Go Back
Oven-Baked Pork Chops

Oven-Baked Pork Chops

These oven-baked pork chops solve the age-old problem of dry, tough meat with a foolproof method that ensures juicy, tender results every time. With a flavorful herb crust and buttery pan sauce, they're ready in just 30 minutes for a weeknight dinner that tastes like a special occasion.
Print Recipe Pin Recipe
Cook Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 4

Equipment

  • Oven-safe skillet (cast iron preferred)
  • Meat thermometer
  • Tongs

Ingredients
  

  • 4 bone-in pork chops (1-inch thick, about 8 ounces each)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

For the seasoning blend

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (sweet or smoked)
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt

Optional flavor boosters

  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Lemon wedges for serving

Instructions
 

Step 1: Prep the Pork Chops

  • Preheat your oven to 400°F (200°C).
  • Take the pork chops out of the refrigerator about 15-20 minutes before cooking to take the chill off. This helps them cook more evenly.
  • Pat the chops dry with paper towels. This is crucial for getting a good sear!
  • In a small bowl, mix together all the seasoning blend ingredients.
  • If using Dijon and Worcestershire, brush a thin layer on each chop.
  • Sprinkle the seasoning blend generously on both sides of each pork chop, pressing it in to adhere.

Step 2: Sear for Maximum Flavor

  • Heat an oven-safe skillet (preferably cast iron) over medium-high heat. Add the olive oil and let it get nice and hot.
  • Carefully place the pork chops in the hot skillet. Don't crowd the pan – work in batches if necessary.
  • Sear for 2-3 minutes on each side until golden brown. Use tongs to flip them, not a fork (we don't want to pierce the meat and lose those precious juices!).
  • Add the butter, minced garlic, rosemary, and thyme to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the pork chops with the herb-infused butter for about 1 minute.

Step 3: Finish in the Oven

  • Transfer the skillet to the preheated oven. If your skillet isn't oven-safe, transfer the chops to a baking dish.
  • Bake for 6-8 minutes, or until the internal temperature reaches 145°F (63°C) for medium. Use a meat thermometer for accuracy – it's the secret to perfect doneness!
  • Remove from the oven and immediately transfer the pork chops to a plate.
  • Tent loosely with foil and let rest for 5-7 minutes. This crucial step allows the juices to redistribute throughout the meat.
  • Spoon the remaining pan juices and herbs over the pork chops before serving.
  • Garnish with lemon wedges if desired, and serve hot.

Notes

  • Chop selection: Bone-in pork chops (rib or center-cut) have more flavor and stay juicier than boneless. If using boneless, reduce cooking time by 2-3 minutes.
  • Thickness matters: This recipe is optimized for 1-inch thick chops. Thinner chops cook faster and can dry out quickly, while thicker chops will need more time.
  • Temperature tip: 145°F is the USDA-recommended safe internal temperature for pork, which will give you a slightly pink, juicy center. If you prefer well-done, cook to 150-155°F, but be careful not to exceed that or they may become dry.
  • Resting is non-negotiable: Those 5-7 minutes of rest time are essential for juicy chops. Don't skip this step!
  • Pan sauce bonus: For an easy sauce, after removing the chops, add 1/4 cup white wine or chicken broth to the skillet and simmer for 2 minutes, scraping up the flavorful bits from the bottom.