The Best Juicy Baked Pork Chops
- PREP 30min
- COOK 15min
- TOTAL 45min
These tender, juicy, and flavorful oven-baked pork chops can be customized with your favorite spices and seasonings. Use our seasoning suggestions or substitute with your favorite spice blends.
We ask you to cover the pork with foil or parchment during baking. By gently cooking the chops this way, they remain juicy and become tender.
You Will Need
4 pork chops, about 1-inch thick and 6 to 7 ounces each
Salt and freshly ground black pepper, to taste
1 tablespoon avocado oil or high-heat cooking oil
2 teaspoons fresh thyme leaves, chopped
1 lemon, cut into wedges
Handful of fresh herbs like parsley or dill, chopped
Directions
Dry Brine Chops
Take the pork chops from the refrigerator and season on both sides with salt and pepper. I use just less than 1/4 teaspoon of salt per pork chop. Set the chops aside to rest for 30 minutes.
Bake Pork Chops
When you are almost ready to cook the chops, preheat the oven to 375°F (190°C).
Heat the oil in a large oven-safe skillet or cast iron pan over medium-high heat.
When the oil is hot and shimmery, pat the pork chops dry and then add them without moving them until golden on one side, 2 to 3 minutes.
While the pork sears, scatter half of the thyme over the side of the pork chops facing up.
If the pork has a fattier edge, use kitchen tongs to hold the chops fat-side-down until they sizzle and brown slightly, about 30 seconds.
Then, flip the pork so that the seared side faces up and scatter over the remaining thyme. Arrange lemon wedges around the pork chops, and then loosely cover with foil or tuck parchment paper around the pan.
Slide the skillet into the oven to finish cooking. (If you do not have an oven-safe skillet, transfer the pork chops to a baking dish.)
Bake for 8 to 15 minutes or until an instant-read thermometer reads at least 145°F when inserted into the thickest part of the chop. (Cook time depends on the thickness of the chops. Check for doneness at 5 minutes, then go from there, checking every 2 minutes.) If you do not have a thermometer, you will know they are done if the juices run clear when cutting into them.
Transfer the baked pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes. Serve with additional herbs, roasted lemon wedges, and a spoonful of pan juices on top.
Adam and Joanne's Tips
- Storing: Baked pork chops last in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months. I prefer to wrap them in foil and then place them into freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
- Reheating: Reheat leftover pork chops in a skillet over medium heat with a splash of water or liquid to keep them from drying out. Cover the skillet with a lid and cook for a few minutes or until heated through.
- Optional pan sauce: When the pork chops are resting, place the skillet over medium-high, then add 1 cup of chicken stock, 2 teaspoons of brown sugar, maple syrup or honey, and the juice from the roasted lemon wedges into the pan. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste, then adjust the seasoning with salt or more sugar/honey/maple syrup. Slide the skillet off the heat and swirl in a tablespoon of butter when the sauce is no longer simmering.
- The nutrition facts provided below are estimates.