dissolved. Submerge the pork chops in the saltwater and soak for at least 15-30 minutes, or up to 4 hours. Remove the pork chops and rinse them off with cold water. Then pat them dry with paper towels and place on a clean plate.
Season the pork. Brush the pork chops on both sides with olive oil. Then sprinkle with your desired dry seasonings. (I like a mixture of garlic powder, kosher salt and black pepper.)
Pre-heat your skillet. Meanwhile, as you’re seasoning the pork, heat your skillet over high heat for about 5 minutes, until it is super-hot. Once your pork is seasoned and your skillet is ready…
Sear the pork on one side. Place the pork chops in the hot skillet (carefully, so that the oil doesn’t splatter). Then give the tops of the pork chops a gentle press down with a spatula, so that the full bottom surface of the pork chops makes contact with the pan (instead of accidentally curving up). Cook for 2-3 minute, or until the bottom of the pork chops are golden. Then flip the pork chops over to the other side, and quickly…
Transfer pan to the oven and bake. Carefully use an oven mitt to move the entire pan to the oven, where the second side of the pork will continue to sear. Then bake for 3 minutes, flip. And continue baking for 3-5 minutes more, or until the pork reaches an internal temperature of 145°F (62°C). Remove the pan from the oven, and transfer the pork to a clean plate. Use a pastry brush to brush any of those extra juices in the pan onto the pork chops (that’s where so much of the flavor is hiding!). Then tent the plate with aluminum foil and…
Rest the pork. Let the pork rest for 3-5 minutes, to lock those juices in. Once the pork is ready to go…
Serve warm! And enjoy!
Once the pork has been baked, it can be stored in a sealed container in the refrigerator for up to 3 days. Or you can freeze it for up to 3 months. (<– I recommend shredding, dicing or slicing the pork before freezing for easier use.)
**Also, one important note — the pork chops will definitely be pretty smoky as they are cooking! So be sure to turn on an exhaust fan above your stove (if you have one) or open a window.
How To Season Baked Pork Chops:
Similar to chicken, pork does a brilliant job of adopting whatever flavors you choose to use in your seasonings. I’m a big fan of the simple garlic powder/salt/pepper mix in the recipe below, which goes with just about any cuisine. But if you’d like to mix things up, feel free to sub in any of your favorite dry seasoning mixes, such as:
To brine your pork chops, fill a large bowl with 1 quart of warm (not hot) water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the pork chops and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the pork chops from the brine, rinse with cold water, then pat them dry with some paper towels.
Preheat oven to 375°F.
Brush the pork chops on both sides with olive oil
In a separate small bowl, whisk together the salt, pepper, and garlic powder until combined. Sprinkle the mixture evenly on both sides of the pork.
Meanwhile, heat a cast iron skillet (or oven-safe sauté pan) on the stove over high heat for 5 minutes. Once the pan is super-hot, add the pork chops and use a spatula to press them evenly into the pan, so that the entire bottom surface of the pork chops makes contact with the pan. Cook for 2-3 minutes, or until the under-sides of the pork chops are golden brown. Carefully use tongs to flip the pork chops. Then use an oven mitt to carefully transfer the skillet to the oven. Continue baking for 3 minutes. Then flip the pork chops once more, and continue baking for 3-5 minutes more, or until the pork reaches an internal temperature of 145°F (62°C).
Once the pork is ready to go, immediately remove the pan from the oven, and transfer the pork to a clean plate. Brush any of the pan juices onto the pork chops. Then loosely tent the plate with aluminum foil and and let the pork rest for at least 3 minutes.
Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Notes
I first learned how to make these baked pork chops years ago using The Kitchn’s recipe, which I have adapted slightly since.
Love pork and these look delicious!! I wish it was easier to use a meal prep option, do you have any fun pork recipes that would be good for meal prepping? I know it’s hard due to how dry it becomes when overheated.
Hi – Olive oil shouldn’t be used to fry at high temperatures – it hasn’t got a high enough “smoke point”. Heated to a high temperature, olive oil’s properties change, and the oil becomes very unhealthy.
