Bone-in and boneless pork chops are great cooked many ways: broiled, grilled, skillet-cooked, roasted, and yes—baked. Baked pork chops can be stuffed, breaded, served with toppers or sauces—the options are endless. Here's how to make them.
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 knife to cut off excess white fat around the edges of the chops.
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.
Sear Pork Chops Before Baking
Now here's the real key for how to bake the most delicious pork chops: a quick skillet sear. In an extra-large skillet heat 1 tablespoon oil over medium-high heat. Add 2 bone-in chops or up to 4 boneless pork chops. Cook about 6 minutes or until the surfaces are perfectly browned. Flip the chops as needed for an even sear. Doing this step before actually baking pork chops makes a big difference.
Bake Pork Chops
If using an oven-safe skillet, place it directly in the oven. If your skillet is not oven-going, transfer the seared pork chops to a 15x10x1-inch baking sheet. Bake pork chops that are about 1¼-inch thick at 350°F for 14 to 17 minutes or until an instant-read thermometer registers 145°F.
Cover and let baked pork chops stand 3 minutes.
Tip: If you're worried about different timings for how long to bake pork chops depending on if they're 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°F.
Oven-Baked Pork Chops Recipe
Here's the detailed recipe for our oven-baked pork chops:
- 4 bone-in pork loin chops, cut 1-1/4 inches thick (about 3 pounds total), or 4 boneless pork loin chops, cut 1-1/4 inches thick (about 2-1/2 pounds total)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
1. Preheat oven to 350°F. 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 2 bone-in chops or all of the boneless chops. Cook about 6 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°F. Cover and let stand for 3 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 and baking with our baked Pesto-Stuffed Pork Chops recipe. 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 steak
- Top loin chop (boneless): also called New York pork chop or center-cut chop
- Sirloin chop (usually bone-in)
- Rib chop (bone-in): also known as ribeye pork chop
How to Test Pork Chops for Doneness
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°F (followed by a 3-minute rest time) is just as safe as pork cooked to 160°F. 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°F.
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).