If there’s one thing I always have in my freezer, it’s a pack of bone-in pork chops. They’re reliable, budget-friendly, and make a meal feel hearty and satisfying with very little fuss. This oven-baked version is my personal favorite because it’s so easy and gives me juicy, flavorful chops every time.
When I want dinner on the table quickly but don’t want to sacrifice taste, this is the recipe I turn to. Let’s talk about why it’s such a staple in my kitchen.
Why I Love This Recipe
Budget-friendly
I’m always looking for ways to keep the grocery bill reasonable, and bone-in pork chops are one of those underrated cuts that deliver so much flavor without the price tag of fancier cuts. I always tell people to chat with their butcher about deals—they’ll often suggest bone-in cuts that are cheaper and better for slow or oven baking.
Short ingredient list
There’s no need for a long shopping list. I use a few pantry staples that add big flavor with almost no effort. On busy nights, I appreciate that I can just grab a few things I always have on hand and still make something that feels special.
Quick and easy
This is my go-to for a weeknight dinner. No long marinating times or complicated steps. A quick 10-minute marinade, into the oven for about 20 minutes, and that’s it. I can usually pull together a side or salad while they bake.
Customizable
I love how versatile this recipe is. Some nights I keep it simple with salt and pepper, and other times I play around with herbs or spices depending on what I’m in the mood for. It’s the kind of recipe that never feels stale because you can adapt it so easily.
Ingredients Needed
- Bone-in pork chops
I always recommend chops that are roughly the same thickness so they cook evenly. If you’re at the butcher counter, don’t be shy about asking them to help pick some good ones. The bone helps them stay moist and adds so much flavor. - Kosher salt and black pepper
The classics. I’m pretty generous with these to make sure the seasoning carries through. - Olive oil
It keeps the pork moist in the oven and helps the flavors stick. I use regular olive oil here—no need for fancy stuff. - Soy sauce
This is my little secret for adding that deep savory note. It’s salty, rich, and adds just enough umami to make the pork sing. - Italian seasoning
I like the convenience of a pre-mixed blend. It gives an herbal layer without having to measure out five different jars. - All-purpose flour (optional)
If you want a subtle crust, a little sprinkle on top does the trick. Sometimes I skip this when I’m in a hurry, but it’s a nice extra touch.
How to Oven Bake Bone-In Pork Chops
Step 1: Prep work
I always start by patting the pork chops dry with paper towels. This helps them get that nice golden color in the oven. Don’t skip the salt and pepper—this is where you build the base flavor. I like to do this right on the baking tray to save on dishes.
Step 2: Marinate
Whisk together olive oil, soy sauce, and Italian seasoning in a small bowl. Pour it over the pork chops, making sure they’re well coated. I usually let them sit for 10 minutes while the oven heats up or while I prep a side dish. If you have more time, you can let them sit longer, but even 10 minutes gives great flavor.
Step 3: Bake
Lay the pork chops on the baking sheet, giving them a bit of space so they roast instead of steam. Bake for 17–20 minutes, flipping them halfway through. I always let them rest for about 5 minutes before serving so the juices stay put.
It’s one of those meals where you’ll barely notice the oven doing all the work for you.
Side Dish Ideas
These pork chops go with just about anything. Here are a few of my favorites:
- Air fryer smashed potatoes – crispy on the outside, fluffy inside. The kids never complain about these.
- Wedge salad – crunchy lettuce, creamy dressing, and a bit of bacon if I’m feeling indulgent.
- Balsamic glazed Brussels sprouts – sweet, tangy, and a good way to get some greens in.
- Roasted root vegetables – I throw whatever I have on a tray with olive oil and salt.
- Air fryer green beans – straight from the freezer if I’m in a rush.
- Coconut milk rice – for something a little different and extra comforting.
My Cooking Tips
Use a meat thermometer
Honestly, this is the single best thing you can do to avoid dry pork. I always check the thickest part and pull them at 145°F. It takes the guesswork out and saves dinner every time.
Sear first if you want
If I have an extra few minutes, I’ll sear the chops in a hot pan before baking. It adds a really nice crust and locks in moisture. Just remember to reduce the oven time a bit if you sear.
Or use the broiler
If I don’t want to dirty another pan, I turn on the broiler for the last couple of minutes. It gives a similar effect to searing and crisps up the top beautifully.
Variations
- Switch up the spices
Sometimes I use garlic powder, onion powder, smoked paprika, or cayenne for a little heat. It depends on my mood or what’s in the spice drawer. - Fresh herbs
If I have fresh thyme or rosemary lying around, I’ll chop some and toss it into the marinade. It makes it feel a little fancier without any extra work. - Boneless chops
They work fine too, just reduce the baking time by about 5 minutes. I still prefer bone-in for the flavor, but boneless is handy if that’s what’s in the fridge.
Storage Instructions
To store:
Leftovers go into an airtight container in the fridge. They’re good for 4–5 days. I often plan extra so I can have pork chop sandwiches or slice them over a salad the next day.
To freeze:
Let them cool, then wrap in foil and pop into a freezer bag. They’ll keep for about three months. I always write the date on the bag so I know when to use them.
Reheating:
I prefer warming them in the oven at 350°F to keep them moist, but if I’m in a rush I’ll use the microwave in short bursts so they don’t dry out.
Marinated Baked Pork Chops
There’s something undeniably comforting about a simple, no-fuss dinner that comes together in under 30 minutes—and still feels like a cozy, home-cooked treat.
Ingredients
- 4 bone-in pork chops
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat your oven to 180°C (350°F). While it heats, grab a baking dish that comfortably fits all your pork chops without crowding them.
- Pat the pork chops dry with a paper towel—this step is key for that beautiful golden color. Season both sides with a little salt and pepper.
- In a small bowl, whisk together the olive oil, soy sauce, and Italian seasoning. This blend smells amazing and gives the pork chops a beautifully balanced flavor.
- Place the chops in the baking dish and drizzle the marinade over them, making sure each one gets a good coating.
- Bake for 17–20 minutes, flipping them halfway through to ensure even cooking. They’re done when the internal temperature reaches 145°F (63°C).
- Let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping each bite perfectly tender and moist
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- To freeze, let the chops cool completely, wrap them in foil, and pop them in a freezer-safe bag. They’ll keep for up to 3 months.
- Reheat in the oven at 350°F or microwave in 30-second intervals until warmed through.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 392Total Fat 24gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 132mgSodium 380mgCarbohydrates 1gFiber 0gSugar 0gProtein 41g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Is it better to bake pork chops at 350°F or 400°F?
I’ve tried both. 400°F is my sweet spot for a faster cook and a bit of browning. If you go lower, they’ll still cook fine but might not get that nice color.
Should you cover pork chops in the oven?
I don’t. I want them to roast and develop a bit of crust, not steam. An uncovered tray is key.
Do you flip pork chops in the oven?
Yes! Flipping halfway ensures they cook evenly and get some color on both sides.
I hope you’ll give these a try next time you’re craving something easy and comforting. They’re one of those reliable meals that never let me down, and I bet they’ll find a spot in your rotation too.
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