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
Jennifee says
So so so great!!!!
Just so everyone knows;
I cooked 4 “bone-in” pork chops (doubled up on ingredients), I used light brown sugar and, unfortunately, I did this at 350 degrees (instead of 325 but that’s because my hubby thought I originally said 350 and even said he was pretty sure so I didn’t double check), and half the Paprika (cause I can’t eat anything that has a big kick to it which some reviews were saying). This was amazing!! In fact, as a side note for anyone, there wasn’t much juice or whatever it’s called on the foil BUT with what is there, take the bite you have cut off the pork chop, dip it in it and eat it that way. Omg..soooo good. Very sweet tasting. I am wondering if there’s a way to make that as a dipping sauce cause I’m telling ya, it is very tasty.
We also flipped the pork chop over half way through, during the broil process, so both sides had the brownish crispy sweet taste to it.
All and all; this will definitely be a “go to” recipe for our house. Such a quick, easy and (if you use the foil) simple clean up job.
Thank you for sharing this recipe!!
P.S.
If anyone can tell me how to make the little bit of juice that’s on the pan in to an actual dipping sauce I would GREATLY appreciate it. Obviously there’s not enough on the pan to have it that way. I’m assuming there’s not a lot because all the juices are baked nicely into the pork chops ????
Ruth Brown says
Replying to Jennifee, above — I made the pork chops last week, and they were delicious PLUS!!! This week I bought boneless, skinless chicken thighs and tried something a little bit different. I had five thighs, and made 1 1/2 times the marinade. I “opened up the thighs” so the marinade would get all over them, put them in a gallon size freezer bag along with the marinade, shook them up really good and let them set in the fridge for about 2 hours. I did brush 1 tbsp. of olive oil in a 7×11 glass baking dish. When I placed the chicken thighs in the dish, there was still marinade in the bag, so I clipped the corner of the bag and poured the extra marinade over the thighs. They were so-o-o-o good. Next time I’ll probably make 8 thighs and double the marinade, the one that was leftover was great the next day, too! Hope you enjoy it as much as we did. (I”m sure it would work as well with the pork chops too!!!)
Lorene says
Followed the recipe. Pork chops were not ready to turn after 15 min. Turned oven up to 350 and flipped. Still radish looking. Also the bs, paprika, pepper and salt barely covers both sides of the chops. This recipe needs revamped. Used 3/4 inch chops
Jerry Myers says
Tried the pork chops three different times. First and Third times used 1” bone-in and they were excellent, tender and juicy with a bit of a bite. The second time I used boneless chops, they seemed to be more dry. Will always do the bone-in in the future.
Well done! Thanks
Philip F. says
Was looking for something to vary my pork chop dinner and this was a winner. Simple and delicious, made 8 chops for the family. The paprika and pepper gave the chop a nice bite without being too strong for us,
CP says
Thank you for this very easy and delicious recipe. It has a stronger “paprika” flavor than I expected, but that is likely due to the brand and type of paprika I used. I think next time I’ll just decrease the amount a little. It had a nice browned coating after being under the broiler. I like it!
Fred says
Unfortunately you didn’t disclose the thickness of the pork chop. We had “alleged” half inch chops. They had to hold their breath to become half inch. At any rate we followed the recipe to the minute and ended up with black crispy pork chops. Won’t try it again until we have some idea of the recommended thickness of the chop. Still think it would be good if we adjusted the thickness.
Cheryl Shafron says
Fred, if you read the beginning intro before the recipe you will see that it calls for 3/4-inch pork chops. They are perfectly cooked at this size. Try again!
Jennifer says
Do you use light or dark brown sugar? Does it matter which one to use? I am trying different recipes so I can have a variety of ways to cook meats. I am going to try this with the light brown sugar but was curious which one you used, if it matters and what the difference in taste would be with the two? Thank you in advance 🙂
RecipeTeacher says
Doesn’t matter at all.
Ouida Broadhurst says
It was well received ☺️.
Jennifer says
I have one more question. These questions are for the next time i cook them. After 25 minutes the internal temperature was not at 145 degrees. Do you recommend cooking until it’s at 145 degrees and then broil OR after 25 minutes putting them on broil since broil cooks them as well? Also, do you recommend high or low broil setting?
Kathy says
Made this tonight with 2 beautiful pork loin chops, was delicious, easy and quick! Chops were perfectly done.
Will be my go to recipe now – thank you!
Paula Thompson says
Love this recipe! The chops are so juicy & tender ????
Carol Haverly says
Cooked as suggested and these chops were delicious! Bone-in Chops with the brown sugar, black pepper (I used no salt), Sweet Paprika….perfect timing and taste was great. Thank you!