I’m spilling every secret and tip behind my Easy Baked Pork Chops, the fail-proof method that’s earned 17 million page views and hundreds of five-star reviews.

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I still get asked how these Juicy Oven Baked Pork Chops stay so tender, and after seventeen million page views and hundreds of five star reviews I finally spilled the secrets. I’ll tell you why using bone-in pork chops and a little olive oil changes everything, and why small timing tricks make this feel foolproof.

It’s not fancy, just things that actually work, so if you’ve been hunting Easy Baked Pork Chops or a dependable Oven Pork Chops recipe this one will make you curious enough to try it tonight, even if you expect it to fail it usually doesn’t.

Ingredients

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Bone in pork chops give hearty protein, a little fat, very filling, tastes meaty.
Olive oil adds healthy fats and helps browning, gives mild fruity flavor.
Kosher salt brings out flavor, helps crust form, no iodine aftertaste.
Garlic powder gives savory punch, not sweet, adds depth without moisture.
Paprika lends color and mild smokiness if smoked paprika used, subtle heat.
Chicken broth keeps chops moist while baking and adds gentle savory notes.
Butter adds richness, silky finish and helps brown, has saturated fat though.

Ingredient Quantities

4 bone-in pork chops, 3/4 to 1 inch thick (about 1 1/2 to 2 lb total)

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika (smoked paprika optional)

1/2 teaspoon dried thyme

1/2 cup low-sodium chicken broth

2 tablespoons unsalted butter

How to Make this

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1. Take 4 bone in pork chops (3/4 to 1 inch thick, about 1 1/2 to 2 lb total) out of the fridge 20 to 30 minutes before cooking so they come closer to room temp, then pat them very dry with paper towels.

2. Preheat your oven to 425°F. While it heats, rub the chops with 1 tablespoon olive oil so the seasoning sticks.

3. In a small bowl mix 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika (smoked if you like), and 1/2 teaspoon dried thyme. Sprinkle and press that all over both sides of the chops.

4. Heat an oven safe skillet over medium high heat until hot, add the remaining 1 tablespoon olive oil, then sear the chops 2 to 3 minutes per side until golden brown and you get a good fond on the pan. Dont crowd the pan, do them in batches if needed.

5. Pour 1/2 cup low sodium chicken broth into the skillet, add 2 tablespoons unsalted butter, and use a spoon to baste the chops a couple times as the butter melts and loosens the browned bits.

6. Transfer the skillet to the preheated oven and bake the chops 12 to 18 minutes, depending on thickness, until an instant read thermometer in the thickest part reads 145°F. Thicker chops may need a little longer, up to about 20 to 22 minutes.

7. Remove the pan from the oven, transfer chops to a plate, tent loosely with foil and let them rest 5 minutes so the juices redistribute. Spoon the pan juices over the chops before serving.

8. Quick tips: always pat dry first, use a thermometer so you dont overcook, rest the meat, and baste with the pan juices for extra juicy chops.

Equipment Needed

1. Oven-safe skillet (cast iron or stainless)
2. Tongs or a wide spatula
3. Instant-read thermometer
4. Paper towels for drying the chops
5. Small bowl for the seasoning mix
6. Measuring spoons
7. Liquid measuring cup (for 1/2 cup broth)
8. Spoon for basting or a wooden spoon
9. Plate and aluminum foil to tent the chops
10. Oven mitts or potholders

FAQ

Q: How do I know the pork chops are done? A: Cook until the thickest part hits 145°F with an instant read thermometer, then let them rest 3 minutes before cutting. Thats the sweet spot for juicy chops.

Q: What oven temp and time should I use? A: Preheat to 400°F. If you sear first, bake 8 to 12 minutes for 3/4 to 1 inch bone-in chops. If you skip searing, plan on about 18 to 25 minutes. Times vary by oven and chop thickness so check temp.

Q: Can I use boneless pork chops instead? A: Yes. Boneless will cook faster so cut the oven time roughly in half after searing, or 10 to 15 minutes if baking from raw. Always use a thermometer to be sure.

Q: How do I keep them juicy and not dried out? A: Dont overcook, sear them for color, add the 1/2 cup chicken broth and 2 tbsp butter to the pan to baste or finish in the oven, and always rest the chops 3 to 5 minutes before slicing.

