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.
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
A solid high 4. And a low five if you brine.
🐖Pork Chops
What is a pork chop?
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
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.
🖼️Step-by-Step Photo Instructions
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.
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.
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 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.
📖Recipe
Pan Seared Oven Roasted Pork Chops
Ingredients
- 2 pork chops
- 1 teaspoon vegetable oil
- salt
- pepper
Optional Brine
- 3 cups water - cold
- 3 tablespoons table salt
- 2 tablespoons brown sugar
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.
My Private Notes
Recipe Notes
Pro Tips
- 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.
- Brining is an option, but it will still be good without it. If you brine, rinse it off and do not add more salt.
- Searing goes a lot better if you pat dry the chops before searing.
- When you sear, get to about the final browning you want. Also, do a final flip just be putting in the oven.
- 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.
- 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.
- 145° is the minimum temperature and should have a 5-minute rest after cooking.
- 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
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Editor's note: Originally published April 6, 2011. Updated with expanded options, refreshed photos and a table of contents to help navigation.
Rita
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!!!!
DrDan
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
Jeff Decker
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
Judi
So sorry Dr Dan. I see now it is 425%!
DrDan
I like the 425 convection but really lower is fine but will just take a bit longer.
Dan
Nancy
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!
marms
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.
DrDan
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
marms
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.
Joyce Stork
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.
DrDan
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
Louise
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.
DrDan
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
Jen
How long can the chops marinate in brine? Is it possible to prep the a day prior?
May
Typos in step 6 make it really difficult to figure out how long to cook the chops in the oven after searing.
DrDan
Fixed.
DrDan
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
Patti Knorr
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?
Frank
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.
Confused cook :-)
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.
DrDan
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
Unknown
Used this method this evening...it came out absolutely perfect.
Dr Dan
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.
Judi
At what oven temp did you bake after searing? I see you baked to 150% inner temp but what is the oven temp?
Chris
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.