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.
Ingredient Substitutions
- Paprika: I’m using sweet paprika but feel free to swap in smoked paprika for a smokier flavor.
- Oregano: You can use other dried herbs like thyme or even an Italian seasoning blend.
- Sugar-free: You can omit the sugar to keep this sugar-free, but the sugar does help with the caramelization of the pork chops if you turn on the top broiler.
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.
Cooking Tips
- Bring pork chops to room temperature. Before baking, let them sit out for about 15 to 20 minutes to come to room temperature. This ensures even cooking and prevents the chops from drying out.
- Avoid overcooking. Pork is a lean meat, so make sure to not overcook them! Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C) for tender results.
- Caramelize them. If you’d like to caramelize the top, turn on your oven broiler a few minutes before they’re done. I recommend doing so when the internal temperature is around 140°F (60°C).
- Cook a side dish simultaneously. While the pork chops are baking in the oven, you have plenty of time to whip up classic sides such as mashed potatoes, sauteed green beans, or a simple kale salad. You could also make my garlic herb roasted potatoes and garlic sauteed spinach, as I show in the video.
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
- Zuppa Toscana Soup: A full-meal, comforting soup with spicy pork sausage.
- 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.
If you make this baked pork chops recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Enamelware Roaster Pan My favorite roaster pan for oven-baked recipes!
Ingredients
- 4 pork chops, bone-in or boneless at least 1-inch thick.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon paprika
- 1 tablespoon coconut sugar, or brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Make the seasoning. Preheat the oven to 400°F (200°C). In a small bowl, stir together the paprika, coconut sugar, garlic powder, onion powder, dried oregano, salt, and pepper.
- Season the pork chops. Place the pork chops in a baking dish or on a rimmed baking sheet. Drizzle the olive oil on both sides and sprinkle the seasoning on both sides, then rub it in.
- Bake the pork chops. Bake uncovered for 15 to 20 minutes, until an instant read thermometer reads 145°F (65°C). Let the pork chops rest for 5 minutes (this is important so that they remain juicy), then serve with pan juices spooned on top.
Lisa’s Tips
- Storage tips: They can be stored in the fridge for 3 to 4 days or in the freezer for up to 3 months.
- My pork chops are quite large, so the amount of seasoning is perfect for me. But if yours are smaller (or you’re using boneless pork chops), you may need less seasoning. You can always save any extra seasoning in a small plastic bag for a quick and easy future dinner!
- My pork chops are slightly over 1-inch thick. If your pork chops are not at least 1-inch thick they will cook faster, so make sure to check the internal temperature sooner.
- If you’d like more caramelized edges, you can turn on your broiler in the last few minutes of cooking. Just make sure to do that before the pork chops have reached their fully cooked internal temperature, otherwise you may overcook them.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Behind The Scenes
You guys are always requesting 30-minute or less meals, so when I saw these gorgeous (and monstrous sized) pork chops at Whole Foods I knew I had to grab them. I’ll often do that—grab something I see on sale and then figure out what to make when I get home. And since it’s been quite a busy month for me, I also wanted something quick and easy. Thus, these oven baked pork chops with a simple spice blend were born!
Easy and delicious! Thanks 😊
Happy to hear you loved these pork chops, Brenda!
Wow! Super fast and great flavor
Glad you loved these baked pork chops, John!
The baked pork chops were delicious. The spice rub was great and the meat tender! I always used to fry them and they ended up dry and tough. Thank you!
Glad your pork chops turned out perfectly with this recipe, Wendy!
I have had good success with pork chops in the air fryer – how long and at what temp would you do these
Hi Kathryn – I haven’t tried these in the air fryer yet! Will need to do some testing :)
Hi there I have a hard time finding the recipe
I look but it is in pieces
Hi Karrye – You can find the full recipe card if you scroll further down :)
This is an excellent recipe. Easy, quick, great taste! One of our frequent, reliable recipes!
Thrilled to hear you’re loving these baked pork chops, Alison!
My husband brought home some of the biggest bone in pork chops I have ever seen (1 1/4” thick). Luckily they fit nicely in my 13” glass baking pan. I seasoned them as you recommended but I had to cook them slightly longer due to their size. I used my digital thermometer to confirm their doneness. They turned out absolutely delicious! I recommend this recipe to anyone who enjoys juicy, tender pork chops. I partnered the meal with your garlic herb roasted potatoes and some mixed vegetables. My husband called the meal restaurant quality!
Amazing! I’m so glad you both loved this recipe so much, Carol.
Coming back here to say I made these last night. They were really good! I didn’t change or add anything! A keeper for sure! Thanks Lisa!
Hi Jane – I’m so glad you loved these pork chops!
This is the best oven pork chop recipe I’ve made. I was skeptical of the mustard but it really made the dish.
Yay! Happy to hear you’re loving these baked pork chops, Mary.
This is one I’ll make on repeat. We loved it. So easy and delicious.
Glad this pork chop recipe has become a staple now, Linda!
The first time I made these it was because I bought pork chops that where on mega sale $.99 for a 4 pk but had to be made thar night. Best random decision that made me make your recipe ever! They’ve become a staple now and I’ve made them at least 5 times over the last month haha
I added in some ginger powder to my last batch and omg sooooo good!
Sometimes, it’s the random cooking moments that turn out the best! Enjoy, Izumi.
I love your recipes!!
Thanks so much, Tammy! I’m happy to hear that. :)
Super simple and very moist. Definitely a recipe we will make again. No bbq sauce required!
So happy you enjoyed the simple spice and flavor of these pork chops, Victoria!
This was very, very good. With the exception of doubling the ingredients, both the porkchops and the spice mixture, I followed the recipe exactly. I only needed about 15 minutes to bake my thinner bone in porkchops and then let them sit about 5 minutes before eating. It will definitely be something I make again.
Happy to hear you loved these baked pork chops, Shannon!
First of all, I’ve never made any of your recipes that weren’t amazing and I’ve made lots of them! My elderly parents were visiting me this week and I made these pork chops last night. They both loved them! My mom said that she believed they were the best pork chops she had ever eaten!! ( in 85 yrs mind you 😊).
Hi Ellen – oh wow, what a lovely compliment from your mom! Tell her “thank you!” :) And thank you for continuing to make my recipes.
New favorite porkchop recipe. I’ve made this recipe 3 times over the past few weeks. It’s easy and tastes delicious. My only change is I use 3 types of paprika to make up the tablespoon. My husband keeps requesting if I can make them.
:)
Hi Eva – I’m happy to hear these baked pork chops are a hit for you and your husband. Enjoy!
Hi…
What about preparing these for a university student or elderly parent?
I’m thinking about prepping them with the oil and rub and then freezing them in individual portions so all they need to do is bake them.
Do you think that would work?
Obviously, I wouldn’t use previously frozen porkchops. Thanks
Hi Adelina – yes, that should work just fine! And how nice of you to meal prep them ahead of time.
Loved the spice mix; didn’t use salt instead i used Mrs. Dash (on low sodium diet) and it still was awesome. The spicy paprika gave chops a nice kick; i baked in a 375 oven for 20 minutes and they were perfect.( chops were no quite an inch thick) Will definitely do them again we enjoyed them.
So happy you loved the recipe, Pattie!