Q: Can I make a quick pan sauce with the same pan? A: Absolutely. After removing chops, put the pan on medium heat, add a little extra broth, scrape up browned bits, simmer to reduce and whisk in the butter at the end. Taste and add salt if needed.

Q: How should I store and reheat leftovers? A: Cool then refrigerate in an airtight container up to 3 to 4 days. Reheat gently in a 300°F oven covered with foil or in a skillet with a splash of broth so they dont dry out. Microwave works in a pinch but can make them a bit tough.

Juicy Oven Baked Pork Chops Recipe Substitutions and Variations

Olive oil: swap with avocado oil or canola oil (same amount) for a higher smoke point, or use melted butter for richer flavor, 1:1
Paprika: if you don’t have smoked use regular sweet paprika, or try chili powder for a bit of heat; if using cayenne cut the amount way down (start with 1/4 tsp)
Low-sodium chicken broth: use vegetable broth or dry white wine in the same amount, or apple juice/apple cider for a touch of sweetness that goes great with pork
Unsalted butter: substitute ghee or olive oil 1:1, or use salted butter but reduce the added salt in the recipe

Pro Tips

– Salt ahead of time, not just before cooking. Salt them an hour or overnight in the fridge, uncovered. It dries the surface a bit and gives a deeper seasoning and a much better crust, youll thank me later.

– Use a high smoke point oil to get a real sear, then add butter at the end to baste. Olive oil can burn if the pan is screaming hot, so use avocado, grapeseed or light olive oil, and only introduce the butter once the sear is set so it doesnt brown too fast.

– Pull them a few degrees early and rely on carryover cooking. Stick the thermometer in the thickest part away from the bone, remove when a few degrees shy of your target, then rest 5 to 7 minutes. That stops the chops from drying out.

– Turn the pan juices into a quick sauce. After the chops rest, put the pan back on medium, splash in a little stock or wine, scrape up the browned bits, reduce a minute or two, then swirl in a knob of butter and a squeeze of lemon or a little mustard. It makes everything taste richer and brighter.

Juicy Oven Baked Pork Chops Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m spilling every secret and tip behind my Easy Baked Pork Chops, the fail-proof method that’s earned 17 million page views and hundreds of five-star reviews.

Servings

servings

Calories

422

kcal

Equipment: 1. Oven-safe skillet (cast iron or stainless)
2. Tongs or a wide spatula
3. Instant-read thermometer
4. Paper towels for drying the chops
5. Small bowl for the seasoning mix
6. Measuring spoons
7. Liquid measuring cup (for 1/2 cup broth)
8. Spoon for basting or a wooden spoon
9. Plate and aluminum foil to tent the chops
10. Oven mitts or potholders

Ingredients

4 bone-in pork chops, 3/4 to 1 inch thick (about 1 1/2 to 2 lb total)
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (smoked paprika optional)
1/2 teaspoon dried thyme
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter

Directions

Take 4 bone in pork chops (3/4 to 1 inch thick, about 1 1/2 to 2 lb total) out of the fridge 20 to 30 minutes before cooking so they come closer to room temp, then pat them very dry with paper towels.
Preheat your oven to 425°F. While it heats, rub the chops with 1 tablespoon olive oil so the seasoning sticks.
In a small bowl mix 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika (smoked if you like), and 1/2 teaspoon dried thyme. Sprinkle and press that all over both sides of the chops.
Heat an oven safe skillet over medium high heat until hot, add the remaining 1 tablespoon olive oil, then sear the chops 2 to 3 minutes per side until golden brown and you get a good fond on the pan. Dont crowd the pan, do them in batches if needed.
Pour 1/2 cup low sodium chicken broth into the skillet, add 2 tablespoons unsalted butter, and use a spoon to baste the chops a couple times as the butter melts and loosens the browned bits.
Transfer the skillet to the preheated oven and bake the chops 12 to 18 minutes, depending on thickness, until an instant read thermometer in the thickest part reads 145°F. Thicker chops may need a little longer, up to about 20 to 22 minutes.
Remove the pan from the oven, transfer chops to a plate, tent loosely with foil and let them rest 5 minutes so the juices redistribute. Spoon the pan juices over the chops before serving.
Quick tips: always pat dry first, use a thermometer so you dont overcook, rest the meat, and baste with the pan juices for extra juicy chops.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.