Of course! The secret to the Best Baked Pork Chops lies in preventing them from drying out. This recipe uses a simple brine or a quick sear-and-bake method to guarantee juicy, flavorful, and tender pork chops every time.
Here is the ultimate guide to perfectly baked pork chops.
The Golden Rule: Don’t Overcook Them!
The number one reason pork chops turn out dry and tough is overcooking. The FDA safe cooking temperature for pork is 145°F (63°C), followed by a 3-minute rest. This will result in a slightly pink, incredibly juicy center.
Recipe 1: Juicy Brined Bone-In Pork Chops (Foolproof Method)
Brining is the best insurance policy for juicy chops, especially if you’re using thicker cuts.
Ingredients:
· 4 bone-in pork chops, at least 1-inch thick
· For the Simple Brine:
· 4 cups warm water
· 3 tbsp kosher salt
· 2 tbsp brown sugar
· 1 bay leaf, 1 tsp black peppercorns, 2 garlic cloves smashed (optional but recommended)
· For the Seasoning:
· 1 tbsp olive oil
· 1 tsp garlic powder
· 1 tsp paprika (smoked or sweet)
· ½ tsp onion powder
· ½ tsp black pepper
· ¼ tsp dried thyme or rosemary
Instructions:
- Brine (30 mins – 2 hours): In a large bowl, whisk warm water, salt, and brown sugar until dissolved. Add the optional aromatics if using. Submerge the pork chops in the brine, cover, and refrigerate for at least 30 minutes, but no longer than 2 hours (or they can become too salty).
- Prep: Preheat oven to 375°F (190°C). Remove chops from the brine and pat them very dry with paper towels. This is key for browning.
- Season: Rub chops with olive oil. Mix the dry seasonings together and rub them evenly over both sides of the chops.
- Sear (Optional but Highly Recommended): Heat 1 tbsp of oil in a large, oven-safe skillet (like cast iron) over medium-high heat. Sear the chops for 2-3 minutes per side, until a golden-brown crust forms.
- Bake:
· If you seared them, transfer the entire oven-safe skillet to the preheated oven.
· If you didn’t sear, place the chops on a baking sheet lined with a wire rack.
· Bake for 10-20 minutes, depending on thickness. Check early! They are done when an instant-read thermometer inserted into the thickest part (away from the bone) reads 145°F (63°C). - Rest: Remove from the oven and transfer the chops to a plate. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute.
Recipe 2: Quick & Easy Boneless Pork Chops
This method is faster and perfect for weeknights.
Ingredients:
· 4 boneless pork chops, ¾ to 1-inch thick
· 2 tbsp olive oil, divided
· 1 tsp each of garlic powder, paprika, salt, onion powder
· ½ tsp each of black pepper, dried parsley
Instructions:
- Prep: Preheat oven to 400°F (200°C). Pat pork chops completely dry.
- Season: Rub chops with 1 tbsp olive oil. Combine all seasonings and rub onto both sides of the chops.
- Sear: In an oven-safe skillet, heat the remaining 1 tbsp of oil over medium-high heat. Sear the chops for 2-3 minutes per side until beautifully browned.
- Bake: Transfer the skillet directly to the preheated oven. Bake for 5-10 minutes, until the internal temperature reaches 145°F (63°C).
- Rest: Remove and let rest for 5 minutes before serving.
Flavor Variations & Pro Tips:
· The Must-Have Tool: An instant-read thermometer is non-negotiable for perfect pork. It takes all the guesswork out.
· Thickness Matters: Thicker chops (1 inch or more) are much harder to overcook than thin, lean ones. If you only have thin chops, reduce the baking time significantly.
· Creamy Sauce Option: After removing the cooked chops from the skillet, add ½ cup of chicken broth, ¼ cup of heavy cream, and a spoonful of whole grain mustard to the hot pan. Scrape up the browned bits and simmer for 2-3 minutes until slightly thickened. Pour over the chops.
· Apple & Onion Variation: Before searing, sauté 1 sliced onion and 1 sliced apple in the skillet until soft. Remove, then sear the chops. Place the apple and onion mixture around the chops in the skillet before baking.
· Panko Crust: For a crispy topping, mix 1 cup Panko breadcrumbs with 2 tbsp melted butter, ¼ cup grated Parmesan, and 1 tbsp parsley. After searing, press this mixture onto the top of each chop before baking.
Internal Temperature Guide:
Doneness Temperature Description
Medium Rare 140-145°F (60-63°C) Juicy, slightly pink (recommended)
Medium 145-150°F (63-66°C) A hint of pink, still juicy
Well Done 160°F+ (71°C+) Very little pink, can be dry
Remember: The temperature will continue to rise 5-10 degrees while resting (carryover cooking).
Enjoy your perfectly juicy and flavorful baked pork chops