This recipe for oven baked bone-in pork chops is an all-time favorite in my kitchen. A simple 4-ingredient rub and about 30 minutes in the oven give you juicy, tender chops with a sweet, caramelized crust. No grill, no pan to babysit, and hardly any cleanup.
More great Pork Chop recipes to try:
The Keys to Nailing This Recipe
Pork chops have a reputation for turning out dry, but these three things keep them juicy every time.
- Pat the chops completely dry. A dry surface helps the rub grip and lets the broiler caramelize instead of steam.
- Bake to 135–140°F before broiling. An instant-read thermometer is the only way to know for sure. Finish the chops under the broiler until they reach 145°F, then let them rest before serving. It’s the easiest way to get juicy pork chops with a beautifully browned crust.
- Finish under the broiler. This helps caramelize the brown sugar into a sweet, savory crust and give the chops their color.
Why Bone-In Pork Chops? Bone-in chops are naturally more flavorful and juicy as the bone helps the meat hold moisture as it bakes, and it insulates the chop so it cooks a little more gently.
How to Make Baked Bone-In Pork Chops
Here is how these come together from rub to broiler. The full ingredient amounts are in the recipe card below.
Step 1: Season the chops
Mix the brown sugar, paprika, salt, and pepper together in a small bowl. Pat the pork chops dry with paper towels, then rub the seasoning mixture evenly over both sides of the chops.
✦ Make-Ahead: For deeper flavor, rub the chops up to a day ahead and let them rest in the fridge, uncovered, until you are ready to bake.
Step 2: Bake low
Place the chops on a foil-lined shallow baking dish and bake on the middle rack at 325°F for about 25 minutes, turning them over after 15 minutes. The chops should reach about 135–140°F before moving on to the broiler.
✦ Line the pan with foil: The sweet juices drip and caramelize, so foil makes cleanup easy.
Step 3: Finish under the broiler
Move the pan to the broiler, or set the oven to broil and move the pan to the top rack. Broil for about 5 minutes, watching closely, until the tops are nicely browned and the chops reach a final internal temperature of 145°F. This final step caramelizes the brown sugar and gives the chops great flavor and color.
✦ Watch the broiler closely: Brown sugar can go from caramelized to burnt fast, so keep an eye on it.
Step 4: Check and rest
Check the thickest part of the chop with an instant-read thermometer to make sure it has reached 145°F. Remove the chops from the broiler and let them rest for about 5 minutes before serving.
✦ Rest before slicing: Five minutes lets the juices settle back in so they do not run out on the plate.
What to Serve With…
These chops love a comforting side. A scoop of mashed potatoes with a spoonful of applesauce is the classic combo, but any of these round out the plate nicely.
- Mashed Potatoes
- Homemade Instant Pot Applesauce
- Oven Roasted Asparagus
- Stovetop Sautéed Green Beans
- Roasted Rosemary and Garlic Potatoes
- Country Creamy Coleslaw
Storing and Reheating
Pork chops are best fresh, but leftovers keep well with a little care.
To store: Keep leftover chops in an airtight container in the fridge for up to 4 days.
To reheat: Warm them gently in a 300°F oven, covered, with a splash of broth or water so they stay moist.
To freeze: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
How do I keep baked pork chops from drying out?
The biggest thing is not overcooking them. Pull the chops at 145°F and let them rest before serving. Bone-in chops also hold moisture better than boneless, which is part of why this recipe uses them.
How do I know when the pork chops are done?
Pork is done and safe to eat at an internal temperature of 145°F. An instant-read thermometer in the thickest part of the chop, away from the bone, is the surest way to check.
Should I bake the pork chops covered or uncovered?
Bake them uncovered. Leaving them open to the heat lets the surface color up, and the broiler step at the end needs direct heat to caramelize the brown sugar.
Can I make these with boneless pork chops?
You can. Boneless chops cook a little faster, so start checking the temperature a few minutes early and pull them at 140°F just the same.
