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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.
This recipe was soooo easy and the result was fantastic! I will definitely use this again! Thank you! The pork chops were flavorful, juicy, and tender!
I used regular salt instead of Kosher salt. These were the best and juiciest Pork chops ever. I think the kosher salt would have been a little better but these were still delicious.
Delicious. Was it just me that had trouble getting mine to the internal temp? Mine were thick, closer to 2 inches but I had to cook them WAY longer. No big deal though, I’ll be making this again for sure.
GREAT pork chop recipe!
I only gave it 4/5 stars because in the above recipe, the oven temp was missing (thankfully I found it in another version by scrolling down), and also because I had to bake them an extra 4 minutes.
But other than that, wow! The spices I used were “21 Seasoning Salute” from Trader Joe’s.
Great instruction!!! I have never been able to cook thick pork chops without drying them out. They were a raving success and the natural juices was delicious. We loved them so much that I had to leave a comment. I haves saved the recipe in my favorites and will definitely use it again and again. As promised, it was easy peasy ?
Thanks for the recipe! ??
Good Day,
Thank you for the recipe. I am a vegetarian, living in a conovourous household. My son said he remembers tasting, swallowing and asking for more…’the flavor and meal was delicious. The meat was super juicy and flavorful” I complimented the pork chips w/ macaroni and cheese and green beans. It was a simple recipe, my 8y/o old daughter also enjoyed making the dinner w/ me, which the involvement allowed for added joy.
Best pork chops recipe ever. Simple and delicious. Made it with the bone in chops as directed and surprised with the great flavor. Definitely my to go recipe from now on!
SO MOIST! ……. and I mistakenly cooked my 1.75 inch boneless pork loin chops at 400-degrees for 10 minutes in the oven after searing them on the stove on our cast-iron pancake pan!. They were sooooooooooo good. I will ONLY cook them this way from now on.
I seasoned with salt, pepper, garlic powder & onion powder. Soaked them in brine for a good 20-minutes.
Thank you so much for sharing this recipe!
Wow!!!❤️So easy … who knew pork chops didn’t have to be over cooked.
Lots of smoke but worth the slight inconvenience of a loud smoke detector lol.
The thermometer makes it easy. I picked on up at HomeGoods for $5.99.
Definitely baking this again, also passed this great recipe on to friends and family . No more shake and bake lol
I just made these for lunch today and they were delicious! My fiance said they were the best pork chops I’ve ever made! And I make pork chops a lot, so thank you for this great recipe. I will definitely put this in the dinner rotation!
Brined for 6 hours. placed in RO water for 20 minutes. Necessary for thick chops, The rest of the recipe is spot on. Beautiful result An instant read thermometer is an absolute necessity. Heritage pork gives you 5 minutes room on each side and, naturally, a better porkiness. A sour cherry gastrique, is the next step. Thank you for this recipe. Absolutely Bueno Puerco.
I often avoid cooking pork chops because they turn out dry. I did boneless chops using this recipe, and they were perfect! I think several things made a difference: brining, using a cast iron skillet, and monitoring temperature with a digital probe that goes in the oven. I bet bone-in pork chops are even better…next time!
Worked just like you wrote. The only thing I did differently was to add a 1/4 cup of broth in my skillet.
My reasoning was that I read from a chef that it’s hard to have moist meat with no moisture. Which seems to make sense. Anyway, thanks for the recipe.
This recipe is just amazing! I brined for approx 4 hours; added smushed garlic cloves, ginger and peppercorn to the brine. I have a homemade Cajun seasoning as I just felt I needed a lil snap, sweet potatoes and a Greek salad! It was amazing! Amazing recipe, thank you.
5-star pork chops! I am not a huge fan of pork because it tends to be bland and dry. Not these – they come out delicious, juicy and tender! My definite go-to recipe for pork chops.
After trying the very awesome “Baked Chicken Breast” recipe I found on this site, I came across this one for pork chop that was very similar. Decided to try this tonight, overall it was very good. There are a few tweaks I would make the next time though, partially based on my situation.
The main difference I had was that I used a enamelled dutch oven instead of a cast iron skillet, so it felt that the heat characteristics might have been slightly different than what the recipe described. So, I would have seared the first side as described, but then sear the other side for 2 minutes on the stove top instead of immediately putting it in the oven. The way I made it tonight (following the recipe as written), one side was nicely browned while the other side didn’t get a good sear.
