Oven Baked Bone-In Pork Chops
So, About These Pork Chops (and That One Time I Overcooked Them…)
Hey there! If you’ve ever stared down at a pack of bone-in pork chops and wondered, “What in the world am I actually supposed to do with these?” — welcome to the club, pal. The first time I tried to bake pork chops in the oven, I ended up with something you could practically use as a doorstop (tasted about as good, too). But I promise, with a bit less guesswork and a little more confidence, it’s so easy to end up with juicy, flavorful chops that’ll make people happy to sit at your table. Although, if you forget to set a timer like me, well…don’t say I didn’t warn ya.
I Make This Recipe When… (Why You’ll Love This!)
I make these oven baked bone-in pork chops when 1) I want a dinner that feels special-ish but doesn’t need a million ingredients, and 2) it’s a chilly evening and everyone’s grumbling about wanting ‘something real’ for supper. My family goes nuts for these because they come out tender (even when I’ve been distracted by a text or, let’s be honest, a rerun of “The Great British Bake Off”). They’re also perfect for those times you can’t be fussed—one pan, minimal clean up, and honestly, if you don’t have half the ingredients, just wing it. Cooking is, like, 70% confidence and maybe 30% pantry luck, right?
What You’ll Need (But Not Everything Is Set in Stone)
- 4 bone-in pork chops (mine are usually about 1-inch thick—if they’re thinner, cook less!)
- 2 tbsp olive oil (sometimes I use melted butter if I’m feeling fancy, or whatever’s on hand)
- 1 tsp kosher salt (regular salt works too—my grandmother swore by Morton’s, but any old brand will do)
- 1/2 tsp black pepper (or, you know, just eyeball it with your grinder. I do.)
- 1 tsp paprika (smoked is best, but sweet works fine, and once I accidentally used chili powder—kinda zingy, but not bad)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried thyme or Italian seasoning (fresh herbs are great, but who always has those?)
- Cooking spray or a glug of oil for the pan
Optional extras: a squeeze of lemon for serving, or a brush of BBQ sauce for the last 10 mins if you’re in a smoky, sticky mood.
How to Actually Make Oven Baked Pork Chops (With a Few Tangents)
- First, preheat your oven to 400°F (about 200°C). This is where I always realize I’ve forgotten to clean last night’s baking tray—ugh.
- Pat the pork chops dry with some paper towel. This helps you get that little bit of golden edge (I promise it really does).
- Mix up your salt, pepper, paprika, garlic powder, onion powder, and thyme in a small bowl. Or just toss them all over the meat and hope for the best (kidding, but not really).
- Rub both sides of the chops with olive oil, and then add your seasoning mix. Rub it in like you mean it; there’s no need to be shy.
- Place them on a rimmed baking sheet or in a large cast iron pan. Give ‘em a bit of breathing room; crowded chops steam, not sizzle.
- Bake for 18–22 minutes (for 1-inch thick). If you’ve got a thermometer, shoot for 145°F in the middle. Sometimes I check at 15 mins, just in case; no one wants a dry pork chop. Don’t worry if they look a bit pale at first—they do brown a bit as they rest.
- Let them rest 5–8 minutes before serving. This is when I usually sneak a bite—chef’s perks.
Seriously, don’t stress if you slip up a step or sprinkle on too much spice. Pork chops are forgiving, especially if you’ve got a good attitude (and maybe a nice glass of something on the side).
Pork Chop Notes I Wish I’d Known Sooner
- Letting the meat rest really does matter. Once, I skipped it because the kids were ‘starving’ and, well, let’s just say it wasn’t my juiciest effort.
- Baking time really wiggles depending on your oven (mine runs hot—like, it’s practically a broiler sometimes), so check early.
- If your chops are boneless, they need less time—subtract 5–8 mins or so.
- Sometimes I brine the chops for a couple of hours in salted water. Actually, I find it works better if you remember to rinse them off after (learned form experience—hello, salt lick).
