Oven-Baked Pork Chops Recipe – Are you craving a satisfying, hearty meal that’s both simple and packed with flavor? Then these oven-baked pork chops are a must-try! The perfect balance of seasoning joins the juicy, tender texture, making them ideal for busy weeknights or weekend gatherings. 😋
Baking pork chops in the oven allows them to cook evenly, locking in moisture and enhancing their natural flavor. Whether you’re a pork lover or just looking for new recipes to add to your rotation, these oven-baked pork chops are sure to be a favorite.
They’re absolutely versatile, too, and go with just about any side dish. This recipe features potatoes and veg as sides. While baking them on a single sheet with the pork chops delivers convenience, you can pair them with any side for a complete, comforting meal!
How Long Should You Bake Pork Chops?
Since pork chops are tender and quick-cooking, baking is an ideal cooking method. The gentle heat of the oven is easier to control, making it less likely to overcook a pork chop on the stovetop or grill.
For bone-in pork chops about ½-¾ inch thick, I suggest cooking them for 18-22 minutes at 400℉ (205℃). When the pork chops reach an internal temperature of 145℉ (65℃), they’re done.
For boneless pork chops of the same size, bake them for 15-19 minutes at 400℉ (205℃). For a thicker cut, around an inch or so, try adding a few more minutes or until the thickest part reads 145℉ (65℃).
Recipe Ingredients
- Pork Chops – I prefer bone-in chops because they’re juicier, but boneless works well too.
- Potatoes – A pound or two of potatoes, cut into 1-inch cubes, makes for a nice, evenly cooked side for the whole family.
- Vegetables – About a pound of your favorite vegetables can go on the same sheet. I’ve used asparagus, but green beans, carrots, or other veg will work just as well.
- Seasonings – For sensationally flavorful pork chops, you’ll need a few seasonings, including salt and pepper, Creole seasoning, minced thyme and garlic, dijon mustard, Worcestershire sauce, and some brown sugar. Oh! And don’t forget some chopped parsley for a garnish.
How to Make Oven-Baked Pork Chops
- Prep – Position a rack in the oven’s center position and preheat to 400℉ (205℃). Line a baking or cookie sheet with foil or baking paper. Lightly oil the baking sheet or use a baking spray to grease it.
- Dry the pork chops thoroughly with paper towels, season with salt and pepper, and set aside.
- Seasoning – In a small bowl, combine the Creole seasoning, minced thyme, garlic, Dijon mustard, Worcestershire sauce, sugar, and oil. Season the pork with the marinade, then place the chops on the prepared cookie or baking sheet. (Photos 1-4)
- Veggies – In another bowl, season the potatoes and asparagus with salt, oil, and Creole seasoning. Then, arrange them next to the pork chops on the baking sheet. (Photo 5)
- Bake – Place it all in the oven and roast until the pork chops cook to your desired doneness (18-22 minutes). Ideally, they’ll reach an internal temperature of 145℉ (65℃). (Photo 6)
- Serve – If desired, broil the chops for 2-3 minutes until you get that coveted Maillard reaction. Serve immediately, garnished with parsley if desired.
Recipe Variations
- Try garlic parmesan-crusted pork chops. Coat your pork chops with a mix of grated Parmesan, breadcrumbs, and minced garlic before baking. Add a sprinkle of Italian herbs for a cheesy, crispy crust that pairs well with marinara sauce or roasted veggies.
- Enjoy honey mustard glazed pork chops. Brush the chops with a glaze made from equal parts wild honey, Dijon mustard, and a splash of apple cider vinegar for tang. This variation adds a sweet, tangy flavor that’s amazing with mashed potatoes or roasted Brussels sprouts.
- Indulge in BBQ oven-baked pork chops. Smother the chops in your favorite BBQ sauce, then bake them until tender and caramelized. Add smoked paprika or chili powder to the sauce for a touch of heat, then serve with corn on the cob and coleslaw for a Southern-inspired meal.
Tips and Tricks
- Season generously. Don’t be shy with seasoning! A good seasoning base can enhance the natural flavors of the pork and prevent blandness.