The recipe sounds delicious – just need to choose a different oil – there are good articles, and charts online listing the oils and their individual safe cooking temperatures.
Krystyn Borquez —
Have you tried light olive oil? Or grape seed oil?
I made your other pork chop recipe last week (https://www.gimmesomeoven.com/cocoa-and-chili-rubbed-pork-chops/) and I swear I have never had juicier pork chops! The stove top method was PERFECT! Mine were the smaller, thinner variety of pork chop and they essentially seared on both sides with enough heat to cook the inside. The juice was just pouring out of them and I didn’t even brine them. I don’t know if they could get any better!
Wish my mother had used this recipe when we were kids! She thought everything should be fried and Well Done. We had dry, crumbly hamburger, shoe leather liver and forgetaboutit pork chops. She did finally learn to cook after we were grown and she married our step-dad who could cook. She is gone now and we miss her but not our childhood meals.
Best pork chops I’ve ever made! Only seasoned with salt, pepper and garlic powder and they were wonderful. Best part was the tenderness…yummy! Thanks, Ali!
This technique is superb. I made these tonight and seasoned them with a rub of Cajun spices (Essence). The chops were juicy beyond belief, and I’m adding this recipe to my rotation. Thank you.
This is an excellent recipe!! I skipped salt in the season mixture and am glad that I did because the brine added enough for my taste. Very juicy and flavorful!
Great recipe, simple and quick, just try to avoid setting off the smoke detector when seering lol. Made this for myself and a friend both could not believe how tender pork chops could be. Thanks for posting.
This recipe was super easy and so delicious – thank you! I did brine our chops for about 5 hours. My husband and I really enjoyed the great flavor and tenderness of the pork chops and we will be making his again and again!
Juiciest pork chops I’ve ever made! Impressed by how easy & delicious they were & I was glad I increased the number of chops because both kids had 2. This recipe is a keeper – thanks!
Yummy! Brined the bone-in pork chops for about 2 hours. Seasoned with garlic powder, pork chop seasoning and Spanish smoked paprika. Seared on the stovetop, transferred the pork chops to an ovenproof dish and put in the oven at 375 degrees for 35 minutes. Covered the baking dish with foil. Came out tender and oh so good! Thanks for your recipe. It’s a keeper!
Te —
Were your pork chops thick cut or thin? I am hoping to use this recipe tonight with thick cut pork chops but I also need to transfer to an oven proof (pyrex) pan as I am making 4 chops and my cast iron isn’t large enough for all of them. Just want to get an idea of how long they will need to bake. I don’t have a dependably accurate thermometer. Last time I used it, it lied and my pork (pork loin that time) was ruined!
made this for lunch just now, perfect timing + temp for the chop, it came out so juicy. I had it with brussels sprouts and potatoes, cause it’s what I had. Also, I added some gochugaru, a Korean spice, to give the meat a little kick. Thanks for the post and recipe!
I have never made very good pork chops. My husband really likes pork chops. So I bought thick pork chops from the butcher at Kroger and I told myself this was my final attempt at making a good pork chop. Well I followed this recipe to the letter…and I am so happy to report…that they turned out GREAT!! I think the word my husband used was “phenomenal”! Thank you Gimme Some Oven!!!
I bribed the pork chops for 30 minutes. I used the recommended salt, pepper, garlic powder. I am just so happy that now I finally feel confident that I can cook one of my husband’s favorite foods!!
I had never thought to brine pork chops before although I brine turkey and roasts before smoking in my Oklahoma Joe…The chops turned out great, thanks for the easy recipe!!!
Made these about 2 weeks ago for visiting family…BIG hit!…everyone raved about them…..for a few days, actually. I am making them today for an early Easter gathering for several friends. Thanks for this super recipe!
We had your baked pork chop recipe for dinner tonight and my husband is still talking about them that was 2 hours ago. THANK YOU THANK YOU they were outstanding. I’m sure he will be talking about them in his sleep. I pretty much followed your recipe and they turned out perfect.
Trudy Meyers
I live in Cajun/Creole country (Deep East Texas) and there is quite a variety of Creole/Cajun seasonings available, but all are way to salty for my taste. Your Creole seasoning recipe is fantastic and allows me to control the salt to my taste and in my diet. The pork chops were absolutely delicious !
