These baked pork chops are smoky and sweet, beautifully caramelized, and quickly cooked in the oven for the juiciest, most tender results.

Why You’ll Love These Baked Pork Chops

While I love boneless pork chops seared in a skillet, extra-large bone-in pork chops are much easier to cook in the oven. This way, all four pork chops fit in a baking dish and they cook evenly at the same time. Super easy! In fact, this entire recipe is quick and easy, which makes it a great choice for weeknight meals. All you need, in addition to the pork chops, is a simple homemade seasoning blend that’s layered with smoky, sweet flavors and gets beautifully caramelized under the broiler. They’re incredibly delicious, and when I slice into them and take that first bite, I’m always reminded why cooking at home is so much more satisfying than eating out. Here’s what else you’ll love about my recipe:

• The quickest pork dinner. Unlike pork tenderloin or pulled pork, these pork chops are made in less than 30 minutes and come out incredibly tender!
• Few ingredients. You just need the pork chops and some seasoning. Easy peasy!
• Minimal mess. Oven-baked pork chops mean there won’t be any splatter around the stove or that you have to clean a dirty skillet (that’s harder to scrub).

Baked Pork Chops Ingredients

• Pork Chops: I’m using bone-in pork loin chops for a slightly leaner cut, but still tender and flavorful. The bone also helps retain moisture during baking. If you prefer boneless, watch the cooking time closely as they will cook a bit faster.
• Seasoning: I’m going for maximum flavor here with paprika, coconut sugar (you could also use brown sugar), garlic powder, onion powder, dried oregano, salt, and black pepper. But the coconut sugar is what gives that delicious sweet-savory glaze and helps caramelize under the broiler.

Find the printable recipe with measurements below.

How To Bake Pork Chops

Season the pork chops. In a small bowl, stir together the dried spices and herbs. Place the pork chops in a baking dish or on a rimmed baking sheet, then drizzle the olive oil on both sides and sprinkle the seasoning on both sides, rubbing it in with your hands.

Bake the pork chops. Bake uncovered for 15 to 20 minutes at 400°F (200°C), until an instant-read thermometer reads 145°F (65°C). If you want to caramelize the top, see my tip below. Let the pork chops rest for 5 minutes, which helps redistribute the juices, ensuring a tender and moist bite. Then, serve with pan juices spooned on top.

Ways To Serve

• Cooked vegetables: Choose any of your favorite sauteed or roasted veggies! My personal favorites are garlic-sauteed spinach with garlic herb roasted potatoes.
• Simple salads: For a lighter meal, make a side of this simple kale salad, vinegar coleslaw, or Caesar salad.

Storage & Reheating Tips

• To store in the fridge: Place the pork chops in an airtight container for 3 to 4 days.
• To freeze for later: Place them in a freezer-safe bag or container, and freeze for up to 3 months. Then, make sure to thaw them in the refrigerator overnight before reheating.
• For reheating: To avoid drying out the pork chops, reheat them in a baking dish in the oven at 300°F (150°C) for 10 to 15 minutes, or until warmed through. You can also add a splash of broth for a bit more moisture. Alternatively, you can microwave them for a minute or two.

More Pork Recipes

• Carnitas: The best Mexican slow-cooked pulled pork.
• Fennel Pork Meatballs: So juicy and full of flavor!
• Honey Baked Ham: The best way to cook ham for special occasions.