These baked pork chops are smoky and sweet, beautifully caramelized, and quickly cooked in the oven for the juiciest, most tender results.

Why You’ll Love These Baked Pork Chops

While I love boneless pork chops seared in a skillet, extra-large bone-in pork chops are much easier to cook in the oven. This way, all four pork chops fit in a baking dish and they cook evenly at the same time. Super easy! In fact, this entire recipe is quick and easy, which makes it a great choice for weeknight meals. All you need, in addition to the pork chops, is a simple homemade seasoning blend that’s layered with smoky, sweet flavors and gets beautifully caramelized under the broiler. They’re incredibly delicious, and when I slice into them and take that first bite, I’m always reminded why cooking at home is so much more satisfying than eating out. Here’s what else you’ll love about my recipe:

• The quickest pork dinner. Unlike pork tenderloin or pulled pork, these pork chops are made in less than 30 minutes and come out incredibly tender!
• Few ingredients. You just need the pork chops and some seasoning. Easy peasy!
• Minimal mess. Oven-baked pork chops mean there won’t be any splatter around the stove or that you have to clean a dirty skillet (that’s harder to scrub).

Baked Pork Chops Ingredients

• Pork Chops: I’m using bone-in pork loin chops for a slightly leaner cut, but still tender and flavorful. The bone also helps retain moisture during baking. If you prefer boneless, watch the cooking time closely as they will cook a bit faster.
• Seasoning: I’m going for maximum flavor here with paprika, coconut sugar (you could also use brown sugar), garlic powder, onion powder, dried oregano, salt, and black pepper. But the coconut sugar is what gives that delicious sweet-savory glaze and helps caramelize under the broiler.
  

  Ingredient Substitutions

  • Paprika: I’m using sweet paprika but feel free to swap in smoked paprika for a smokier flavor.
  • Oregano: You can use other dried herbs like thyme or even an Italian seasoning blend.
  • Sugar-free: You can omit the sugar to keep this sugar-free, but the sugar does help with the caramelization of the pork chops if you turn on the top broiler.
    

    How To Bake Pork Chops

    Season the pork chops. In a small bowl, stir together the dried spices and herbs. Place the pork chops in a baking dish or on a rimmed baking sheet, then drizzle the olive oil on both sides and sprinkle the seasoning on both sides, rubbing it in with your hands.

Bake the pork chops. Bake uncovered for 15 to 20 minutes at 400°F (200°C), until an instant-read thermometer reads 145°F (65°C). If you want to caramelize the top, see my tip below. Let the pork chops rest for 5 minutes, which helps redistribute the juices, ensuring a tender and moist bite. Then, serve with pan juices spooned on top.

Cooking Tips

• Bring pork chops to room temperature. Before baking, let them sit out for about 15 to 20 minutes to come to room temperature. This ensures even cooking and prevents the chops from drying out.
• Avoid overcooking. Pork is a lean meat, so make sure to not overcook them! Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C) for tender results.
• Caramelize them. If you’d like to caramelize the top, turn on your oven broiler a few minutes before they’re done. I recommend doing so when the internal temperature is around 140°F (60°C).
• Cook a side dish simultaneously. While the pork chops are baking in the oven, you have plenty of time to whip up classic sides such as mashed potatoes, sauteed green beans, or a simple kale salad. You could also make my garlic herb roasted potatoes and garlic sauteed spinach, as I show in the video.
  

  Ways To Serve

  • Cooked vegetables: Choose any of your favorite sautéed or roasted veggies! My personal favorites are garlic-sautéed spinach with garlic herb roasted potatoes.
  • Simple salads: For a lighter meal, make a side of this simple kale salad, vinegar coleslaw, or Caesar salad.
    

    Storage & Reheating Tips

    • To store in the fridge: Place the pork chops in an airtight container for 3 to 4 days.
    • To freeze for later: Place them in a freezer-safe bag or container, and freeze for up to 3 months. Then, make sure to thaw them in the refrigerator overnight before reheating.
    • For reheating: To avoid drying out the pork chops, reheat them in a baking dish in the oven at 300°F (150°C) for 10 to 15 minutes, or until warmed through. You can also add a splash of broth for a bit more moisture. Alternatively, you can microwave them for a minute or two.

Enjoy!

Easy Baked Pork Chops

Daily Dish delight

These baked pork chops make for quick and easy weeknight dinner. They're smoky and sweet, beautifully caramelized, and incredibly tender.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 295 kcal

Equipment

• Enamelware Roaster Pan My favorite roaster pan for oven-baked recipes!

Ingredients

  

• 4 pork chops, bone-in or boneless at least 1-inch thick.
• 2 tablespoons  extra virgin olive oil
• 1 tablespoon paprika
• 1 tablespoon coconut sugar, or brown sugar
• 2 tablespoons  garlic powder
• 2 tablespoons  onion powder
• 1 ½ teaspoons  dried oregano
• 1 teaspoon kosher salt
• ¼  teaspoon ground black pepper

Instructions

 

• Make the seasoning. Preheat the oven to 400°F (200°C). In a small bowl, stir together the paprika, coconut sugar, garlic powder, onion powder, dried oregano, salt, and pepper.
• Season the pork chops. Place the pork chops in a baking dish or on a rimmed baking sheet. Drizzle the olive oil on both sides and sprinkle the seasoning on both sides, then rub it in.
• Bake the pork chops. Bake uncovered for 15 to 20 minutes, until an instant read thermometer reads 145°F (65°C). Let the pork chops rest for 5 minutes (this is important so that they remain juicy), then serve with pan juices spooned on top.

PRO TIPS

• Storage tips: They can be stored in the fridge for 3 to 4 days or in the freezer for up to 3 months.
• My pork chops are quite large, so the amount of seasoning is perfect for me. But if yours are smaller (or you’re using boneless pork chops), you may need less seasoning. You can always save any extra seasoning in a small plastic bag for a quick and easy future dinner! 
• My pork chops are slightly over 1-inch thick. If your pork chops are not at least 1-inch thick they will cook faster, so make sure to check the internal temperature sooner. 
• If you’d like more caramelized edges, you can turn on your broiler in the last few minutes of cooking. Just make sure to do that before the pork chops have reached their fully cooked internal temperature, otherwise you may overcook them. 

Nutrition

• Calories: 295kcal | Carbohydrates: 6g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 655mg | Potassium: 579mg | Fiber: 1g | Sugar: 2g | Vitamin A: 881IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 1mg

Notes

Step 1) Make the seasoning. Preheat the oven to 400°F (200°C). In a small bowl, stir together the paprika, coconut sugar, garlic powder, onion powder, dried oregano, salt, and pepper.

Step 2) Season the pork chops. Place the pork chops in a baking dish or on a rimmed baking sheet. Drizzle the olive oil on both sides and sprinkle the seasoning on both sides, then rub it in.

Step 3) Bake the pork chops. Bake uncovered for 15 to 20 minutes, until an instant read thermometer reads 145°F (65°C). Let the pork chops rest for 5 minutes (this is important so that they remain juicy), then serve with pan juices spooned on top.

Enjoy!

Keyword Baked Pork Chops, Baked Pork Chops Recipe, Easy Baked Pork Chops