My first time using this recipe…the results were amazing! Delicious, juicy pork chops like I’ve never had before! The brining I think is the key! So easy and perfect results! Love this and will continue to use these tips in the future!❤️
Succulent. If you don’t like your food salty, don’t salt them if you brined them first. And the brine is a must! Perfect, easy dinner for one, served with a baked sweet potato and a green salad. Cleanup is a breeze too!
This was EXCELLENT! I’ve never seared a chop but this recipe changed the game for me lol. I followed the instructions as stated for the first time up and everything was perfect. 3 minute timer for everything and it was perfect. Great receipe…. super juicy and very flavorful.
I made these for my family tonight, and they absolutely loved these chops! My husband is a very good cook, but when he tasted my chips tonight, he said I was forever in charge of making pork chops. He couldn’t get enough! Thank you for the great recipe!
Just finished trying this recipe. I went with a cajun rub. They turned very salty. I don’t think I would brine if using cajun seasoning next time. Other than that the recipe was pretty easy. ?
Awesome recipe! I used my signature seasoning for this recipe, but stuck to the technique. I’m not a huge fan of baked pork chops (I usually like grilled or fried), but pan searing 1st definitely gave it a beautiful flavor. Definitely will be keeping this recipe in the cookbook.
Maaayne! I’m so delighted to have found this recipe. I bought pork chops a couple days ago that were thicker than usual and was looking for a recipe that would do them justice. I followed yours exactly, aside from using a couple of ground herbs. Served up with roasted squash and asparagus, dinner was delish!!! The chops were juicy and succulent. My husband couldn’t stop eating it, even swiping bites from my plate. This is definitely a winner.
We love pork steaks. This is such a great grilling recipes. Yesterday we tried to cook it https://www.myrecipes.pro/baked-pork-in-the-oven/. But your recipe is juicier.
This recipe produced a really tender and tasty pork chop. Even though I was warned, though, the level of smoke it produced was just too much for me. Still, I gave it 5 stars because it was so good!
I made these tonight and they were absolutely delicious! I’ve never cooked bone-in pork chops before but your tutorial was easy to follow. My kids and husband loved them too. Thank you for sharing!
Very easy and snappy, especially with the brine, as I’ve always done with pork, but this preparation is wonderful. I let the pork brine overnight and added a tablespoon of freshly squeezed lemon juice. My joy of cooking and discovering wonderful recipes is only eclipsed by my actual profession as film actor. In the kitchen I can temporarily let go of the biz, which is often very stressful, and create something for myself. You can’t be rejected by a great recipe, ha.
Used this method, and it worked perfectly. Needed to bake a little longer, our chops were over an inch thick. Definitely quick and easy, would be good for weeknight dinner. Will use again!
I made this recipe last evening and followed the recipe exactly as written. The chops were absolutely amazing. My husband stated that he could not grill a pork chop that tasted as good! I will definitely make these again!!
Oh this looks so good!!!!
Love pork and these look delicious!! I wish it was easier to use a meal prep option, do you have any fun pork recipes that would be good for meal prepping? I know it’s hard due to how dry it becomes when overheated.
I agree that pork seems challenging to cook at times…thank you for this helpful reference!
Hi – Olive oil shouldn’t be used to fry at high temperatures – it hasn’t got a high enough “smoke point”. Heated to a high temperature, olive oil’s properties change, and the oil becomes very unhealthy.
The recipe sounds delicious – just need to choose a different oil – there are good articles, and charts online listing the oils and their individual safe cooking temperatures.
Have you tried light olive oil? Or grape seed oil?
I made your other pork chop recipe last week (https://www.gimmesomeoven.com/cocoa-and-chili-rubbed-pork-chops/) and I swear I have never had juicier pork chops! The stove top method was PERFECT! Mine were the smaller, thinner variety of pork chop and they essentially seared on both sides with enough heat to cook the inside. The juice was just pouring out of them and I didn’t even brine them. I don’t know if they could get any better!
