Juicy Oven Baked Pork Chops Recipe

Gone are the days of tough, dried out pork chops. With this Juicy Oven Baked Pork Chops Recipe you can have perfectly seasoned, juicy and flavorful pork chops every time!

Gone are the days of tough, dried out pork chops. With this Juicy Oven Baked Pork Chops Recipe you can have perfectly seasoned, juicy and flavorful pork chops every time!pinterestThousands and thousands of you have enjoyed my Juicy Oven Baked Chicken recipe, so I thought it was time to share my tips and tricks to success with baked pork chops… the other white meat!

It’s actually super simple to make juicy, tender pork chops, but there are a few key things that you’ll want to do in order to achieve success every time.

How To Bake Pork Chops

Make sure to follow these steps to set yourself up for success with this recipe.

  1. Thickness of Pork Chops – pork chops can come in all shapes and sizes, but if you want to BAKE your pork chops, pick out a nice thick cut pork chop. I like anything over 1 inch thick. This recipe works great with either boneless or bone-in.
  2. Brine Your Pork – My preferred method of brining pork chops is a wet brine, but dry brining can also work. *see notes below on brining and why it’s important.
  3. Season – feel free to switch up the seasonings to your taste preference, but my go-to spice blend is written in the recipe.
  4. Bake at a HIGH temperature – we’re skipping the searing of meat, so we need to make sure we cook these pork chops at a high temperature of 425 degrees F. to lock in those juices.
  5. Let it Rest – giving your pork a chance to rest under foil after it’s baked will help to relax the pork, making it ultra tender and juicy.

In order to get ultra juicy and tender baked pork chops, make sure to brine the pork in either a dry brine or wet brine for at least 30 minutes.

How To Brine Pork Chops… and WHY?

Brining may sounds like a difficult or tedious step, but it’s soooo crucial with a thick cut pork chops. And bonus – brining pork chops is actually crazy simple.

The process of brining creates a chemical reaction that happens between the structure of the meat and the salt. It helps to tenderize the lean pork, which is exactly what we want. The longer you can brine your pork chops, the better, but give it at least 30 minutes.

  • Wet Brine – Fill a large bowl with warm water and stir in 1 tablespoon of kosher salt for every cup of water. Submerge your pork chops in the water and if you’re doing a quick brine, let them sit at room temperature for at least 30 minutes. For longer brining, cover the bowl with plastic wrap and place in the fridge for up to 24 hours.
  • Dry Brine – Place the pork chops on a plate or cutting board and pat dry with paper towels. Sprinkle kosher salt all over the pork chops and cover loosely with plastic wrap. Let sit out on counter until room temperature, at least 30 to 45 minutes.
  • Pat Dry – After wet or dry brining the pork, make sure to pat dry with paper towels. No need to rinse with water, the pork will not be overly salty when baked.

Pat dry the pork chops with paper towels before seasoning and baking in the oven.

How Long Does It Take To Bake Pork Chops?

There are a few variables when it comes to baking pork chops – thickness, bone-in vs. boneless and temperature of the pork before it’s baked. Here are my basic guidelines for baking pork chops and how long it can take.

  • Let the pork sit at room temperature for at least 30 to 45 minutes. (this is the perfect time to brine!)
  • If the pork is at room temperature and brined here is how long they should bake
    • BONE-IN Pork Chops @ 425 degrees F.
      • 1/2 inch thick – 8 to 10 minutes
      • 1 inch thick – 18 to 20 minutes
      • 1 1/2 inch + thick – 25 minutes
    • BONELESS Pork Chops @ 425 degrees F.
      • 1/2 inch thick – 6 to 7 minutes
      • 1 inch thick – 12 to 15 minutes
      • 1 1/2 inch + thick – 20 minutes

Perfectly baked pork chops with a simple seasoning blend resulting in juicy and tender pork.

What Temperature Should Pork Chops Be Cooked To?

