Oven Baked Bone-In Pork Chops
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Learn how to make my oven baked bone-in pork chops with 4 simple ingredients and get juicy, tender chops EVERY time!
Pork chops are one of those weeknight dinners I come back to again and again- they’re affordable, flavorful, and always a crowd-pleaser in my house (both my partner and our little groodle, Kewpie).
Real talk here. I first started cooking bone-in pork because they were almost half the price of boneless pork chops. And the baking part? Honestly, that’s because I wanted a hands-off way to get perfectly juicy chops without standing on the stove.
By leaving the bone in, the meat cooks evenly and stays extra tender, with that rich flavor you only get from oven-baking (sorry- stovetop just doesn’t cut it!). These baked pork chops are simple enough for a weeknight dinner, but also great when I’m hosting.
Table of Contents
Recipe highlights
- Shortlist of ingredients. There is a reason why I often refer to these as my 4-ingredient oven-baked pork chops!
- They’re fast. For my recipe, you won’t need to marinate the pork longer than 10 minutes. With 20 minutes in the oven and a few minutes of rest time, it’s a quick weeknight option.
- Customizable. The marinade is kept short and sweet, but you can spice things up in any number of ways.
★★★★★ REVIEW
“My husband absolutely RAVED about these pork chops!! I salted and peppered them, then marinated them at room temperature in the marinade for about 20 minutes. Excellent, easy, and budget-friendly. Definitely making again.” – Megan
Key Ingredients
Here are some notes on the main ingredients for my baked pork chops. The complete list with measurements is in the recipe card below.
- Bone-in pork chops. Look for chops of the same thickness so they cook evenly. You may also see them labeled as ‘pork loin chops.’ All butchers stock this, and so do most grocery stores (I’ve bought packages of them from Whole Foods, Trader Joe’s, and even Costco).
- Seasonings. Kosher salt, black pepper, and Italian seasoning.
- Olive oil. To help the pork stay moist in the oven.
- Soy sauce. To give the pork chops a rich, salty, and umami flavor.
- All-purpose flour. Optional, but I sometimes sprinkle the tops with some flour to give the chops a slight crust and to pack in the juices even more.
How to oven bake bone-in pork chops
Step 1- Prep work. Pat the chops dry with paper towels and season with salt and pepper. Place in a baking tray.
Step 2- Marinate. In a small bowl, whisk the olive oil, soy sauce, and Italian seasonings. Add the marinade over the chops. Let it marinate for 10 minutes.
Step 3- Bake. Transfer the pork onto the baking sheet and bake for 17-20 minutes, flipping halfway through. Let the pork rest for 5 minutes before serving.
Arman’s recipe tips
- Use an instant-read thermometer. My #1 tip when working with meat. Keep a thermometer handy and remove the chops from the oven when they reach an internal temperature of 145°F. Measure the thickest part to get an accurate temperature.
- Sear the chops first (if you have time). This is entirely optional, but I find this helps when I’m making a bigger serving (usually when hosting). By searing the meat in a pan over medium-high heat, you develop a nice crust and lock in the juices. Make sure to reduce the oven time by 4-5 minutes.
- OR broil them after baking. Instead of searing the chops, set the broiler to 2-4 minutes and flip the chops halfway through.
Variations
- Swap the spices. Try a mixture of garlic powder, onion powder, smoked paprika, or cayenne pepper for some heat.
- Add fresh herbs. Coat the chops in fresh thyme, rosemary, or basil for a brighter flavor.
- Use boneless pork chops. I always prefer bone-in chops because they’re more flavorful, but if you can only find boneless chops, reduce the cooking time by 5 minutes.
Storage instructions
To store: Store leftovers in an airtight container in the fridge for 4-5 days.
To freeze: Let the pork chops cool completely, then wrap them in foil, place them in a freezer bag, and freeze for three months.
Reheating: Reheat pork chops in an oven at 350F or microwave in 30-second intervals until warm.