Wish my mother had used this recipe when we were kids! She thought everything should be fried and Well Done. We had dry, crumbly hamburger, shoe leather liver and forgetaboutit pork chops. She did finally learn to cook after we were grown and she married our step-dad who could cook. She is gone now and we miss her but not our childhood meals.
Our mothers must be related. Lol
Best pork chops I’ve ever made! Only seasoned with salt, pepper and garlic powder and they were wonderful. Best part was the tenderness…yummy! Thanks, Ali!
This technique is superb. I made these tonight and seasoned them with a rub of Cajun spices (Essence). The chops were juicy beyond belief, and I’m adding this recipe to my rotation. Thank you.
The best pork chops I’ve ever eaten, and incredibly easy to make. Thanks
This is an excellent recipe!! I skipped salt in the season mixture and am glad that I did because the brine added enough for my taste. Very juicy and flavorful!
Nowhere could I find oven temperature.
The oven temperature is 375°F. Enjoy!
Great recipe, simple and quick, just try to avoid setting off the smoke detector when seering lol. Made this for myself and a friend both could not believe how tender pork chops could be. Thanks for posting.
This recipe was super easy and so delicious – thank you! I did brine our chops for about 5 hours. My husband and I really enjoyed the great flavor and tenderness of the pork chops and we will be making his again and again!
The best pork chop I’ve ever eaten. Tender, juicy and simply delicious.
Wow! A keeper, for sure. My husband really loved these and they are so easy!
Making this for the third time tonight! Couldn’t be easier or more tasty.
Juiciest pork chops I’ve ever made! Impressed by how easy & delicious they were & I was glad I increased the number of chops because both kids had 2. This recipe is a keeper – thanks!
Yummy! Brined the bone-in pork chops for about 2 hours. Seasoned with garlic powder, pork chop seasoning and Spanish smoked paprika. Seared on the stovetop, transferred the pork chops to an ovenproof dish and put in the oven at 375 degrees for 35 minutes. Covered the baking dish with foil. Came out tender and oh so good! Thanks for your recipe. It’s a keeper!
Were your pork chops thick cut or thin? I am hoping to use this recipe tonight with thick cut pork chops but I also need to transfer to an oven proof (pyrex) pan as I am making 4 chops and my cast iron isn’t large enough for all of them. Just want to get an idea of how long they will need to bake. I don’t have a dependably accurate thermometer. Last time I used it, it lied and my pork (pork loin that time) was ruined!
Thanks!
35 min??? the chops must have been dried…
We recently made these for the family and they were perfect! So delicious and moist. Great technique. Thank you for sharing!
made this for lunch just now, perfect timing + temp for the chop, it came out so juicy. I had it with brussels sprouts and potatoes, cause it’s what I had. Also, I added some gochugaru, a Korean spice, to give the meat a little kick. Thanks for the post and recipe!
I have never made very good pork chops. My husband really likes pork chops. So I bought thick pork chops from the butcher at Kroger and I told myself this was my final attempt at making a good pork chop. Well I followed this recipe to the letter…and I am so happy to report…that they turned out GREAT!! I think the word my husband used was “phenomenal”! Thank you Gimme Some Oven!!!
I bribed the pork chops for 30 minutes. I used the recommended salt, pepper, garlic powder. I am just so happy that now I finally feel confident that I can cook one of my husband’s favorite foods!!
I had never thought to brine pork chops before although I brine turkey and roasts before smoking in my Oklahoma Joe…The chops turned out great, thanks for the easy recipe!!!
What a treat- moist and delicious chops. Our meal was delightful & we’ll enjoy these again and again; thank you so much!
It sound easy to follow instructions but I don’t know if it is just me that could not see “what temperature is the oven supposed to be?”
375
Aunty Beth, I was puzzled about the temp, too. I knew it was somewhere – it’s above the recipe in the technique steps.
Made these about 2 weeks ago for visiting family…BIG hit!…everyone raved about them…..for a few days, actually. I am making them today for an early Easter gathering for several friends. Thanks for this super recipe!
