Step 1: Trim Fat from Chops

Keep dinner lean and free of unpleasant fatty bites by trimming visible fat from pork chops before cooking. Simply use a sharp knife to cut off excess white fat around the edges of the chops.

Step 2: Dry and Season Pork 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.

Step 3: Sear Pork Chops Before Baking

The real key for irresistible oven-baked pork chops is searing them in a skillet first. In an extra-large skillet, heat one tablespoon oil over medium-high heat. Add two bone-in chops or up to four boneless pork chops. Cook for six minutes or until the surfaces are gorgeously browned. Flip the chops as needed for an even sear. Doing this step before baking makes a big difference because of the Maillard reaction it causes, which creates extra flavor and deliciousness.

Step 4: Bake Pork Chops

If you’re using an oven-safe skillet, place it directly in the oven. If your skillet is not oven-friendly, transfer the seared pork chops to a 15x10x1-inch baking sheet. Bake pork chops uncovered first (more on the timings below) at 350 degrees Fahrenheit. Once they’re done (the safe internal temperature is 145 degrees Fahrenheit), remove and cover them with foil. Let the chops stand three minutes before serving.

How Long to Bake Pork Chops

Bake pork chops that are about 1¼-inch thick at 350 degrees Fahrenheit for 14 to 17 minutes or until an instant-read thermometer registers 145 degrees Fahrenheit. If you’re concerned about the bake time varying because the chops are boneless or bone-in, stop worrying. Our Test Kitchen tried both and as long as the thickness is the same, the baking time is the same for boneless pork chops and bone-in pork chops. If you’re using pork chops thinner than 1¼-inch thick, decrease the baking time. No matter the thickness, pork chops are done baking when they reach 145 degrees Fahrenheit.

Your Go-To Oven-Baked Pork Chops Recipe

Here’s the detailed recipe for our easy oven-baked pork chops:

Four bone-in pork loin chops, cut 1¼ inches thick (about three pounds total), or four boneless pork loin chops, cut 1¼ inches thick (about 2½ pounds total)¼ teaspoon salt¼ teaspoon black pepperOne tablespoon olive oil

  1. Preheat oven to 350 degrees Fahrenheit. 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 two bone-in chops or all of the boneless chops. Cook about six 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 degrees Fahrenheit. Cover and let stand for three minutes. Breaded pork chops: For a different take on baked pork chops, try this classic breaded baked pork chops recipe. We call them oven-fried because they still get that delicious golden outer coating you get from fried thanks to the breading, but baking keeps them healthier. Stuffed pork chops: Now that you’re a pro at baking pork chops, try stuffing them with our baked pesto-stuffed pork chops and stuffed pork chops with apples and walnuts recipes. To make stuffed pork chops, cut a small pocket into the side of a pork loin chop to create a space for stuffing. Spoon in your filling and bake.

How to Pick a Pork Chop

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:

Loin chop (bone-in): also called porterhouse pork chop, this chop looks like a T-bone beef steakTop loin chop (boneless): also called New York pork chop or center-cut chopSirloin chop (usually bone-in)Rib chop (bone-in): also known as ribeye pork chop

How to Test Pork Chops for Doneness

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). 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 ¾ inch to 1½ inches. The USDA updated its doneness guidelines in 2011, noting that pork cooked to 145 degrees Fahrenheit (followed by a three-minute rest time) is just as safe as pork cooked to 160 degrees Fahrenheit. 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 degrees Fahrenheit. Keep your pork chop cravings satisfied beyond the oven. Allow your pork chops to get super tender with some of our favorite slow cooker pork recipes. Or get light, flavorful pork chops with these air fryer pork recipes.