Similar to the “Baked Chicken Breast” recipe, I felt that the spice mixture was a bit off. Instead of 1 teaspoon of salt with half a teaspoon of pepper and garlic powder (which when I did the equivalency for the chicken breast recipe made it too salty and not enough of the other spice flavors), I used 1 teaspoon of everything (1:1:1 ratio), and this made for a very balanced result. Also, I found that 1 teaspoon of each of the three spices covered just enough for 2 good sized pork chops, if I was making 4 as per the recipe I would have been short.
Overall a very good recipe, though I personally liked the “Baked Chicken Breast” one a tad more, mainly due to the simplicity of it.
Sounds delish
Could this same recipe pork chops same size incorporate sauerkraut? Could you addition or deletion of time and temp..or better have you specific recipe for same?
Followed instruction, very moist and tender,20 min brine in regular salt; half teaspoon each salt and pepper, 2 teaspoons each onion powder and oregano; used 1 tablespoon potato starch to thicken sauce ( about 1 cup total liquid) with 1/4 cup each white wine and chicken stock. Will always use!
I have made these many many times using the Cajun seasoning recipe and every time I am told they are the best pork chops ever made – really really good.
Soooooo Easy & Delicious!
This recipe was soooo easy and the result was fantastic! I will definitely use this again! Thank you! The pork chops were flavorful, juicy, and tender!
When I added the pork chops to the very hot dutch oven they smoked so much that my smoke detectors went off
Best pork chops ever?
I used regular salt instead of Kosher salt. These were the best and juiciest Pork chops ever. I think the kosher salt would have been a little better but these were still delicious.
Delicious. Was it just me that had trouble getting mine to the internal temp? Mine were thick, closer to 2 inches but I had to cook them WAY longer. No big deal though, I’ll be making this again for sure.
GREAT pork chop recipe!
I only gave it 4/5 stars because in the above recipe, the oven temp was missing (thankfully I found it in another version by scrolling down), and also because I had to bake them an extra 4 minutes.
But other than that, wow! The spices I used were “21 Seasoning Salute” from Trader Joe’s.
Bookmarked! :D
Great instruction!!! I have never been able to cook thick pork chops without drying them out. They were a raving success and the natural juices was delicious. We loved them so much that I had to leave a comment. I haves saved the recipe in my favorites and will definitely use it again and again. As promised, it was easy peasy ?
Thanks for the recipe! ??
Good Day,
Thank you for the recipe. I am a vegetarian, living in a conovourous household. My son said he remembers tasting, swallowing and asking for more…’the flavor and meal was delicious. The meat was super juicy and flavorful” I complimented the pork chips w/ macaroni and cheese and green beans. It was a simple recipe, my 8y/o old daughter also enjoyed making the dinner w/ me, which the involvement allowed for added joy.
Thanks
Best pork chops recipe ever. Simple and delicious. Made it with the bone in chops as directed and surprised with the great flavor. Definitely my to go recipe from now on!
I’ve always struggled with cooking pork chops. They’ve always been dry and chewy. Not with this recipe!!! They were spot on and cooked perfectly!!
EXCELLENT CHOPS!!!!
SO MOIST! ……. and I mistakenly cooked my 1.75 inch boneless pork loin chops at 400-degrees for 10 minutes in the oven after searing them on the stove on our cast-iron pancake pan!. They were sooooooooooo good. I will ONLY cook them this way from now on.
I seasoned with salt, pepper, garlic powder & onion powder. Soaked them in brine for a good 20-minutes.
Thank you so much for sharing this recipe!
Loved it !
Wow!!!❤️So easy … who knew pork chops didn’t have to be over cooked.
Lots of smoke but worth the slight inconvenience of a loud smoke detector lol.
The thermometer makes it easy. I picked on up at HomeGoods for $5.99.
Definitely baking this again, also passed this great recipe on to friends and family . No more shake and bake lol
I just made these for lunch today and they were delicious! My fiance said they were the best pork chops I’ve ever made! And I make pork chops a lot, so thank you for this great recipe. I will definitely put this in the dinner rotation!
Brined for 6 hours. placed in RO water for 20 minutes. Necessary for thick chops, The rest of the recipe is spot on. Beautiful result An instant read thermometer is an absolute necessity. Heritage pork gives you 5 minutes room on each side and, naturally, a better porkiness. A sour cherry gastrique, is the next step. Thank you for this recipe. Absolutely Bueno Puerco.
By far the best pork chops that I have ever cooked! Juicy and full of flavor!
I often avoid cooking pork chops because they turn out dry. I did boneless chops using this recipe, and they were perfect! I think several things made a difference: brining, using a cast iron skillet, and monitoring temperature with a digital probe that goes in the oven. I bet bone-in pork chops are even better…next time!
