The Best Baked Pork Chops

The story behind my favorite pork chop fix

Oh my word, if I had a dime for every time I made these pork chops (and another dime for every time someone asked for the recipe), I’d at least be able to buy a better pan. True story: the first time I ever tried to bake pork chops, I straight-up forgot to season them and, well, let’s not dwell on that disaster. But since then, this recipe has become a bit of a dinner table hero. My kids genuinely cheer when they smell it in the oven. There’s something endlessly comforting about simple, golden baked pork chops on a chilly night—like wrapping up in the world’s tastiest sweater.

Why you’ll probably love this (like my crew does)

I make this on those evenings when I just can’t deal with another night of spaghetti, but also don’t want to peel a million potatoes. My family goes wild for this (my youngest, who claims to hate “all meat” except chicken nuggets, devours it—and that’s saying something). Plus, it’s one of those dishes that’s dead simple but feels, I dunno, a little more special than your average Tuesday. The only thing that ever tripped me up was getting the chops juicy, but once I nailed that, it was off to the races… Well, except for that time I tried to swap out paprika for cayenne; let’s just say my lips were tingling for hours after that one.

What you need (and what you can swap—in a pinch!)

• 4 thick-cut pork chops (honestly, I use whatever’s on sale, but bone-in stays juicier if you ask me)
• 2 tablespoons olive oil (sometimes I use melted butter if I’m feeling fancy or just out of olive oil… happens more than I’d care to admit)
• 1 teaspoon salt
• 1/2 teaspoon black pepper (I go heavier because I really like the bite, but your call!)
• 1 teaspoon garlic powder (if you’re out, onion powder works too; my grandma swore by Lawry’s, but anything’s fine)
• 1 teaspoon paprika (smoked paprika is a winner; but see my earlier caution re: cayenne—don’t go wild)
• 1/2 teaspoon dried thyme (I’d use fresh if the garden hadn’t given up for the season)

Optional for later: A little squeeze of lemon or a dash of parsley right before serving, if you wanna get a little zhooshy.

How I do it (mess-ups and all)

1. First, crank your oven up to 400°F (204°C, but who’s counting?). While it’s heating up, snag a baking dish—pretty much any medium-sized one will do. Sometimes mine’s in the dishwasher; I’ve used a sheet pan lined with foil and it wasn’t the end of the world.
2. Pat the chops dry with a paper towel. This is supposed to help with browning; honestly, I sometimes forget, but it does seem to matter.
3. Mix up the salt, pepper, garlic powder, paprika, and thyme in a bowl. Add the olive oil. Mash them into a paste—yeah, it gets a bit gunky, but that’s half the fun. Smear that all over the chops. Both sides.
4. Lay the chops in your dish. Pop it in the oven. Bake for about 18 minutes if they’re thick, less if they’re on the thin side. Sometimes at 15 minutes, I sneak a look (and a taste from the pan juices). If they’re looking a tad pale, I’ll blast the broiler for a couple minutes, but careful—it can go form golden to burned in a blink. 145°F is the goal inside, if you have a food thermometer handy; if not, slice into one and check there’s no pink.
5. Take ’em out and let them rest. Just like you after a long day. Five minutes is golden; I always forget and come back ten minutes later, and honestly they just get juicier.

PS: Don’t worry if the rub looks a bit… thick before baking. It all melts in and gets lovely.

Actual notes from my kitchen disasters

• If you try to cook these straight from the fridge, they sometimes turn out a bit tough. Let ’em sit while the oven heats.
• I’ve, uh, forgotten to grease the dish on occasion. Cleanup’s no fun after that—so stick with a little spritz of oil if you think of it.
• Nuking leftovers in the microwave is kinda sad. If you can, warm them gently in the oven. Or just eat cold, as my husband does, weirdly enough.

