These Baked Bone-In Pork Chops are the best! Quickly flash seared for a beautifully caramelized outside, they’re then baked in the oven to juicy perfection.
An ideal busy weeknight dinner, these chops are a sure crowd pleaser that go with a huge variety of sides.
Why this Recipe Works
- Balanced Seasoning: The combination of spices and herbs is well-balanced, ensuring that no single flavor overpowers the others. The sweetness of the brown sugar complements the savory notes of the garlic and Italian seasoning, while paprika adds a subtle warmth.
- Optimal Cooking Technique: Giving the pork chops a quick sear before baking gives them a great caramelization that really boosts the flavors.
- Versatility: This recipe goes great with a ton of different sides. We’ll give you plenty of ideas later in the post.
- Simplicity and Accessibility: The recipe is straightforward, requiring simple ingredients and basic cooking skills, making it suitable for cooks of all levels.
How to Bake Bone-In Pork Chops
1. Season the Chops: Pat the pork chops dry with a paper towel, brush them with a little olive oil, then rub them with seasoning on both sides. Alternately, marinate the chops with your preferred marinade for at least 30 minutes.
2. Quick Sear: 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.
3. Bake: Flip the chops over. Immediately transfer them to the oven preheated to 400°F. 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.
We’ve included a good all-around seasoning rub in the recipe card. If you’re looking for some more specific flavors, you have plenty of options.
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.
Tips for the BEST Pork Chops in the Oven
- Choose the Right Cut: Go with bone-in pork chops about 1 inch thick. The bone helps to keep the meat juicy and adds flavor during cooking.
- Bring to Room Temperature: Allow the pork chops to sit out for about 30 minutes before cooking. This helps them cook more evenly, preventing the outside from overcooking while the inside is still reaching the desired temperature.
- Dry the Surface: Pat the pork chops dry with a paper towel before seasoning. This helps the seasoning stick better and promotes a good sear.
- Sear Before Baking: Searing the chops in a hot skillet before transferring them to the oven creates a flavorful crust and starts the cooking process, leading to juicier meat.
- Use a Meat Thermometer: To avoid overcooking, use a meat thermometer to check for doneness. Pork chops are done when they reach an internal temperature of 145°F. Remember, they will continue to cook a little after being removed from the oven.
- Let Them Rest: After baking, let the chops rest for 5-10 minutes before cutting into them. This allows the juices to redistribute throughout the meat.
- Avoid Overcrowding the Pan: Overcrowding can cause the chops to steam rather than sear, affecting the texture and flavor. Plan ahead and only cook what your skillet can accommodate.
These chops are super versatile. Just about any sides you choose will go well with them. Here are some ideas:
For plenty more ideas, check out our roundup of the best Sides for Pork Chops.
Leftovers and Reheating
These chops can be refrigerated in an airtight container or zip top bag for 3-4 days.
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.
If you’ve been struggling to perfect your bone-in pork chops, your recipe search has ended. These juicy, tender chops are the ideal centerpiece for your family dinner.
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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!
- 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
- Remove pork chops from refrigerator 30 minutes prior to cooking in order to come to room temperature.
- Preheat oven to 400°F.
- Pat pork chops dry with a paper towel, then brush both sides with olive oil.
- 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.
- 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.
- 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)
- Remove skillet from oven. Allow pork chops to rest for 5-10 minutes before serving.
- We use a 12 inch cast iron skillet for this recipe. With a larger skillet you may be able to bake four chops.
Nutrition InformationYield 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.
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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