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    Baked Bone-In Pork Chops

    Let me tell you, these Baked Bone-In Pork Chops are absolute perfection! I’ve got the technique down to a science. They get quickly flash-seared for that beautifully caramelized outside, then baked in the oven to juicy perfection.

    Trust me, they’re the ideal choice for a busy weeknight dinner. Plus, they’re always a hit with everyone at the table and pair perfectly with so many different sides. And the best part? No frying required, so you get all the flavor without any of the hassle!

    These Baked Bone-In Pork Chops are nicely seasoned and baked to tender, juicy perfection.

    When it comes to pork chops, I love how versatile they are. Whether I’m making Stovetop Chops, Slow Cooker Pork Chops, or Italian Braised Chops, they are always a sure hit with my family.

    For me, the key with pork chops is to avoid ending up with dried, overcooked ones. It’s all about finding the right cooking method and timing to ensure they stay juicy and tender. That’s why I always keep a close eye on them to prevent overcooking. It’s a delicate balance, but when done right, the result is perfectly cooked pork chops that are juicy and flavorful every single time.

    How to Bake Bone-In Pork Chops

    1. Season the Chops: I start by drying the pork chops with a paper towel. Then, I brush them with a bit of olive oil and rub seasoning all over both sides. Or, I let them soak in my favorite marinade for at least 30 minutes. It really brings out the flavor!

    Seasoned chops on a plate.

    2. Quick Sear: I heat a bit of oil in a cast iron skillet over high heat. When it’s hot, I carefully place the pork chops in the skillet and sear them for about 2 minutes on each side.

    3. Bake: After flipping the chops over, I quickly transfer them to the oven preheated to 400°F. Then, I bake them for about 8-10 minutes, or until the internal temperature reaches 145°F when checked with an instant read thermometer. Keep in mind that the baking time can vary depending on the thickness of the chops and the accuracy of the oven thermostat.

    Three chops in a cast iron skillet.

    Seasoning Variations

    I’ve included a good all-around seasoning rub in the recipe card. If you’re looking for some more specific flavors, I am giving you plenty of options here.

    Dry Rubs: Creole Seasoning, Montreal Seasoning, Shawarma Seasoning, or Fajita Seasoning.

    Marinades: Pork Chop Marinade, Jerk Marinade, Teriyaki Marinade, or Mojo Marinade.

    Remember, if marinating for more than one hour, keep the pork chops in the refrigerator. Remove from the refrigerator 30 minutes prior to cooking to allow them to come to room temperature.

    Marinating pork chops in a white dish.

    Tips

    • Choose the Right Cut: I prefer using bone-in pork chops that are about 1 inch thick. The bone not only helps to keep the meat juicy but also adds extra flavor during cooking.
    • Avoid Overcrowding the Pan: I avoid overcrowding the skillet because it can make them steam instead of sear properly.
    • Let Them Rest: After baking, I rest the pork chops for 5-10 minutes before cutting into them. This allows the juices to redistribute throughout the meat.

    Serving Suggestions

    These chops are super versatile. They go great with just about any side dish I choose. Here are some ideas I suggest:

    Starchy Sides: Roasted Baby Potatoes, Greek Lemon Rice, Arroz con Gandules, Cheese Grits, or Hawaiian Mac Salad.

    Veggies: Yellow Squash Casserole, Steakhouse Creamed Spinach, Corn Maque Choux, or Greek Green Beans.

    Something Sweet: Sweet flavors go great with pork chops. Try some Peach Salsa or Mango Salsa on the side.

    For plenty more ideas, check out our roundup of the best Sides for Pork Chops.

    Close up of a bone-in pork chop.

    If you’ve been on the hunt for the perfect bone-in pork chop recipe, look no further. These juicy, tender chops have become a staple at my family dinners, and they’re sure to impress yours too.

    Pin or bookmark this recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

    For more easy dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…

    Baked Bone-In Pork Chops, on our Gypsy Plate… enjoy!

    Baked pork chop along with roasted baby potatoes atop the Gypsy Plate.
    Featured image for baked bone-in pork chops recipe.

    Baked Bone-In Pork Chops

    Yield: 3 servings
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes

    These Baked Bone-In Pork Chops are nicely seasoned and baked to tender, juicy perfection.

    Ingredients

    • 3 bone-in pork chops (about 1 inch thick)
    • 2 Tbsp olive oil
    • 1 Tbsp brown sugar
    • 1 tsp paprika
    • 1 tsp garlic powder
    • 1 tsp Italian seasoning
    • 1 tsp salt
    • ½ tsp black pepper

    Instructions

    1. Remove pork chops from refrigerator 30 minutes prior to cooking in order to come to room temperature.
    2. Preheat oven to 400°F.
    3. Pat pork chops dry with a paper towel, then brush both sides with olive oil.
    4. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, Italian seasoning, salt and pepper. Rub this mixture all over both sides of the pork chops.
    5. Heat a little oil in a cast iron skillet over high heat. Once hot, carefully place pork chops in skillet and sear for 2 minutes. Flip the pork chops, then immediately transfer the skillet into the pre-heated oven.
    6. Bake for 8-10 minutes, or until the internal temperature of the chops reaches 145°F when measured with an instant read thermometer. (Note that the baking time will vary based on the thickness of the chops, the accuracy of the oven thermostat, and the initial temperature of the chops)
    7. Remove skillet from oven. Allow pork chops to rest for 5-10 minutes before serving.

    Notes

    1. We use a 12 inch cast iron skillet for this recipe. With a larger skillet you may be able to bake four chops.
    2. Leftovers and Storing: These chops can be refrigerated in an airtight container or zip top bag for 3-4 days.
    3. You’ll want to be a little careful reheating them, in order to avoid drying them out. The goal is to heat them up, not cook them more. There are a few different options.
      Oven Method: Preheat oven to 325°F. Place the chops in a baking dish and add a small amount of broth or water. Cover with foil and bake for about 10-15 minutes.
      Stovetop Method: Place the pork chops in the skillet and add a splash of water or broth. Heat over medium-low heat, flipping every few minutes, until they are warmed through.
      Microwave Method: Place the chops on a microwave-safe plate, add a splash of water or broth, and cover them with a damp paper towel. Microwave in 20-30 second intervals, flipping each time you check them, until they’re warmed up.

    Nutrition Information
    Yield 3 Serving Size 1
    Amount Per Serving Calories 429Total Fat 27gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 16gCholesterol 132mgSodium 864mgCarbohydrates 5gFiber 1gSugar 4gProtein 41g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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