- Optionally, you can sear before baking. For a beautiful crust, quickly sear your pork chops in a hot skillet for 2-3 minutes on each side before placing them in the oven. That adds color and seals in juices. 🤩
- Use a meat thermometer. Check for doneness with a meat thermometer. Pork should be safe to eat at 145°F (63°C) and benefits from resting for a few minutes. That allows the juices to redistribute and keeps the chops tender.
- Bring the pork chops to room temperature for 30 minutes before baking for even cooking.
Make-Ahead and Storage Instructions
You can bake the chops up to a day ahead if needed. Allow them to completely cool, then store them in an airtight container in the fridge. When ready to eat, reheat in a 350°F (175°C) oven for 10-15 minutes, covered with foil to prevent them from drying out.
Place leftover cooked pork chops in an airtight container and refrigerate them. They should stay fresh for up to 3-4 days.For more extended storage, wrap each pork chop in plastic wrap or foil, then place it in a freezer-safe container or bag. Pork chops also freeze well for 2-3 months.
Thaw your frozen pork chops overnight in the fridge, cover with foil, and reheat them in a 350°F (175°C) preheated oven. Heat for 10-15 minutes or until warmed through. Please avoid the microwave, as it can dry the meat out. 🙅🏿♀️
What Goes With Oven Baked Pork Chops
So many sides go with oven-baked pork chops! If you aren’t cooking your taters and veg on the sheet with the chops, why not try them with corn cakes and smothered cabbage? They also go amazing with deviled egg potato salad and homemade biscuits. 🤤
More Perfect Pork Chop Recipes to Try
- Smothered Pork Chops
- Breaded Pork Chops
- Stuffed Pork Chops
- Pan-Fried Boneless Pork Chops
- Fried Bone-in Pork Chops
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”SJCdicBD” upload-date=”2019-09-18T08:47:38.000Z” name=”Oven Baked Pork Chops” description=”Oven Baked Pork Chops – easy one-sheet pan meal with juicy and tasty pork chops and roasted veggies on the side. A perfect family-friendly meal for a quick weeknight dinner!”]
This blog post was originally published in September 2018 and has been updated with additional tips, new photos, and a video
Oven Baked Pork Chops
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Ingredients
- 4 ½-¾ inch thick bone-in pork chops
- salt and pepper to taste
- 2 tablespoons (30ml) canola oil
- 1 tablespoon (12-13g) Creole seasoning
- 1½ teaspoons (1-2g) minced thyme
- 1 tablespoon (15g) minced garlic
- ½ tablespoon (8-9g) Dijon mustard
- 1 teaspoon (5ml) Worcestershire sauce
- 2-3 tablespoons (25-30g) brown sugar
- 2 tablespoons (8-12g) parsley for garnish
- 1 pound (450g) potatoes, cut into 1-inch cubes
- 1 pound (450g) asparagus, green beans, and/or carrots
Instructions
- Position a rack in the center of the oven and preheat the oven to 400ºF (205℃). Line a baking or cookie sheet with foil or baking paper. Lightly oil a baking sheet or spray it with baking spray.
- Thoroughly dry pork chops, then season them with salt and pepper. Set aside.
- In a small bowl, combine Creole seasoning, minced thyme, garlic, Dijon mustard, Worcestershire sauce, sugar, and oil. Pour the mixture on the pork chops to marinate for about 30 minutes, then drain and place them on the prepared baking sheet.
- In another bowl, season the potatoes with salt, oil, and Creole seasoning and arrange them next to the pork chops.
- Place in the oven and roast until the pork is cooked through (18-22 minutes or an instant-read thermometer inserted in the thickest part reads 145℉ (63℃).
- If desired, broil for 2-3 minutes or until caramelized. Garnish with parsley (if desired) and serve.
Tips & Notes:
- Omit or add whatever vegetables you wish to pair with your pork chops.
- For thicker pork chops, add more cooking time until the thickest part reads at least 145℉ (63℃).
- Make sure to cut the potatoes small, so they bake evenly. If the potatoes aren’t done at the same time as the meat, remove the pork chops and continue cooking the potatoes so you don’t overcook the pork chops.
- If desired, broil the chops for another 2-3 minutes until you get that Maillard reaction.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Tiffany says
Only changes I made were omitted mustard and thyme (Im not a fan of either). These came out juicy and delicious. Thank you for the recipe.
imma africanbites says
You’re welcome. Glad it turned out great for you.
