The Best Baked Garlic Pork Chops Recipe Ever is the best oven baked pork chop recipe ever – perfect rich, tender, juicy garlic baked pork chops that are incredibly easy and restaurant quality. With tons of tips for juicy baked pork chops, how to bake pork without drying it out, and how long to bake pork chops for perfectly tender pork!
Pork chops are one of my favorite easy, quick, and delicious no-fail weeknight dinners. The best baked garlic pork chops recipe I’ve ever found is this simple, delicious, and crazy easy dinner that always gets RAVE reviews from friends and family.
When I sent my tips and tricks to a perfect baked pork chop recipe to my husbands aunt, his uncle (who barely speaks at functions, ever…) texted me about a zillion times thanking me for sending her the recipe – so I knew I had to get it up here ASAP!
These easy baked pork chops are the best and easiest way for home cooks of any level to make perfect, delicious, and never-dry pork chops. They are quick seared to lock in the flavor and have a lovely browned crust – and these pork chops are finally then baked to perfection, so you have perfect, juicy and delicious garlic pork that your whole family will flip over!
One pot baked pork recipes can be notoriously dry and tough – but this baked pork chop recipe is juicy, tender, moist – and so delicious!
This easy pork chop recipe will be your new favorite oven baked pork recipe ever – bursting with lemon garlic butter pork flavor that is just like you’d get at your favorite restaurant.
just take me to the easy baked pork chops recipe already!
If you’d rather skip my (very helpful, i think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy baked garlic pork chops recipe, simply scroll to the bottom of the page where you can find the printable recipe card.
What to Serve With Lemon Garlic Butter Pork Chops
These deliciously decadent lemon garlic butter baked pork chops are fabulous for a weeknight dinner on the go, a delicious dinner party, or even a holiday feast!
Garlic pork chops in oven are a perfect dinner – and go perfectly with simple, delicious, and easy sides.
My favorite dishes to make these garlic pork chops with are simple, rustic foods that focus on fresh flavors. Some of my favorites are below:
- Orzo With Sun Dried Tomatoes and Basil Pesto
- 10 Minute Broccolini Recipe
- Perfect Sauteed Mushrooms
- Pan Roasted Butter Carrots
- Pan Fried Brussels Sprouts with Ghee
- Sheetpan Roasted Green Beans Almondine
Other Easy One Pot Pork Recipes
If you love this delicious and easy baked garlic pork, please be sure to check out some of my other favorite pork recipes!
These are all bursting with delicious flavor, take only one pot, and are guaranteed to make you fall in love with the rich and buttery pork flavor – you’ll want to make oven baked garlic pork chops every night.
- The Best Baked Garlic Pork Tenderloin
- Easy Slow Cooker Pork Steaks Recipe
- Ranch Diced Pork Lettuce Wraps
- One Pot Lemon Garlic Pork Chops and Asparagus Skillet
- Alsace Choucroute Garnie (Braised Pork Meat Pot)
- Tuscan Pork Chops
Tips To Cook Tender Juicy Pork Chops
If you want to know how to cook pork chops and not dry them out, you need these tips for never dry pork chops!
Easy baked pork chops have a reputation for being tough and dry – but they don’t need to be.
With a few tips and tricks you can be sure to have perfect juicy and tender baked pork chops every time – and a huge part of that comes from knowing which type of pork chop you have and the best way to cook it!
The number one tool you will need for any type of pork is a quick meat thermometer so you don’t overcook pork.
Overcooked pork is the #1 reason people complain about the flavor or texture of pork since going over 150 degrees can dry pork out in an instant.
- Get a good sear on the pork chop in a cast iron pan before baking.
- I know you’re thinking – wait – this is a recipe for BAKED, not fried pork chops – but giving your pork a quick sear is essential for flavor.
- Browning pork chops on the stove before baking helps seal in the juices from the tenderloin and brings a rich, caramelized flavor that makes the pork chops irresistible!
- Seared pork also just looks better – it has a lovely golden brown, instead of they grey color baked pork can often take on.
- Keep the pork in the same pan, and toss the whole thing in the oven to finish your pork chop dinner!
- Know What Temperature to Cook Pork Chops to
- Pork chops should stay in the oven until they have reached 145 degrees Fahrenheit internal temperature when measured with a meat thermometer.
