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    🏠Home » Recipes » Pork Chop and Loin Recipes

    Pan Seared Oven Roasted Pork Chops

    Feb 27, 2020 · Modified: Dec 5, 2021 by Dan Mikesell AKA DrDan · 51 Comments

    Recipe Table of Contents    
    4.26 from 373 votes

    Learn to cook the best baked pork chops that are tender and moist. With a little searing and minimal time, they are juicy and favorable. It doesn’t get better or easier than this.

    Picture of two roasted Pork Chops on an off white plate

    Jump To:
    • 🐖Pork Chops
    • ♨️How to Cooking Pork Chops
    • Final Internal Temperature for Pork
    • 📖Pork Chop Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    Simple, moist, and tasty are all good words. In cooking, I love these words, and here they are all in one place with these great baked pork chops.

    We all love a good pork chop, and they make an excellent weeknight dinner. So let's make them as good and as easy as possible.

    My Rating

    My rating system of a 4

    A solid high 4. And a low five if you brine.

    🐖Pork Chops

    What is a pork chop?

    graphic for pork chop location -Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

    Let's talk about pork and pork chops. First, pork is not graded like beef. There is no prime, choice, etc. unless made up as a marketing gimmick. There are multiple names for the same cut only for marketing.

    A pork chop is from the loin of the hog. If there is a bone, it is usually the same bone, as you will find in baby back ribs.

    I have listed five chops in the diagram, but only the middle three should be considered "real" chops and will all cook the same. The other two "chops" do not cook the same, and, to me, should be avoided.

    Boneless or bone-in?

    It doesn't matter to me. Some people feel bone-in will be more flavorful, but if that is true, it is minimal. The bone can slow cooking a small amount.

    Our favorite chop is a center cut boneless, which I usually cut myself from a whole pork loin. I buy a whole pork loin and cut it as thick as I want easily, freezes great and great for other things like my Mexican shredded pork. I like to cut mine about 1 inch thick to cook well but still be moist.

    ♨️How to Cooking Pork Chops

    The Pan

    Cast iron work great. I generally use a 10- inch cast iron skillet if I am cooking two or the 12-inch for 4.

    The preferred pan is safe on the stovetop and can go directly to the oven. Most skillets can do this, but not all. If you are unsure if you pan is safe used this way, then preheat an oven-safe pan in the oven. Then sear in a stovetop pan and transfer to the oven pan after searing.

    Pick Your Chop

    This is good for ¾ to 1 ½ inch pork chops. I generally use a center cut 1-inch boneless chop I cut myself.

    🥣Should I Brine?

    Yes, if you have time. But fresh pork chops cooked quickly will generally be moist and tender anyway. I feel that a pork chop that has been frozen is a bit drier, and I like to brine those chops.

    Skip the brine if you want, and I think you will only have a little effect if you are careful not to overcook but do it if you have time.

    The Searing

    The searing creates a Maillard reaction, which is the scientific name for the browning you will see. It adds lots of flavors to enhance the final results. It is this searing that will get you the outstanding flavor you want.

    The first thing is wet meat does not sear well. Pat dry the chops before searing.

    Generally, sear for about 3-4 minutes per side. It will vary a bit you the temperature of the pan and the meat. Get the meat to almost the final color you want.

    Also, I like to flip the meat one final time just as the meat goes into the oven. This puts the coldest side of the meat on the hot pan for the final cooking.

    Gravy Option

    You can easily make gravy in the pan after done cooking. See Fried Pork Chops with Gravy and How To Make Gravy at Home.

    🌡️⏰Temperature and Time for Cooking Pork Chops

    I like to sear over medium-high heat. I prefer a higher oven temperature, and the recipe calls for 400° convection or 425° conventional. You can use lower temperatures, but it will take a bit longer and may dry some.

    The searing time is generally about 3-4 minutes per side. The time in the oven varies by the thickness, the amount of searing, and the exact oven temperature. Also, a bone-in chop may take a few minutes longer.

    The 1-inch thick chops I suggest will take 8-10 minutes to get to 145°-150° internal temperature.

