Pork Chops: Juicy, Tender 30-Minute Recipe (Boneless or Bone-In)

Name: Juicy 30-Minute Pork Chops (Boneless or Bone-In)
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon black pepper; 1/2 tablespoon paprika (or smoked paprika); 1 teaspoon garlic powder; 4 pork chops (1/2 to 1 inch thick, 6-8 ounces each); Avocado oil spray

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These juicy pork chops are one of my favorite weeknight dinners. A quick sear, then finishing them in a 400°F oven for ten minutes, produces reliably juicy, flavorful chops. This recipe works with bone-in or boneless chops.

Two pork chops are served in a cast-iron skillet.

These pork chops are delicious, affordable, and easy. The seasoning - garlic and paprika - adds so much flavor. The secret to their juiciness is searing them without moving to create a crust and then placing them in the oven to finish cooking. The reliably juicy result has made them one of my family's favorite meals.

Ingredients

Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.

To season: Kosher salt, black pepper, paprika, and garlic powder.
Pork chops: They can be boneless or bone-in. I don't have a preference and buy whatever's on sale. The instructions in the recipe card below work for both.
Cooking spray: Avocado oil has a neutral flavor and a high smoke point, making it an ideal oil for this recipe.

Variations

The best way to vary this recipe is to experiment with different seasonings. Smoked paprika is a good substitute for regular paprika. I enjoy the smoky flavor it adds. You can also add a pinch of dried thyme.

Another variation is to use a different fat for cooking the chops. Instead of avocado oil, I sometimes use ghee (clarified butter). I love the rich, nutty flavor it adds.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Combine the kosher salt, black pepper, paprika, and garlic powder. Rub the mixture on both sides of the chops.

Sear the chops in a cast-iron skillet for two minutes per side, without moving them, until they are browned.

Searing pork chops in a cast-iron skillet.

Place the skillet in an oven preheated to 400°F and bake the chops to an internal temperature of 145°F. This should take between 8 and 10 minutes, depending on your oven and the thickness of the chops. Transfer them to a platter, tent them with foil, and allow them to rest for five minutes before serving.

The pork chops are ready in the skillet.

Recipe Tips

Avoid Overcooking the Chops

When overcooked, pork chops can become dry and tough. Ten minutes at 400°F, after a quick sear on both sides, should be perfect for a standard, 1-inch thick chop like the one shown in the photo below:

Showing what a thick pork chop looks like.

According to the USDA, whole cuts of pork can be cooked to medium doneness (145°F with a 3-minute rest period), meaning they can be slightly pink, as shown in the photo below.

A cooked pork chop is cut to show that the inside is slightly pink.

Cooking Thin Pork Chops

Thin bone-in pork chops are served in a cast-iron skillet.

If your chops are thin, around ½ inch, like the ones shown in the photo above, there's no need to finish them in the oven. A quick sear on both sides should do it. Check with an instant-read thermometer that they have reached an internal temperature of 145°F and let them rest for 3-5 minutes before serving them.

Use Two Skillets

For optimal searing, you want to space the chops in the skillet. You don't want them crowded. If your skillet isn't large enough, you can use two skillets, as I do in the photo below.

Cooking four pork chops in two separate skillets.

It's OK to Use a Nonstick Skillet

If your nonstick skillet is oven-safe, you can use it in this recipe. I sometimes do, as shown in the photo below. A cast-iron skillet is better at sealing juices in, but a high-quality, oven-safe nonstick skillet produces good results, too.

Cooking pork chops in a nonstick skillet.

Recipe FAQs

Should I cook pork to a well-done temperature?

No. The USDA has lowered its temperature recommendation for cooking pork from 160°F (completely white meat) to 145°F (slightly pink) with a 3-minute rest period. As shown in the photo below, the thermometer I inserted into one of the chops shows an internal temperature of 146.8°F.

Should I choose boneless pork chops or bone-in ones?

Bone-in chops are juicier, but I often use boneless, especially when they go on sale, and they are delicious, too. Both work equally well in this recipe.

Why should I let the chops rest before serving?

The rest period accomplishes two goals: the first is allowing the internal temperature of the meat to climb up some more. The second goal is allowing the juices to settle and redistribute, preventing them from bursting out of the meat as soon as you cut into it and keeping it juicy.

