Oven Baked Pork Chops
These Oven Baked Pork Chops are an easy recipe that the entire family will love. These juicy pork chops are a quick weeknight dinner, and are perfect for entertaining!
Sometimes I feel like I should be fired, because I get into the biggest dinner ruts. When I’m better about meal planning, it’s much easier to keep dinners more exciting.
About a month and a half ago I did just that. I made a meal plan and included a recipe for oven baked pork chops, and I opted to make my own spice rub.
I sprinkled a little of this, and a little of that onto some beautiful boneless pork chops, and smothered them with olive oil. I popped them into the oven and made the side dishes, and 20 minutes later dinner was done.
Everyone, with myself included, was crazy about those pork chops. They were so incredibly juicy, and the rub was extremely flavorful. I jotted everything down because I knew I had to share the recipe with you.
And the bottom line? I need to meal plan more often!
As if I didn’t know that already.
Oven Baked Pork Chops
I forget about pork chops and have no idea why. They cook up so quickly — much faster than chicken — and they’re a great way to change up the dinner routine.
These juicy, oven baked pork chops will quickly become your family’s favorite meal. The warm flavors of cumin and coriander are balanced out with the pungency of garlic powder and rosemary.
It truly makes an addictive flavor combination!
What temperature should pork chops be cooked at?
This oven baked pork chop recipe requires cooking the pork chops at a temperature of 400 degrees for 15-18 minutes, or until an instant read thermometer registers 145 degrees.
Can you eat pork chops a little pink?
If pork chops are cooked to an internal temperature of 145 degrees, they will be a bit pink inside. They’re perfectly safe to eat when cooked to this temperature, and they’ll be perfectly tender and juicy.
When cooked to a higher temperature than 145 degrees, the results will be pork chop that are a lot less juicy, or dry from overcooking.
Should you cover pork chops when baking?
There’s no need to cover the pork chops with a lid or with foil while baking in the oven. When cooking in a pan that’s just large enough to hold the pork chops, the juices in the pan will keep them nice and moist during cooking.
Are you supposed to flip pork chops in the oven?
There’s no need to flip the pork chops in the oven as they cook nice and evenly.
Juicy pork chops ingredients
- (4) 1 – 1 1/2″ thick boneless pork chops
- Cumin
- Coriander
- Garlic Powder
- Fresh rosemary (or dried)
- Olive oil
How to make oven baked pork chops
These juicy pork chops couldn’t be easier to make. They’re prepped in less 5 minutes, and are on the table in about 20 minutes!
- Trim any excess fat from the pork chops, and season with salt and pepper to taste
- Combine the cumin, coriander, garlic salt, rosemary and olive oil, then rub over all sides of the pork chops
- Heat olive oil in a cast iron or oven proof skillet over medium high heat, and sear both sides of the pork chops until a nice golden brown crust has formed
- Bake in the oven for 8-15 minutes, or until an instant read thermometer registers 145 degrees.
- Remove from heat, cover loosely with foil and allow to rest for 5-10 minutes.
Recipe tips and substitutions
- You can skip pan searing the pork chops if you wish, but your chops won’t have a crispy, golden brown crust. If you do skip this step, bake for 15-18 minutes total in the oven until an instant read thermometer registers 145 degrees.
- Be sure to cook the pork chops in a skillet or dish that’s just big enough for them. The ensures that they’ll cook in their juices, which makes for a nice tender pork chop. Be sure and pour those juices over the chops just before serving!
- My pork chops were 1 1/2″ thick and they took 18 minutes total time to cook.
- If using bone-in pork chops, cooking time will be longer.
- You may have some rub leftover. Store in an air tight container and use within 3 months.
Need more dinner inspiration? See all of my Dinner recipes.
More pork recipes:
What goes good with pork chops?
Instant pot mashed sweet potatoes
Oven Baked Pork Chops
Ingredients
- 4 1 - 1 1/2" boneless pork chops trimmed of excess fat
- salt and pepper to taste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons olive oil divided
Instructions
- Preheat the oven to 400 degrees. Season the pork chops with salt and pepper, to taste.
- Combine the cumin, coriander, garlic powder, chopped rosemary and 1 tablespoon of the olive oil in a small bowl. Rub the mixture on all sides of the pork chops.
- Heat the remaining 2 tablespoons of olive oil in a cast iron skillet or oven proof sauté pan over medium high heat. Add the pork chops and sear for 2 minutes on each side, or until a nice golden brown crust has formed. Remove from heat.
- Place the skillet into the oven and bake for 8-15 minutes, or until an internal thermometer into the thickest part of the pork chop registers 145 degrees.
- Remove from heat, cover loosely with foil and allow to rest for 5-10 minutes. Serve and enjoy!
Notes
- You can skip pan searing the pork chops if you wish, but your chops won't have the crispy, golden brown crust. If you do skip this step, bake for 15-18 minutes total until an instant read thermometer registers 145 degrees.
- Be sure to cook the pork chops in a skillet or dish that's just big enough for them. The ensures that they'll cook in their juices, which makes for a nice tender pork chop. Be sure and pour those juices over the chops just before serving!
- My pork chops were 1 1/2" thick and they took 18 minutes total time to cook.
- If using bone-in pork chops, cooking time will be longer.
- You may have some rub leftover. Store in an air tight container and use within 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
2 Comments on “Oven Baked Pork Chops”
I don’t know why we don’t eat pork more often! When it’s cooked right, it’s SO good and juicy! I’ve never tried oven baking pork so that definitely needs to change. Thanks for the tip, Marcie!
I don’t know why we don’t either…I guess I forget about it! I hope you get to try this soon Katherine!