Keto Oven Baked Beef Short Ribs
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- 3 Ingredient Oven Baked Pork Chops
- How To Choose Pork Chops
- How To Cook Pork Chops In The Oven
- Tips For The Best Pork Chops
- Pork Chop Recipe FAQs
- Storage Instructions
- What To Serve With Pork Chops
- Tools To Make Baked Pork Chop Recipes
- How To Cook Pork Chops In The Oven
I'm so excited to show you this guide for how to cook pork chops perfectly every time! This baked pork chops recipe in the oven is super simple, but that's exactly why you need it in your recipe arsenal. Try it soon, it's a great staple meal.
One of my favorite things ever here at Wholesome Yum is to show you the basics of how to cook everything in the oven… from chicken legs to steak to even lobster tail… and now, how to cook pork chops in the oven.
It's a popular cooking method for so many things, and when it comes to meat, the stovetop-to-oven method I'm about to show you is unbeatable. And so, SO easy.
3 Ingredient Oven Baked Pork Chops
While you can use simple olive oil, salt, and pepper, in my experience the best pork chop seasoning is a marinade!
- Pork chop marinade – I might be cheating a bit by calling the pork chop marinade one of 3 ingredients, but it's so quick to throw together that it might as well be. The marinade itself contains 5 ingredients, can be made in advance, and you probably have what you need to make this at home!
- Pork chops – You can make bone-in or boneless baked pork chops. See below for how to choose and what to look for.
- Butter – Just a bit for flavor! But if you prefer to avoid it, any heat-safe oil will do.
How To Choose Pork Chops
You can't cook your way out of subpar ingredients, so if you want delicious oven baked pork chops, start with these tips for picking them out:
- Bone-in vs. boneless pork chops: Many love bone-in pork chops because it has great flavor (just like a bone-in steak), but really either will work… it's up to you. Boneless pork chops are more sensitive to drying out, which is all the more reason you need to follow my tips and easy pork chops recipe below to avoid just that.
- Rib vs loin chops: Pork ribs are a center loin roast and are a fattier cut than the pork loin. If you prefer a more marbled cut, go with the rib. If you prefer a leaner cut, go with the loin.
- Thickness: Choose pork chops that have a similar size and thickness, so that they cook evenly. The best pork chops will be at least 3/4 to 1 inch thick, but if all you can find is 1/2 inch, they will do.
- Appearance: Look for firm, pinkish-red pork chops with some marbling. Avoid ones that are very pale or have dark spots.
- Humanely-raised or not: I prefer to buy humanely-raised pork, as I appreciate the farming practices and I think it tastes better! I get it delivered to my door from here.
If you want to pick up some other cuts of pork at the same time as your pork chops from the butcher, you might want to get some pork belly, pork tenderloin, or pork loin.
How To Cook Pork Chops In The Oven
- Make pork chop marinade. Find the pork chop marinade recipe here and marinate for up to 12 hours. Take the chops out of the fridge 30 minutes before cooking.
- Sear. Preheat a cast iron grill pan over medium-high heat. Melt butter, then add pork chops in a single layer. Sear, without moving, until browned with grill marks. Flip and sear the other side.
FYI: The outside may look done at this point, but at just a couple minutes per side, they are not. The oven in the next step will finish cooking the pork chops.
- Roast. Transfer the pan to the oven and bake until the pork chops are done (see cooking times and temperature info below).
- Rest. Remove pork chops from the oven and transfer to a plate. Rest for 3-5 minutes.
How long to bake pork chops at 400 degrees?
How long to cook pork chops in the oven will vary depending on the oven temperature, thickness of the chops, and whether you are using boneless or bone-in pork chops.
My process for perfect baked pork chops includes searing them for about 2-3 minutes per side, then baking at 400 degrees F.
- For 1/2-inch-thick boneless pork chops: 3-4 minutes
- For 1-inch-thick boneless pork chops: 6-8 minutes
- For 1/2-inch-thick bone-in pork chops: 5-6 minutes
- For 1-inch-thick bone-in pork chops: 8-10 minutes
On average, baked bone-in pork chops will take 1-3 minutes longer than boneless.
At what temperature are pork chops done?
For best results, use a meat thermometer to test for doneness. Pork chops are done when the internal temperature at the thickest part reaches 145 degrees F, but because the temperature rises as they rest, it's best to remove then at 140 degrees F.
I recommend a probe thermometer like this so you don't have to monitor (it will beep when it reaches the right temperature!), but a regular meat thermometer will work as well.
If you don't have a thermometer, you can still use my time range as a guide, just know that the risk of overcooking is a bit higher, particularly with boneless pork chops.
Tips For The Best Pork Chops
Use these tips for the best baked pork chops in oven!
1. Bring chops to room temperature before cooking.
This helps the meat to cook evenly, but will also help keep the pork chops nice and juicy.
2. Use a pork chop marinade.
This is going to help give the pork chops major flavor, but will also help tenderize the meat. I recommend my 5-ingredient easy pork chop marinade!
3. Sear in a hot cast iron pan first.
This helps give the pork chops a great crust, and if you use a grill pan like I do, you'll also get grill marks!
