These tender, juicy baked pork chops are almost fail-proof. Follow this method for perfectly cooked pork chops in the oven, then finish them with a savory herb-butter sauce that boosts flavor and keeps the meat moist.
Baked pork chops are a weeknight favorite, but they can easily turn out dry or bland if not cooked correctly. This recipe focuses on a quick sear followed by a short, high-heat finish in the oven and a garlicky herb butter poured over the chops. The result is tender, flavorful pork that stays moist.
Juicy Baked Pork Chops Recipe
This method begins with a quick sear on both sides of the chops to develop a rich browned crust. After searing, the herb butter sauce is poured over the chops before they finish in a hot oven. Cooking at 400ºF for a shorter time helps lock in juices and prevents overcooking, which keeps the pork chops tender and juicy.
Ingredients
Quantities and full instructions are shown in the recipe card below.
- Olive oil — for searing
- Pork chops — 4 boneless pork chops (about 1-inch thick)
- Salt and black pepper — to season
For the Herb Butter Sauce
- Butter — 6 tablespoons
- Garlic — 3 cloves, minced (or substitute garlic powder)
- Fresh rosemary — 1 tablespoon, minced (or use thyme or sage)
- Onion powder — 1 1/2 teaspoons
- Kosher salt — 1 teaspoon
How to Make Baked Pork Chops
1. Make the Herb Butter
In a small saucepan over low heat, melt the butter. Stir in the minced garlic, chopped rosemary, onion powder, and kosher salt. Whisk briefly, then remove from heat and set aside while you prepare the pork chops.
2. Prepare the Pork Chops
Preheat your oven to 400ºF (205ºC). Pat the pork chops dry on both sides with paper towels—dry meat sears better. Season both sides generously with salt and black pepper.
3. Sear the Pork Chops
Heat 3 tablespoons of olive oil in a cast iron or other oven-safe skillet over medium-high heat until the oil shimmers. Add the pork chops and sear until golden brown, about 2–3 minutes per side. The goal is a nice crust, not to cook them through.
Note: If your skillet is not oven-safe, transfer the seared chops to a baking dish for the oven step.
4. Bake the Pork Chops
Remove the skillet from the heat and spoon the herb butter sauce evenly over the pork chops so each chop is well coated. Transfer the skillet to the preheated oven and bake until the internal temperature reaches 145ºF (63ºC) on an instant-read thermometer. For typical 1-inch chops, this is about 12 minutes; thicker chops will take longer.
5. Rest and Serve
Take the skillet out of the oven and let the chops rest for at least 5 minutes. Resting lets the juices redistribute so the meat stays juicy. Plate the pork chops and spoon any remaining pan sauce over the top before serving.
Best Sides for Baked Pork Chops
Pork chops pair wonderfully with potatoes—mashed or scalloped are classics—and a simple green vegetable. Roasted broccoli, Brussels sprouts, or a crisp mixed salad balance the richness of the herb butter. For a touch of sweetness, a pineapple or fruit-based side dish complements the savory chops nicely.
How to Store Leftover Baked Pork Chops
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, wrap the chops in foil and warm in a 350ºF (175ºC) oven until heated through to retain moisture.
FAQs
No. For this recipe you don’t need to cover the chops while baking. Covering is useful when reheating, but to keep the sear and allow the surface to brown slightly in the oven, leave them uncovered. Always avoid overcooking and let the meat rest for 5 minutes after cooking.
How do I cook pork chops so they don’t dry out?
Use a higher oven temperature with a shorter cooking time, sear the chops first to lock in flavor, and remove them at 145ºF. Rest the meat for a few minutes before cutting.
Why are my baked pork chops tough?
Overcooking is the most common cause. Pork chops are best at 145ºF internal temperature; cooking past that dries the meat and makes it tough.
How do I bake pork chops with bones?
Bone-in chops can be used but typically need 3–5 extra minutes in the oven compared to boneless chops of the same thickness.
Can you bake pork chops from frozen?
Yes, but increase the cooking time by roughly 50%. If possible, thaw the chops first for more even cooking, or use the microwave to defrost before starting the recipe.
More Easy Pork Recipes
- Dr. Pepper pulled pork (slow cooker)
- Slow cooker pork carnitas
- Roasted pork tenderloin
- Pulled pork tacos
Baked Pork Chops
Servings: 4 • Prep time: 5 minutes • Cook time: 18 minutes • Total time: 23 minutes
Ingredients
- 3 tbsp olive oil
- 4 boneless pork chops
- Salt and black pepper, to taste
Herb Butter Sauce
- 6 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, minced
- 1 1/2 tsp onion powder
- 1 tsp kosher salt
Instructions
- Melt the butter in a small saucepan over low heat. Add garlic, rosemary, onion powder, and kosher salt. Whisk and set aside.
- Preheat oven to 400ºF. Pat pork chops dry and season both sides with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear pork chops 2–3 minutes per side until browned.
- Remove the skillet from heat and pour the herb butter over the chops, making sure they are well coated.
- Transfer the skillet to the oven and bake until the internal temperature reaches 145ºF, about 12 minutes for 1-inch chops.
- Let the chops rest 5 minutes before serving, and spoon pan sauce over the top.
Nutrition (per serving)
Calories: 408 kcal | Carbohydrates: 5 g | Protein: 37 g | Fat: 26 g | Saturated Fat: 7 g | Sodium: 676 mg