Learn how to make my oven baked bone-in pork chops with 4 simple ingredients and get juicy, tender chops EVERY time!
Pork chops are a go-to cut of meat in my house because they’re affordable, they’re easy, and there’s no wrong way to cook them.
This time around, I’m sticking with my easy, baked pork chops recipe. This is one of the less common ways you’ll find it, but in my opinion, it’s the only way to go. By leaving the bone in, you get more flavor and better heat distribution, helping to guarantee tender, succulent chops.Table of Contents
- Why I love this recipe
- Ingredients needed
- How to oven bake bone-in pork chops
- Arman’s recipe tips
- Storage instructions
- Frequently asked questions
- More easy pork dinners
- Oven Baked Bone-In Pork Chops (Recipe Card)
Why I love this recipe
- Budget-friendly. Pork is one of the few affordable cuts of meat right now, and bone-in chops are even cheaper (seriously, ask your butcher!).
- Shortlist of ingredients. There is a reason why I often refer to these as my 4 ingredient oven-baked pork chops!
- They’re fast. For my recipe, you won’t need to marinate the pork longer than 10 minutes. With 20 minutes in the oven and a few minutes of rest time, it’s a quick weeknight option.
- Customizable. The marinate is kept short and sweet, but you can spice things up any number of ways.
Ingredients needed
- Bone-in pork chops. Look for chops of the same thickness so they cook evenly. You may also see them labeled as ‘pork loin chops.’ All butchers stock this and more and more grocery stores too.
- Kosher salt and black pepper. To taste.
- Olive oil. To help the pork stay moist in the oven.
- Soy sauce. To give the pork chops a rich, salty, and umami flavor.
- Italian seasoning. Adds a simple, herbaceous layer of flavor.
- All-purpose flour. Optional, but I sometimes sprinkle the tops with some flour to give the chops a slight crust and to pack in the juices even more.
How to oven bake bone-in pork chops
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Pat dry the chops with paper towels and season with salt and pepper. Place in a baking tray.
Step 2- Marinate. In a small bowl, whisk the olive oil, soy sauce, and Italian seasonings. Add the marinade over the chops. Let it marinate for 10 minutes.
Step 3- Bake. Transfer the pork onto the baking sheet and bake for 17-20 minutes, flipping halfway through. Let the pork rest for 5 minutes before serving.
Side dish ideas
Pair these chops with one of my favorite sides below:
- Air fryer smashed potatoes
- Wedge salad
- Balsamic glazed Brussels sprouts
- Roasted root vegetables
- Air fryer frozen green beans
- Coconut milk rice
Arman’s recipe tips
- Use an instant-read thermometer. My #1 tip when working with meat. Keep a thermometer handy and remove the chops from the oven when they reach an internal temperature of 145F. Measure the thickest part to get an accurate temperature.
- Sear the chops first. This is my secret weapon whenever I bake proteins. By searing the meat in a pan over medium-high heat, you develop a nice crust and lock in the juices. Make sure to reduce the oven time by 4-5 minutes.
- OR broil them after baking. Instead of searing the chops, turn on the broil setting for the remaining 2-4 minutes and flip the chops midway through.
Variations
- Swap the spices. Try a mixture of garlic powder, onion powder, smoked paprika, or cayenne pepper for some heat.
- Add fresh herbs. Coat the chops in fresh thyme, rosemary, or basil for a brighter flavor.
- Use boneless pork chops. I always prefer bone-in chops because they’re more flavorful, but if you can only find boneless chops, reduce the cooking time by 5 minutes.
Storage instructions
To store: Store leftovers in an airtight container in the fridge for 4-5 days.
To freeze: Let the pork chops cool completely, then wrap them in foil, place them in a freezer bag, and freeze for three months.
Reheating: Reheat pork chops in an oven at 350F or microwave in 30-second intervals until warm.
Frequently asked questions
Is it better to bake pork chops at 350F or 400F?
Cooking pork chops at a lower temperature helps keep them moist and juicy. While pork chops will cook faster at 400F degrees, I recommend baking them at 350F because it guarantees juicy meat every time.
Should you cover pork chops when baking in the oven?
You don’t need to cover pork chops when cooking them in the oven, provided the temperature is NOT higher than 350F. The cover comes in handy when baking the meat at a higher temperature, which may burn the outside of the meat.
Do you flip pork chops in the oven?
Yes, to get pork chops with a crispy exterior, it’s best to flip them halfway through the cooking process.
Oven Baked Bone-In Pork Chops
5 from 37 votes
Learn how to make my oven baked bone-in pork chops with 4 simple ingredients and get juicy, tender chops EVERY time!
Servings:
Prep:10minutes mins
Cook:20minutes mins
Total:30minutes mins
Ingredients 1x2x3x
- ▢4 bone-in pork chops
- ▢2 tablespoons olive oil
- ▢1 tablespoon soy sauce
- ▢1 tablespoon Italian seasoning
Instructions
- Preheat the oven to 180C/350F.
- Pat dry the pork chops and season with a sprinkling of salt and pepper. Place them in a baking dish.
- In a small bowl, whisk the olive oil, soy sauce, and Italian seasonings. Drizzle over the pork chops.
- Bake the pork for 17-20 minutes or until the internal temperature reaches 145F, flipping halfway through.
- Let the pork rest for 5 minutes before serving.
Notes
TO STORE: Store leftovers in an airtight container in the fridge for 4-5 days.
TO FREEZE: Let the pork chops cool completely, then wrap them in foil, place them in a freezer bag, and freeze for three months.
TO REHEAT: Reheat pork chops in an oven at 350F or microwave in 30-second intervals until warm.
Nutrition
Serving: 1servingCalories: 238kcalCarbohydrates: 1gProtein: 31gFat: 12gSodium: 317mgPotassium: 544mgFiber: 1gVitamin A: 21IUVitamin C: 0.03mgCalcium: 28mgIron: 1mg
Cuisine: American