Frequently asked questions
I tested both and found that cooking pork chops at a lower temperature helps keep them moist and juicy. While pork chops will cook faster at 400°F, I recommend baking them at 350°F because it guarantees juicy meat every time.
You don’t need to cover pork chops when cooking them in the oven because we’re not baking them at a high heat (above 350°F). The cover comes in handy when baking the meat at a higher temperature, which can burn the outside.
I do recommend flipping the chops halfway through to ensure they get a crispy exterior.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Oven Baked Bone-In Pork Chops
Video
Ingredients
- 4 bone-in pork chops
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Italian seasoning
Instructions
- Preheat the oven to 180C/350F.
- Pat dry the pork chops and season with a sprinkling of salt and pepper. Place them in a baking dish.
- In a small bowl, whisk the olive oil, soy sauce, and Italian seasonings. Drizzle over the pork chops.
- Bake the pork for 17-20 minutes or until the internal temperature reaches 145F, flipping halfway through.
- Let the pork rest for 5 minutes before serving.
Notes
Nutrition
More easy pork dinners
- Grilled pork tenderloin
- Stuffed pork loin
- Instant Pot pork roast
- Pork butt roast
- Pork steak
- Craving more pork chop recipes? Try my stuffed pork chops, sous vide pork chops, Instant Pot pork chops, or air fryer pork chops next.
Originally published January 2023
This recipe is excellent! The chops were tender and full of flavor! Thank you!
Thanks for the feedback, Susan- I’m glad you enjoyed it
Juicy & flavorful! My 5 year old loved it as well. (Said it’s his favorite!) Thank you!
This is the best, simple pork chop recipe I have ever used.
All 4 of us just loved these!
Thank you for this!!
Delicious and ultra-easy
Thank you, Gordon!
Best chops that have been cooked in my household so far (sorry Nagi).
Slight adjustment: Half a tablespoon of crushed garlic was added to the marinade.
Chops were coated well on both sides with the marinade using a basting brush, then let sit in a snap lock bag for about 30 mins before cooking.
Thanks for the great recipe Arman 🤤 🤤 🤤
My husband absolutely RAVED about these pork chops!! I salted and peppered them, then marinated them at room temp in the marinade for about 20 mins. After that, I seared both sides of each chop in avocado oil over medium high heat in a coated enamel Dutch oven. I then baked them in that Dutch oven at 350 for about 10 minutes and took them out as soon as they were 145 degrees in the center. I only made 3 pork chops with this recipe, so maybe I’d need to cook longer with more chops. Excellent, easy, and budget-friendly. Definitely making again.
Thanks for the feedback, Megan!
Delicious! 😋 Easiest pork steak recipe I’ve ever used and with just a few ingredients. My husband loved it.i will definitely use this recipe whenever we have pork steaks! 😊
Great tasting I added some applewood rub also.
My wife loved these chips and this will be my go to recipe for chops when it’s too cold outside to grill.
Oh yes!!!!
Tasty, tender.
Since my pork chops on the thiner side, i cooked at 325°F for 20 min.
The olive oil is a game changer!
Only 4 Ingredients and it was very good. Found that 20 minutes did not get the chops to 145F needed another 15 minutes, they were very thick tough. The nutrition on your recipes is very helpful to people starting a KETO diet.
Excellent and super easy! I was fearful that there wouldn’t be enough dressing, but turned out perfect. Flipping the chops was key. Will definitely make again.
what a fantastic recipe. thanks for sharing this, my family love pork!
Just now I have pork chops in fridge. I could preapred them this way.
My husband and I are from Zimbabwe so beef lovers but the pork chops came out lovely. Thanks Armen.
So welcome!
I’ve never cooked pork chops in oven before and this is a SUPER DELICIOUS JUICY recipe! I added Garlic powder, lemon juice, paprika, and rosemary 🙂 YUMM!! Thank you!!
Husband loved this recipe. Will make again.