Oven-Baked Pork Chops

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

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. The photos below show two types of chops that I've used on different occasions - one boneless and one bone-in. Both turned out well.

Cooking spray: Avocado oil has a neutral flavor and a high smoke point, making it an ideal oil for this recipe.

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.

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these oven-baked pork chops:

Mix the kosher salt, black pepper, paprika, and garlic powder in a small bowl.

Rub the mixture on both sides of the chops.

Sear the chops in a cast-iron skillet for 2 minutes per side, without moving them, until well browned.

Place the skillet in the oven 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.

This is what they look like when they are done - gorgeous!

Transfer the chops to a platter, tent them with foil, and allow them to rest for 5 minutes before serving.

Avoid Overcooking the Chops

Make sure you 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 like the one shown in the photo below:

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 rosy, as shown in the photo below. The meat doesn't have to be completely white when they are done:

Cooking Thin Pork Chops

If your chops are thin, around ½ inch, such as these:

There's no need to finish them in the oven; a quick sear on both sides should do it. Just make sure, 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.

You Can use Two Skillets

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

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

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

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. I like to keep them in a glass food storage container like this:

The leftovers quickly dry out 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.