SO juicy and moist! Loved them! I can hardly wait to try them for my family. Used my grandmother’s cast iron skillet.
Worked just like you wrote. The only thing I did differently was to add a 1/4 cup of broth in my skillet.
My reasoning was that I read from a chef that it’s hard to have moist meat with no moisture. Which seems to make sense. Anyway, thanks for the recipe.
My other side did not sear in the oven, so my chops just had 1 seared side…Disappointing.
Excellent!
Delicious! I made some sauté mushrooms and onions for the top and it was amazing!
excellent recipe! i add a few other seasoning but all in all the pork came out moist and now that ‘s all we do to cook pork chops even the thin ones.
I made these and found them to be way, way too salty. Had to throw away my whole dinner unfortunately! Will not try this again.
This recipe is just amazing! I brined for approx 4 hours; added smushed garlic cloves, ginger and peppercorn to the brine. I have a homemade Cajun seasoning as I just felt I needed a lil snap, sweet potatoes and a Greek salad! It was amazing! Amazing recipe, thank you.
an easy, very tasty recipe that makes a week night meal shine!
5-star pork chops! I am not a huge fan of pork because it tends to be bland and dry. Not these – they come out delicious, juicy and tender! My definite go-to recipe for pork chops.
OH WOW!!! Quick, easy and absolutely delicious!!
I always had trouble making pork chops, but this recipe worked perfectly, thank you very much!
Wonderfully delicious, easy and quick! I marinate in garlic, mustard and rosemary, s&p, evoo. Simple. Family favorite! Thank you!!!
After trying the very awesome “Baked Chicken Breast” recipe I found on this site, I came across this one for pork chop that was very similar. Decided to try this tonight, overall it was very good. There are a few tweaks I would make the next time though, partially based on my situation.
The main difference I had was that I used a enamelled dutch oven instead of a cast iron skillet, so it felt that the heat characteristics might have been slightly different than what the recipe described. So, I would have seared the first side as described, but then sear the other side for 2 minutes on the stove top instead of immediately putting it in the oven. The way I made it tonight (following the recipe as written), one side was nicely browned while the other side didn’t get a good sear.
Similar to the “Baked Chicken Breast” recipe, I felt that the spice mixture was a bit off. Instead of 1 teaspoon of salt with half a teaspoon of pepper and garlic powder (which when I did the equivalency for the chicken breast recipe made it too salty and not enough of the other spice flavors), I used 1 teaspoon of everything (1:1:1 ratio), and this made for a very balanced result. Also, I found that 1 teaspoon of each of the three spices covered just enough for 2 good sized pork chops, if I was making 4 as per the recipe I would have been short.
Overall a very good recipe, though I personally liked the “Baked Chicken Breast” one a tad more, mainly due to the simplicity of it.
The best pork chop recipe ever. Moist and tender. I will make this again. Thank you.
Easiest and best pork chop recipe EVER
I used boneless pork chops but they were still the juiciest and tastiest I have ever had. My family loved them! I am definitely making them again!
Absolutely worth the steps to get this result: These are the best baked pork chops, ever! Thank you.
Sounds delish
Could this same recipe pork chops same size incorporate sauerkraut? Could you addition or deletion of time and temp..or better have you specific recipe for same?
I made this tonight and it was the best pork chop I have ever had! It was wonderful.
Wow!! Absolutely delicious!! Easy and quick. I tried your chicken two weeks ago…wonderful. TY for the simple, easy, delicious cooking.
Followed instruction, very moist and tender,20 min brine in regular salt; half teaspoon each salt and pepper, 2 teaspoons each onion powder and oregano; used 1 tablespoon potato starch to thicken sauce ( about 1 cup total liquid) with 1/4 cup each white wine and chicken stock. Will always use!
This was for 6 pork chops.
Loved it!
This is a home run.
I love this recipe. It is so easy and is a family favorite. I season the pork with Steel City’s Black and Gold seasoning.
So good. Definitely put the juices from pan on chops at the end. Yum. I used a bit of Lawry’s, garlic & salt.
I followed directions to a tee. They turned out great, moist, not dry and flavorful. A heavy cast iron pan is a must
These turned out perfectly! We will definitely be using this recipe again and again. Thank you!
I’ve never had tender pork chops when cooking for such a short period of time. These were delicious, simple, and tender. Thanks!
Very good recipe! My kids (6 & 10) loved it – no leftovers here!
Sooo delicious! I mixed the leftover juice with a little peach jelly to top the pork chops. My husband could not get enough!
I have made these many many times using the Cajun seasoning recipe and every time I am told they are the best pork chops ever made – really really good.