Pork chops should be reach an internal temperature of 145 degrees F when cooked. The best way to know for sure if your pork is cooked to the appropriate temperature is to test with an instant read meat thermometer. I keep this one on my fridge and use it all the time.

PRO TIP: In order to get the juiciest pork chops, I actually bake them to 143 degrees F before pulling them from my oven. With just two degrees to go, I’ll cover them with foil so the residual heat will peak at 145 degrees F while it rests, ensuring that it does not over cook.

Juicy, flavorful pork chops baked right in the oven! Let the pork chops rest before slicing and enjoying!

What To Serve with Baked Pork Chops

The simple spice blend makes the flavor of these pork chops very versatile when it comes to side dishes that pair well. Here are a few of my favorites to serve alongside pork chops.

Delicious and EASY Baked Pork Chops take only a few minutes of prep and result in the juiciest pork chops you've ever made!

More Pork Chop Recipes To Try:

I’m confident you’ll love this recipe and will be blown away at how juicy and tender these pork chops are!

Gone are the days of tough, dried out pork chops. With this Juicy Oven Baked Pork Chops Recipe you can have perfectly seasoned, juicy and flavorful pork chops every time!
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5 from 5 votes

Juicy Oven Baked Pork Chops

Delicious and EASY Baked Pork Chops take only a few minutes of prep and result in the juiciest pork chops you've ever made!
Prep Time10 mins
Cook Time20 mins
Brine Time30 mins
Total Time1 hr
Course: Main Dish
Cuisine: American
Servings: 5
Calories: 57 kcal
Author: Shawn

Ingredients

  • 4 cups warm water
  • 4 tbsp kosher salt, for the brine
  • 5 (4 oz) thick cut boneless pork chops, about 1 inch thick
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp paprika, sweet or smoked

Instructions

  • Place the warm water in a large bowl and add the salt. Stir until the salt is dissolved and then place the pork chops in the salt water, making sure they're covered (add more if necessary). Let the pork chops sit in the water at room temperature for 30 to 45 minutes, or place in fridge and brine for up to 24 hours. Just make sure to let pork sit at room temperature for 45 minutes before seasoning.
  • Preheat oven to 425° F. and line a baking sheet with foil or parchment paper.
  • Remove pork chops from salt water and pat dry with paper towels, making sure to remove all moisture. Drizzle both sides of pork chops with olive oil, then season both sides with garlic powder, pepper and paprika. You should not need to season with extra salt, but you can adjust seasonings to taste.
  • Bake in oven according to the time chart in the notes section, or until internal temperature reaches 143° F. Remove from oven and cover loosely with foil for 5 minutes before slicing and enjoying.
Notes
If the pork is at room temperature and brined here is how long it should bake:
    • BONE-IN Pork Chops @ 425 degrees F.
      • 1/2 inch thick - 8 to 10 minutes
      • 1 inch thick - 18 to 20 minutes
      • 1 1/2 inch + thick - 25 minutes
    • BONELESS Pork Chops @ 425 degrees F.
      • 1/2 inch thick - 6 to 7 minutes
      • 1 inch thick - 12 to 15 minutes
      • 1 1/2 inch + thick - 20 minutes

Nutrition

Calories: 57kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 476mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Calcium: 6mg | Iron: 1mg
Keywords: Baked, Juicy, Pork, pork chops, Tender
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
6 Responses
  1. Dave

    Shawn, My wife and I make oven baked pork chops quite a bit. We have been using
    Shake and Bake or any other brand of coating. We sometimes use “Crunchy” style.
    We will try this brine and seasoning on the next batch.
    We love your recipes. Have you ever used a Pressure Smoker”? We have one that we use sometimes, makes quick meals like insta pot and you don’t have to use wood chips if you don’t want to smoke. Pressure smoked baked potatoes are great……. and we cold smoke cheese also. Keep up the great recipes ……….

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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