    If you do ¾ inch thick, it will be in the 5-7 minute range. And if you don't sear, it will take a few minutes before reaching your final internal temperature.

    And the usual reminder- never cook by time alone. You are cooking to a final internal temperature and not by the clock. The time estimates are provided for your planning.

    Final Internal Temperature for Pork

    Taste, moisture, and safety-wise, 145° with a three-minute rest is correct. There will be a little pink left in the pork at 145°, and if you are like my wife, who wants no pink, you will be more comfortable at 150° or even 155°. Please do not go over 155° for this cut, or it will begin to dry.

    For many years, due to the fear of trichinosis, which was a parasite found in undercooked pork, pork was cooked to 170° by common wisdom. However, with modern farming methods, that has not been a risk in the USA for decades.

    The FDA went to a recommendation of 160° for a number of years. Then in 2012 went to the current recommendation of 145° with a 3-minute rest.

    📖Pork Chop Recipes

    Fried Pork Chops with Gravy

    Breaded Pork Chops

    How to Grill Pork Chops on a Gas Grill

    Pan Seared Oven Roasted Thick Cut Pork Chops

    This recipe is listed in these categories. See them for more similar recipes.

    Easy Dinner Recipes, Pork Chop and Loin Recipes, Pork Recipes
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    🖼️Step-by-Step Photo Instructions

    trimmed pork chop on red board

    Use the pork chop of your choice. If there is a fat rim over ½ inch thick, then trim it down. Then notch the fat through to prevent cupping.

    raw pork chops in bag with brine

    If brining, mix brine in 1-gallon freezer bag, place bag in a bowl, submerge chops and refrigerate for 1-2 hours. Then lightly rinse and pat dry.

    two pork chops on white plate under a pepper shaker

    Preheat oven to 400° convection or 425° conventional oven. Pat dry the chops with a paper towel. Salt (only if not brined) and pepper to taste.

    two pork chops in cast iron pan seared

    Heat oil in an oven-safe pan over medium-high heat until shimmering. Brown both sides of the chops to the point you might call done—about 3 minutes per side. Flip one final time and place in the oven until the internal temp of your choice. I did 150° degrees, and it took 10 minutes.

    bite of pork on a fork with the chop in the background
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    📝Recipe

    Pan Seared Oven Roasted Pork Chops from 101 Cooking for Two

    Pan Seared Oven Roasted Pork Chops

    From Dan Mikesell AKA DrDan
    Learn to cook the best baked pork chops that are tender and moist. With a little searing and minimal time, they are juicy and favorable. It doesn’t get better or easier than this.
    Tap to leave a Rating
    4.26 from 373 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 18 minutes
    Total Time: 23 minutes
    Servings #/Adjust if desired 2 chops

    Ingredients

    US Customary - Convert to Metric
    • 2 pork chops
    • 1 teaspoon vegetable oil
    • salt
    • pepper

    Optional Brine

    • 3 cups water - cold
    • 3 tablespoons table salt
    • 2 tablespoons brown sugar
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    Instructions

    • Use the pork chop of your choice. If there is a fat rim over ½ inch then trim it down. Then notch the fat through to prevent cupping.
    • If brining, mix brine in 1 gallon freezer bag (the water, salt and brown sugar) place bag in bowl, submerge chops and refrigerate for 1-2 hours. Then lightly rinse and pat dry.
    • Preheat oven to 400° convection or 425° conventional oven. Pat dry the chops with a paper towel. Salt (only if not brined) and pepper to taste.
    • Heat oil in over safe pan over medium high heat until shimmering.
    • Brown both sides of the chops to the point you might call done. About 3-4 minutes per side.
    • Flip one final time and place in the oven until internal temp of your choice. I did 150, and it took 10 minutes.
    • Rest for 5 minutes before cutting.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. This is for ¾ to 1 ½ inch thick pork chops. Bone-in or boneless either will be good. Bone-in will take a few more minutes in the oven.
    2. Brining is an option, but it will still be good without it. If you brine, rinse it off and do not add more salt.
    3. Searing goes a lot better if you pat dry the chops before searing.
    4. When you sear, get to about the final browning you want. Also, do a final flip just be putting in the oven.
    5. Use a stovetop to oven-safe pan. If you don’t have that, you can preheat an oven-safe pan and transfer the seared chops to it.
    6. Remember, you are cooking to a final internal temperature and NEVER by time only. There are too many variables and time estimates are provided to help your meal planning.
    7. 145° is the minimum temperature and should have a 5-minute rest after cooking.
    8. For gravy, see Fried Pork Chops with Gravy and How To Make Gravy at Home.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Pan Seared Oven Roasted Pork Chops
    Amount Per Serving
    Calories 225 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 5g25%
    Cholesterol 90mg30%
    Sodium 646mg27%
    Potassium 500mg14%
    Protein 29g58%
    Calcium 9mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's note: Originally published April 6, 2011. Updated with expanded options, refreshed photos and a table of contents to help navigation.

