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sliced Baked Pork Chops on a plate with mashed potatoes and roasted broccoli on the side
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Baked Pork Chops

These Baked Pork Chops are juicy, tender, and packed with flavor thanks to a savory blend of pantry spices and a rich garlic butter finish. Baked at a high temperature for a beautifully seasoned crust, they're an easy, family-friendly dinner that's ready in about 30 minutes and pairs perfectly with your favorite comfort food sides.
Course Main Course
Cuisine American
Keyword baked pork chops, pork chops
Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 5 minutes
Total Time 33 minutes
Servings 4 Servings
Calories 329kcal
Author Kathleen

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.

Notes

  1. Buy 1-inch pork chops. They stay much juicier than thin chops and are less likely to overcook.
  2. 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.
  3. 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).
  4. Let them rest. A 5-minute rest allows the juices to redistribute, giving you tender, flavorful pork chops.
  5. Spoon on the extra garlic butter. Don't let any of that buttery garlic goodness go to waste—it makes an incredible finishing sauce.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 3g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 1007mg | Potassium: 553mg | Vitamin A: 606IU | Vitamin C: 2mg | Calcium: 26mg