Bone-in and boneless pork chops are great cooked many ways: broiled, grilled, skillet-cooked, roasted, and yes—baked. Baked pork chops can be stuffed, breaded, served with toppers or sauces—the options are endless. Here's how to make basic baked pork chops you can top, dip, marinate, or season as desired.
Keep dinner lean and free of unpleasant fatty bites by trimming any visible fat from pork chops before cooking. Simply use a knife to cut off excess white fat around the edges of the chops.
For the best sear and to help seasonings adhere to pork chops, pat the pork chops with paper towels.
It seems like most recipes are improved by the addition of a little salt and pepper. Baked pork chops are no exception. Add a sprinkling of salt and pepper (and, if desired, fresh herbs or other spices) to the pork chops.
Now here's the real key for how to bake pork chops: a quick skillet sear. In an extra-large skillet heat 1 tablespoon oil over medium-high heat. Add 2 bone-in chops or up to 4 boneless pork chops. Cook about 6 minutes or until the surfaces are perfectly browned. Flip the chops as needed for an even sear.
If using an oven-safe skillet, place it directly in the oven. If your skillet is not oven-going, transfer the seared pork chops to a 15x10x1-inch baking sheet. Bake pork chops at 350°F for 14 to 17 minutes or until an instant-read thermometer registers 145°F.
Cover and let baked pork chops stand 3 minutes.
Here's the detailed recipe for our oven-baked pork chops:
1. Preheat oven to 350°F. Trim fat from chops. Pat chops dry with paper towels. Sprinkle chops with salt and pepper.
2. In an extra-large skillet heat oil over medium-high heat. Add 2 bone-in chops or all of the boneless chops. Cook about 6 minutes or until browned, turning to brown evenly. Transfer chops to a 15x10x1-inch baking pan. Repeat with remaining chops if necessary.
3. Bake chops for 14 to 17 minutes or until an instant-read thermometer inserted in chops registers 145°F. Cover and let stand for 3 minutes.
Pork chops come from the loin section (upper back) of the hog. Here are some of the most common cuts you will find in the supermarket butcher department:
The thickness of a pork chop will determine its final cooking time, regardless of whether it's boneless or bone-in. Chops typically range in thickness from 3/4 inch to 1-1/2 inches. The USDA updated its doneness guidelines in 2011, noting that pork cooked to 145°F (followed by a 3-minute rest time) is just as safe as pork cooked to 160°F. At this doneness, the pork is pinker than many people are used to, but the meat is juicier and more flavorful. If you'd rather, you can always cook your pork chop to the previous standard of 160°F.
To check the temperature, insert an instant-read thermometer into the thickest part of the chop (making sure to avoid bone if using bone-in pork chops).
Here are two tasty pork chop recipes:
Oven-Fried Pork Chops
In this recipe, pork loin chops are breaded and baked for scrumptious fried flavor without the added fat and calories. Dip pork chops in a mixture of milk and egg, then coat with corn bread stuffing mix. Bake at 425°F for 20 minutes or until the chops reach an internal temperature of 145°F. Allow chops to stand for 3 minutes at room temperature before serving.
Pesto-Stuffed Pork Chops
To make stuffed pork chops, cut a small pocket into the side of a pork loin chop to create a space for stuffing. Spoon a mixture of feta cheese, pesto, and pine nuts into each pocket. If necessary, secure the edges of each pocket with wooden toothpicks to keep the filling in place. Rub the pork chops with a flavorful mixture of black pepper, oregano, crushed red pepper, and thyme. Bake at 375°F for 35 minutes or until they reach an internal temperature of 145°F. Allow chops to stand for 3 minutes at room temperature before serving.
Boneless pork chops are our secret to dinner in minutes. We've got boneless pork chop recipes and more pork chop recipes that cook fast—perfect for the weeknight rush.