Oven-Baked Pork Chops - Healthy Recipes Blog (2024)

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

To season: Kosher salt, black pepper, paprika, and garlic powder.

Pork chops: They can be boneless or bone-in. I don't have a preference and buy whatever's on sale. The instructions in the recipe card below work for both. The photos below show two types of chops that I've used on different occasions - one boneless and one bone-in. Both turned out well.

Cooking spray: Avocado oil has a neutral flavor and a high smoke point, making it an ideal oil for this recipe.

The best way to vary this recipe is to experiment with different seasonings. Smoked paprika is a good substitute for regular paprika. I enjoy the smoky flavor it adds. You can also add a pinch of dried thyme.

Another variation is to use a different fat for cooking the chops. Instead of avocado oil, I sometimes use ghee (clarified butter). I love the rich, nutty flavor it adds.

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these oven-baked pork chops:

Mix the kosher salt, black pepper, paprika, and garlic powder in a small bowl.

Rub the mixture on both sides of the chops.

Sear the chops in a cast-iron skillet for 2 minutes per side, without moving them, until well browned.

Place the skillet in an oven preheated to 400°F and bake the chops to an internal temperature of 145°F. This should take between 8 and 10 minutes, depending on your oven and the thickness of the chops.

This is what they look like when they are done - gorgeous!

Transfer the chops to a platter, tent them with foil, and allow them to rest for 5 minutes before serving.

Avoid Overcooking the Chops

Make sure you don't overcook the chops. Ten minutes at 400°F, after a quick sear on both sides, should be perfect for a standard, 1-inch thick chop like the one shown in the photo below:

When overcooked, pork chops can become dry and tough. The two-step method of searing them first and then finishing them in the oven works well to keep them nice and juicy.

According to the USDA, whole cuts of pork can be cooked to medium doneness (145°F with a 3-minute rest period), meaning they can be slightly rosy, as shown in the photo below. The meat doesn't have to be completely white when they are done:

Cooking Thin Pork Chops

If your chops are thin, around ½ inch, such as these:

There's no need to finish them in the oven; a quick sear on both sides should do it. Just make sure, with an instant-read thermometer, that they have reached an internal temperature of 145°F and let them rest for 3-5 minutes before serving them.

You Can use Two Skillets

For optimal searing, you want to space the pork chops in the skillet. You don't want them crowded. If your skillet isn't large enough, you can cook the chops in two skillets, as I do here:

You Can Use a Nonstick Skillet

If your nonstick skillet is oven-safe, you can use it in this recipe. I sometimes do, as shown in the photo below. A cast-iron skillet is better at sealing juices in, but a high-quality, oven-safe nonstick skillet produces good results, too.

Should I cook pork chops well done?

No. The USDA has lowered its temperature recommendation for cooking pork from 160°F (completely white meat) to 145°F (slightly pink) with a 3-minute rest period.
As you can see in the photo below, the instant-read thermometer I inserted into one of the pork chops shows an internal temperature of 146.8°F:

Should I choose bone-in pork chops or boneless ones?

Bone-in chops are juicier. But I often use boneless, especially when they go on sale, and they are delicious, too. Both work equally well in this recipe.

Why should I let the chops rest before serving?

Should I trim the fat off the chops?

Serving Suggestions

One of my favorite sides to serve with these tasty chops is roasted red onions. The two dishes complement each other beautifully. Apart from that, I like to serve oven-baked pork chops with a wide array of vegetable recipes, including:

• Brussels sprouts casserole
• Butternut squash souffle
• Roasted pumpkin
• Roasted cabbage
• Cabbage stir-fry
• Shiitake mushrooms
• Honey-glazed carrots
• Boiled green beans, as shown in the photo below:

Sometimes, as shown in the photo below, I serve pork chops with roasted broccoli, roasting the broccoli in a 400°F oven for 25 minutes:

Storing Leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. I like to keep them in a glass food storage container like this:

The leftovers quickly dry out when reheated, so you should reheat them gently, covered, in the microwave at 50% power. Start with 30 seconds per chop on each side, and continue until they are heated through.

One of my favorite meals is a reheated pork chop served with a simple side salad of lettuce and tomatoes (plus pickled okra), as shown in the photo below:

Oven-Baked Pork Chops

These oven-baked pork chops are one of my favorite weeknight dinners. A quick sear, then baking them in a 400°F oven for 10 minutes, produces reliably juicy, flavorful chops.

Servings: 4 servings

Calories: 302kcal

Add Your Own Notes

Nutrition per Serving

Serving: 6ounces | Calories: 302kcal | Carbohydrates: 1g | Protein: 34g | Fat: 17g | Saturated Fat: 6g | Sodium: 484mg