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Easy Baked Pork Chops – Juicy & Full of Flavor: My Easy Baked Pork Chops recipe is all about dependable, home?cook friendly results, tested in my kitchen to work in yours! There is nothing like a plate of juicy, oven?baked pork chops to make dinner feel easy and satisfying. These Easy Baked Pork Chops come out tender and flavorful with a simple marinade and a quick sear before baking, with no fancy techniques or deep frying required! If you’ve ever struggled with dry pork, this method keeps things juicy every time, and the whole family will gladly dig in.
The Easiest Way to Bake Perfect Pork Chops: When I was first married, my husband loved pork chops, 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.
How to Bake Pork Chops
First we will marinate and sear the pork chops for caramelized flavor, then finish them in the oven for tender, juicy pork, for a reliable method even beginner cooks can master, with just a few simple ingredients and clear steps, you’ll be serving up restaurant quality pork chop without stress!
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!
Baked Pork Chops Ingredients
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.
Steps to Bake Juicy Pork Chops in the Oven
Once you’ve gathered your ingredients, we will use this process:
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.
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.
Season
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.
Sear
Add in pork chops, without crowding the pan. Quick sear until one side if browned, only a few minutes.
Bake
Flip pork chops and place 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.
Rest & Serve
When pork is 145 degrees internally, remove from oven and let rest 10 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.
Use bone-in or thick-cut chops for best results. Thicker pork chops hold onto moisture better during baking and are less likely to dry out. Bone-in cuts also add more flavor!
Sear before baking. A quick sear on the stovetop locks in flavor and gives you that golden crust — it’s worth the extra step and makes a big difference.
Let the pork chops rest before serving. Give them 5–10 minutes to rest after baking. This helps the juices redistribute so they don’t all run out the second you slice in.
Don’t overbake! Pork chops are perfectly cooked when they reach an internal temp of 145°F. Overcooking is the #1 reason pork turns out dry.
Use a meat thermometer. For perfectly juicy chops every time, check the temperature instead of guessing. It’s a game-changer for cooking pork.
Add moisture with a quick marinade. Even 30 minutes in a simple olive oil + garlic + herb marinade adds flavor and helps tenderize the meat before baking.
Finish with a squeeze of lemon or a pat of butter. A little brightness or richness at the end can elevate the whole dish and balance the savory seasoning.
Other Pork Recipes. 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!
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
The baking time for pork chops depends on their thickness. As a general rule of thumb, bake 1-inch thick pork chops at 375°F for 25-30 minutes or until the internal temperature reaches 145°F. Thicker chops may require longer cooking times. Always use a meat thermometer to ensure that the pork is cooked to a safe temperature.
Bake pork chops at 375°F for a juicy and flavorful result. This temperature is low enough to cook the pork chops evenly without drying them out.
To prevent pork chops from drying out in the oven, consider brining them for 30 minutes to an hour before baking. Also, avoid overcooking them, as this will result in tough and dry pork. Use a meat thermometer to check the internal temperature, and remove the pork chops from the oven as soon as they reach 145°F.
Some great seasonings for baked pork chops include garlic powder, onion powder, paprika, cumin, dried thyme, and dried rosemary. You can also marinate the pork chops in a mixture of soy sauce, honey, and Dijon mustard before baking.
Yes, boneless pork chops work well for baking. They are leaner than bone-in pork chops and cook faster, so be sure to adjust the cooking time accordingly.
It is not necessary to cover pork chops with foil when baking, but you can do so if you want to prevent them from drying out. If you do cover them, be sure to remove the foil during the last few minutes of cooking to allow the pork chops to brown and develop a crispy crust.
Pork chops come from a lean cut of pork – so they don’t have much fat to keep the meat tender and moist. To soften the meat and keep the juices locked in, a pork chop marinade helps a ton! Marinating your pork chops a few minutes, up to day before baking them will keep them tender and perfect – with no extra work.
What to Serve With Pork Chops
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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Boneless Pork Chops in Oven
Ingredients
- Easy Pork Chop Marinade:
- 1 tbsp garlic powder, minced
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp lemon juice
- Easy Baked Pork Chops:
- 2 tbsp olive oil
- 1 tsp celtic sea salt
- 1 tsp fresh cracked pepper
- 4 pork chops, 1/2″ thick boneless chops – NOT extra thick or super thin
Instructions
- 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.
- 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.
- 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.)
- When pork is 145 degrees internally, remove from oven and let rest 5 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So quick and easy.
Followed your recipe. They were awesome!