Kenva says
Can I use this on chicken?
imma africanbites says
Hi Kenva. You can try this Oven Baked Chicken Breast recipe here >>> https://www.africanbites.com/oven-baked-chicken-breast/ . Please do let me know how it turns out for you.
Nanette says
These are great! Is there a similar recipe with chicken? Or would I have to modify this to make it with chicken? Some of my neighbors don’t eat pork but I think they would like the flavors.
imma africanbites says
Hi, Nanette. Yes, you can or you can check out this recipe here too >> https://www.africanbites.com/oven-baked-chicken-breast/ . Please use your best judgement in adjusting the cooking time as this recipe here is written specifically for pork chops. Please do let me know how it works for you. Thank you.
Anna says
Made this tonight, with 3 teenagers I made two baking sheets (?) with pork chops and a deep pan with potatoes, carrot, green beans and beetroot. Great tasting!
Kelley says
Ok, first of all, I never leave feedback on recipes I’ve tried…ever…but, this recipe deserves recognition. I made this tonight with 6 thick cut pork chops that I just brushed this marinade on and baked in two 9×11 baking dishes covered for 45 minutes. Followed the recipe completely, other than baking in covered dishes. This was absolutely amazing! Didn’t need any extra anything! My boys usually douse their chops in bbq sauce or ranch, no matter how long I marinade them. Nothing extra was needed for anyone! This was really delicious, thank you so much for this amazing recipe. This will be my forever go to for pork chops!
imma africanbites says
Yaaay! That totally is a major win. And thank you for the glowing feedback. 🙂
Kelley says
Excellent! How did you learn to mix the flavors?? Just a good nose?
imma africanbites says
Thank you, Kelley! My husband had also asked me the same thing. 😀 Probably just a good nose. =)
Alexis says
Trying this right now. I’m so excited!
R. Chat says
I just wanted to thank you for this fantastic recipe! I came to your site for the fried cabbage recipe and ended up making these pork chops and the cabbage AND the pinto beans. Even nbn CB single one was a hit! Thank you!!
ImmaculateBites says
Awesome! So happy to hear to hear the recipes are working out well for you.
Charlene says
I am baking with a Hawaiian sauce for slow cookers (Campbell’s) instead marinating or dry rub. Chops are bone-in (1/4 thick). I am seasoning the chops w/very little seasoning, since the sauce will add the flavor. Can’t wait to see how they turn out.
Butch Willhide says
I live in Cajun/Creole country (Deep East Texas) and there is quite a variety of Creole/Cajun seasonings available, but all are way to salty for my taste. Your Creole seasoning recipe is fantastic and allows me to control the salt to my taste and in my diet. The pork chops were absolutely delicious !
ImmaculateBites says
Agree! I always try to make my own seasonings, where possible to be in control of the salt. So happy to hear the pork chops worked out well for you. Thanks for the feedback.
Elizabeth says
Love these chops, so flavorful and tender. It’s now my go to pork chops recipe. All your recipes are well seasoned and tastey.
ImmaculateBites says
Oh Wow, Elizabeth—I loved reading that! I appreciate your kind comment, and am thrilled that this baked pork chop is on a rotation in your household.
Esther says
Im confused the creole seasoning is bought or do i still add the rest of the ingredients. I know the sell the creoles easoning
imma africanbites says
You can make your own creole seasoning using the instructions here >>> https://www.africanbites.com/creole-seasoning/ OR use store-bought ones.
Jessica says
I am trying it now without the potatoes and carrots but it smells great so far
imma africanbites says
Thanks for taking the time to let me know, Jessica! Enjoy!
Alpha Lewis says
Had these last night. Absolutely delicious
Michael Goodwin says
Do you have the chops with the kidney still in? You can only get them in the UK if you talk nicely to you Butcher! But I shall try this lovely recipe next week-end for the Sunday lunch. Thank you again.
imma africanbites says
Hi, Michael. No, I haven’t tried that. Yes please, let me know how this one turns out for you. Enjoy! 🙂
Aimee Mendes says
Thank you, I can’t wait to try this! And I agree with you about bone-in pork chops – they are MUCH better. Boneless chops do not compare.
ImmaculateBites says
Awesome! Do let me know how it works out for you Aimee. Thanks