The Best Baked Bone In Pork Chops

Trust me, they’re the ideal choice for a busy weeknight dinner. Plus, they’re always a hit with everyone at the table and pair perfectly with so many different sides. And the best part? No frying required, so you get all the flavor without any of the hassle! When it comes to pork chops, I love how versatile they are. Whether I’m making Stovetop Chops, Slow Cooker Pork Chops, or Italian Braised Chops, they are always a sure hit with my family. For me, the key with pork chops is to avoid ending up with dried, overcooked ones. It’s all about finding the right cooking method and timing to ensure they stay juicy and tender. That’s why I always keep a close eye on them to prevent overcooking. It’s a delicate balance, but when done right, the result is perfectly cooked pork chops that are juicy and flavorful every single time.

How to Bake Bone-In Pork Chops

Season the Chops: I start by drying the pork chops with a paper towel. Then, I brush them with a bit of olive oil and rub seasoning all over both sides. Or, I let them soak in my favorite marinade for at least 30 minutes. It really brings out the flavor!
Quick Sear: I heat a bit of oil in a cast iron skillet over high heat. When it’s hot, I carefully place the pork chops in the skillet and sear them for about 2 minutes on each side.
Bake: After flipping the chops over, I quickly transfer them to the oven preheated to 400°F. Then, I bake them for about 8-10 minutes, or until the internal temperature reaches 145°F when checked with an instant read thermometer. Keep in mind that the baking time can vary depending on the thickness of the chops and the accuracy of the oven thermostat.

Seasoning Variations

I’ve included a good all-around seasoning rub in the recipe card. If you’re looking for some more specific flavors, I am giving you plenty of options here. Dry Rubs: Creole Seasoning, Montreal Seasoning, Shawarma Seasoning, or Fajita Seasoning. Marinades: Pork Chop Marinade, Jerk Marinade, Teriyaki Marinade, or Mojo Marinade. Remember, if marinating for more than one hour, keep the pork chops in the refrigerator. Remove from the refrigerator 30 minutes prior to cooking to allow them to come to room temperature.

Tips

Choose the Right Cut: I prefer using bone-in pork chops that are about 1 inch thick. The bone not only helps to keep the meat juicy but also adds extra flavor during cooking. Avoid Overcrowding the Pan: I avoid overcrowding the skillet because it can make them steam instead of sear properly. Let Them Rest: After baking, I rest the pork chops for 5-10 minutes before cutting into them. This allows the juices to redistribute throughout the meat.

Serving Suggestions

These chops are super versatile. They go great with just about any side dish I choose. Here are some ideas I suggest: Starchy Sides: Roasted Baby Potatoes, Greek Lemon Rice, Arroz con Gandules, Cheese Grits, or Hawaiian Mac Salad. Veggies: Yellow Squash Casserole, Steakhouse Creamed Spinach, Corn Maque Choux, or Greek Green Beans. Something Sweet: Sweet flavors go great with pork chops. Try some Peach Salsa or Mango Salsa on the side. For plenty more ideas, check out our roundup of the best Sides for Pork Chops. If you’ve been on the hunt for the perfect bone-in pork chop recipe, look no further. These juicy, tender chops have become a staple at my family dinners, and they’re sure to impress yours too. Pin or bookmark this recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you. For more easy dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…