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
My husband went nuts for this and of course I loved it since it was so simple- new family fav!!
Love to hear that, Angie!