Ingredients & Substitutions
Here I explain the best ingredients for my oven baked pork chops recipe, what each one does, and substitution options. For measurements, see the recipe card.
Pork Chops
You can make baked boneless pork chops (sometimes called “pork loin chops”) like I did here, or use bone-in ones. I’ve tested this recipe with both! Always thaw them first if they are frozen. Learn more about choosing pork chops in my post about skillet pork chops. When I get them from the butcher, I usually pick up some pork belly, pork tenderloin, or pork loin at the same time.
Seasoning Or Marinade
While you can simply use salt and pepper (or just brine these like I do with baked chicken breasts), the best baked pork chops I’ve made always have a marinade or seasoning mix! Here are my 2 options for this recipe:
Marinade – You need only 5 ingredients to make my quick pork chop marinade: olive oil, coconut aminos (or soy sauce), lemon juice, Dijon mustard, and minced garlic (or garlic powder) … plus salt and pepper. The oil locks in moisture, the lemon juice acts as a tenderizer, and the other ingredients add flavor. It comes together in a few minutes, so the only “hard” part is you need to leave time to marinate the pork. Seasoning – If you don’t have time for the marinade, you can make this baked pork chop recipe with my simple pork chop seasoning instead. I make it with garlic powder, smoked paprika, dried thyme, dried oregano, cayenne pepper, sea salt, and black pepper. Onion powder is also a nice addition. While I prefer the flavors of the marinade, this simple option is perfect when you’re short on time.
Butter Or Oil
I sear with just a bit of butter for extra flavor, but you can also use olive oil or avocado oil.
How To Bake Pork Chops
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
How Long To Bake Pork Chops?
After a quick sear of 2-3 minutes per side, simply bake pork chops in the oven for 3-10 minutes. The baking time varies depending on their thickness, and whether they have bones — bone-in pork chops take 1-3 minutes longer than boneless. Use my time chart below and you’re golden!
Choose pork chops of a similar size and thickness. This ensures that they cook at the same rate. I always try to get 1-inch thick ones (they don’t dry out as easily), but have cook times below for thinner ones as well. You’re fine as long as they are all about the same! Marinate for as long as you can, but no more than 24 hours. The longer you marinate, the juicier your oven baked pork chops will be! But, after 24 hours they start to get mushy, so that’s my time limit. Bring the chops to room temperature before you cook them. I do this with almost every protein for more even cooking. Translation here: nice and juicy pork chops without dry spots! It’s worth it to sear before baking. Some people have asked me if you can just place the pork chops in the oven right away. You can, but searing first creates an irresistible golden crust on the outside! It only takes a few minutes, actually speeds up the total time, and doesn’t require an extra pan anyway, so I don’t recommend skipping this step. Still, if you want to simply cook them in a baking dish, add about 10-12 minutes to my cook times. Be careful not to overcook. Pork chops are very lean, so overcooking them is the worst — they get dry and tough fast. I use this meat thermometer to cook them perfectly, but since I’ve done it so many times, I also made a time chart for you (below). Resting is important. Cutting into your baked pork chops straight from the oven will cause all of the juices (that’s the flavor and moisture!) to run out. Just as I always rest my sirloin steak and filet mignon, the same is true for pork. It’s worth the wait!
Since I’m very particular about juicy meat, I always use my probe thermometer to get these just right, but a regular instant read thermometer works, too. Oven baked pork chops are done when the internal temperature at the thickest part reaches 145 degrees F. However, because the temperature rises as they rest, I always remove them at 140 degrees F. (It doesn’t matter if they are pink inside or not — this is not a good indicator for pork.)
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. I usually repurpose them for sandwiches, serve over salads, or toss them in soups or casseroles. Meal prep: Portion into individual containers with your favorite side dish for quick lunches all week. Reheat: The easiest is to just reheat in a hot skillet or the oven, though you can microwave briefly, too. But when I want juicy pork that’s almost as good as fresh, I use my method for reheating reverse sear steak here (see the section about reheating). Freeze: You can freeze oven baked pork chops for up to 3 months in a zip lock bag, or freeze raw ones for up to 12 months. Just don’t freeze them in the marinade, because they get mushy.
Serving Suggestions
These easy baked pork chops just need a side or two for an amazing weeknight meal! Here are some of my go-to sides without the fuss:
Vegetables – I like simplicity almost as much as I like veggies, so I usually do a combo of both and call it a day! You can roast asparagus, cauliflower, or brussels sprouts together with the pork chops in the oven — just start the veggies first, since they take longer. Or you can make my quick air fryer green beans (pictured above) or sauteed broccoli while the chops are baking. Salads – I usually go with light salads like Greek salad or arugula salad to balance the richness of the oven baked pork chops, but you can also make creamy ones, like my radish salad or wedge salad. Starches – My roasted potatoes or rice make good pairings, but I tend to sub them with lighter mashed cauliflower (pictured above) or cauliflower rice more often.
More Easy Pork Chop Recipes
If you’re craving more juicy, easy pork chop recipes, try these other ways I’ve actually come to love them:
My Tools For This Recipe
Cast Iron Skillet – There’s so much I love about my go-to cast iron pan. It’s durable, beautiful (even comes in different colors), heats evenly for a perfect sear, and goes from the stovetop to the oven. You can also use a cast iron grill pan if you like. Probe Thermometer – My favorite tool to get perfectly juicy baked pork chops. Pulling those babies out at just the right time is crucial!
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- 1" thick boneless pork chops: 6-8 minutes
- 1/2" thick boneless pork chops: 3-4 minutes
- 1" thick bone-in pork chops: 8-10 minutes
- 1/2" thick bone-in pork chops: 5-6 minutes Only 1/4 of the marinade is included in the nutrition calculation, as a lot is discarded after marinating the pork chops. 📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Fall Ebook Bundle!
