🐷👏🏻 Use this easy Oven-Baked Pork Chops recipe for either bone-in or boneless pork chops and they’ll turn out PERFECTLY every time! Juicy, tender, ready in 20 minutes and great for busy weeknights! A simple dry rub gives these pork chops the perfect amount of balanced flavor!
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Easy Oven Baked Pork Chops Recipe
If you’re trying to get out of a chicken rut, these pork chops are just the thing! They’re mindless easy to make and ready so quickly so they’re perfect for busy weeknights.
- Ready in 20 minutes and made in one baking dish.
- Cooking pork chops just got easier. There’s no need to sear them before you bake them either! Just slide them right into the oven.
- The dry rub is made with just 5 simple ingredients: garlic powder, onion powder, brown sugar (I recommend that you don’t skip it because it balances the overall flavor), salt, and pepper. That’s IT!
- You can use either bone-in or boneless pork chops. See the FAQs below for more details.
When you make these pork chops two tips include taking the pork chops out of the fridge about 15 minutes prior because room temp proteins always cook more evenly and just cook better.
And always let the meat rest for 10 minutes or so before you slice into it. You don’t want those precious natural juice running out!
Ingredients in Baked Pork Chops
- Seasonings – Onion powder, garlic powder, brown sugar, salt, pepper. You can also add paprika, smoked paprika, red pepper flakes, or whatever all-purpose poultry seasoning you enjoy.
- Olive oil
- Pork Chops – See the FAQs below for my recommendations about boneless pork chops vs. bone-in pork chops, as well as thickness.
- Fresh herbs, optional for garishing
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Juicy Pork Chops in the Oven
- In a small bowl, mix together the seasonings, brown sugar, salt, and pepper.
- Pat pork chops dry with a paper towels, rub olive oil all over them, and then evenly sprinkle them with the dry rub and rub it in evenly.
- Bake them in a large casserole dish (or oven safe pan, rimmed baking sheet, or cast-iron skillet) for about 15-20 minutes, or until a digital thermometer measures an internal temperature of 145F.
- Let the pork chops rest for 5-10 minutes before optionally garnishing and serving!
what to serve with pork chops
Storage
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 3-4 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed.
Recipe FAQs
For this recipe, I used bone-in pork chops but you can use boneless. Keep in mind that boneless chops will likely cook a bit faster so keep an eye on them and check a few minutes earlier just to make sure you don’t overcook them.
I use pork chops that are about 3/4-inch thick but if they’re closer to 1-inch thick, that’s fine too. Thicker chops may need an extra bit of time in the oven.
It depends based on how thick they are as well as the type of baking dish you’re using. But in general, about 15-20 minutes. However, always bake until your pork chops measure 145F degrees internally at the thickest part using an instant read thermometer. And then make sure to let them rest for 5-10 minutes to seal in the natural juices.
Yes, you can add vegetables like carrots, Brussels sprouts, or broccoli to the baking dish or baking sheet. Just drizzle them with a little olive oil, salt, and pepper, and place them around the pork chops. You can also sprinkle a bit of onion and garlic powder over the veggies since it’s already in the dry rub.
Just mindful of the cooking times, as some vegetables may need to be cut into quite small pieces (such as potatoes) to cook evenly with the pork chops. The same goes with other root veggies or firmer cruciferous veggies like Brussels sprouts – make sure to halve or quarter them.
Herb-Crusted: Add dried herbs like thyme, rosemary, or oregano to the seasoning mix.
Spicy: Add chili powder or a pinch of cayenne pepper for a spicy kick.
Baked Pork Chops
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon light brown sugar, packed (recommended to add a touch of sweetness and lightly caramelize the exterior, but can be omitted if you prefer)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 4 pork chops, (remove them from the fridge about 15 minutes before baking. I used bone-in pork chops that are about 3/4-inch thick for this recipe; boneless pork chops may be substituted noting they'll likely bake a bit faster)
- 1 tablespoon olive oil, or as needed
- Fresh herbs, optional for garnishing (parsley, rosemary, thyme, oregano, etc.)
Instructions
- Preheat oven to 400F and spray a large baking or casserole dish with cooking spray; set aside.
- To a small bowl, add the garlic powder, onion powder, brown sugar, salt, pepper, and mix lightly with a small spoon to create the dry rub; set aside momentarily.
- Pat the pork chops dry with paper towels and place them in the baking dish.
- Drizzle them evenly with olive oil and rub it in lightly with your fingertips.
- Evenly sprinkle the dry rub over the chops, making sure to get both sides, and rub it in to evenly coat the pork chops.
- Bake for about 15-20 minutes, or until done. Pork chops are done when the internal temp is 145F as measured by an instant read thermometer. Allow the pork chops to rest about 5-10 minutes before optionally garnishing, slicing, and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These were really good! I followed the recipe and they came out perfect!
Thanks for the 5 star review, Donna, and I’m so glad these came out perfectly!