Things I’ve tried, for better or worse

• Saucy experiments: One time, I poured a splash of apple cider over the chops before baking—made them super juicy, but also kind of sweet, so it’s a sometimes thing for me.
• Breaded version: I’ve tried a breadcrumb topping; it’s good if you like crunch, but you have to add an egg dip or the crumbs don’t stick.
• Mishaps: I did once try marinating the pork in pickle juice. Can’t recommend it…unless you really love pickles, which I don’t, not that much anyway.

What you’ll need for tools (and a hack or two)

• Baking dish (glass, metal, whatever—even a roasting pan works)
• Small bowl (for the spice paste—doing it on the fly on the cutting board also works in a pinch, though it’s messier)
• Food thermometer (SAID it was essential; but actually, if you don’t have one, just slice and peek inside. No shame)

No basting brushes? Use clean fingers. Ask me how I know.

Keeping leftovers (not that you’ll need this part…)

Store any leftovers in a container in the fridge for up to two days, but honestly, in my house it never lasts more than a day (one time I thought someone ate the leftovers, but really… I’d put the container in with the baking pans. True story, found it a week later… please don’t do that).

How we serve it at my house (feel free to do your own thing)

I usually serve these pork chops with roast veg—carrots and potatoes if they’re cheap, or salad (like this good basic green salad) when I remember greens exist. Our family thing is to dunk slices in applesauce (don’t knock it till you try). Or, if I have an extra five minutes, homemade mashed potatoes is a big hit—though we never seem to make enough.

My hard-won pork chop wisdom (aka pro tips I wish I’d known)

• Letting them rest? Not a con, promise. The first time I skipped that because I was starving, the juices ran everywhere.
• Do NOT try to bake when they’re still ice-cold from the fridge. I once tried to rush this step and regretted it because they were chewy as old boots (not that I’ve eaten boots, but… you know).
• If in doubt, check the temp. Pink center? Eh, you can pop back in the oven. Dry? Well, that’s why we have applesauce.

People actually ask me these (so here’s my best answers)

• Can I use boneless chops? Yeah, boneless works, but they cook a little faster and dry out if you look at them funny. I’d check a few minutes earlier.
• How do you keep pork chops juicy? Oh, the age-old question. I swear by thicker chops and not overcooking—but using a meat thermometer honestly changed my life (well, just my pork chop life).
• Is this spicy? Not unless your hand slips with the paprika! Super kid-friendly, though if your crowd wants a kick, you can up the pepper.
• Can I make this gluten-free? Yep, there’s nothing in here with gluten, unless you go wild with the breading. Then use GF breadcrumbs (like these guys)
• Can I make this ahead of time? I guess, but I think this tastes better the next day, cold… So yes, but maybe reheat gently.
• What if I don’t have thyme? Skip it, or raid your spice rack for oregano or rosemary. Or just leave it out—no drama.

Not to go off on a tangent, but once, in my early twenties, I tried making pork chops in a toaster oven at a friend’s flat in Manchester—never again; tiny oven, charred edges, still raw in the middle. If nothing else, this recipe is designed for real kitchens, big or small, but… honestly, maybe skip the toaster oven.

★★★★★ 4.60 from 5 ratings

The Best Baked Pork Chops

yield: 4 servings

prep: 10 mins

cook: 25 mins

total: 35 mins

Tender, juicy pork chops baked to perfection with a savory blend of seasonings. This easy dinner recipe is perfect for any night of the week and guarantees flavorful, moist pork chops every time.

🖨️ Print Pin Recipe

Ingredients

• 4 bone-in pork chops (about 3/4-inch thick)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1
   Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
2. 2
   Pat the pork chops dry with paper towels. Brush both sides with olive oil.
3. 3
   In a small bowl, mix together the garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper.
4. 4
   Rub the spice mixture evenly over both sides of the pork chops.
5. 5
   Arrange the pork chops in the prepared baking dish. Bake for 20–25 minutes until the internal temperature reaches 145°F (63°C) and the pork chops are golden.
6. 6
   Remove from oven and let rest for 5 minutes before serving. Enjoy!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320cal

Protein: 34 gg

Fat: 19 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 3 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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