Pork chops are one of my favorite simple, easy dinners – tender, juicy white meat chops make a perfect low-carb and flavor-packed main dish, and are surprisingly easy to make taste restaurant-quality at home.

When I was first married, my husband loved pork, but I didn’t really grow up eating it often, so I was a bit clueless about making pork that wasn’t flavorless or dry. I am gathering up all the helpful tips and tricks I’ve learned through the years to become a master at this meat – pork is one of my favorites and a favorite of my family – I know you’re going to love this dinner as much as we do!

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

Juicy Oven Pork Chops

This Easy Baked Pork Chops Recipe is simple, delicious, and SO easy. Seriously… just marinate, heat a pan in the oven, add the pork chops – and you’re done!

If you’ve ever wondered how to make perfect, juicy, never dry and always tender baked pork chops, this easy baked pork chops recipe is for you!

One of the reasons I love this method so much is how tender and juicy it makes pork chops. This is the best easy oven baked pork chop recipe ever – with perfect tender chops you’ll want to serve your family again and again.

This recipe has just three steps – marinate, sear, and bake – but the extra step of searing really kicks up the flavor so much more than many recipes for baked pork chops, it is worth the extra effort (and it is so easy, I promise!) Searing your pork chops before baking also helps them look less grey, and gives them a delicious caramelized flavor that is out of this world.

This recipe isn’t called the best for no reason – you won’t believe the flavor!

Pork chops are one of my favorite family dinners – for so many reasons:

• Pork chops are economical. Pork is often a reasonable choice at the grocer – look for bulk packages to save even more. Pork freezes well, and can thaw overnight in the refrigerator as you marinate!
• Pork is healthy. Pork is a great pick for lower calorie, low carb diets – it is filling, and packed with protein.
• Pork chops don’t require fancy ingredients. We’re using simple spices to kick up the flavor for these chops – no crazy equipment or ingredients needed.
• Tender, juicy flavor! No dry meat here, we’re going to show you how to get perfect results, every time.

We hope you love this dish as much as my family does.

How to Bake Pork Chops

To make this recipe, you will need the following ingredients:

• Garlic Powder/Minced Garlic: Adds a savory, slightly sweet and pungent flavor that deepens the overall taste of the pork chops. Minced garlic provides a stronger, fresher garlic bite, while garlic powder is more subtle and evenly distributed.
• Olive Oil: Adds a rich, fruity flavor while keeping the pork chops moist. It helps the seasonings adhere to the meat and promotes even browning during baking.
• Paprika: Adds a mild sweetness with a hint of earthiness and color. It can be smoky (if using smoked paprika), adding a subtle depth to the dish.
• Salt (including Celtic Sea Salt): Essential for enhancing the natural flavors of the pork. Salt also helps tenderize the meat by breaking down proteins slightly during cooking. Celtic sea salt can bring a slightly more mineral-rich and complex salty flavor.
• Pepper (including Cracked Pepper): Adds a sharp, earthy heat that complements the richness of the pork. Cracked pepper provides a bolder, fresher flavor with a coarser texture.
• Lemon Juice: Adds a bright, tangy acidity that tenderizes the pork and balances the richness of the meat and seasonings, giving a refreshing contrast.
• Pork Chops: The star ingredient, providing a rich, slightly sweet, and savory base that absorbs the flavors of the seasoning while maintaining its juicy, hearty texture.

Once you’ve gathered your ingredients, we will use this process:

1. Marinate. Add lemon juice, 2 tbsp olive oil, paprika, garlic powder, pork chops, salt, and pepper to a ziploc bag and marinate for at least 3 hours, and up to overnight. 
2. Preheat. Preheat oven to 375 degrees F and place cast iron pan (or other heavy oven safe pan) in oven. When oven is 375 degrees and pan is scorching hot (but not smoking), carefully swirl olive oil in pan and heat until shimmery. Season pork chops with salt and pepper. 
3. Sear & Bake. Add in pork chops, without crowding the pan.Close oven and cook to browned on one side – about 6 minutes. Flip pork chops and place back in oven. After 6 minutes, check pork’s temperature. If pork chops are thinner, they cook much faster – pork chops are done when they are 145 degrees internally. If pork chops are not done, keep cooking until they are (cooking time will vary widely based on the thickness of your pork chop, whether or not there is a bone, etc. – so I find it’s best to go from temperature instead of time.) 
4. Rest. When pork is 145 degrees internally, remove from oven and let rest 5 minutes before serving. 

Tips for Perfect Juicy Baked Boneless Pork Chops

How to bake frozen pork chops. If using frozen pork chops, fully thaw before cooking. Resist the urge to thaw in the microwave – pork chops are best thawed naturally overnight in the refrigerator or submerged in cold water.

Pre-sear pan. We’re going to mimic searing with this technique – pre-heat a cast iron pan or heavy skillet in the oven until it is scorching hot, so your pork chop can sear, while it bakes to perfection. This will give your pork chops a lovely browned appearance instead of looking grey like many baked pork chop recipes.

