Baked Pork Chops

If you’ve ever ended up with dry, tough pork chops (I sure have in my early cooking days), you’ll appreciate this one. These baked pork chops are wonderfully tender, full of savory flavor, and they’re honestly one of the easiest dinners I make when I’m short on time but want real food.

I often bake them on busy weeknights, pairing them with a pan of roasted potatoes or whatever veggie I have lying around. The simple spices do the heavy lifting. No searing on the stove, no fuss—just let the oven do its job while you get the table ready or sneak in a few pages of your book.

You can use boneless or bone-in chops here. Personally, I love bone-in for that extra bit of richness, but it’s all about what you have on hand.

Why I Keep Coming Back to This Recipe

• Always juicy – Baking them snug in a dish keeps the moisture in. No dry, chewy chops here.
• Quick dinner – About 20 minutes in the oven means it’s on the table fast.
• Simple spices – I don’t run to the store for anything special. It’s all in my pantry.
• Budget-friendly – Pork chops are one of those meats I buy when I want something hearty without the big price tag.
• Flexible – Works with boneless or bone-in. I switch it up based on what’s on sale.

I’ve made these so many times that I don’t even measure the spices anymore—I just eyeball it. They’re that forgiving.

How I Bake Pork Chops for Best Results

Here’s how I make them at home without overcomplicating things:

• Pick the right pan – I use a smaller baking dish so the chops sit close together. That way, they sort of baste each other in their own juices.
• Know your thickness – Thicker chops need a little longer. I keep a small ruler in the kitchen drawer (I know, sounds nerdy) just for checking meat thickness.
• Make the spice rub – A quick stir of pantry spices. Nothing fancy.
• Rub with oil and spices – I just use my hands. Faster and more even.
• Bake – Pop them in the oven and let them cook while I prep the sides.

If you have veggies to roast, toss them in on the other rack. The oven’s already on—use it.

How Long I Bake Pork Chops at 400°F

I used to be scared of overcooking pork. These days, I just use my meat thermometer and don’t stress.

Here’s my personal rule of thumb:

• Boneless chops – 7 minutes for every ½ inch.
• Bone-in chops – 8 minutes for every ½ inch.

For 1.5-inch chops, I set the timer for about 21–24 minutes depending on the cut.

I always check that they hit at least 145°F internally. If you don’t have a thermometer, it’s really worth buying one. Mine’s beat-up but still going strong after years of use.

My Favorite Simple Pork Chop Spice Mix

I’ve tried dozens of blends over the years, but this is the one I come back to because it’s always good and always in the cupboard:

• Paprika
• Garlic powder
• Onion powder
• Oregano (sometimes I swap in Italian seasoning if that’s closer on the shelf)
• Salt (I like kosher, but whatever works)
• Black pepper

Honestly, I make a big batch and keep it in an old spice jar. It’s great on chicken, potatoes, even roasted chickpeas.

I know some people like adding brown sugar, but I skip it. Pork chops have plenty of natural flavor, and I prefer them savory.

What I Serve with These Pork Chops

This is one of those meals that plays nice with everything. I usually make sides that can cook in the oven at the same time. No extra pans, no extra work.

Here are my go-to combinations:

• Roasted potatoes – Tossed with a little oil and salt, thrown on the lower rack.
• Green salad – Whatever greens I have, dressed simply.
• Roasted asparagus or broccoli – Quick, easy, and my kids actually eat it.
• Steamed rice – When I want something really filling, I put on the rice cooker.

These meals feel homey and satisfying without being complicated.

Storing and Reheating Leftovers

I actually love having leftover pork chops in the fridge. Cold pork sliced thin over a salad with a bit of mustard dressing is one of my favorite next-day lunches.

• Fridge – I keep them in an airtight container for 3–4 days.
• Reheat – I prefer slicing them and warming in a pan with a splash of water. Microwave works too, but I find it can make them a little rubbery if I’m not careful.
• Freeze – I’ve frozen them wrapped well for about 3 months. Handy for those nights I really don’t want to cook.

Yield: 4

Baked Pork Chops

Print

These oven-baked pork chops are incredibly tender, full of flavor, and unbelievably simple to make. With just a handful of everyday spices and a quick bake in the oven, you'll have a satisfying meal on the table in under 30 minutes.

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Ingredients

• 1 tablespoon paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil (divided)
• 4 boneless pork chops

Instructions

1. Start by preheating your oven to 400°F (204°C). Take a moment to check the thickness of your pork chops — this will help determine the baking time later on.
2. In a small bowl, combine the paprika, onion powder, garlic powder, oregano, salt, and pepper. Mix well to form a spice rub.
3. Drizzle one tablespoon of olive oil over the pork chops, coating both sides. Rub the spice mix evenly over all sides of the meat. Arrange the seasoned chops in a baking dish, making sure they fit snugly without too much extra space around them. Drizzle the remaining tablespoon of olive oil over the top.
4. Transfer the dish to the oven and bake the chops uncovered. The general rule of thumb is to bake them for about 7 minutes per half-inch of thickness. For example, 1½-inch thick pork chops should bake for roughly 21 minutes, or until they reach an internal temperature of 145°F (63°C).
5. Once out of the oven, let the pork chops rest in the baking dish for about 5 minutes. This helps lock in the juices before serving.

Notes

• Pork chops that are at least 1 inch thick yield the juiciest results. Thinner cuts tend to dry out quickly in the oven.
  
• This recipe works well with boneless or bone-in pork chops, including rib, center-cut, or loin chops.
  
• If you’re at a high elevation, you may need to slightly extend the baking time.
  
• Don’t worry if your pork chops aren’t labeled by cut – as long as they’re thick enough, they’ll turn out delicious.
  
• A properly sized baking dish helps retain the juices. If you don’t have one, a cast-iron skillet or oven-safe pan works just as well.
  
• Feel free to experiment with your favorite spice blends if you want to change up the flavor profile.
  

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 390Total Fat 26gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 103mgSodium 650mgCarbohydrates 4gFiber 1gSugar 0gProtein 37g

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.

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If you’ve ever hesitated to bake pork chops because you thought they’d be dry, give this a try. It’s the kind of easy, family-friendly meal that earns its spot in the rotation.

Try other Pork Chop recipes:

• Pork Chops with Apples
• Pork Chops in Gravy
• Pan Fried Pork Chops