We had your baked pork chop recipe for dinner tonight and my husband is still talking about them that was 2 hours ago. THANK YOU THANK YOU they were outstanding. I’m sure he will be talking about them in his sleep. I pretty much followed your recipe and they turned out perfect.
Trudy Meyers
I live in Cajun/Creole country (Deep East Texas) and there is quite a variety of Creole/Cajun seasonings available, but all are way to salty for my taste. Your Creole seasoning recipe is fantastic and allows me to control the salt to my taste and in my diet. The pork chops were absolutely delicious !
I haven’t tried this yet but I’m having a hard time finding where you put the baking temperature in the oven?
Oven at 375
Amazing taste… thank you, my family says no more pork chops unless they are made this way!
Pork we love!
Too die for, no need to say more❤️
We love pork and eat regularly! This is one of the best recipes! I cook this over and over again. A favorite ❤️
My first time using this recipe…the results were amazing! Delicious, juicy pork chops like I’ve never had before! The brining I think is the key! So easy and perfect results! Love this and will continue to use these tips in the future!❤️
Fantastic!
Succulent. If you don’t like your food salty, don’t salt them if you brined them first. And the brine is a must! Perfect, easy dinner for one, served with a baked sweet potato and a green salad. Cleanup is a breeze too!
Has anyone ever added butter with the olive oil while cooking?
So tender!! The brining too pork chops to the next level. My husband and I LOVED these. We will definitely make them again.
This was EXCELLENT! I’ve never seared a chop but this recipe changed the game for me lol. I followed the instructions as stated for the first time up and everything was perfect. 3 minute timer for everything and it was perfect. Great receipe…. super juicy and very flavorful.
I made these for my family tonight, and they absolutely loved these chops! My husband is a very good cook, but when he tasted my chips tonight, he said I was forever in charge of making pork chops. He couldn’t get enough! Thank you for the great recipe!
Made this recipe for tonight’s dinner. It was delicious! The seasonings were perfect!
What temp for oven????
I used 385 for mine and kept the chops in slightly longer for a medium to medium-well cook.
Just finished trying this recipe. I went with a cajun rub. They turned very salty. I don’t think I would brine if using cajun seasoning next time. Other than that the recipe was pretty easy. ?
Awesome recipe! I used my signature seasoning for this recipe, but stuck to the technique. I’m not a huge fan of baked pork chops (I usually like grilled or fried), but pan searing 1st definitely gave it a beautiful flavor. Definitely will be keeping this recipe in the cookbook.
Maaayne! I’m so delighted to have found this recipe. I bought pork chops a couple days ago that were thicker than usual and was looking for a recipe that would do them justice. I followed yours exactly, aside from using a couple of ground herbs. Served up with roasted squash and asparagus, dinner was delish!!! The chops were juicy and succulent. My husband couldn’t stop eating it, even swiping bites from my plate. This is definitely a winner.
We love pork steaks. This is such a great grilling recipes. Yesterday we tried to cook it https://www.myrecipes.pro/baked-pork-in-the-oven/. But your recipe is juicier.
This recipe produced a really tender and tasty pork chop. Even though I was warned, though, the level of smoke it produced was just too much for me. Still, I gave it 5 stars because it was so good!
I made these tonight and they were absolutely delicious! I’ve never cooked bone-in pork chops before but your tutorial was easy to follow. My kids and husband loved them too. Thank you for sharing!
Very easy and snappy, especially with the brine, as I’ve always done with pork, but this preparation is wonderful. I let the pork brine overnight and added a tablespoon of freshly squeezed lemon juice. My joy of cooking and discovering wonderful recipes is only eclipsed by my actual profession as film actor. In the kitchen I can temporarily let go of the biz, which is often very stressful, and create something for myself. You can’t be rejected by a great recipe, ha.
Used this method, and it worked perfectly. Needed to bake a little longer, our chops were over an inch thick. Definitely quick and easy, would be good for weeknight dinner. Will use again!
I made this recipe last evening and followed the recipe exactly as written. The chops were absolutely amazing. My husband stated that he could not grill a pork chop that tasted as good! I will definitely make these again!!
This recipe turned out perfectly! Best pork chops I’ve ever made.