Oven Baked Pork Chops are a simple and tasty way to enjoy juicy, flavorful pork with a perfectly crispy outside. These chops have a nice golden crust that locks in all the moisture, making every bite tender and satisfying. Whether you like them seasoned with herbs, spices, or just a bit of salt and pepper, they come out delicious every time.
I love making these pork chops because they’re so easy to prepare and almost hands-off once they’re in the oven. It’s a great go-to meal when I want something comforting but don’t want to spend a lot of time cooking. Plus, I always like to add a sprinkle of garlic powder and paprika for a bit of extra flavor. It’s my little secret for making them taste extra special.
One of my favorite ways to serve oven baked pork chops is alongside roasted veggies or a fresh green salad. Sometimes I make a simple apple sauce or gravy on the side, which pairs perfectly with the pork. It’s a meal that always feels like home and is great for family dinners or when friends come over for a casual night in.
Key Ingredients & Substitutions
Bone-in Pork Chops: Bone-in chops stay juicy and add great flavor during baking. If bone-in is not available, boneless pork chops work but watch cooking time closely to avoid drying out.
Olive Oil: This helps create a nice sear. Vegetable oil, avocado oil, or melted butter can be used instead for a slightly different flavor.
Seasonings: Paprika and garlic powder add warmth and depth. If you prefer a milder taste, reduce paprika or swap it with smoked paprika for a subtle smoky note.
Chicken Broth: Adds moisture and flavor while baking. If you don’t have broth, water works fine; you can also use apple juice for a slightly sweet twist.
Fresh Herbs: Thyme and rosemary brighten the flavor. Dried herbs are fine too—just use about half the amount since dried herbs are more concentrated.
How Do You Get Juicy Pork Chops Without Drying Them Out?
Dry pork becomes tough quickly, so keeping them juicy takes a few key steps:
- Pat pork dry before seasoning to get a good sear, which locks in juices.
- Sear chops in a hot pan for 2-3 minutes per side to develop a crisp, flavorful crust.
- Add broth in the pan to keep chops moist as they finish cooking in the oven.
- Use a thermometer to check for 145°F (63°C)—this is the safe temp for tender, juicy pork.
- Let the chops rest for 5 minutes after baking; this helps juices redistribute inside the meat.
These simple steps will help you achieve pork chops that are tender and flavorful every time.
Equipment You’ll Need
- Oven-safe skillet or baking dish – I recommend a sturdy skillet because it lets you sear and bake in the same pan for easy cleanup.
- Instant-read thermometer – helps you check that the pork reaches the perfect, juicy temperature.
- Kitchen tongs – make flipping the pork chops easy without piercing the meat and causing juices to escape.
- Paper towels – essential for patting the pork dry for a good sear.
Flavor Variations & Add-Ins
- Swap paprika for chili powder for a spicy kick, perfect for a bit of heat.
- Add a splash of apple cider vinegar or lemon juice to the broth for tangy flavor.
- Top with caramelized onions or sautéed mushrooms to add richness and texture.
- Use fresh herbs like sage or basil instead of thyme and rosemary for a different herbal aroma.
Oven Baked Pork Chops
Ingredients You’ll Need:
Main Ingredients:
- 4 bone-in pork chops, about 1 inch thick
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or fresh thyme leaves
- ½ cup chicken broth or stock
- 1 tablespoon butter
Optional Garnishes and Sides:
- Fresh rosemary sprigs for garnish
- Fresh green beans or other vegetable side
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and sear the pork chops, plus 15-20 minutes of baking. Add 5 minutes resting time after baking to let the juices settle. In total, plan for around 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Season the Pork Chops:
Start by preheating your oven to 375°F (190°C). Pat the pork chops dry with paper towels; this helps achieve a nice sear. In a small bowl, mix salt, black pepper, paprika, garlic powder, onion powder, and thyme. Rub each pork chop with olive oil, then evenly sprinkle the spice mixture on both sides, rubbing it in gently.
2. Sear the Pork Chops:
Heat an oven-safe skillet over medium-high heat. Add the butter and let it melt and sizzle. Place the pork chops in the pan and sear them for 2-3 minutes on each side, until golden brown and crispy on the edges. This locks in the juices and adds flavor.
3. Bake the Pork Chops:
Pour the chicken broth around the pork chops in the pan to keep them moist during baking. Transfer the skillet to your preheated oven (or move everything to a baking dish if needed). Bake for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part of the pork chop reads 145°F (63°C).
4. Rest and Serve:
Remove the pan from the oven and let the pork chops rest for 5 minutes to allow the juices to redistribute. Garnish with fresh rosemary if you like. Serve warm with green beans or your favorite vegetable sides for a delicious, comforting meal.
Can I Use Frozen Pork Chops for This Recipe?
Yes, you can! Just be sure to fully thaw the pork chops in the refrigerator overnight before cooking. This ensures even cooking and helps prevent the meat from drying out.
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth on hand, water works fine, or you can use vegetable broth or apple juice for a slightly sweeter flavor. Just keep in mind that broth adds extra flavor and moisture.
How Should I Store Leftover Pork Chops?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep them juicy and tender.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare and sear the pork chops a day ahead, then refrigerate them. When ready to eat, just bake as directed, adding a little broth to keep them moist.
