Tender Baked Pork Chops

A fork pressing down on to a stack of pork chops.

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This easy method creates Tender Baked Pork Chops with a slightly sweet and smoky rub. This lean cut is an excellent choice for a family-friendly meal.

Prep Time5

Cook Time16

Resting Time30

Total Time51

Course: Main Course

Cuisine: American

Diet: Low Calorie, Low Fat

Keyword: tender baked pork chops

Servings:

Calories: 252kcal

Author: Valerie Brunmeier

Equipment

instant read meat thermometer

Ingredients

6 boneless or bone-in pork top loin chops 1 to 1 ½-inch thick (4 to 6 ounces each)
3 tablespoons olive oil divided (or as needed)

Smoky Pork Chop Seasoning Mix

1 tablespoon smoked paprika
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon brown sugar
1 teaspoon cumin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper or to taste

Instructions

Remove the pork chops from the refrigerator and allow them to rest at room temperature for 20 to 30 minutes before beginning.
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray or a drizzle of olive oil.
Combine all the seasonings in a small bowl and set aside.
Place the chops on a large cutting board or piece of foil and pat them dry on both sides with paper towels. Drizzle the chops with 1 tablespoon olive oil then sprinkle with half of seasoning mix. Flip the chops and repeat on other side with 1 tablespoon olive oil and remaining seasoning mix.
Add remaining tablespoon of olive oil to a large skillet and place over MEDIUM-HIGH heat. When the oil is nice and hot, add half the chops and sear for 2 minutes per side, or just until nicely browned. Transfer the browned chops to the prepared baking sheet and repeat with the remaining chops, adding additional oil, as needed.
Transfer the baking sheet to the oven and bake for 12 to 16 minutes, or until the chops register 145 to 150 degrees F when measured with an instant read thermometer.
Remove from the oven and allow to rest on the baking sheet for 5 to 10 minutes. Drizzle with pan juices before serving.

Notes

For oven baked pork chops, I recommend using 1- to 1 ½-inch thick boneless or bone-in pork loin chops. It can be easy to overcook lean pork but it’s easier to control the outcome with a thicker cut. Thick cut pork chops labelled as “center cut” or “top loin” are a better choice for this method than thin rib or sirloin chops.

Bone-in pork chops typically cook more quickly than boneless, however, it is the thickness of the chops that will determine the cooking time. Since many times bone-in chops can be thinner, they may end up needing less than in the oven than a thick boneless chop. The most important element to ensuring a good result is cooking them to the correct internal temperature. An instant read thermometer is a must to ensure a good result.

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