This post may contain affiliate links. Please read our disclosure policy.
There’s a reason Baked Pork Chops have been a family dinner favorite for generations. With a simple blend of pantry spices, a hot oven, and a rich garlic butter finish, these juicy pork chops come out tender, flavorful, and ready for the table in about 30 minutes. They’re the kind of dependable comfort food recipe you’ll find yourself making again and again.
If pork chops are a regular on your dinner menu, be sure to try my Brown Sugar Pork Chops for a sweet and savory twist, Pan Seared Pork Chops for a golden, caramelized crust, Shake and Bake Pork Chops when you’re craving a crispy coating, or Crock Pot Pork Chops for an easy, hands-off meal.
Whether you’re cooking for a busy weeknight or a relaxed Sunday supper, this oven baked pork chop recipe delivers juicy results with very little effort. A quick seasoning rub, a high-temperature bake, and a generous brush of garlic butter create pork chops that are packed with flavor and pair perfectly with all your favorite comfort food sides.
✨ Before You Begin
✨ Choose thick pork chops. For the juiciest results, look for center-cut pork chops that are about 1 inch thick. Thinner chops cook much more quickly and can dry out before they develop good color.
✨ Pat the pork dry. Blot the pork chops well with paper towels before brushing on the oil and butter. Removing excess moisture helps the seasoning stick and encourages better browning.
✨ Use an instant-read thermometer. Pork chops can go from perfectly cooked to overdone in just a couple of minutes. An instant-read thermometer is the easiest way to guarantee juicy, tender results every time.
✨ Don’t skip the garlic butter. Brushing the hot pork chops with garlic butter after baking adds incredible flavor while keeping the surface moist and glossy.
✨ Let the pork chops rest. Resting the chops for 5 minutes allows the juices to redistribute and lets the temperature rise to the perfect 145°F before serving.
Estimated Bake Times for Pork Chops at 425°F
| Pork Chop Type | Thickness | Approximate Bake Time | Pull Temperature |
|---|---|---|---|
| Boneless | ½ inch | 8–10 minutes | 140°F |
| Boneless | ¾ inch | 10–13 minutes | 140°F |
| Boneless | 1 inch | 14–17 minutes | 140°F |
| Boneless | 1¼ inches | 18–22 minutes | 140°F |
| Bone-in | ¾ inch | 12–15 minutes | 140°F |
| Bone-in | 1 inch | 16–20 minutes | 140°F |
| Bone-in | 1¼ inches | 20–24 minutes | 140°F |
Keep in mind: These times are estimates. Pork chops vary in thickness, and every oven cooks a little differently. For the juiciest results, always cook to temperature rather than time and remove the pork chops from the oven when they reach 140°F (60ºC). After a 5-minute rest, they’ll rise to the USDA-recommended 145°F (63ºC).
Ingredients + Key Notes
Pork Chops: Choose four center-cut pork chops that are about 1 inch thick. This recipe works with either boneless or bone-in chops, though boneless chops are pictured. Look for chops with a little marbling for the most tender, flavorful results.
Olive Oil & Butter: A combination of olive oil and melted butter helps the seasoning adhere while encouraging beautiful browning in the oven. The butter also adds richness without overpowering the pork.
Seasonings: Salt, black pepper, garlic powder, onion powder, sweet paprika, light brown sugar, and dried thyme create a well-balanced blend that’s savory with just a touch of sweetness. The brown sugar enhances browning without making the pork chops taste sweet.
Garlic Butter: Melted butter, fresh garlic, and chopped parsley create a simple finishing sauce that adds incredible flavor and keeps the pork chops moist after baking. A small squeeze of lemon juice is optional but brightens the butter without making it taste lemony.
Equipment: A half-sheet baking pan fitted with an inset wire rack allows hot air to circulate around the pork chops for more even cooking and better browning. An instant-read thermometer is also essential for perfectly cooked pork chops since thickness and ovens vary. Cooking to temperature rather than time ensures juicy, tender results every time.
🥣 How to Make Baked Pork Chops
Prepare the pan. Preheat the oven to 425°F. Line a half-sheet baking pan with parchment paper or foil, place an inset wire rack on top, and lightly coat it with cooking spray.
Season the pork chops. Stir together the seasonings. Brush the pork chops with the olive oil and melted butter, then coat both sides evenly with the seasoning mixture.
Bake. Arrange the pork chops on the wire rack and bake until an instant-read thermometer registers 140–142°F in the thickest part. Since thickness and ovens vary, begin checking a few minutes before the estimated bake time.
Finish with garlic butter. While the pork chops bake, melt the butter and briefly cook the garlic until fragrant. Remove from the heat and stir in the parsley and optional lemon juice.
Rest and serve. Brush the hot pork chops generously with the garlic butter and let them rest for 5 minutes before serving.
⭐ Pro Tips
⭐ Buy 1-inch pork chops. They stay much juicier than thin chops and are less likely to overcook.
⭐ Cook to temperature, not time. Since pork chops vary in thickness and ovens cook differently, an instant-read thermometer is the best way to guarantee juicy results.
⭐ Don’t overcook. Remove the pork chops from the oven at 140–142°F (60-61ºC). They’ll continue cooking as they rest, reaching the USDA-recommended 145°F (63ºC).
⭐ Let them rest. A 5-minute rest allows the juices to redistribute, giving you tender, flavorful pork chops.
⭐ Spoon on the extra garlic butter. Don’t let any of that buttery garlic goodness go to waste—it makes an incredible finishing sauce.
Storing + Reheating + Freezing + Make-Ahead
Store: Let the pork chops cool completely, then transfer them to an airtight container. Refrigerate for up to 4 days.