4. Be careful not to overcook.
Overcooking the baked pork chops will make them dry and tough. Use a meat thermometer to cook them perfectly each time.
5. Resting baked pork chops is important.
Cutting into the pork chops straight from the oven will cause all of the juice (i.e. flavor and moisture!) to run out of the pork chops. Just like a good sirloin steak or filet mignon, letting the pork chops rest before cutting into it allows the juices to redistribute into the meat.
Pork Chop Recipe FAQs
How to make pork chops tender?
For perfectly tender pork chops, follow this easy baked pork chop recipe and the tips above! You won't be disappointed.
Can you make baked pork chops without marinade?
Yes, you can! If you don't use the marinade, use a brine instead:
- Brine. Make the same brine I use for baked chicken breasts, then brine the chops for 15-30 minutes.
- Season. Brush with olive oil and sprinkle with salt and pepper.
- Cook. Proceed to sear and then bake pork chops as written on the recipe card below.
Can you skip the pan searing?
You can, but I don't recommend it. Searing the chops first, followed by a short pork chop oven time, creates a beautiful golden crust and evenly cooked inside.
Still, if you want to place them directly into the oven, add about 10-12 minutes to the pork chop cook times listed above.
Can you cook pork chops from frozen?
You can, but I don't recommend it. Cooking meat direct from frozen will result in an overcooked outside while the inside is still not cooked through.
If you have frozen pork chops, thaw them first in cold water before proceeding with the baked pork chop recipe. Besides, since you are marinating the meat anyway, you can let the chops thaw in the marinade in the fridge overnight if you have the time.
Can pork chops be pink?
Yes, pork chops are sometimes pink, even after they are fully cooked. Make sure you're cooking to 145 degrees F and you are good!
Are pork chops red meat?
Even though pork doesn't look red, and even though pork chops are often referred to as "the other white meat", it is considered red meat as opposed to white meat. This is because it's high in myoglobin, a protein that is abundant in pork, as well as other red meat, such as lamb, veal and beef. [*]
Are pork chops good for you?
Yes, pork chops are a fairly lean cut of meat that's loaded with protein.
How many carbs in pork chops?
There are zero carbs in pork chops, but any marinade or toppings may add some carbohydrates.
Storage Instructions
What to do with leftover pork chops?
Use leftover pork in sandwiches, tacos, sliced on top of salads, or even just straight from the refrigerator.
Store leftover pork in the refrigerator for 2-3 days.
Can you freeze pork chops?
Yes, you can freeze pork chops for 2-3 months. They can be frozen before or after cooking.
However, do not freeze raw pork chops in marinade – they will become mushy.
Can you refreeze pork chops?
Yes, if you thaw out some pork chops, but then don't get to cooking them, you can refreeze them.
Reheating instructions:
Reheat any leftover pork in a hot skillet or in the oven. If you want the absolute best, juiciest pork chops after reheating them, use my method for reheating reverse sear steak here (see the section about reheating instructions).
What To Serve With Pork Chops
These pork chops in the oven need a few sides for a great meal. Here are a few ideas:
- Vegetables – Vegetable recipes like roasted asparagus, green beans (pictured above), or sauteed broccoli all pair well with this recipe for pork chops.
- Salads – Salad recipes such as Greek salad, creamy cucumber radish, or a classic wedge salad will all pair well with pork chops.
- Starches – While I don't personally eat these much, potatoes or rice make good pairings. I sub them with healthier mashed cauliflower (pictured above) or cauliflower rice instead.
- Probe Thermometer – This is a must for perfectly cooked pork chops every time.
- Cast Iron Grill Pan – This grill pan can be used on the stove and put right in the oven, for the perfect sear with grill marks. And it's pretty.
Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
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Tap on the times in the instructions below to start a kitchen timer while you cook.
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Prepare the pork chop marinade according to the instructions here. Marinate the steaks for 1-12 hours (but not longer). (Alternatively, you can simply season generously with salt and pepper and skip the marinade, but the marinade makes them so juicy!)
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Remove the chops from the fridge about 30 minutes before cooking.
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Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron grill pan on the stovetop over medium-high heat, about 2-3 minutes.
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Once the oven is just a few minutes away from being preheated, add the butter and heat until melted, tilting the pan to coat. Add the pork chops in a single layer. Sear for 2-3 minutes, without moving, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.
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Transfer the pan to the preheated oven. Bake until internal temperature reaches 145 degrees F (63 degrees C). Use a probe thermometer for best results, but here is a guideline for pork chop baking times:
* 1" thick boneless pork chops: 6-8 minutes
* 1/2" thick boneless pork chops: 3-4 minutes
* 1" thick bone-in pork chops: 8-10 minutes
* 1/2" thick bone-in pork chops: 5-6 minutes
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Remove the pork chops from the oven and transfer to a plate. (Do not leave them in the pan or they will be overcooked.) Let the chops rest for 3-5 minutes.
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Serving size: 1 pork chop
Only 1/4 of the marinade is included in the nutrition calculation, as a lot is discarded after marinating the pork chops.
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories 282
Fat 10.1g
Protein 50g
Total Carbs 0.8g
Net Carbs 0.7g
Fiber 0.1g
Sugar 0.8g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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