Juicy Baked Pork Chops

These baked pork chops are the perfect weeknight dinner. A quick sear, then finishing them in the oven, produces juicy, flavorful chops.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Rest time 5

Total Time 35

Servings servings

Calories 302kcal

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

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.

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 1-inch-thick chop. When overcooked, they 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 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.
Having said that, oven temperatures vary, so your chops could need slightly shorter or longer time in the oven. The best way to know for sure is to check with a thermometer.
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.