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    More Pork Chop and Loin Recipes

    • BBQ Shredded Pork Loin for Pulled Pork in the Oven
    • Breaded Pork Chops in 30 Minutes
    • Pan Seared Oven Roasted Thick Pork Chops
    • How to Grill Pork Chops on a Gas Grill

    Reader Interactions

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    1. Rita

      January 02, 2018 at 7:21 pm

      Absolutely delicious!!!! I leaned the importance of a brine last year and it makes all the difference in the world.

      Following the searing, I coated them in bbq sauce for the remaining 10 minutes in the oven... super tender and delicious!!!!

      Reply
      • DrDan

        January 02, 2018 at 7:27 pm

        Hi Rita,
        I think a brine is important in a lean meat like this but some people just refuse. I frequently add a little BBQ sauce near the end.
        Thanks so much for the note.
        Dan

    2. Jeff Decker

      November 12, 2017 at 8:53 am

      Tried this recipe and I have to say, this is your best one yet! I absolutely loved how juicy it was! And the taste was great too! You out did yourself on this one Dr Dan! Cheers

      Reply
    3. Judi

      October 29, 2017 at 9:31 am

      So sorry Dr Dan. I see now it is 425%!

      Reply
      • DrDan

        October 29, 2017 at 9:32 am

        I like the 425 convection but really lower is fine but will just take a bit longer.
        Dan

    4. Nancy

      October 11, 2017 at 9:45 pm

      Thank you!
      I had a center cut bonless pork loin roast that I wasn't sure what to do with. I looked it up, and there was your recipe.
      My husband doesn't like pan fried chops (he likes shake & bake), so I was a little apprehensive; he loved them!
      It's a keeper!

      Reply
    5. marms

      July 12, 2017 at 5:18 pm

      Neglected to add that I'm going to do this entirely on stove top. Did you ever wonder why the rest of th world does meat mostly in little chunks and strips? It's just North Americans who roast the whole pig for two.

      One of the things we should change.

      Reply
      • DrDan

        July 12, 2017 at 6:02 pm

        I do love whole pig for two...

        Check this recipe https://www.101cookingfortwo.com/30-minute-fried-pork-chops-with-gravy/ which is for bone in chops but should still work. Just cut them at about 3/4 inch thick.

        Dan

    6. marms

      July 12, 2017 at 5:15 pm

      It's 30 degrees and has been forever so I'm not turning the oven on. I was given a pork loin roast and this is just the recipe/method I was looking for. Thanks Dr. Dan.

      Reply
    7. Joyce Stork

      June 05, 2017 at 5:27 pm

      Learning to cook after my husband/cook died suddenly. Also trying not to heat the house in already hot Las Vegas (107° today). I don't want to use the oven and I will be cooking on a patio hot plate. Would a covered pan at somewhat reduced heat suffice to finish the cooking? I would use a thermometer to be sure it was 150° internally.

      Reply
      • DrDan

        June 05, 2017 at 8:39 pm

        Hi Joyce, I believe your plan will work. I have never done it that way. If you want a bit thinner cut, you might be able to cook them like I do a bone in pork chop on the stovetop. https://www.101cookingfortwo.com/30-minute-fried-pork-chops-with-gravy/

        Good luck with the heat. We had a high of 72 today.

