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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Corinna says
I am making with swerve brown sugar substitute for a keto version
Corinna says
And had to use chili powder instead of paprika because I was out. I will let you know how it turns out
Susan E Cormier says
What would time adjustments would you recommend for thinner chops?
RecipeTeacher says
Probably just a minute or two less.
Traci says
These were delicious. I did a few with Allulose instead of brown sugar as i avoid sugar and they still browned nicely. Very tender and juicy.
RecipeTeacher says
Awesome, Traci! Allulose is a great idea for a sugar substitute. Thanks for the feedback!
Kimberly G says
Making this now. Can’t wait to see how they turn out.
Laurie says
My broiler is not working. Will this recipe work if I don’t broil the pork chops for the last 5 minutes?
RecipeTeacher says
Yes indeed. You just won’t get that nice caramelization on top.
Holly Hale says
I just made these pork chops for dinner and I was a little skeptical at first. I have cooked pork chops in the oven before and they always came out dry and tough. These were the most flavorful, tender, and juiciest pork chops I have ever made. This recipe is definitely a keeper!
RecipeTeacher says
Thanks so much, Holly!
Mary says
I’m baking now!!
Pat Gladney says
I just made this and it is easy to make, and wonderful! The pork chops were tender and so tasty.
Janet says
I just went through chemo and radiation for cancer on my tongue. I cannot tolerate any hot spices, not even pepper. By leaving these two ingredients out will the rest of the recipe make for a good, juicy pork chop? Would I follow all the same directions for cooking?
RecipeTeacher says
Hi Janet. Wishing you all the best as you go through this. Yes, you can absolutely leave the pepper out. The process will still be the same.
Lareia says
Love,Love,Love!!!!The best! When my husband let’s me experiment on him with new dishes and he wants seconds,Love,Love,Love.
RecipeTeacher says
And I love love love to hear that, Lareia! Thanks for the feedback!
leila says
Great recipe, I loved it! Will make again. Sharing this one with my son.