Freeze: Wrap the cooled pork chops individually in plastic wrap, then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: For the juiciest results, place the pork chops in a baking dish with a splash of chicken broth or water, cover with foil, and warm in a 300°F (149ºC) oven until heated through, about 10–15 minutes. You can also microwave them in short intervals at 50% power, but the oven helps keep them from drying out.
Make Ahead: Mix the seasoning blend and garlic butter up to 2 days in advance. You can also season the pork chops a few hours ahead, cover, and refrigerate until you’re ready to bake.
Serving Suggestions
Classic Comfort: Creamy Mashed Potatoes are perfect for soaking up every drop of the garlic butter.
Vegetables: Pair these pork chops with Roasted Broccoli, Creamed Corn, Creamed Peas, Southern Green Beans, or Collard Greens for a classic comfort food meal.
Extra Flavor: Tennessee Onions make a rich, savory side that complements the seasoned pork beautifully.
Complete the Meal: Add a basket of warm Quick Dinner Rolls or Crescent Rolls to round out this easy, family-friendly dinner.
Frequently Asked Questions
♦ What temperature should pork chops be cooked to?
For juicy pork chops, remove them from the oven when they reach 140–142°F (60-61ºC). After a 5-minute rest, they’ll continue cooking to the USDA-recommended 145°F (63ºC).
♦ Should I cover pork chops while baking?
No. Baking them uncovered allows the seasoning to brown and helps develop the best flavor and texture.
♦ Can I use bone-in pork chops?
Yes! Bone-in pork chops work well in this recipe but typically need a few extra minutes in the oven. Always cook to temperature rather than relying on the clock.
♦ Why were my pork chops tough?
Overcooking is the most common cause, but the cut of pork also makes a difference. Choose center-cut pork chops with a little marbling and use an instant-read thermometer to avoid cooking past 145°F (63ºC).
♦ Can I make these ahead of time?
Yes. You can mix the seasoning blend and garlic butter up to 2 days in advance, or season the pork chops a few hours ahead and refrigerate them until you’re ready to bake.
Still have questions? Leave them in the comments, and I’ll be happy to help!
More Easy Pork Dinner Recipes
- Smothered Pork Chops – Tender pork chops simmered in a rich, savory onion gravy.
- Honey Garlic Pork Chops – Sweet, savory, and ready in about 30 minutes.
- Crockpot Pork Tenderloin – An easy slow cooker dinner with fork-tender pork and flavorful gravy.
- Stuffed Pork Tenderloin – A hearty, impressive dinner that’s perfect for guests or Sunday supper.
- Oven Roasted Pork Butt – Slow-roasted until incredibly tender and packed with rich pork flavor.
Tried This Recipe?
I’d love to hear how your Baked Pork Chops turned out! Leave a comment and a star rating below to let me know what you thought. Your feedback helps other readers and makes my day!
If you snapped a photo, share it on Instagram and tag @gonna_want_seconds so I can see your delicious creation. And if you enjoyed this recipe, be sure to subscribe to my free newsletter for more easy, family-friendly comfort food recipes delivered straight to your inbox.
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Baked Pork Chops
Ingredients
Pork
- 4 center-cut pork chops, about 1 inch thick (bone-in or boneless), 7–9 ounces each
Seasoning
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- 1 1/2 teaspoons fine salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon packed light brown sugar
- 1/2 teaspoon dried thyme
Garlic Butter Finish
- 2 tablespoons butter
- 2 cloves garlic, finely minced
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon lemon juice optional
Instructions
- Preheat the oven. Heat the oven to 425°F (218ºC). Line a baking sheet with parchment or foil for easy cleanup and place an inset wire rack on top. Lightly grease the rack with cooking spray.
- Mix the seasoning. In a small bowl, stir together the salt, black pepper, garlic powder, onion powder, sweet paprika, brown sugar, and dried thyme.
- Season the pork chops. Brush both sides of the pork chops with the olive oil and the 1 tablespoon melted butter. Sprinkle the seasoning blend evenly over both sides, pressing it gently into the meat so it adheres.
- Bake. Arrange the pork chops on the prepared wire rack, leaving a little space between each one. Bake until an instant-read thermometer inserted into the thickest part registers 140–142°F (60-61ºC). For 1-inch boneless chops, this will usually take 14–17 minutes; for 1-inch bone-in chops, 16–20 minutes. Begin checking a few minutes before the estimated bake time, as cooking times vary depending on thickness and individual ovens.
- Prepare the garlic butter. While the pork chops bake, melt the 2 tablespoons butter in a small saucepan over low heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Remove from the heat and stir in the parsley and optional lemon juice.
- Rest and finish. Remove the pork chops from the oven and immediately brush them generously with the garlic butter. Let them rest for 5 minutes before serving. The temperature will continue to rise to the USDA-recommended 145°F (63ºC), leaving the pork chops perfectly juicy.
- Serve. Spoon any remaining garlic butter over the pork chops just before serving and garnish with additional chopped parsley, if desired.
Fans Also Made:
Notes
- Buy 1-inch pork chops. They stay much juicier than thin chops and are less likely to overcook.
- Cook to temperature, not time. Since pork chops vary in thickness and ovens cook differently, an instant-read thermometer is the best way to guarantee juicy results.
- Don't overcook. Remove the pork chops from the oven at 140–142°F (60-61ºC). They'll continue cooking as they rest, reaching the USDA-recommended 145°F (63ºC).
- Let them rest. A 5-minute rest allows the juices to redistribute, giving you tender, flavorful pork chops.
- Spoon on the extra garlic butter. Don't let any of that buttery garlic goodness go to waste—it makes an incredible finishing sauce.
Leave a Reply