- Cooking pork is a test in patience and persistence – this is not like a cake where there is a formula for time in the oven – you need to check the progress of your pork until you know exactly how long the types of pork you are cooking come to fully cooked. Baked pork chops cook time can vary so much depending on the thickness of the pork chop, the moisture in the chop, the temperature of your house, the size of the pork chop, your oven, altitude, and so much more – so please don’t pop it in the oven, set your timer, and walk away thinking you’ll have delicious and perfect pork chops.
- Check your pork chops every ten minutes or so until you’re close to 145 degrees internal temperature when measuring the thickest part of the largest chop (insert the meat thermometer into the middle of the pork chop, making sure you don’t touch or are close to the bottom of the pan), and pull the pork when it is – the pork will carryover cook to 150 degrees if you keep it in the pan as it rests.
- Baking Thicker Pork Chops Is Better Than Baking Thin Pork Chops
- Thicker pork chops are harder to dry out – thin cut pork chops cook so fast, they should absolutely not be baked in the oven if you sear them first – they will likely be cooked completely just from searing.
- If you want to make this recipe with thin cut pork chops, skip the oven and cook entirely on the stovetop, adding the garlic and lemon juice to the pan to soften and caramelize after you flip your pork the first time and ladle the butter, juice, and garlic over pork chops as they cook to prevent the garlic from burning.
- Know Your Chop
- For this recipe, I am using boneless chops – but you can also use a center-cut pork chop, a bone-in pork loin chop, or a bone-in rib chop.
- Using a bone-in pork chop for this baked pork chop recipe will add cook time to the dish – about another 10-15 minutes for this oven baked pork chop (again, this varies wildly, so use your thermometer to check the baked pork chop temperature as it cooks!!)
- Freeze it Properly
- If you are freezing pork to use in this recipe (or similar pork chop recipes), be sure to remove from grocery store packaging, pat off any excess moisture from the flat, and freeze separately in airtight plastic wrap or vacuum bags if possible. This will help prevent freezer burn – which can make pork chops especially dry and tough.
- Thaw it Properly
- If making oven pork chops from frozen pork, be sure to thaw fully and naturally in the refrigerator before cooking. Microwave defrosting is one of the easiest ways to give you tough, dry, and grey pork chops nobody will want to eat.
- Marinate, Marinate, Marinate
- Pork chops have such a light flavor, and easy to mess up texture – they benefit from marinating more than almost any other meat. Marinating is an easy way to increase flavor and keep your baked pork chops tender and juicy.
The Best Baked Garlic Pork Chops Recipe Ever
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This baked pork chop recipe is very similar in technique to my Best Baked Garlic Pork Tenderloin Recipe – to see the method in action, click to watch the video below:
Extra Tip: If you’re making these pork chops with a loin chop, rib chop, or thick cut boneless chop, add 5-15 minutes cooktime, depending on the size of the chop. Check the temperature in the oven and judge extra cooktime accordingly to get to 145 degrees internal temperature.
Please be sure to read my handy guide to finding the right type of pork chop above if you scrolled past all my helpful tips to the best baked pork chops ever!
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 2 tbsp lemon juice
- 4 pork chops 1/2" thick boneless chops - NOT extra thick or super thin
- 1 tsp celtic sea salt
- 1 tsp fresh cracked pepper
- 3 tbsp butter
- 1/2 lemon sliced into thin rounds
- 10 cloves garlic minced
- 3 tbsp olive oil
- 1 tbsp parsley fresh cut, to garnish
Add lemon juice, 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.
Pat pork chops with paper towel to completely dry from any moisture.
Season generously with salt and pepper.
Heat a heavy cast iron pan (or oven-safe heavy pan) on medium high until very hot.
Add butter until melted and foamy.
Add in pork chops, without crowding the pan.
Cook until browned on one side - about 3 minutes.
Add garlic, lemon slices, lemon juice to pan as you sear the other side.
As pork chops brown on the other side, stir garlic slightly and ladle butter, lemon juice, and garlic from pan over the pork.
When chops are browned on both sides, transfer to oven and cook until internal temperature reaches 145-150 degrees, about 25 minutes. If you go by the older guidelines, it used to be 160 degrees, but the USDA now says 145 is good. Note that pork can still sometimes look a touch pink even when fully cooked, so go by the temperature.
Let rest 5 minutes before serving.