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

I serve these oven-baked pork chops to my family often. They are delicious, affordable, and easy to make. The seasoning - garlic and paprika - adds a lovely flavor.
Pork, in general, is an easy choice for me because of its robust flavor and relatively low cost. I cook many pork recipes, including roasted pork tenderloin, pork stew, pork medallions, and pork stir-fry.
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Ingredients
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.
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 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.
Expert Tips
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:
Recipe FAQs
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.
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.
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. This ensures juicy chops.
The only reason to trim the fat is if you grill the chops. Since we're baking them, there's no need to trim the fat. The fat cap is delicious - it's the best part!
Look at the chops in the photo below. Three of them have a lovely 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.
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 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:
Storing Leftovers
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.
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Recipe Card
Oven-Baked Pork Chops
Ingredients
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other 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 pork chops. Sear the chops for 2 minutes per side, without moving them, until well browned. If the skillet becomes too hot, lower the heat to medium-high.
- 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 pork chops are ¾ to 1 inch thick, place them in the oven and bake to a slightly rosy 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.
Video
Notes
- Bone-in pork 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.
- 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. 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.
- You can keep the leftovers in the fridge, in an airtight container, 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.
Add Your Own Notes
Nutrition per Serving
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Shari
Hoping this will save our dinner tonight. Our chops have been so dry, and after surviving cancer (almost 2 years), I just couldn’t chew or swallow them. We started buying thicker (1/2” -3/4”) chops but I think we were baking them a bit too long. Thanks for your recipe!
Vered DeLeeuw
Hi Shari,
I was thrilled to learn that pork can be cooked medium instead of well done. It makes a big difference. I hope this recipe will be a success. I wish you all the best and continued good health!
Maureen
I seriously hesitated to fix pork chops because they’ve turned out so dry in the past. These are not! They are tender and juicy and are definitely on my make-for-company list!
PS: made them with your grilled portobello mushrooms recipe, both on the stovetop and finished in the oven - delicious!
Thanks so much.
Vered DeLeeuw
So glad you liked them, Maureen!