        Dan

    8. Louise

      November 05, 2016 at 9:00 pm

      I'm always nervous about not cooking pork enough. I tried this recipe with boneless thick cut pork chops, trimmed of the small amount fat on them, and it turned out very well--high points from my husband. Good and tender. I did brine for a couple of hours and they were just a bit salty, so would use less salt next time. Easy.

      Reply
    9. DrDan

      October 18, 2016 at 5:20 pm

      I would use 24 hours as the probable max. I have read that there is no maximum but 24 hours is frequently given as the max.
      Dan

      Reply
    10. Jen

      October 18, 2016 at 3:12 pm

      How long can the chops marinate in brine? Is it possible to prep the a day prior?

      Reply
    11. May

      October 11, 2016 at 9:49 pm

      Typos in step 6 make it really difficult to figure out how long to cook the chops in the oven after searing.

      Reply
      • DrDan

        October 11, 2016 at 10:01 pm

        Fixed.

    12. DrDan

      October 07, 2016 at 7:17 pm

      Good luck with the hurricane. I would turn tail and run I think. Hopefully, it is not a "last supper"...
      I do like this recipe. Since it is so lean, the brine makes a large difference. I glad it worked well for you.
      I took the month of September and did mostly "nothing". Now the blog is really interesting me again. It was getting to be a bit of a drag earlier this year.
      Thanks for the note and stay dry.
      Dan

      Reply
    13. Patti Knorr

      October 07, 2016 at 7:04 pm

      Dr. Dan !! Congrats on your retirement! Selfishly happy that you will now have more time to devote to your blog!
      Tonight as we anticipated the arrival of hurricane Matthew here in Pawleys Island, South Carolina ...I wanted to prepare what could be our "last supper" while we still had power!!
      The boneless pork chops were perfection... moist, (I did your brine) and absolutely delicious!!! Thank you?

      Reply
    14. Frank

      December 02, 2015 at 11:53 am

      I have fixed this recipe several times and like it better each time. I like to have it with stir fried veggies and brown rice. On 1-10 scale this is at least an 11.

      Reply
    15. Confused cook :-)

      August 09, 2014 at 7:28 pm

      Dr. Dan, Can you please explain...oven 425 convection? Obviously I'm new to cooking. Wondering if there is a difference between the oven in my kitchen and a convection oven. That is if you can stop laughing at me long enough to answer. lol. I am loving to learn to cook but have much to learn. My broiler is currently storage for muffin and cake pans. lol. Thank you for your help.

      Reply
      • DrDan

        August 09, 2014 at 10:52 pm

        Well confused... it will be fine. Also you are not the first to ask so I buffed up the explanation in the FAQ's. I suspect you have an older oven without convection since you have a separate broiler. See the FAQ's to adjust to a convention oven. https://www.101cookingfortwo.com/abbreviations-salts-and-oven-temperature/

        Have fun learning and don't be afraid to ask...
        DrDan

    16. Unknown

      April 01, 2012 at 12:49 am

      Used this method this evening...it came out absolutely perfect.

      Reply
    17. Dr Dan

      April 09, 2011 at 9:42 pm

      Yes I agree it is very healthy. I so prefer these to what is sold to the public as a "pork chop" so it's nice to know I'm not the only one to call them a chop. You know it is spring and I'm doing oven based recipes and you're grilling. I must correct my ways. For those of you out there, this is Chris at Nibble Me This. Please check his site out. Link in the blog list. A must read.

      Reply
      • Judi

        October 29, 2017 at 9:28 am

        At what oven temp did you bake after searing? I see you baked to 150% inner temp but what is the oven temp?

    18. Chris

      April 09, 2011 at 4:39 pm

      I call them boneless pork chops too. You're right about the health aspects. According to Stephen Gerike, some cuts of pork have less fat and cholesterol than chicken breasts and this was one of them, if memory serves.

      Reply
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