Flip halfway. Simply pre-heat pan, let pork chops brown and sear on one side and bake, flip, and bake rest of way to done.

Bake to 140. Bake pork chops to 140 degrees Fahrenheit. Always probe the thickest part of your pork chop with a quick read thermometer. We prefer this thermometer for a rapid read so that we can quickly find our pork chop’s temperature without letting all of the oven’s heat escape.

Let rest. Let pork chops rest in pan or on a metal cooling rack for at least 10 minutes before slicing and serving. This will allow the pork to carryover cook to 145 degrees, and will also let the pork’s juices to redistribute so they do not run out when slicing – leaving your pork chops tough and dry.

When Are Pork Chops Done Cooking. Pork chops are considered safe to eat at 145 degrees internal temperature. For this recipe, we are pulling our pork chops from the oven at 140 degrees – 5 degrees under – as they will continue to cook the additional 5 degrees as they rest in the pan before serving.

If you’re looking for more easy baked pork chop recipes, as well as tons of info to make you a pork chop cooking master, be sure to check out my ultimate guide to cooking pork chops here.

It is full of tips and tricks to perfect pork chops – so you can have your own delicious pork miracles on the dinner table!

Make a Pork Chop Marinade

There are so many flavor combinations for a pork chop marinade – mix and match some of the ingredients below for a great marinade. If you don’t want to use the ideas below, you can also marinate with a bottle of oil-based salad dressing – I often just use a bottle of Italian salad dressing!

Oil/fat/liquid – pick one:

• Olive Oil: Adds a rich, fruity flavor while helping to coat the pork and retain moisture. It also aids in blending and distributing the other ingredients evenly.
• Salad Dressing: Depending on the type, it can add a mix of tangy, sweet, or creamy flavors with herbs and spices, offering convenience and a pre-balanced taste.
• Greek Yogurt: Adds a tangy, creamy richness and also helps tenderize the pork due to its acidity. It creates a smooth, velvety texture in the marinade.
• Walnut Oil: Contributes a delicate, nutty flavor that adds complexity and richness to the marinade without overpowering other ingredients.
• Avocado Oil: Offers a mild, buttery flavor while adding healthy fats that help seal in the pork’s moisture. It has a high smoke point, making it great for grilling or roasting.
• Canola Oil: Neutral in flavor, it provides moisture without altering the taste of other ingredients. It’s versatile and blends well with more dominant flavors in the marinade.
• Chicken Stock: Adds a savory, umami depth, infusing the pork with a light, meaty flavor that enhances the natural taste of the meat.
• Soy Sauce: Brings a salty, umami-packed richness with a slight sweetness. It acts as both a flavor enhancer and tenderizer, adding depth to the marinade.
• Balsamic Vinegar: Adds a sweet and tangy complexity with a slightly syrupy texture. It balances out savory and rich ingredients while adding depth and brightness.

Citrus – Pick one:

• Lemon Juice: Adds a bright, tangy acidity that tenderizes the pork and balances out richer or spicier flavors.
• Lemon Zest: Provides a fresh, intense citrus flavor with less acidity than the juice, adding a fragrant, aromatic brightness.
• Lime Juice: Similar to lemon juice, but with a slightly more tart and sharp acidity, giving the marinade a punchy, zesty flavor.
• Lime Zest: Adds a concentrated, vibrant lime flavor with floral and citrusy notes, enhancing the freshness of the marinade.
• Orange Juice: Adds a sweeter, mild acidity that tenderizes while giving the marinade a fruity, bright, and refreshing flavor. It balances heat and spice nicely.
• Ponzu: A Japanese citrus-soy sauce that adds a savory, tangy, and slightly sweet umami flavor. It’s a great balance of salty and sour with a hint of sweetness, making the marinade more complex.

Herbs – pick any combo you like:

• Salt and Pepper: Essential for enhancing and balancing flavors. Salt brings out the natural taste of pork, while pepper adds a mild heat and depth.
• Black Pepper: Adds a slightly sharp, pungent, and earthy heat to the marinade, complementing both savory and spicy ingredients.
• Garlic Powder: Delivers a savory, slightly sweet flavor with a hint of pungency that enhances the umami in pork.
• Dijon Mustard: Adds a tangy, slightly spicy flavor with a smooth, creamy texture. It also acts as an emulsifier, helping to bind the marinade together.
• Ranch Dressing Seasoning Packet: Brings a creamy, tangy, herbaceous flavor with notes of garlic, onion, and dill, making the marinade more complex.
• Brown Sugar: Adds sweetness and balances out any acidic or spicy flavors, while also helping create caramelization when the pork is cooked.
• Chili Paste: Delivers a deep, spicy heat and slight smokiness, adding richness and boldness to the marinade.
• Green Chili Sauce: Brings a tangy, mildly spicy flavor with a hint of sweetness, enhancing the marinade with a fresh, zesty kick.
• Paprika: Adds a mild sweetness, a touch of earthiness, and a subtle smoky flavor, especially if you use smoked paprika.
• Turmeric: Adds a warm, slightly bitter, and earthy flavor with a golden hue, adding complexity without overpowering the marinade.
• Italian Herbs: A blend of herbs like oregano, basil, and thyme adds a fragrant, aromatic element with a mild bitterness and sweetness that complements the pork.

