• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • About
  • Contact
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • About
  • Contact
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Meat Recipes » Juicy Baked Pork Chops

    Juicy Baked Pork Chops

    Last updated: Aug 4, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    Baked pork chops are one of my favorite weeknight dinners. A quick sear, then finishing them in a 400°F oven for 10 minutes, produces reliably juicy, flavorful chops.

    Although leftovers are not as good as freshly cooked chops, they are still very flavorful. So sometimes I double the recipe to ensure I have some leftovers for the next day.

    Two baked pork chops in a cast-iron skillet.

    I serve these tasty pork chops to my family quite often. They are delicious, affordable, and so easy to make. The seasoning - garlic and paprika - adds wonderful flavor.

    The thick chops are seared then briefly baked in the oven, and the thin ones need just quick searing on each side and they're absolutely perfect - juicy and flavorful.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

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

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

    Spices: I like to use paprika and garlic powder. Smoked paprika is another tasty option. Make sure the spices you use are fresh! A stale spice can easily ruin a dish.

    Pork chops: They can be boneless or bone-in, though I do tend to buy boneless ones, and they can be thick or thin. I don't really have a preference and tend to buy whatever's on sale. Instructions for both options are provided in the recipe card below.

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

    Instructions

    Baking pork chops is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Season the meat. You start by mixing the seasonings and rubbing the mixture all over the chops.

    Sear the chops on the stovetop. Sear them for 2 minutes per side. If the chops are thin, they might actually be done at this point. Check their internal temperature to make sure.

    Bake. If your chops are thick, your next step is to bake them in a 400°F oven until they are cooked through (145°F), about 10 minutes.

    Rest. Let them rest before serving. This allows the juices to settle and redistribute, keeping the meat nice and juicy.

    A photo collage showing the steps for cooking pork chops.

    Expert tip

    When you bake pork chops in the oven, make sure you don't overcook them. Ten minutes at 400F, 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 outlined below, of searing them first, then finishing for 10 minutes in the oven, works well to keep thick, 1-inch chops nice and juicy.

    If your chops are thin, around ½ inch, there's actually 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 are cooked through.

    Frequently asked questions

    Should I cook pork chops well-done?

    No. The USDA has lowered its temperature recommendation for cooking pork, from 160 degrees (dry, tough, completely white meat) to 145 degrees (juicy, and slightly pink in the center) with a 3-minute rest period.

    Should I choose bone-in chops or boneless ones?

    It's best to choose bone-in pork chops for maximum juiciness. Boneless chops can dry out more easily. But since more often than not all I can get is boneless ones, I use the same method and they turn out just fine.

    Why should I allow the meat to 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: allowing the juices to settle and redistribute, preventing them from bursting out of the meat as soon as you cut into it.

    Serving suggestions

    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 tend to serve this dish with a wide array of vegetable recipes, including:

    • Brussels sprouts gratin
    • Butternut squash souffle
    • Baked pumpkin

    Storing leftovers

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

    Baked pork chops served in a cast-iron skillet.

    Related recipes

    • Keto-Fried Pork Chops
    • Easy Boneless Pork Roast
    • Pork Shoulder Steak
    • Roasted Pork Tenderloin

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Baked Pork Chops
    4.99 from 697 votes
    Pin Recipe Share on Facebook Print Recipe Add to FavoritesGo to Favorites

    Juicy Baked Pork Chops

    Baked pork chops are one of my favorite weeknight dinners. A quick sear, then baking them in a 400°F oven for 10 minutes, produces reliably juicy, flavorful chops.
    Prep Time10 mins
    Cook Time20 mins
    Rest time5 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 302kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 1 teaspoon Diamond Crystal 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 oz each)
    • Cooking spray (I use avocado oil spray)

    INSTRUCTIONS

    • If your chops are around 1 inch thick, preheat the oven to 400 degrees F.
    • In a small bowl, mix together the kosher salt, black pepper, paprika, and garlic powder. Rub the mixture on both sides of the pork chops.
    • When your oven has reached 400 degrees, sear the chops: Heat a large, oven-safe, heavy-bottomed skillet over high heat, about 3 minutes. Spray it with cooking spray. Add the pork chops. Sear 2 minutes per side, without moving the chops, until well-browned, even charred in spots.
    • If your chops are ½-inch thick, they should be ready now (check with a thermometer - internal temperature should reach 145 degrees F). Transfer them to a platter, loosely cover with foil, and allow them to rest for 3 minutes before serving.
    • If your pork chops are ¾ to 1 inch thick, place them in the oven and bake to a slightly rosy internal temperature of 145 degrees F. This should take between 8 and 10 minutes, depending on your oven and on 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.

    WATCH THE VIDEO:

    NOTES

    Nutrition info is from fitday.com for "Pork chop, broiled or baked, lean and fat eaten," plus 1g carbs added for the spices.
    It's best to choose bone-in pork chops for maximum juiciness. Boneless chops can dry out more easily. But since more often than not all I can get is boneless ones, I use the same method and they turn out just fine.

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 16-oz pork chop | Calories: 302kcal | Carbohydrates: 1g | Protein: 34g | Fat: 17g | Saturated Fat: 6g | Sodium: 484mg
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, YouTube, Instagram, or Twitter.

    « Balsamic Grilled Zucchini
    Teriyaki Chicken Wings »

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Primary Sidebar

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon


    Trending recipes

    • Arugula Salad
    • Salmon Cakes
    • Grilled Chicken Breast
    • Broccoli Salad
    • Grilled Shrimp
    • Sauteed Green Beans
    • Caprese Salad
    • Shrimp Scampi

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2022