Can I bake these at a higher temperature?
You can bake pork chops hotter, but this recipe stays at 325°F on purpose. The lower heat keeps the brown sugar from scorching before the broiler gives it that final caramelized finish.
More Pork Chop Recipes to Try
- Pan Seared Pork Chops
- Instant Pot Boneless Pork Chops
- Smothered Pork Chops
- Stuffed Pork Chops
- Sheet Pan Pork Chops and Potatoes
- Chicken Fried Pork Chops
Oven Baked Bone-In Pork Chops
- Total Time: 35 mins
- Yield: 2
Description
Juicy, tender bone-in pork chops baked low and finished under the broiler for a sweet, caramelized crust. A simple 4-ingredient rub is all it takes.
Ingredients
- 2 bone-in pork chops
- 2 tsp brown sugar (light or dark)
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 325°F. Pat the pork chops dry with a paper towel.
- Mix the brown sugar, paprika, salt, and pepper together. Rub the mixture liberally onto both sides of the pork chops.
- Bake for 25–30 minutes, or until the internal temperature reaches about 135–140°F in the thickest part of the chops.
- Switch the oven to Broil. Broil for 2–4 minutes, watching closely, until the tops are browned and the internal temperature reaches 145°F. Let rest for 3–5 minutes before serving.
Notes
- Chops about ¾ inch thick work best for this timing.
- For the juiciest pork chops, bake until they reach about 135–140°F, then finish under the broiler until they reach a final internal temperature of 145°F. An instant-read thermometer is the best way to know when they’re done.
- Store leftovers in an airtight container in the fridge up to 4 days.
- Reheat gently in a 300°F oven, covered, with a splash of broth so they stay moist.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
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Jenny says
Made for supper gave it a A plus. Had the seasoning ingredients on hand love recipes such as this one
Mary B. says
This was an easy and very delicious way to make pork chops. The only thing I changed was to add large slices of onion to each pork chop. This was well like by all in the family and will definitely be making again!
Natalie says
Do the pork chops need to be turned?
RecipeTeacher says
Yes indeed. Turn half way through the cooking time.
Alma says
Made this for dinner tonight. It was awesome!!!
Tender and very easy. Followed your directions. Perfect!!!
Thanks for sharing.
Alma
RecipeTeacher says
Awesome, Alma! Glad you liked them!
Ashley says
I’ve made this twice and it is delicious! Followed the recipe exactly —- except used half the amount of pepper because my kids can’t handle spicy stuff. Thanks for the great recipe!!
Karen says
If not bone in, should they bake longer?
John Fulbright says
Well I made these pork shops tonight and I must admit I was a little apprehensive, because I didn’t see anything to put on the pork chops to keep them from sticking. But, they were moist and delicious! My wife just started this keto diet and I am trying cook things that keep her on her goal. She really enjoyed them so mission accomplished. Thanks for the recipe.
RecipeTeacher says
Very cool, John. So glad you liked them! And best of luck to you both on the journey through the keto diet. I hear good things! ~Jason
Jeanine says
Can this be doubled and does it require more cooking time?
BWilson says
Are you supposed to cover the porkchops when they are in the oven
RecipeTeacher says
No need to cover
Vivian Nye says
I made this dish tonight. Did have quite a bit of smoke from my broiler for a few minutes but it was worth it! The chops were perfectly cooked and delicious. This will be come a main stay for pork chop dinners.
Thank you.
RecipeTeacher says
Awesome, Vivian. Glad you liked them!
Adrian Harris says
This recipe calls for 2 tablespoons of brown sugar, but the instructions only say to rub on “cup a half teaspoon”…where’s the disconnect?
RecipeTeacher says
Thank you for pointing that out Adrian. The recipe has been corrected. It calls for 2 total teaspoons of brown sugar with 1/2 teaspoon rubbed on each side of the pork chops.