When you have your pork chop marinade ingredients together, put them and chops in a large ziploc bag or bowl and refrigerate to marinate for 30 minutes to preferably 24 hours.

Pork Cooking Temperatures

The USDA recommends cooking pork to 145 degrees F for fresh pork cuts, as measured by a digital thermometer. This means you can remove your pork at 140 degrees and it will reach 145 during its rest period.

A lot of people think pork needs to be cooked to 165 degrees, which is only the case when using ground pork, not a chop like we are using for this recipe.

How Long to Bake Pork Chops

Cooking pork chops in the oven can have a few different variances – depending on if you pre-sear, how thick your pork chops are, and what temperature you set your oven to. I’ve provided rough timing for all variations below – but please always go by your thermometer, not the clock.

Pork chops should be cooked to 145 degrees F, no matter the timing.

Pre-Seared Pork Chops (optional, but we find searing offers the best flavor)

• Thin Cut (around ½ inch thick): After searing, bake at 350°F (175°C) for 8-10 minutes or at 400°F (200°C) for 5-7 minutes. Use a meat thermometer to ensure an internal temperature of 145°F (63°C).
• Thick Cut (around 1 inch thick or more): After searing, bake at 350°F for 15-20 minutes or at 400°F for 12-15 minutes. Again, aim for an internal temperature of 145°F (63°C).

Thin-Cut Pork Chops (without pre-searing)

• At 350°F: Bake for 15-20 minutes.
• At 400°F: Bake for 12-15 minutes.

Thick-Cut Pork Chops (without pre-searing)

• At 350°F: Bake for 25-30 minutes.
• At 400°F: Bake for 20-25 minutes.

How to Store Pork Chop Leftovers

Allow the pork chops to cool to room temperature for about 30 minutes. Place the pork chops in an airtight container or wrap them tightly with aluminum foil or plastic wrap, ensuring there is no air left inside to prevent freezer burn.

Store the wrapped or sealed pork chops in the refrigerator if you plan to consume them within 3 to 4 days. If you need to store the pork chops for a longer period, consider freezing them. Frozen pork chops can be stored for up to 2 to 3 months.

What Kind of Pork Chop Should I Bake?

Selecting a pork chop can be confusing, but this recipe works with any kind of pork chop you will find at your market!

• Thin Cut Pork Chops. If you have incredibly thin cut pork chops, your cook time will be 8-10 minutes total. Thin cut pork chops rarely take longer than the time it takes to brown/sear on each side to cook through completely.
• Bone-in Pork Chops. Bone-in pork chops take more time to cook, so count on extra time with the bones still in the chop. Be sure to take the temperature in the middle of the pork chop, as well as near (but not touching) the bone. If your pork chops start to curl around the bone, you can weigh it down with a cooking iron to cook more evenly.
• Boneless Pork Chops. Boneless pork chops cook more quickly and evenly – but also dry out more quickly. We designed this recipe for boneless pork chops, so no additional modifications are necessary, but if you want to try your new pork chop skills with another recipe try to marinate before baking to keep your chops tender and juicy if making chops without a bone.

Oven Baked Pork Chops FAQs

What To Serve With Pork Chops

Roasted vegetables: Roasting vegetables like carrots, sweet potatoes, or Brussels sprouts in the oven is an easy and delicious side dish that pairs well with pork chops.

Mashed potatoes: Creamy mashed potatoes are a classic side dish that can be made with or without gravy and are a great option to serve with pork chops.

Rice pilaf: A simple easy Rice Pilaf is a flavorful side dish that pairs well with pork chops, or try a more rustic Wild Rice Pilaf.

Grilled vegetables: Grilled vegetables like zucchini, eggplant, Sesame Ginger Grilled Bok Choy, or bell peppers are a healthy and tasty side dish that complement the smoky flavor of grilled or pan-seared pork chops.

Salad: A simple salad like our Salade de Chèvre Chaud with Easy Champagne Vinaigrette is a light and refreshing side dish that pairs well with pork chops.

Baked beans: Hearty and savory baked beans are a classic side dish that pair well with pork chops, especially when cooked with bacon or ham for added flavor.

Corn on the cob: Grilled corn on the cob or Air Fryer Corn on the Cob is a classic summertime side dish that pairs well with pork chops and adds a pop of color to the plate.

Pan Fried Asparagus

The Best Easy No Knead Bread

Garlic Confit

Baked Ranch Brussels Sprouts

You can find our entire side dish recipe index here.

To see even more of our delicious crave worthy pork dishes, find our pork recipe archives here!

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