Perfectly seasoned, tender, and gorgeously caramelized—these Juicy Oven Baked Pork Chops prove you don’t need a grill for big flavor. A simple dry brine and a quick blast of high heat lock in moisture, while a butter-and-garlic pan sauce (optional, but dreamy) keeps every bite succulent. Pair them with roasted potatoes, green beans, or a bright salad for a weeknight dinner that tastes restaurant-worthy with minimal effort.
The secret is all technique: pat the chops dry, season generously, give them a brief rest (even 15 minutes helps), then roast hot and fast to 145°F. A short rest finishes the job so the juices redistribute. Add a squeeze of lemon or a pat of herb butter at the end, and you’ll wonder why you ever worried about dry pork.
Key Ingredients & Substitutions
Simple pantry staples + the right chop thickness = juicy results every time.
Pork chops: Choose 1–1¼-inch thick center-cut bone-in chops for maximum juiciness. Boneless work too—reduce cook time by a couple minutes.
Salt & pepper: Season assertively; salt is the moisture insurance. Kosher salt is easiest to control.
Brown sugar (optional): A teaspoon per chop boosts browning and balances savoriness without making them sweet.
Spice blend: Garlic powder, onion powder, smoked or sweet paprika, and dried thyme/rosemary. Swap in Italian seasoning or Cajun seasoning to change the vibe.
Olive oil or butter: Helps spices adhere and encourages a golden crust. Ghee works great at high heat.
Finishers (optional): Lemon wedges, fresh herbs (parsley, thyme), or a quick butter-garlic pan sauce.
Equipment You’ll Need
- Rimmed sheet pan or oven-safe skillet
- Wire rack (helps even browning; optional but ideal)
- Instant-read thermometer (accuracy = juiciness)
- Small bowl (for spice rub)
- Tongs
Flavor Variations & Add-Ins
- Garlic–herb: Add 1 tsp dried Italian seasoning and finish with lemon zest + parsley.
- Smoky maple: Swap brown sugar for 1 tsp maple syrup whisked with 1 tsp oil; add smoked paprika.
- Cajun: Use your favorite Cajun seasoning and a squeeze of lime to finish.
- Honey–mustard glaze: Whisk 1 Tbsp Dijon + 1 Tbsp honey; brush on during the last 3 minutes.
- Sheet-pan dinner: Surround chops with 1-inch potato chunks and trimmed green beans tossed in oil + salt; roast together.
How to Make Juicy Oven Baked Pork Chops
Ingredients You’ll Need:
- 4 center-cut pork chops, 1–1¼ inch thick (bone-in preferred; ~2 to 2½ lb total)
- 1 1/4 teaspoons kosher salt (split between both sides; adjust for chop size)
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked or sweet paprika
- 1/2 teaspoon dried thyme or rosemary, crumbled
- 1–2 teaspoons light brown sugar (optional)
- 1 1/2 tablespoons olive oil or melted butter
- Optional pan sauce: 1 tablespoon butter, 1 minced garlic clove, 1/2 cup low-sodium chicken broth, 1 teaspoon Dijon, squeeze of lemon; parsley to finish
- Lemon wedges and chopped parsley, for serving
How Much Time Will You Need?
Prep: ~10 minutes (plus 15–30 minutes quick rest/dry brine). Roast: 12–18 minutes depending on thickness. Rest: 5–8 minutes. Total: about 35–45 minutes.
Step-by-Step Instructions:
1. Preheat & prep
Heat oven to 425°F (220°C). Line a rimmed sheet pan and set a wire rack on top if you have one. Pat chops very dry with paper towels.
2. Season generously
In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, thyme, and brown sugar (if using). Rub chops with oil, then coat all sides with the spice blend. Let rest at room temp 15–30 minutes (or refrigerate uncovered up to 8 hours, then bring toward room temp while the oven heats).
3. Roast hot & fast
Arrange chops on the rack or pan, spacing apart. Roast 12–18 minutes, flipping once halfway, until the internal temperature hits 140–145°F (check early at 12 minutes for boneless or thinner chops). If you love extra color, broil 1–2 minutes at the end—watch closely.
4. Rest
Transfer chops to a plate and tent loosely with foil for 5–8 minutes. Carryover heat brings them to perfect doneness and keeps juices inside.
5. Optional quick pan sauce
Set the hot pan/skillet over medium heat. Melt butter, add garlic, and cook 30 seconds. Pour in broth and whisk up browned bits; simmer 1–2 minutes. Whisk in Dijon and a squeeze of lemon. Season to taste and stir in parsley. Spoon over chops.
6. Serve
Finish chops with a sprinkle of parsley and a squeeze of lemon. Pair with roasted potatoes, rice pilaf, or a crisp salad.
Pro Tips for Best Texture & Taste
These simple habits guarantee juicy, flavorful pork every time.
- Thickness matters: Aim for 1–1¼-inch chops; thin chops overcook quickly.
- Dry = brown: Patting dry and using a wire rack help build that savory crust.
- Thermometer wins: Pull at 140–145°F; don’t cook by time alone.
- Rest is non-negotiable: Juices redistribute during the 5–8 minute rest.
- Season assertively: Pork is mild—salt and spice bring it to life.
Frequently Asked Questions
Bone-in or boneless—what’s juicier?
Bone-in chops retain moisture and have a little extra flavor, but boneless are great if you monitor temperature closely and pull on time.
Can I marinate instead of dry-brine?
Yes—use a simple mix of olive oil, lemon juice, garlic, and herbs for 30–60 minutes. Pat dry before seasoning so the surface browns well.
What if I only have thin chops?
Cook at 425°F for 7–10 minutes total, flipping once. Consider a quick sear in a hot skillet first, then finish briefly in the oven.
How do I reheat without drying out?
Reheat covered at 300°F with a splash of broth for 10–12 minutes, or in an air fryer at 320°F for 4–6 minutes. Avoid microwaving on high heat.
Gluten-free and dairy-free?
As written, it’s naturally GF and DF if you use oil instead of butter. If making the pan sauce, choose DF butter or just deglaze with broth and lemon.