These tender and juicy baked pork chops are practically fail-proof! Learn how to make perfect flavorful pork chops in the oven with a delectable herb butter sauce to take them to the next level.
Ah, baked pork chops. They’re a dinnertime staple, but all too often they can be dry, tough, or just plain bland. If you’ve been let down by pork chops in the past, let me tell you: this recipe is a game-changer.
We’re talking tender. Oh-so-juicy. Moist and never, ever dry. And with a garlicky herb butter sauce? You might just want to make oven-baked pork chops for dinner every night. (Luckily, they’re so easy that you definitely can.)
Juicy Baked Pork Chops Recipe
This recipe starts by getting a nice sear on both sides of the pork chops, which adds a layer of flavor you can’t get from the oven alone. You’ll pour the herbed butter sauce over the top, which infuses these baked pork chops with so much flavor and keeps them tender and juicy.
Although there is some debate about whether you should cook baked pork chops at 350ºF or 400ºF, I’ve found that they benefit from a higher temperature and shorter cooking time, which means less time for the juices to cook off in the oven.
(Looking for more easy dinner recipe ideas? Try my Easy Baked Chicken Breasts, Baked Lemon Chicken Thighs & Potatoes, and Ground Beef Casserole next! Want an Asian twist on pork chops? You’ll love my Sweet and Sour Pork Chops!)
Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Olive oil
- Pork chops – I used boneless pork chops for this recipe.
- Salt and black pepper
For the Herb Butter Sauce
- Butter
- Garlic – You can substitute garlic powder if you don’t have a head of garlic.
- Fresh rosemary – If you happen to have another fresh herb on hand, you could use that instead, or try a combination. Thyme and sage would be especially good here!
- Onion powder – This adds lots of onion flavor without having to add actual onions to the sauce.
- Kosher salt
How to Make Baked Pork Chops
1. Make the Herb Butter
Melt the butter in a small saucepan set over low heat. Add the rest of the sauce ingredients and whisk to combine.
2. Prepare
Preheat your oven to 400ºF and dry both sides of the pork chops with paper towels. Season with salt and pepper on both sides.
3. Sear the Pork Chops
Heat the olive oil in a cast iron skillet over medium-high heat. Once it’s hot and shimmering, add the pork chops and cook for about 2 to 3 minutes on each side, or until they’re nicely browned.
Tip: If you don’t have a cast iron skillet, use a skillet that’s safe to put in the oven. If you’re not sure if yours are oven-safe, you can sear the pork chops in a skillet and then transfer them to a baking sheet or baking dish.
4. Bake the Pork Chops
Remove the skillet from the heat and pour the herb sauce over the pork chops. Place the skillet in the preheated oven and bake until the pork chops reach an internal temperature of 145ºF on a meat thermometer. This should be about 12 minutes, although thick pork chops may take longer, while thinner pork chops will take less time than thick-cut pork chops.
5. Rest and Serve
Remove the skillet from the oven and let the pork chops rest for at least 5 minutes. Plate, then spoon the sauce over the tops.
The Best Sides for Baked Pork Chops
These pork chops are versatile enough that you can serve them with just about any side dishes you like. That said, potatoes go especially well with pork chops—try Mashed Potatoes or Scalloped Potatoes. Then, round things out with a vegetable like Roasted Broccoli, Air Fryer Brussels Sprouts, or even a simple salad. Pineapple Casserole is delicious too!
How to Store Leftover Baked Pork Chops
Leftover baked pork chops can be stored in an airtight container in the fridge for up to 4 days. When you’re ready to reheat them, wrap them in foil and bake them in a 350ºF oven until they’re warmed through.
FAQs
No, you don’t need to cover pork chops when baking; they only need to be covered when you reheat them. The key to juicy, tender pork chops is not to overcook them and to let them rest for 5 minutes after cooking.
The best way to cook pork chops so they don’t dry out is to use a higher temperature and shorter cooking time. I also recommend letting the pork chops rest for a few minutes before you cut into them.
The most common reason for tough pork chops is that they were overcooked. Pork chops should be cooked to an internal temperature of 145ºF on an instant read thermometer; any higher and they will start to dry out and become tough.
If you want to use bone-in pork chops instead of boneless, you can, but you’ll need to adjust the cooking time. Bone-in pork chops will take about 3 to 5 additional minutes in the oven.
Yes, you can bake pork chops from frozen. However, you’ll need to increase the cooking time by about 50%. Another option if you’re in a time crunch is to thaw the pork chops in the microwave before starting the recipe.
More Easy Pork Recipes
- Dr. Pepper Crock Pot Pulled Pork
- Slow Cooker Pork Carnitas
- Roasted Pork Tenderloin
- Pulled Pork Tacos
Baked Pork Chops
Ingredients
- 3 tbsp olive oil
- 4 pork chops boneless
- salt and pepper
Herb Butter Sauce
- 6 tbsp butter
- 3 cloves garlic minced
- 1 tbsp fresh rosemary minced
- 1 ½ tsp onion powder
- 1 tsp kosher salt
Instructions
Herb Butter
- In a small saucepot, melt the butter over low heat.
- Add the rest of the sauce ingredients and whisk together; set aside.
Pork Chops
- Preheat the oven to 400F.
- Pat down both sides of the pork chops using a paper towel, making sure they are completely dry. Season liberally with salt and pepper.
- In a cast iron or other oven-safe skillet, heat the olive oil over medium-high heat until it is hot and starts to shimmer.
- Add the pork chops to the pan and brown on both sides, about 2-3 minutes per side.
- Remove from heat, pour over the herb sauce, making sure all the pork chops get a good coating.
- Move the pan to the oven and bake until they reach an internal temperature of 145F, about 12 minutes depending on thickness.
- Let rest for 5 minutes, then remove to a plate and pour the remaining pan sauce over to garnish.