Should I trim the fat?

There's no need to trim the fat. It's the best part! Look at the chops in the photo below. Three of them have a gorgeous fat cap, while the fourth was sadly over-trimmed by the butcher. When I select pork chops at the butcher's or grocery store, I try to pick ones with a nice, thick fat cap.

Can I skip the oven and just sear the chops?

Only if they are thin. For thicker chops (¾ to 1 inch thick), the two-step method of briefly searing them and then baking them in the oven is far more reliable in achieving the correct internal temperature.

Serving Suggestions

One of my favorite sides to serve with these chops is roasted red onions. The two dishes complement each other beautifully. Apart from that, I like to serve them with a wide variety of vegetable recipes, including:

Brussels sprouts casserole
Roasted pumpkin
Roasted cabbage
Cabbage stir-fry
Shiitake mushrooms
Honey-glazed carrots
Boiled green beans, as shown in the photo below:

Sometimes, as shown in the photo below, I serve them with roasted broccoli, roasting the broccoli in a 400°F oven for 25 minutes.

A pork chop is served with roasted broccoli.

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for 3-4 days. They can become dry when reheated, so you should reheat them gently, covered, in the microwave at 50% power. Start with 30 seconds per chop on each side, and continue until they are heated through.

One of my favorite meals is a reheated pork chop served with a simple side salad of lettuce and tomatoes (plus pickled okra), as shown in the photo below:

A leftover pork chop is served with a simple side salad.

Baked pork chops are served in a cast-iron skillet.

4.99 from 81 votes

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Juicy 30-Minute Pork Chops (Boneless or Bone-In)

These pork chops are juicy and flavorful. They're ready in about 30 minutes, making them the ideal choice for a weeknight dinner.

Prep Time10

Cook Time20

Rest time5

Total Time35

Course: Main Course

Cuisine: American

Servings: servings

Calories: 302kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
▢ ¼ teaspoon black pepper
▢ ½ tablespoon paprika - or smoked paprika
▢ 1 teaspoon garlic powder
▢ 4 pork chops - ½ to 1 inch thick, 6-8 ounces each
▢ Avocado oil spray

Instructions

If your chops are around 1 inch thick, preheat the oven to 400°F. If they are thin (½ inch), they can simply be seared.
In a small bowl, mix the kosher salt, black pepper, paprika, and garlic powder. Rub the mixture on both sides of the chops.
When your oven has reached 400℉, sear the chops: Heat a large, oven-safe, heavy-bottomed skillet (such as a cast-iron skillet) over high heat for about 3 minutes. Spray it with cooking spray. Add the chops and sear them for 2 minutes per side, without moving them, until well browned. If the skillet becomes too hot, lower the heat to medium-high.
You can also sear the fat strip briefly - for about 30 seconds - although that's not mandatory.
If your chops are ½-inch thick, they should be ready now (check with a thermometer - their internal temperature should reach 145°F). Transfer them to a platter, loosely cover them with foil, and allow them to rest for 3 minutes before serving.
If your chops are ¾ to 1 inch thick, place them in the oven and bake to an internal temperature of 145°F. This should take between 8 and 10 minutes, depending on your oven and the thickness of the chops.
Transfer the chops to a platter, tent them with foil, and allow them to rest for 5 minutes before serving.

Notes

Bone-in chops are juicier, but I often use boneless ones, especially when they go on sale, and they are delicious, too. This recipe works equally well with both.
Don't overcook the chops. Ten minutes at 400°F, after a quick sear on both sides, should be perfect for a standard, 1-inch thick chop. When overcooked, pork chops can become dry and tough. The two-step method of searing them first and then finishing them in the oven works well to keep them nice and juicy. According to the USDA, whole cuts of pork can be cooked to medium doneness (145°F with a 3-minute rest period), meaning they can be slightly pink.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. They quickly dry out when reheated, so reheat them gently, covered, in the microwave at 50% power. Start with 30 seconds per chop on each side, and continue until they are heated through.

Nutrition per Serving

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Juicy Pork Chops

Ingredients

Variations

Instructions