Other Ways I’ve Fiddled With This Recipe (Some Better Than Others)
- Add a splash of apple cider vinegar or a spoon of Dijon mustard to the oil mix for zing—it’s actually lovely, if you like tartness.
- Tried coating in crushed Ritz crackers once. Not my best idea, they got a bit soggy.
- Sometimes I toss halved baby potatoes on the tray and roast them alongside; makes a meal in one go.
- Swap in rosemary instead of thyme? Yes! Did that last Saturday—smelled like Christmas, kind of.
Kitchen Gear (And What If You Don’t Have It?)
- A rimmed baking sheet, or even a large oven-safe skillet. If you don’t own either, use a roasting pan—that’s what I did in my first apartment when literally half my kitchen was missing.
- Meat thermometer—super handy, but if you don’t have one, poke the chop with a knife; it should be firm but not rock hard.
- Tongs for flipping. But honestly, sometimes I just use a spatula or, once, a wooden spoon. No shame.
How to Store Any Leftovers (Not That You’ll Have Many)
If you’ve got leftovers, stick them in an airtight container in the fridge. Should be fine for 2–3 days but, honestly, in my house these NEVER last more than a day. If you do have some left, cold pork chop sandwiches are actually brilliant for lunch (just add some mustard, trust me). If you want to reheat them, do it in the oven at low heat so they don’t dry out. Or eat them cold—no judgement.
Serving Ideas (aka, What We Eat Alongside)
I nearly always serve these pork chops with mashed potatoes and green beans, mostly because it’s what my mom did and now it feels wrong not to. Once in awhile I’ll do roasted root veg if it’s fall. And if there’s applesauce on hand? Even better! We also love a heap of classic mashed potatoes (here’s a recipe I swear by). Don’t underestimate the power of a simple salad, either.
Learnt the Hard Way (Pro Tips Form My Miscues)
- Rushing the resting time—never again. The juices really do go everywhere but the meat if you skip it. So, just wait till Netflix loads or something.
- Turning the oven up higher to get more color? I did that and burnt the spices instead. Better to finish with a quick broil for 1–2 mins if you want that browned top.
- If you forget to oil the pan, cleaning is a nightmare (I have the scars to prove it… well, not really, but my sponge does).
Burning (or Not Burning) Questions: Pork Chop Edition
- Can I use boneless chops instead? Yup, but keep a close eye on them—they cook faster and can dry out quicker than you think. Felt like I blinked once and they were done.
- How do I know when they’re done? Aim for 145°F in the thickest bit. If you’re not into thermometers, the juices should run clear and the chop’s firm—not stiff as a boot.
- What if I don’t have paprika? Skip it, or borrow from your neighbor (I do this with spices for at least half my meals, honestly). Even a dash of chili powder or cayenne works if you’re into heat.
- Can I bake these with veggies all together? Absolutely! Toss potatoes, carrots, or even brussels sprouts on the tray, just watch the cooking times (veggies cut small = happy, done-at-the-same-time dinner).
- Where did you learn this method? Kind of a mishmash. Got the basics from Serious Eats but honed it with lots of mistakes (and one truly memorable smoke alarm incident).
- Is it okay to marinate overnight? Of course—makes it even better, just don’t overdo the salt if you brine first. Trust me.
Oh, quick random aside—I once tried making these with a honey and sriracha glaze, and they actually turned out way better than expected (spice-lovers, you’re welcome). That’s the fun of cooking, right? Just don’t go too wild, or you’ll have a story to tell for all the wrong reasons.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
Instructions
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1Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
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2Pat the pork chops dry with paper towels and place them in the prepared baking dish.
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3In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, paprika, thyme, and onion powder.
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4Brush or rub the seasoning mixture evenly over both sides of each pork chop.
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5Bake in the preheated oven for 25 to 30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
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6Remove from the oven and let rest for 5 minutes before serving. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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