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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Kisha says
Had pork chops thawed and found your recipe looking for baking idea. ABSOLUTELY DELICIOUS! I added garlic and onion powder but that was just for my liking. I love the fact that it LITERALLY took 5 minutes to to the rub together!
RecipeTeacher says
Perfect! I actually add onion and garlic powder most of the time too. 🙂 thanks for the feedback, Kisha!
Catherine says
Second time making this recipe. Love it because it’s so simple, adds a little pizzazz to normally boring pork chops, and it’s a hit with my son.
RecipeTeacher says
Mother and son approved… awesome! Thanks, Catherine!
Tracy says
Tryed this tonite with a thicker cut of chop added some garlic powder as well . Turned out not bad .I will make it again
Tracy lichacz says
Making this tonite added some garlic powder to this and using boneless chops and a thicker cut
Amy says
This was so easy to make and delicious! I would probably cook 5 minutes less but other than that – great easy recipe.
GG says
I’m giving this 5 stars because it probably IS good. Mine were horribly dry and tough. Maybe it’s PUBLIX meat. Maybe it’s my oven. I don’t know. I’m terribly disappointed in my dinner.
GG says
My pork chops are really thick and I have increased the temperature to 345. I’m shooting for 33-38 minutes cook time but we will see…I’m so nervous. I have difficulty getting pork chops to turn out TENDER AND JUICY. fingers crossed! I’ll post an additional comment after they are done.
Alicia says
These are delicious! I was skeptical for no reason. I increased the amount of the rub, the baking time and temperature because my chops were huge. I also added a little more of the rub prior to putting them under the broiler. They were tender, juicy and delicious, just as described. Thank you for sharing this recipe. Love it when easy recipes are so tasty that you can’t wait to make it again.
Gabriella S Kern says
I was trying to find a recipe for quick and easy chops as I didnt want to be slaving away for forever and had limited ingredients in the house. This recipe was a hit! I have never left a review before but this one calls for it. I didnt have brown sugar…but I did have white sugar and pure maple syrup so I made my own. Absolutely perfect. Will be making again and again.
RecipeTeacher says
Maple syrup is an excellent substitute for the brown sugar. Anything sweet pairs well with pork. Nicely done and thank you for the feedback, Gabriella!!
Kellie C says
Love this recipe so much! It’s a staple in our house! We cook it about every 1.5 weeks bc we all love it so much!! Yummmm!!!
RecipeTeacher says
Awesome! Thanks, Kellie!